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Recherches sur les réactions entre le fructose et les acides aminésTEODORESCU, L.Industries alimentaires et agricoles. 1991, Vol 108, Num 7-8, pp 587-592, issn 0019-9311Article

Photochemical products of a cysteine/D-glucose browning model system = Produits photochimiques obtenus à partir d'un système modèle de brunissement cystéine/D-glucoseSHELDON, S. A; JONES, A. D; SHIBAMOTO, T et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 3, pp 604-606, issn 0021-8561Article

Studies on the role of 3-deoxy-D-erythro-glucosulose (3-deoxyglucosone) in nonenzymatic browning. Evidence for involvement in a Strecker degradation = Etude du rôle du désoxy-3 D-érythro-glucosulose (désoxy-3-glucosone) dans le brunissement non enzymatique. Mise en évidence pour une implication dans une réaction de type dégradation de StreckerGHIRON, A. F; QUACK, B; MAWHINNEY, T. P et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 4, pp 677-680, issn 0021-8561Article

Progrès récents des recherches sur la réaction de MaillardKATO, H.Nippon Nōgei Kagakukaishi. 1987, Vol 61, Num 8, pp 967-969, issn 0002-1407Article

The Maillard reaction of DNA with D-fructose 6-phosphateMORITA, J; KASHIMURA, N.Agricultural and biological chemistry. 1991, Vol 55, Num 5, pp 1359-1366, issn 0002-1369Article

Reactants encapsulation and Maillard ReactionTROISE, Antonio Dario; FOGLIANO, Vincenzo.Trends in food science & technology (Regular ed.). 2013, Vol 33, Num 1, pp 63-74, issn 0924-2244, 12 p.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

Response surface methodology applied to the study of some factors affecting the Maillard reactionANESE, M; LANCIOTTI, R; SEVERINI, C et al.Advances in food sciences. 1998, Vol 20, Num 5-6, pp 190-197, issn 1431-7737Article

Kinetics of the sulphite-inhibited Maillard reaction : the effect of sulphite ion = Cinétique de l'inhibition de la réaction de Maillard par les sulfites : effet de l'ion sulfiteWEDZICHA, B. L; VAKALIS, N.Food chemistry. 1988, Vol 27, Num 4, pp 259-271, issn 0308-8146Article

Formation of pyrazines from the Maillard reaction of glucose and glutamine-amide-15NHUI-ING HWANG; HARTMAN, T. G; ROSEN, R. T et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 2112-2115, issn 0021-8561Article

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

Démonstration de l'effet cytotoxique des produits avancés de la glycation (AGE-s) : La rédaction de Maillard : rôle physiopathologique et approche pharmacologique = Demonstration of the cytotoxic effect of Advanced glycation Endproducts (AGE-s)RAVELOJAONA, V; PETERSZEGI, G; MOLINARI, J et al.Journal de la Société de biologie. 2007, Vol 201, Num 2, pp 185-188, issn 1295-0661, 4 p.Article

Modelling and control of Maillard browningWEDZICHA, B. L; LAI PENG LEONG.European food and drink review. 1998, Num SPRING, pp 37-42, issn 0955-4416, 5 p.Article

Nouvelle approche du métabolisme de la réaction de Maillard des systèmes glucides-protéines en se basant sur la conformation des produits du réarrangement d'AmadoriKATO, Y; NAKAMURA, R.Nippon Nōgei Kagakukaishi. 1987, Vol 61, Num 8, pp 974-978, issn 0002-1407Article

Veränderungen in Lebensmitteln durch technologische Verfahren = Modifications des produits alimentaires causées par les procédés technologiques = Changes in food due to technological processesMATISSEK, R; BALTES, W.H + G. Zeitschrift für Hautkrankheiten. 1987, Vol 62, pp 22-35, issn 0301-0481, Suppl. 1Article

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

Temperature influence on acetyllysine interaction with glucose in model systems due to Maillard reactionANANTH NARAYAN, K; CROSS, M. E.Journal of food science. 1992, Vol 57, Num 1, pp 206-212, issn 0022-1147Article

The effect of pH and temperature on the antibacterial effect of Maillard reaction products = Effet du pH et de la température sur l'effet antibactérien des produits de la réaction de MaillardEINARSSON, H.Lebensmittel - Wissenschaft + Technologie. 1987, Vol 20, Num 2, pp 56-58, issn 0023-6438Article

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

Crosslines A and B as candidates for the fluorophores in age- and diabetes-related cross-linked proteins, and their diacetates produced by Maillard reaction of α-N-acetyl-L-lysine with D-glucoseNAKAMURA, K; HASEGAWA, T; FUKUNAGA, Y et al.Journal of the Chemical Society. Chemical communications. 1992, Num 14, pp 992-994, issn 0022-4936Article

13C NMR study of some Maillard reaction products arising from D-glucose-DL-alanine interactions = Etude, par spectrométrie RMN du C13, des produits de la réaction de Maillard provenant des interactions D-glucose-DL-alanineHUANG, R. D; FEATHER, M. S.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 4, pp 673-676, issn 0021-8561Article

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

Inhibition of the protein crosslinking in a Maillard reaction by aminoguanidine and semicarbazideHAYASE, F; YONG HEE KIM; KATO, H et al.Agricultural and biological chemistry. 1991, Vol 55, Num 5, pp 1435-1436, issn 0002-1369Article

Novel mechanisms for the decomposition of 1-(amino acid)-1-deoxy-D-fructose (Amadori compounds) : a mass spectrometric approach = Mécanismes nouveaux de décomposition des (amino)-1 désoxy-1-D-fructose (composés d'Amadori) : analyse par spectrométrie de masseYAYLAYAN, V; SPORNS, P.Food chemistry. 1987, Vol 26, Num 4, pp 283-305, issn 0308-8146Article

Aspects nutritionnels et physiologiques des produits de la réaction de MaillardVAN CHUYEN, N.Nippon Nōgei Kagakukaishi. 1987, Vol 61, Num 8, pp 979-982, issn 0002-1407Article

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