Results 181 to 190 of about 2,187,049 (206)

Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process of <i>Litopenaeus vannamei</i>. [PDF]

Food Chem X
Luo W, Hua S, He M, Sun J.
europepmc   +1 more source

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

Formation of Flavour Compounds in the Maillard Reaction

Biotechnology Advances, 2006
This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction.
M A J S van Boekel
exaly   +2 more sources

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Formation and Fate of Amadori Rearrangement Products in Maillard Reaction

Trends in Food Science and Technology, 2021
Chi-Tang Ho, Khizar Hayat, Heping Cui
exaly  

Maillard Reaction Chemistry in Formation of Critical Intermediates and Flavour Compounds and Their Antioxidant Properties

Food Chemistry, 2022
Xuelian Yang, Jianchun Xie, Ashbala Shakoor   +2 more
exaly