Glyoxal and methylglyoxal formation in chocolate and their bioaccessibility-Reference-Cited by-同舟云学术

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Glyoxal and methylglyoxal formation in chocolate and their bioaccessibility

Published:2024-08 Issue: Volume:189 Page:114552
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ede-Cintesun Elif,Çatak Jale^ORCID,Ateş Esra,Yaman Mustafa

Publisher

Elsevier BV

Reference31 articles.

1. Investigation of the effects of sugar type on the formation of α-dicarbonyl compounds in jams under in vitro digestive system model;Çatak;Journal of Food Composition and Analysis,2023

2. Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine;Cengiz;Microchemical Journal,2020

3. Role of advanced glycation end products in mobility and considerations in possible dietary and nutritional intervention strategies;Chen;Nutrition & metabolism,2018

4. Modulation of 1,2-Dicarbonyl Compounds in Postprandial Responses Mediated by Food Bioactive Components and Mediterranean Diet;Cruz;Antioxidants,2022

5. Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake;Delgado-Andrade;Annual Review of Food Science and Technology,2018

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