Format
Items per page
Sort by

Send to:

Choose Destination

Links from PubMed

Items: 1 to 20 of 99

1.

Food Protein-Polysaccharide Conjugates obtained via the Maillard Reaction: A Review.

Oliveira FC, Coimbra JS, de Oliveira EB, Zuñiga AD, Rojas EE.

Crit Rev Food Sci Nutr. 2014 May 13:0. [Epub ahead of print]

PMID:
24824044
2.

Creating proteins with novel functionality via the Maillard reaction: a review.

Oliver CM, Melton LD, Stanley RA.

Crit Rev Food Sci Nutr. 2006;46(4):337-50. Review.

PMID:
16621753
3.

Formation of soy protein isolate-dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions.

Zhuo XY, Qi JR, Yin SW, Yang XQ, Zhu JH, Huang LX.

J Sci Food Agric. 2013 Jan;93(2):316-23. doi: 10.1002/jsfa.5760. Epub 2012 Jul 6.

PMID:
22777841
4.

Maillard reaction and food processing. Application aspects.

Chuyen NV.

Adv Exp Med Biol. 1998;434:213-35. Review.

PMID:
9598202
5.

Maillard glycation of beta-lactoglobulin induces conformation changes.

Chevalier F, Chobert JM, Dalgalarrondo M, Choiset Y, Haertlé T.

Nahrung. 2002 Apr;46(2):58-63.

PMID:
12017991
6.

Insight into the glycation of milk proteins: an ESI- and MALDI-MS perspective (review).

Oliver CM.

Crit Rev Food Sci Nutr. 2011 May;51(5):410-31. doi: 10.1080/10408391003632841. Review.

PMID:
21491267
7.

Nonenzyme browning and its effect on protein nutrition.

Dworschák E.

Crit Rev Food Sci Nutr. 1980;13(1):1-40. Review.

PMID:
6996923
8.

Role of pyridoxamine in the formation of the Amadori/Heyns compounds and aggregates during the glycation of beta-lactoglobulin with galactose and tagatose.

Corzo-Martínez M, Moreno FJ, Olano A, Villamiel M.

J Agric Food Chem. 2010 Jan 13;58(1):500-6. doi: 10.1021/jf902073t.

PMID:
20014847
9.

Impact of Maillard type glycation on properties of beta-lactoglobulin.

Chobert JM, Gaudin JC, Dalgalarrondo M, Haertlé T.

Biotechnol Adv. 2006 Nov-Dec;24(6):629-32. Epub 2006 Jul 8. Review.

PMID:
16904283
10.

Contribution of mass spectrometry to the study of the Maillard reaction in food.

Fay LB, Brevard H.

Mass Spectrom Rev. 2005 Jul-Aug;24(4):487-507. Review.

PMID:
15389846
11.

Formation of flavour compounds in the Maillard reaction.

van Boekel MA.

Biotechnol Adv. 2006 Mar-Apr;24(2):230-3. Epub 2006 Jan 4. Review.

PMID:
16386869
12.

Carbonylation of myofibrillar proteins through the maillard pathway: effect of reducing sugars and reaction temperature.

Villaverde A, Estévez M.

J Agric Food Chem. 2013 Mar 27;61(12):3140-7. doi: 10.1021/jf305451p. Epub 2013 Mar 12.

PMID:
23438261
13.

Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing.

Yang ZH, Li C, Li YY, Wang ZH.

J Sci Food Agric. 2013 Apr;93(6):1510-5. doi: 10.1002/jsfa.5928. Epub 2012 Nov 16.

PMID:
23165788
14.

Peptide and amino acid glycation: new insights into the Maillard reaction.

Horvat S, Jakas A.

J Pept Sci. 2004 Mar;10(3):119-37. Review.

PMID:
15113085
15.

Relative quantification of N(epsilon)-(Carboxymethyl)lysine, imidazolone A, and the Amadori product in glycated lysozyme by MALDI-TOF mass spectrometry.

Kislinger T, Humeny A, Peich CC, Zhang X, Niwa T, Pischetsrieder M, Becker CM.

J Agric Food Chem. 2003 Jan 1;51(1):51-7.

PMID:
12502384
16.

The Maillard reaction in the human body. The main discoveries and factors that affect glycation.

Tessier FJ.

Pathol Biol (Paris). 2010 Jun;58(3):214-9. doi: 10.1016/j.patbio.2009.09.014. Epub 2009 Nov 6. Review.

PMID:
19896783
17.

Baking, ageing, diabetes: a short history of the Maillard reaction.

Hellwig M, Henle T.

Angew Chem Int Ed Engl. 2014 Sep 22;53(39):10316-29. doi: 10.1002/anie.201308808. Epub 2014 Jul 9. Review.

PMID:
25044982
18.
19.

Historical perspective of the Maillard reaction in food science.

Finot PA.

Ann N Y Acad Sci. 2005 Jun;1043:1-8.

PMID:
16037216
20.

Nutritional and toxicological aspects of the Maillard browning reaction in foods.

O'Brien J, Morrissey PA.

Crit Rev Food Sci Nutr. 1989;28(3):211-48. Review.

PMID:
2669832
Format
Items per page
Sort by

Send to:

Choose Destination

Supplemental Content

Write to the Help Desk