Results 151 to 160 of about 2,187,049 (206)

Acrylamide in Food: From Maillard Reaction to Public Health Concern. [PDF]

Toxics
Törős G, Alibrahem W, Kharrat Helu N, Jevcsák S, Ferroudj A, Prokisch J.   +5 more
europepmc   +1 more source

Study on the Extent of the Maillard Reaction in Chocolate. [PDF]

J Agric Food Chem
Sundaresan T, Rao PS, Hellwig M.
europepmc   +1 more source

Maillard Reaction Modification of Walnut Gluten Antioxidant Peptides: Process Optimization, Conformational Rearrangement, and Flavor Formation. [PDF]

Foods
Gao Y, Lu Z, Yang H, Liu S, Wang L, Ma Q, La Z, Baligen M, Kong L.   +8 more
europepmc   +1 more source

Study on the Browning Mechanism of Multivitamin Iron Oral Solution Based on Sucrose-Lysine Maillard Reaction. [PDF]

Molecules
Su C, Zhu J, Liu Z, Tan J, Jiang J, Zhao Z.   +5 more
europepmc   +1 more source

Strategy for balancing quality and moderate sodium reduction in beef patties through Maillard reaction modulation by banana peel extract. [PDF]

Food Chem X
Park N, Kim HJ, Ju JB, Jo C.
europepmc   +1 more source

Improvement of Ultrasound-Assisted Enzymatic Treatment and Exogenous Amino Acids on Structural, Antioxidant, and Instrumental Taste Profile of Maillard Reaction Products from Potato Protein Hydrolysates. [PDF]

Foods
Liu H, Zhang M, Mu T, Sun H.
europepmc   +1 more source

Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range. [PDF]

J Agric Food Chem
Hamzalıoǧlu A, Aktaǧ I, Gökmen V.
europepmc   +1 more source

Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties. [PDF]

Foods
Panpipat W, Khaochamnan N, Thongkhaow S, Anantawat V, Saelee N, Castro-Muñoz R, Chaijan M.   +6 more
europepmc   +1 more source

Uptake Mechanisms and Physiological Effects of Furanic Compounds From the Maillard Reaction in Budding Yeast. [PDF]

Yeast
Matos LCP, Milburn A, MacDonald C.
europepmc   +1 more source

Frost-induced structural modification of mulberry leaf polysaccharides enhances hypoglycemic activity and Maillard reaction inhibition in biscuits. [PDF]

Food Chem X
Jin Y, Zhu J, Xu J, Hua Z, Cao S, Yang H, Qi X, Shi Q.   +7 more
europepmc   +1 more source