Formation and fate of Amadori rearrangement products in Maillard reaction-Reference-Cited by-同舟云学术

Formation and fate of Amadori rearrangement products in Maillard reaction

Published:2021-09 Issue: Volume:115 Page:391-408
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Cui Heping^ORCID,Yu Junhe,Zhai Yun,Feng Linhui,Chen Pusen,Hayat Khizar,Xu Yan,Zhang Xiaoming,Ho Chi-Tang

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference105 articles.

1. Experimental and molecular modeling evaluation of the physicochemical properties of proline-based deep eutectic solvents;Adriaan;Journal of Physical Chemistry B,2017

2. The pyridoxamine action on Amadori compounds: A reexamination of its scavenging capacity and chelating effect;Adrover;Bioorganic & Medicinal Chemistry,2008

3. Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage;Asikin;Food Chemistry,2014

4. Metal-ion-assisted structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry;Bai;Rapid Communications in Mass Spectrometry,2021

5. Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates;Beksan;Journal of Agricultural and Food Chemistry,2003

Cited by 91 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies;Journal of Agricultural and Food Chemistry;2024-01-29

2. Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion;Food Chemistry;2024-01

3. Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu;LWT;2024-01

4. Effect of 2-alkenals on the Maillard reaction of cysteine-glucose: Initial stage intermediate formation and flavor compound generation pathways;LWT;2024-01

5. Color characteristics and pyrolysis volatile properties of main colored fractions from the Maillard reaction models of glucose with three amino acids;LWT;2024-01