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UNTERSUCHUNG ZUR MAILLARD-REAKTION. XIII: BRAEUNUNGSREAKTIONEN VON PENTOSEN MIT AMINEN = RECHERCHES RELATIVES A LA REACTION DE MAILLARD. XIII: REACTIONS DE BRUNISSEMENT DES PENTOSES AVEC LES AMINESLEDL F; SEVERIN T.1978; Z. LEBENSMITTEL-UNTERS. U. -FORSCH.; DEU; DA. 1978; VOL. 167; NO 6; PP. 410-413; ABS. ENG; BIBL. 4 REF.Article

UTILIZATION IN RATS OF 14C-L-LYSINE-LABELED CASEIN BROWNED BY AMINO-CARBONYL REACTION.MORI B; NAKATSUJI H.1977; AGRIC. BIOL. CHEM.; JAP.; DA. 1977; VOL. 41; NO 2; PP. 345-350; BIBL. 11 REF.Article

THE EFFECT OF MAILLARD REACTION PRODUCTS ON THE ABSORPTION OF TRYPTOPHAN.CHONG MIN LEE; TUNG CHING LEE; CHICHESTER CO et al.1977; COMP. BIOCHEM. PHYSIOL.; G.B.; DA. 1977; VOL. 56; NO 4; PP. 473-476; BIBL. 16 REF.Article

DERIVATOGRAPHISCHE UNTERSUCHUNGEN ZUR MAILLARD-REACTION = ETUDE PAR DERIVATOGRAPHIE DE LA REACTION DE MAILLARDOERSI F.1981; NAHRUNG; ISSN 0027-769X; DDR; DA. 1981; VOL. 25; NO 6; PP. 519-529; ABS. ENG/RUS; BIBL. 8 REF.Article

UTILISATION ET DIGESTION DE LA CASEINE BRUNIE PAR LA REACTION AMINO-CARBONYLE DANS DES CONDITIONS DOUCESMORI P; SAITO S; KOJIMA K et al.1977; J. JAP. SOC. FOOD NUTRIT.; JAP.; DA. 1977; VOL. 30; NO 5; PP. 297-301; ABS. ANGL.; BIBL. 12 REF.Article

DERIVATOGRAPHISCHE UNTERSUCHUNG DER ZWISCHEN GLUCOSE UND LYSIN VERLAUFENDEN MAILLARDSCHEN REAKTION = ETUDE DERIVATOGRAPHIQUE DU GLUCOSE ET DE LA LYSINE LORS DE LA REACTION DE MAILLARDORSI F.1980; PERIOD. POLYTECH. CHEM. ENG. HIM.; ISSN 0324-5853; HUN; DA. 1980; VOL. 24; NO 1; PP. 35-47; BIBL. 8 REF.Article

EFFECT OF MAILLARD REACTION PRODUCTS ON DISACCHARIDASE ACTIVITIES IN THE RAT.CHONG MIN LEE; CHICHESTER CO; TUNG CHING LEE et al.1977; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 4; PP. 775-778; BIBL. 29 REF.Article

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

EFFECT OF MAILLARD CONDENSATION WITH D-GLUCOSE ON THE HEAT STABILITY OF BOVINE SERUM ALBUMIN.MORALES M; DILL CW; LANDMANN WA et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 2; PP. 234-236; BIBL. 16 REF.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

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

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

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

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

Identification of a novel blue pigment as a melanoidin intermediate in the D-xylose-glycine reaction systemSASAKI, Shigeyuki; SHIRAHASHI, Yoshinobu; NISHIYAMA, Kazuyuki et al.Bioscience, biotechnology, and biochemistry. 2006, Vol 70, Num 10, pp 2529-2531, issn 0916-8451, 3 p.Article

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