Synthesis and Characterization of Maillard Reaction Products of Salbutamol and Terbutaline with Lactose and Development and Validation of an LC Method for the Determination of Salbutamol and Terbutaline in the Presence of These Impurities

Reaction Products ◽

Development And Validation

Inhibition effects of Maillard reaction products derived from l-cysteine and glucose on enzymatic browning catalyzed by mushroom tyrosinase and characterization of active compounds by partial least squares regression analysis

RSC Advances ◽

10.1039/c6ra15769f ◽

2016 ◽

Vol 6 (70) ◽

pp. 65825-65836 ◽

Cited By ~ 5

Author(s):

Haining Xu ◽

Xiaoming Zhang ◽

Eric Karangwa

Keyword(s):

Regression Analysis ◽

Least Squares ◽

Maillard Reaction ◽

Partial Least Squares Regression ◽

Enzymatic Browning ◽

Mushroom Tyrosinase ◽

Least Squares Regression ◽

Inhibition of tyrosinase activity by Maillard reaction products derived from cysteine and glucose (Cys-MRPs) was studied.

Characterization of bromelain indicates a molar excess of inhibitor vs. enzyme molecules, a Jacalin-like lectin and Maillard reaction products

Journal of Pharmaceutical and Biomedical Analysis ◽

10.1016/j.jpba.2019.113075 ◽

2020 ◽

Vol 181 ◽

pp. 113075

Author(s):

Peter Gross ◽

Holger Seelert ◽

Peter Meiser ◽

Rolf Müller

Keyword(s):

Maillard Reaction ◽

Reaction Products ◽

Molar Excess ◽

Enzyme Molecules

Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells

Food and Chemical Toxicology ◽

10.1016/j.fct.2004.06.019 ◽

2004 ◽

Vol 42 (11) ◽

pp. 1833-1844 ◽

Cited By ~ 37

Author(s):

Hao Jing ◽

David D. Kitts

Keyword(s):

Maillard Reaction ◽

Chemical Characterization ◽

Protective Effects ◽

Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar

Scientific Reports ◽

10.1038/s41598-019-47800-6 ◽

2019 ◽

Vol 9 (1) ◽

Cited By ~ 2

Author(s):

Suisui Jiang ◽

Yanping Shi ◽

Man Li ◽

Liu Xiong ◽

Qingjie Sun

Keyword(s):

Maillard Reaction ◽

Nano Particles ◽

Reaction Products ◽

Fermented Soybean

Detection of Maillard reaction products by a coupled HPLC-Fraction collector technique and FTIR characterization of Cu(II)-complexation with the isolated species

Journal of Molecular Structure ◽

10.1016/j.molstruc.2017.04.011 ◽

2017 ◽

Vol 1141 ◽

pp. 634-642 ◽

Cited By ~ 7

Author(s):

Aristos Ioannou ◽

Vangelis Daskalakis ◽

Constantinos Varotsis

Keyword(s):

Maillard Reaction ◽

Reaction Products ◽

Hplc Fraction ◽

Fraction Collector ◽

Ftir Characterization ◽

Isolated Species

Isolation and characterization of the most antimutagenic Maillard reaction products derived from xylose and lysine

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00029a018 ◽

1993 ◽

Vol 41 (5) ◽

pp. 771-776 ◽

Cited By ~ 12

Author(s):

Gow Chin. Yen ◽

Chi Fai. Chau ◽

Jen Dan. Lii

Keyword(s):

Maillard Reaction ◽

Reaction Products ◽

Isolation And Characterization

Immunochemical Characterization of the Major Fluorescent Compound Isolated from Advanced Maillard Reaction Products

Maillard Reactions in Chemistry, Food and Health ◽

10.1533/9781845698393.7.421 ◽

2005 ◽

pp. 421

Author(s):

Norie Araki ◽

Seikoh Horiuchi

Keyword(s):

Maillard Reaction ◽

Reaction Products ◽

Fluorescent Compound ◽

Immunochemical Characterization

CHARACTERIZATION OF THE MAILLARD REACTION PRODUCTS OF ?-LACTOGLOBULIN GLUCOSYLATED IN MILD CONDITIONS

Journal of Food Biochemistry ◽

10.1111/j.1745-4514.2001.tb00723.x ◽

2001 ◽

Vol 25 (1) ◽

pp. 33-55 ◽

Cited By ~ 36

Author(s):

FRANÇOIS CHEVALIER ◽

JEAN-MARC CHOBERT ◽

MICHÈLE DALGALARRONDO ◽

THOMAS HAERTLÉ

Keyword(s):

Maillard Reaction ◽

Reaction Products ◽

Mild Conditions

Development and Characterization of Flavor Based on Maillard Reaction Products with Flatfish Byproducts Hydrolysates

Journal of Chitin and Chitosan ◽

10.17642/jcc.21.2.8 ◽

2016 ◽

Vol 21 (2) ◽

pp. 128-134 ◽

Cited By ~ 1

Author(s):

HyeonJin Jeon ◽

Sang-Hoon Lee ◽

Sung-Yong Yang ◽

Kwang-Won Lee ◽

YoonSook Kim

Keyword(s):

Maillard Reaction ◽

Characterization of the Chemical Structure of Novel Colored Maillard Reaction Products from Furan-2-carboxaldehyde and Amino Acids

Journal of Agricultural and Food Chemistry ◽

10.1021/jf970732j ◽

1998 ◽

Vol 46 (3) ◽

pp. 932-940 ◽

Cited By ~ 49

Author(s):

Thomas Hofmann

Keyword(s):

Amino Acids ◽

Maillard Reaction ◽

Chemical Structure ◽