LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities-Reference-Cited by-同舟云学术

LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities

Published:2020-03-13 Issue:4 Volume:85 Page:1007-1017
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yang Cheng¹²^ORCID,Zhang Shuqin²,Shi Rundongdong¹²,Yu Jiahao¹²,Li Shuo¹²,Tao Guanjun²,Tsao Rong³,Zhang Jian⁴,Zhang Lianfu¹²⁴

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business Univ. 100037 Beijing China

2. School of Food Science and TechnologyJiangnan Univ. 214122 Wuxi China

3. Guelph Research and Development CentreAgriculture and Agri‐Food Canada N1G 5C9 Guelph Canada

4. Food CollegeShihezi Univ. 832003 Shihezi Xinjiang China

Funder

Jiangsu province “Collaborative Innovation Center for Food Safety and Quality Control” industry development program

State Key Research and Development Plan

Key Research and Development Program of Jiangsu Province

Ministry of Science and Technology of the P.R.C.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14979

Reference51 articles.

1. Preparation of 1-Amino-1-deoxy-2-ketohexoses from Aldohexoses and α-Amino Acids. I1

2. Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree

3. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes

4. The hydrophilic and lipophilic contribution to total antioxidant activity

5. Sous vide cooking: A review

Cited by 17 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. Aqueous preparation of arginyl-fructosyl-glucose (a maltose-arginine AC) and determination of Amadori compounds (ACs) in red ginseng by ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS);Food Research International;2024-07

2. Preparation of red jujube powder with high content of Amadori compounds and higher antioxidant activity by controlling the Maillard reaction;Journal of Food Science;2024-02-19

3. Amadori compounds: analysis, composition in food and potential health beneficial functions;Critical Reviews in Food Science and Nutrition;2023-11

4. Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents;Food Research International;2023-11

5. Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment;Food Chemistry;2023-10