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Kyoko Noda & Masatsune Murata. (2017) Two novel pyrrolooxazole pigments formed by the Maillard reaction between glucose and threonine or serine. Bioscience, Biotechnology, and Biochemistry 81:2, pages 343-349.
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Articles from other publishers (13)
Yufa Sun, Fatimah A.M. Al-Zahrani & Long Lin. (2023) Colour formation of dihydroxyacetone with cysteine and its derivatives via Maillard reaction. Dyes and Pigments 208, pages 110854.
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Yuting Song, Zhuhong Ding, Yuzhu Peng, JiaYing Wang, Ting Zhang, Yihong Yu & Yi Wang. (2022) Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions. Food Chemistry: X 15, pages 100413.
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Jean Suffert. 2022. Comprehensive Heterocyclic Chemistry IV. Comprehensive Heterocyclic Chemistry IV
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Yuri Nomi, Kento Yamazaki, Yuki Mori, Hitoshi Matsumoto & Shinji Sato. (2021) Identification of dipyrrolone pigments and their precursors formed in the Maillard reaction of carnosine and pentose under weakly acidic conditions. Bioscience, Biotechnology, and Biochemistry 85:9, pages 2042-2053.
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Masatsune Murata. (2020) Browning and pigmentation in food through the Maillard reaction. Glycoconjugate Journal 38:3, pages 283-292.
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Yuting Song, Bofeng Du, Zhuhong Ding, Yihong Yu & Yi Wang. (2021) Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment. LWT 139, pages 110525.
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Miki Nakamura, Yoko Mikami, Kyoko Noda & Masatsune Murata. (2021)
Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(
2H
)-furanone
. Bioscience, Biotechnology, and Biochemistry 85:2, pages 401-410.
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Masatsune Murata. (2020) Food Chemistry Study on Enzymatic Browning and the Maillard Reaction酵素的褐変ならびにメイラード反応に関する食品化学的研究 （令和元年度日本食品科学工学会学会賞）. Nippon Shokuhin Kagaku Kogaku Kaishi 67:1, pages 1-12.
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Kyoko Noda, Yuri Amano, Yuko Shimamura & Masatsune Murata. (2020) Distribution of Pyrrolothiazolate, a Pigment Formed through the Maillard Reaction between Cysteine and Glucose, in Foods and Beverages and Some of Its Properties. Food Science and Technology Research 26:6, pages 735-742.
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E. González-Zamora & A. Islas-Jácome. 2020. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering. Reference Module in Chemistry, Molecular Sciences and Chemical Engineering.
Kyoko Noda, Ruriko Masuzaki, Yuka Terauchi, Shinji Yamada & Masatsune Murata. (2018) Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions. Journal of Agricultural and Food Chemistry 66:43, pages 11414-11421.
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Yoko Mikami, Miki Nakamura, Shinji Yamada & Masatsune Murata. (2017) 4-Hydroxy-5-Methyl-3(<i>2H</i>)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System. Food Science and Technology Research 23:2, pages 283-289.
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Kyoko Noda, Naoko Terasawa & Masatsune Murata. (2016) Formation scheme and antioxidant activity of a novel Maillard pigment, pyrrolothiazolate, formed from cysteine and glucose. Food & Function 7:6, pages 2551-2556.
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