Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties. [PDF]
FoodsPanpipat W +6 more
europepmc +1 more source
New approaches to the exploration: planet Mars and bacterial life
, 2011 Planet Mars past environmental conditions were similar to the early Earth, but nowadays they are similar to those of a very cold desert, irradiated by intense solar UV light. However, some terrestrial lifeform showed the capability to adapt to very harsh
Bertoloni, Giulio +2 more
core
Uptake Mechanisms and Physiological Effects of Furanic Compounds From the Maillard Reaction in Budding Yeast. [PDF]
YeastMatos LCP, Milburn A, MacDonald C.
europepmc +1 more source
Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]
FoodsLan H +7 more
europepmc +1 more source
Flavor enhancement of <i>Perinereis aibuhitensis</i> Maillard reaction liquids based on the RSM-BP-GA model. [PDF]
Food Chem XTeng T +5 more
europepmc +1 more source
Antioxidant Activity of Maillard Reaction Products and Consumer Acceptance of Nurungji Fortified with Sorghum (<i>Sorghum bicolor</i> L.). [PDF]
FoodsWee WJ, Kwak EJ, Choi IS.
europepmc +1 more source
Dose-Effect Relationship of the Immunotoxicity, Neurotoxicity, Gastrointestinal Toxicity, and Hepatotoxicity of the Maillard Reaction Product 2-Acetylfuran. [PDF]
FoodsWei Q +8 more
europepmc +1 more source
Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer's spent grain protein-gum arabic conjugates. [PDF]
Ultrason SonochemKim M +5 more
europepmc +1 more source
Maillard reaction in food technologies
Ukrainian Journal of Food Science, 2023 Аnna Lohinova, Оksana Petrusha
openaire +1 more source
The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu in <i>Caenorhabditis elegans</i>. [PDF]
Food Sci NutrJia Y +4 more
europepmc +1 more source