Results 221 to 230 of about 55,145 (275)

Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation. [PDF]

Curr Res Food Sci
Auñon-Lopez A, Rohringer V, Taranaci K, Alberdi-Cedeño J, Pignitter M.   +4 more
europepmc   +1 more source

Palm sap-based sugar and its potency as chocolate sweetener [PDF]

, 2016
Dewettinck, Koen, Saputro, Arifin Dwi, Van de Walle, Davy   +2 more
core   +1 more source

Evaluation of Prebiotic and Health-Promoting Functions of Honeybee Brood Biopeptides and Their Maillard Reaction Conjugates. [PDF]

Foods
Ounjaijean S, Chaipoot S, Phongphisutthinant R, Kanthakat G, Taya S, Pathomrungsiyounggul P, Wiriyacharee P, Boonyapranai K.   +7 more
europepmc   +1 more source

Study on Selenium Assimilation and Transformation in Radish Sprouts Cultivated Using Maillard Reaction Products. [PDF]

Foods
Zou X, Sun R, Wang C, Wang J.
europepmc   +1 more source

Volatile profiling from thermal decomposition of Amadori compounds in the alanine-glucose Maillard reaction: An DFT insight of 3-ethyl-2,5-dimethylpyrazine forming mechanism. [PDF]

Food Chem X
Gao P, Wang S, Feng B, Liu C, Wang Y, Dou S, Dong L.   +6 more
europepmc   +1 more source

Effects of Barley (Hordeum vulgare L.) on Antioxidant Activities of Maillard Reaction Products and Consumer Acceptance of Barley Nurungji, Traditional Korean Snack. [PDF]

Foods
Jeong Y, Choi IS.
europepmc   +1 more source

Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates. [PDF]

Ultrason Sonochem
Zhao Z, Wang W, Chen J, Chen J, Deng J, Wu G, Zhou C, Jiang G, Guan J, Luo D.   +9 more
europepmc   +1 more source

Kinetic Modelling of Maillard Reaction Products (Α-Dicarbonyl Compounds, Melanoidins) and Protein in Coffee Prepared by Various Roasting Methods

Seongho Lee, Eunyeong Choi, Kwang‐Geun Lee   +2 more
openalex   +1 more source

Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping. [PDF]

J Agric Food Chem
Bork LV, Proksch N, Stobernack T, Rohn S, Kanzler C.   +4 more
europepmc   +1 more source

Multi-frequency power ultrasound (MFPU) pretreatment of crayfish (Procambarus clarkii): Effect on the enzymatic hydrolysis process and subsequent Maillard reaction

Weiqiang Yan, Zhijun Chen, Chao Zhang, Yao−Zhong Xu, Chang Han, Ling Yue, Qiulian Kong, Qi Zheng, Wenhui Tian, Baoguo Xu   +9 more
openalex   +1 more source