Results 161 to 170 of about 2,187,049 (206)

Ultrasound-assisted maillard reaction: a novel strategy for debittering, flavor enhancement, and antioxidant activity improvement of walnut peptides. [PDF]

Food Chem X
Wang X, Li X, Sun M, Liu H, Leng Y, Jiang B, Zhao J, Ren D, Wang J.   +8 more
europepmc   +1 more source

Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]

Foods
Lan H, Xu J, Lu X, Hu X, Peng L, Liu Q, Ye F, Qi H.   +7 more
europepmc   +1 more source

Formation of 5-methyl-2-furanmethanol which is a caramel flavor compound in the glutamic acid-glucose Maillard reaction: A ReaxFF-DFT study. [PDF]

Curr Res Food Sci
Pan X, Wei CK, Wang WL, Weng YN, Zheng AR, Sun LQ, Yang CM, Liu Y.   +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 X
Teng T, Lu Y, Shao Y, Sun J, Liu F, Liu CE.   +5 more
europepmc   +1 more source

Dose-Effect Relationship of the Immunotoxicity, Neurotoxicity, Gastrointestinal Toxicity, and Hepatotoxicity of the Maillard Reaction Product 2-Acetylfuran. [PDF]

Foods
Wei Q, Wang X, Chen Q, Luo S, Cui D, Mu S, Li J, Xie Q, Xu Y.   +8 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]

Foods
Wee WJ, Kwak EJ, Choi IS.
europepmc   +1 more source

Spatial distribution of glucose and amino acids within all-aqueous emulsions directs the Maillard reaction and oxidation pathways. [PDF]

Commun Chem
Chen K, Madadlou A, De Pascale S, Scaloni A, Fogliano V, Troise AD.   +5 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 Sonochem
Kim M, Ahn H, Wang Y, Cho B, Na W, Lee KG.   +5 more
europepmc   +1 more source

Arginine Maillard reaction products recovered damaged immune cells. [PDF]

NPJ Sci Food
Ding Y, Rao P, Zhou J, Wang H, Wang R, Ke L, Gao G.   +6 more
europepmc   +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 Nutr
Jia Y, Yokoyama I, Komiya Y, Nagasao J, Arihara K.   +4 more
europepmc   +1 more source