The Formation of Argpyrimidine in Glyceraldehyde-Related GlycationUSUI, Teruyuki; OHGUCHI, Mio; WATANABE, Hirohito et al.Bioscience, biotechnology, and biochemistry. 2008, Vol 72, Num 2, pp 568-571, issn 0916-8451, 4 p.Article

Enzymatic deglycation of Amadori products in bacteria: mechanisms, occurrence and physiological functionsDEPPE, Veronika Maria; BONGAERTS, Johannes; O'CONNELL, Timothy et al.Applied microbiology and biotechnology. 2011, Vol 90, Num 2, pp 399-406, issn 0175-7598, 8 p.Article

Antioxidant effects of maillard reaction products obtained from ovalbumin and different D-aldohexosesSUN, Yuanxia; HAYAKAWA, Shigeru; CHUAMANOCHAN, Melin et al.Bioscience, biotechnology, and biochemistry. 2006, Vol 70, Num 3, pp 598-605, issn 0916-8451, 8 p.Article

Impact of Maillard type glycation on properties of beta-lactoglobulin : Industrial proteinsCHOBERT, Jean-Marc; GAUDIN, Jean-Charles; DALGALARRONDO, Michèle et al.Biotechnology advances. 2006, Vol 24, Num 6, pp 629-632, issn 0734-9750, 4 p.Article

Pyrazines: occurrence, formation and biodegradationMÜLLER, Rudolf; RAPPERT, Sugima.Applied microbiology and biotechnology. 2010, Vol 85, Num 5, pp 1315-1320, issn 0175-7598, 6 p.Article

The effects of phytic acid on the Maillard reaction and the formation of acrylamideHUAN WANG; YAMIN ZHOU; JIMEI MA et al.Food chemistry. 2013, Vol 141, Num 1, pp 18-22, issn 0308-8146, 5 p.Article

Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in CookiesFIORE, Alberto; DARIO TROISE, Antonio; MOGOL, Burçe Atac et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 43, pp 10808-10814, issn 0021-8561, 7 p.Article

Formation of pyrazines in dihydroxyacetone and glycine Maillard reaction : A computational studySHIPAR, Abul Haider.Food chemistry. 2006, Vol 98, Num 3, pp 403-415, issn 0308-8146, 13 p.Article

Methylglyoxal in food and living organisms : Maillard resaction and health aspectsNEMET, Ina; VARGA-DEFTERDAROVIC, Lidija; TURK, Zdenka et al.Molecular nutrition & food research (Print). 2006, Vol 50, Num 12, pp 1105-1117, issn 1613-4125, 13 p.Article

Maillard browning in ethanolic solutionSHEN, S.-C; WU, J. S.-B.Journal of food science. 2004, Vol 69, Num 4, pp FCT273-FCT279, issn 0022-1147Article

Identification of the Blue Pigment Formed in a _D-Glucose-Glycine Reaction SystemONO, Yoriyuki; WATANABE, Hirohito; HAYASE, Fumitaka et al.Bioscience, biotechnology, and biochemistry. 2010, Vol 74, Num 12, pp 2526-2528, issn 0916-8451, 3 p.Article

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foodsSILVAN, José Manuel; VAN DE LAGEMAAT, Jürgen; OLANO, Agustin et al.Journal of pharmaceutical and biomedical analysis. 2006, Vol 41, Num 5, pp 1543-1551, issn 0731-7085, 9 p.Article

A new imidazolinone resulting from the reaction of peptide-bound arginine and oligosacccharides with 1,4-glycosidic linkagesMAVRIC, E; KUMPF, Y; SCHUSTER, K et al.European food research & technology (Print). 2004, Vol 218, Num 3, pp 213-218, issn 1438-2377, 6 p.Article

The formation of IQ type mutagens from Maillard reaction in ethanolic solutionWU, Ming-Chang; MA, Chia-Yu; YANG, Chi-Ching et al.Food chemistry. 2011, Vol 125, Num 2, pp 582-587, issn 0308-8146, 6 p.Article

Effects of melamine on the Maillard reaction between lactose and phenylalanineJINYU MA; XIAOFANG PENG; CHENG, Ka-Wing et al.Food chemistry. 2010, Vol 119, Num 1, pp 1-6, issn 0308-8146, 6 p.Article

Peroxyl radical scavenging activity of melanoidins in aqueous systemsMORALES, Francisco J; JIMENEZ-PEREZ, Salvio.European food research & technology (Print). 2004, Vol 218, Num 6, pp 515-520, issn 1438-2377, 6 p.Article

Reactivity of Thermally Treated α-Dicarbonyl CompoundsPFEIFER, Yvonne V; HAASE, Paul T; KROH, Lothar W et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 12, pp 3180-3186, issn 0021-8561, 7 p.Article

Study To Elucidate Formation Pathways of Selected Roast-Smelling Odorants upon Extrusion Cooking : 100 YEARS OF THE MAILLARD REACTIONDAVIDEK, Tomas; FESTRING, Daniel; DUFOSSE, Thierry et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 43, pp 10215-10219, issn 0021-8561, 5 p.Conference Paper

Heterocyclic amines : Chemistry and health : Maillard resaction and health aspectsCHENG, Ka-Wing; FENG CHEN; MINGFU WANG et al.Molecular nutrition & food research (Print). 2006, Vol 50, Num 12, pp 1150-1170, issn 1613-4125, 21 p.Article

Reactivity of acrylamide with coffee melanoidins in model systemsPASTORIZA, Silvia; RUFIAN-HENARES, José Angel; MORALES, Francisco J et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 45, Num 2, pp 198-203, issn 0023-6438, 6 p.Article

Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of LysineNOMI, Yuri; SAKAMOTO, Junko; TAKENAKA, Makiko et al.Bioscience, biotechnology, and biochemistry. 2011, Vol 75, Num 2, pp 221-226, issn 0916-8451, 6 p.Article

Identification of Red Pigments Formed in a D-Xylose-glycine Reaction SystemSHIRAHASHI, Yoshinobu; WATANABE, Hirohito; HAYASE, Fumitaka et al.Bioscience, biotechnology, and biochemistry. 2009, Vol 73, Num 10, pp 2287-2292, issn 0916-8451, 6 p.Article

Browning of furfural and amino acids, and a novel yellow compound, furpipate, formed from lysine and furfuralMURATA, Masatsune; TOTSUKA, Hana; ONO, Hiroshi et al.Bioscience, biotechnology, and biochemistry. 2007, Vol 71, Num 7, pp 1717-1723, issn 0916-8451, 7 p.Article

Determination of glyceraldehyde formed in glucose degradation and glycationUSUI, Teruyuki; YOSHINO, Miku; WATANABE, Hirohito et al.Bioscience, biotechnology, and biochemistry. 2007, Vol 71, Num 9, pp 2162-2168, issn 0916-8451, 7 p.Article

Isolation and identification of 5-methyl-imidazolin-4-one derivative as glyceraldehyde-derived advanced glycation end productUSUI, Teruyuki; WATANABE, Hirohito; HAYASE, Fumitaka et al.Bioscience, biotechnology, and biochemistry. 2006, Vol 70, Num 6, pp 1496-1498, issn 0916-8451, 3 p.Article