Results 181 to 190 of about 5,314,334 (295)

Screening of maillard reaction substrates from roasted flaxseed and comparative analysis of the antioxidant potential of their products. [PDF]

Food Chem X
Chen J, Du Y, Zhang YK, Zhao K, Li KY, Hu LJ, Yue X, Wang Y, Cai ZZ.   +8 more
europepmc   +1 more source

Influence of the Maillard Reaction on the Properties of Gelatin/Zein Nanofibers Loaded with Dihydromyricetin Prepared by Electro-Blowing Spinning. [PDF]

Biomolecules
Xiang H, Wu R, Xiao M, An J, Shang L, Tao Y, Deng L.   +6 more
europepmc   +1 more source

Effects of Maillard Reaction Products on Skeletal Muscle Cells: An In Vitro Study Using C2C12 Myotubes. [PDF]

Metabolites
Miyaki M, Komiya Y, Sumiya I, Yamaguchi R, Kuno M, Kojima C, Makino R, Suzuki T, Suzuki Y, Yokoyama I, Arihara K.   +10 more
europepmc   +1 more source

Green Synthesised Carbon Nanodots Using the Maillard Reaction for the Rapid Detection of Elemental Selenium in Water and Carbonated Beverages. [PDF]

Nanomaterials (Basel)
Muthu A, Nguyen DHH, Ferroudj A, Prokisch J, El-Ramady H, Neji C, Béni Á.   +6 more
europepmc   +1 more source

Inclusive analysis of key precursor peptides and flavor enhancing components of sesame cake meal maillard reaction products. [PDF]

Food Chem X
Lou PX, Zhang JG, Zhang WW, Thakur K, Zhang Y, Wei ZJ.   +5 more
europepmc   +1 more source

Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation. [PDF]

Foods
Bolchini S, Nardin T, Morozova K, Scampicchio M, Larcher R.   +4 more
europepmc   +1 more source

Non-targeted metabolomics reveals substrates and products of maillard reaction related to changes of color and aroma of dried sweet potato during storage. [PDF]

Food Chem X
Wang S, Bu Q, Feng Y.
europepmc   +1 more source

Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate. [PDF]

Foods
Zhang S, Liu Y, Wu W.
europepmc   +1 more source

Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process. [PDF]

Foods
Han M, Zhao H, Liu Z, Liu J, Liu X, Hang F, Li K, Xie C.   +7 more
europepmc   +1 more source

Improving solubility and stability of pea protein isolate by conjugation with high methoxyl pectin via ultrasound-assisted maillard reaction for the efficient delivery of nobiletin. [PDF]

Food Chem X
Wang Z, Hu D, He W, Qing J, Zhu Z, Yu H, Wang R, Shan Y, Li H, Ding S.   +9 more
europepmc   +1 more source