Results 151 to 160 of about 53,277 (253)

Flavour and vinylogous compounds generated by Maillard-type reactions [PDF]

, 2004
Imre Blank, Tomáš Davídek, Pollien Ph, Stéphanie Devaud   +3 more
openalex   +1 more source

An Introduction to Simple Saccharides and Oligosaccharides, and a Decadal Review of Their Analysis in Food by Ion Chromatography and Ion Chromatography/Mass Spectrometry

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Graphical Abstract of Factors Affecting the Saccharides Content of Fruits and Vegetables, for Analysis ABSTRACT This paper provides a decadal review of literature describing the analysis of simple saccharides and oligosaccharides in food by ion chromatography pulsed amperometric detection (IC/PAD) and ion chromatography mass spectrometry (IC/MS) as ...
Hans S. A. Yates, James. F. Carter, Achamma Joseph, Melody Chaussende, Mary T. Fletcher, Viviene Santiago, Natasha L. Hungerford   +6 more
wiley   +1 more source

Increase in 3-deoxyglucosone levels in diabetic rat plasma. Specific in vivo determination of intermediate in advanced Maillard reaction.

, 1994
Hiroyuki Yamada, Satoshi Miyata, Naoya Igaki, Haruyuki YATABE, Yuhei Miyauchi, Tomoyuki Ohara, Makoto Sakai, Hiroyuki Shoda, Munetada Oimomi, Masato Kasuga   +9 more
openalex   +1 more source

Cytotoxicity and Oxidative Stress Induced by the Glyceraldehyde-related Maillard Reaction Products for HL-60 Cells [PDF]

, 2004
Teruyuki Usui, Satomi Shizuuchi, Hirohito Watanabe, Fumitaka Hayase   +3 more
openalex   +1 more source

Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
SCG enhanced the dietary fiber content and provided antioxidant protection against lipid oxidation in beef patties during storage. Molecular docking results also confirmed strong interactions, especially for chlorogenic acid, supporting the potential of SCG as a functional and sustainable ingredient in meat products. ABSTRACT Spent coffee grounds (SCG)
Nazik Meziyet Dilek
wiley   +1 more source

The Maillard Reaction of DNA withd-Fructose 6-Phosphate

, 1991
Junji Morita, Naoki Kashimura
openalex   +1 more source

Maillard Reaction Rate in Various Glassy Matrices [PDF]

, 2004
Kiyoshi Kawai, Tomoaki Hagiwara, Rikuo Takai, Toru Suzuki   +3 more
openalex   +1 more source

Chemical Changes in Deep‐Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
This review critically examines the chemical degradation of frying oils, focusing on oxidation, hydrolysis, and polymerization mechanisms and their influencing factors. It highlights limitations in conventional analysis, explores the stability of antioxidants, and assesses health implications of degradation products.
Naser Bazina, Tariq Ahmed, Mostafa Almdaaf, Husayn Mohammed Omar Abu Hallalah, Shamsudeen Jibia   +4 more
wiley   +1 more source

Improvement of Emulsifying and Antibacterial Properties of Salmine by the Maillard Reaction with Dextran

, 1999
Munehiko Tanaka, Naoyuki Kunisaki, Shoichiro Ishizaki   +2 more
openalex   +2 more sources

Browning reactions during storage of low-moisture Australian sultanas: Evidence for arginine-mediated Maillard reactions [PDF]

, 2004
Damian Frank, I. V. Gould, Mary B. Millikan   +2 more
openalex   +1 more source