Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:(%22R%C3%A9action Maillard%22)

Filter

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 10628

  • Page / 426
Export

Selection :

  • and

N-hydroxysolasodine from Solanum robustumRIPPERGER, H; PORZEL, A.Phytochemistry. 1992, Vol 31, Num 5, pp 1837-1839, issn 0031-9422Article

Two withanolides from Withania somniferaATTA-UR-RAHMAN; ARSHAD JAMAL, S; IQBAL CHOUDHARY, M et al.Phytochemistry. 1991, Vol 30, Num 11, pp 3824-3826, issn 0031-9422Article

(23S)-23-hydroxysolasodine from two Solanum speciesRIPPERGER, H; PORZEL, A.Phytochemistry. 1991, Vol 30, Num 4, pp 1299-1301, issn 0031-9422Article

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

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

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

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

Effect of Maillard reaction products on ruminal and fecal acid-resistant E. coli, total coliforms, VFA profiles, and pH in steersSINDT, J. J; DROUILLARD, J. S; THIPPAREDDI, H et al.Journal of animal science. 2004, Vol 82, Num 4, pp 1170-1176, issn 0021-8812, 7 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 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

  • Page / 426