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Original Articles

Nutritional and toxicological aspects of the Maillard browning reaction in foods

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Pages 211-248 | Published online: 29 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (17)

Chenzhipeng Nie, Yan Li, Haifeng Qian, Hao Ying & Li Wang. (2022) Advanced glycation end products in food and their effects on intestinal tract. Critical Reviews in Food Science and Nutrition 62:11, pages 3103-3115.
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Nesreen ALjahdali & Franck Carbonero. (2019) Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system. Critical Reviews in Food Science and Nutrition 59:3, pages 474-487.
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Mareile Heitmann, Emanuele Zannini & Elke Arendt. (2018) Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. Critical Reviews in Food Science and Nutrition 58:7, pages 1152-1164.
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D. Luján-Rhenals, R. Morawicki, Z. Shi & S. C. Ricke. (2018) Quantification of nitrogen in the liquid fraction and in vitro assessment of lysine bioavailability in the solid fraction of soybean meal hydrolysates. Journal of Environmental Science and Health, Part B 53:1, pages 12-17.
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Humera Jahan & M Iqbal Choudhary. (2015) Glycation, carbonyl stress and AGEs inhibitors: a patent review. Expert Opinion on Therapeutic Patents 25:11, pages 1267-1284.
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Ramit Ravona-Springer & Michal Schnaider-Beeri. (2011) The association of diabetes and dementia and possible implications for nondiabetic populations. Expert Review of Neurotherapeutics 11:11, pages 1609-1617.
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Renata Urbaityte, Rainer Mosenthin, Meike Eklund, Hans-Peter Piepho, Nadja Sauer & Meike Rademacher. (2009) Standardised ileal crude protein and amino acid digestibilities in protein supplements for piglets. Archives of Animal Nutrition 63:5, pages 356-378.
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Sibel Kus, Fahrettin Gogus & Sami Eren. (2005) Hydroxymethyl Furfural Content of Concentrated Food Products. International Journal of Food Properties 8:2, pages 367-375.
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W Kline Bolton & Emaad Abdel-Rahman. (2002) Pimagedine: a novel therapy for diabetic nephropathy. Expert Opinion on Investigational Drugs 11:4, pages 565-574.
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Kwang-Geun Lee & Takayuki Shibamoto. (2002) TOXICOLOGY AND ANTIOXIDANT ACTIVITIES OF NON-ENZYMATIC BROWNING REACTION PRODUCTS: REVIEW. Food Reviews International 18:2-3, pages 151-175.
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Helen Vlassara. (2000) Intervening in Atherogenesis: Lessons from Diabetes. Hospital Practice 35:11, pages 25-39.
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E. Marconi, G. Panfili, M.C. Messia, R. Cubadda, D. Compagnone & G. Palleschi. (1996) Fast Analysis of Lysine in Food Using Protein Microwave Hydrolysis and an Electrochemical Biosensor. Analytical Letters 29:7, pages 1125-1137.
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VaroujanA. Yaylayan, Alexis Huyghues‐Despointes & M.S. Feather. (1994) Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties. Critical Reviews in Food Science and Nutrition 34:4, pages 321-369.
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E. Guerra-Hernández, B. García-Villanova & J. Montilla-Gómez. (1992) Determination of Hydroxymethylfurfural in Baby Cereals by High Performance Liquid Chromatography. Journal of Liquid Chromatography 15:14, pages 2551-2559.
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M. Torre, A. R. Rodriguez & F. Saura‐Calixto. (1991) Effects of dietary fiber and phytic acid on mineral availability. Critical Reviews in Food Science and Nutrition 30:1, pages 1-22.
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