Warning: Undefined array key "mm" in /www/wwwroot/www.ai-bt.com/si.php on line 10 Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /www/wwwroot/www.ai-bt.com/si.php on line 10 Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.

Literature DB >> 3075879

Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.

M Namiki¹.

Abstract

Mesh：

Substances：
Antioxidants
Mutagens

Year: 1988 PMID： 3075879 DOI： 10.1016/s0065-2628(08)60287-6

Source DB: PubMed Journal: Adv Food Res ISSN： 0065-2628

Keyword Cloud
Cited

× No keyword cloud information.

10 in total

1. Inhibitory effect of Maillard reaction products on growth of the aerobic marine hyperthermophilic archaeon Aeropyrum pernix.

Authors: Kee Woung Kim; Sun Bok Lee
Journal: Appl Environ Microbiol Date: 2003-07 Impact factor: 4.792

2. Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda.

Authors: L Mahalingaiah; B V Venkateshaiah; S Kulkarni; K Jayaraj Rao
Journal: J Food Sci Technol Date: 2011-12-08 Impact factor: 2.701

3. Unexpected crosslinking and diglycation as advanced glycation end-products from glyoxal.

Authors: Andrea F Lopez-Clavijo; Carlos A Duque-Daza; Andrew Soulby; Isolda Romero Canelon; Mark Barrow; Peter B O'Connor
Journal: J Am Soc Mass Spectrom Date: 2014-10-15 Impact factor: 3.109

4. Consequential secondary structure alterations and aggregation during prolonged casein glycation.

Authors: Supriya Jindal; Aabgeena Naeem
Journal: J Fluoresc Date: 2013-02-14 Impact factor: 2.217

5. High glucose-induced Nox1-derived superoxides downregulate PKC-betaII, which subsequently decreases ACE2 expression and ANG(1-7) formation in rat VSMCs.

Authors: Eduard N Lavrentyev; Kafait U Malik
Journal: Am J Physiol Heart Circ Physiol Date: 2008-10-31 Impact factor: 4.733

10. Investigation of Synthesis Mechanism, Optimal Hot-Pressing Conditions, and Curing Behavior of Sucrose and Ammonium Dihydrogen Phosphate Adhesive.

Authors: Zhongyuan Zhao; Shunsuke Sakai; Di Wu; Zhen Chen; Nan Zhu; Chengsheng Gui; Min Zhang; Kenji Umemura; Qiang Yong
Journal: Polymers (Basel) Date: 2020-01-15 Impact factor: 4.329

10 in total

Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.

1. Inhibitory effect of Maillard reaction products on growth of the aerobic marine hyperthermophilic archaeon Aeropyrum pernix.

2. Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda.

3. Unexpected crosslinking and diglycation as advanced glycation end-products from glyoxal.

4. Consequential secondary structure alterations and aggregation during prolonged casein glycation.

5. High glucose-induced Nox1-derived superoxides downregulate PKC-betaII, which subsequently decreases ACE2 expression and ANG(1-7) formation in rat VSMCs.

6. Study of an unusual advanced glycation end-product (AGE) derived from glyoxal using mass spectrometry.

7. Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute.

8. Investigation of Oxidation Methods for Waste Soy Sauce Treatment.

Review 9. Role of Advanced Glycation End Products in Carcinogenesis and their Therapeutic Implications.

10. Investigation of Synthesis Mechanism, Optimal Hot-Pressing Conditions, and Curing Behavior of Sucrose and Ammonium Dihydrogen Phosphate Adhesive.