Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Reaction Products ◽

Sunflower Protein

Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

Food Science and Biotechnology ◽

10.1007/s10068-014-0005-8 ◽

2013 ◽

Vol 23 (1) ◽

pp. 33-41 ◽

Cited By ~ 24

Author(s):

Qian Liu ◽

Jing Li ◽

Baohua Kong ◽

Na Jia ◽

Peijun Li

Keyword(s):

Antioxidant Capacity ◽

Plasma Protein ◽

Maillard Reaction ◽

Protein Hydrolysate ◽

Model System ◽

Chemical Characteristics ◽

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

International Journal of Food Properties ◽

10.1080/10942912.2015.1017048 ◽

2015 ◽

Vol 19 (1) ◽

pp. 99-110 ◽

Cited By ~ 7

Author(s):

Qian Liu ◽

Haili Niu ◽

Juyang Zhao ◽

Jianchun Han ◽

Baohua Kong

Keyword(s):

Plasma Protein ◽

Maillard Reaction ◽

Antioxidant Activities ◽

Protein Hydrolysate ◽

Model System ◽

Reactant Ratio ◽

Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system

Food Chemistry ◽

10.1016/j.foodchem.2004.10.019 ◽

2005 ◽

Vol 93 (2) ◽

pp. 189-196 ◽

Cited By ~ 162

Author(s):

Soottawat Benjakul ◽

Wittayachai Lertittikul ◽

Friedrich Bauer

Keyword(s):

Antioxidant Activity ◽

Plasma Protein ◽

Maillard Reaction ◽

Model System ◽

Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2016.07.011 ◽

2016 ◽

Vol 36 ◽

pp. 260-268 ◽

Cited By ~ 10

Author(s):

Hang Yu ◽

Yi-Xin Seow ◽

Peter K.C. Ong ◽

Weibiao Zhou

Keyword(s):

Maillard Reaction ◽

High Intensity ◽

Model System ◽

Ultrasonic Processing ◽

The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

Food Research International ◽

10.1016/j.foodres.2008.12.008 ◽

2009 ◽

Vol 42 (3) ◽

pp. 331-336 ◽

Cited By ~ 47

Author(s):

Danutė Teresė Ramonaitytė ◽

Milda Keršienė ◽

An Adams ◽

Kourosch Abbaspour Tehrani ◽

Norbert De Kimpe

Keyword(s):

Metal Ions ◽

Maillard Reaction ◽

Model System ◽

Formation of coloured Maillard reaction products in a gluten-glucose model system

Food Chemistry ◽

10.1016/s0308-8146(99)00058-8 ◽

1999 ◽

Vol 66 (3) ◽

pp. 293-299 ◽

Cited By ~ 50

Author(s):

Vincenzo Fogliano ◽

Simona Maria Monti ◽

Teresa Musella ◽

Giacomino Randazzo ◽

Alberto Ritieni

Keyword(s):

Maillard Reaction ◽

Model System ◽

Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads

Food Chemistry ◽

10.1016/j.foodchem.2015.10.097 ◽

2016 ◽

Vol 197 ◽

pp. 14-23 ◽

Cited By ~ 14

Author(s):

Alina Culetu ◽

Beatriz Fernandez-Gomez ◽

Monica Ullate ◽

Maria Dolores del Castillo ◽

Wilfried Andlauer

Keyword(s):

Maillard Reaction ◽

Sensory Attributes ◽

LC/MS Analysis and Antioxidative Efficiency of Maillard Reaction Products from a Lactose−Lysine Model System

Journal of Agricultural and Food Chemistry ◽

10.1021/jf980899s ◽

1999 ◽

Vol 47 (4) ◽

pp. 1506-1513 ◽

Cited By ~ 38

Author(s):

Simona Maria Monti ◽

Alberto Ritieni ◽

Giulia Graziani ◽

Giacomino Randazzo ◽

Luisa Mannina ◽

...

Keyword(s):

Maillard Reaction ◽

Model System ◽

Reaction Products ◽

Ms Analysis

Notice of Retraction: The Effect of Heating Time on Antioxidant Activity of Maillard Reaction Products Derived from a L-Ascorbic Acid and L-Methionine Model System

2011 5th International Conference on Bioinformatics and Biomedical Engineering ◽

10.1109/icbbe.2011.5780125 ◽

2011 ◽

Author(s):

Qi-hui Deng ◽

Ai-nong Yu ◽

Xiao-feng Cao

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Maillard Reaction ◽

Heating Time ◽

Model System ◽

Antioxidant capacity of Maillard reaction products’ fractions with different molecular weight distribution from chicken bone hydrolysate - galactose system

International Journal of Food Science & Technology ◽

10.1111/ijfs.13445 ◽

2017 ◽

Vol 52 (7) ◽

pp. 1632-1638 ◽

Cited By ~ 5

Author(s):

Xiaohua Nie ◽

Liming Zhao ◽

Joe M. Regenstein ◽

Dan Xu ◽

Xianghe Meng

Keyword(s):

Molecular Weight ◽

Antioxidant Capacity ◽

Molecular Weight Distribution ◽

Maillard Reaction ◽

Weight Distribution ◽

Reaction Products ◽

Chicken Bone ◽

Different Molecular Weight