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Original Articles

Fluorescence from the Maillard Reaction and its Potential Applications in Food Science

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Pages 483-495 | Published online: 12 Jan 2007

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Chao Zhong, Songwen Tan, Zelin Zhou, Xia Zhong & Timothy Langrish. (2023) Applications of aged powders of spray-dried whey protein isolate and ascorbic acid in the field of food safety. Drying Technology 41:10, pages 1686-1696.
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Yuh-Hwa Liu, Yeh-Lin Lu, Der-Zen Liu & Wen-Chi Hou. (2017) Antiglycation, radical scavenging, and semicarbazide-sensitive amine oxidase inhibitory activities of acetohydroxamic acid in vitro. Drug Design, Development and Therapy 11, pages 2139-2147.
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Lizhe Wang, Zhanmei Jiang, Bo Tian, Lina Bai, Xiaohan Shi & Xiaona Zhang. (2016) Effects of Galactose Concentration on Characteristics of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Bovine Casein in Maillard Reaction. International Journal of Food Properties 19:10, pages 2238-2250.
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Virginie Trégoat, Marcel Brohée, Fernando Cordeiro & ArjonJ. van Hengel. (2009) Immunofluorescence detection of advanced glycation end products (AGEs) in cookies and its correlation with acrylamide content and antioxidant activity. Food and Agricultural Immunology 20:3, pages 253-268.
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Articles from other publishers (78)

Yanqun Zhang, Yishun Yao, Tong Zhou, Foxin Zhang, Xue Xia, Jingyang Yu, Shiqing Song, Khizar Hayat, Xiaoming Zhang & Chi-Tang Ho. (2023) Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception. Journal of Agricultural and Food Chemistry.
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Xin Li, Junpeng Yi, Tiantian Wu, Junling Wang, Luyao Li & Pu Liu. (2023) Steam explosion modification on phytate, protein, and lignan in sesame cake. Industrial Crops and Products 206, pages 117697.
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Jiao Mo, Yuanyuan Zhao, Runlin Wu, Benlun Hu, Caihua Jia, Jianhua Rong, Ru Liu & Siming Zhao. (2023) Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil. Food Chemistry: X 19, pages 100869.
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Guusje van Schaick, Sanne Pot, Olaf Schouten, Joost den Hartog, Michiel Akeroyd, Rob van der Hoeven, Wim Bijleveld, Nicolas Abello, Manfred Wuhrer, Maurien Olsthoorn & Elena Dominguez-Vega. (2023) Evaluating the effect of glycation on lipase activity using boronate affinity chromatography and mass spectrometry. Food Chemistry 421, pages 136147.
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Libin Sun, Donghua Wang, Zhe Huang, Walid Elfalleh, Lanxia Qin & Dianyu Yu. (2023) Structure and flavor characteristics of Maillard reaction products derived from soybean meal hydrolysates-reducing sugars. LWT 185, pages 115097.
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Xue Xia, Tong Zhou, Jingyang Yu, Heping Cui, Foxin Zhang, Khizar Hayat, Xiaoming Zhang & Chi-Tang Ho. (2023) Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism. Journal of Agricultural and Food Chemistry 71:22, pages 8569-8579.
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Jingwen Zhu, Xue Xia, Foxin Zhang, Shiqing Song, Heping Cui, Khizar Hayat, Qiang Zhang, Xiaoming Zhang & Chi-Tang Ho. (2023) Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate. Food Bioscience 52, pages 102394.
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Chen Huang, Heping Cui, Khizar Hayat, Xiaoming Zhang & Chi-Tang Ho. (2022) Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy. Food Research International 162, pages 112086.
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Aliaksandr Kraskouski, Kseniya Hileuskaya, Viktoryia Nikalaichuk, Alena Ladutska, Volha Kabanava, Wanzi Yao & Lijun You. (2022) Chitosan-based Maillard self-reaction products: Formation, characterization, antioxidant and antimicrobial potential. Carbohydrate Polymer Technologies and Applications 4, pages 100257.
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Hayet Ghnimi, Romdhane Karoui, Hamadi Attia, Christine Chénè & Monia Ennouri. (2022) Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging. Food Science & Nutrition 10:12, pages 4380-4393.
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Ruike Qin, Runlin Wu, Haonan Shi, Caihua Jia, Jianhua Rong & Ru Liu. (2022) Formation of AGEs in fish cakes during air frying and other traditional heating methods. Food Chemistry 391, pages 133213.
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Jozef Mravec, Bodil Jørgensen & Ninfa Pedersen. (2022) Immunohistological visualization of the effect of soybean processing on Kunitz trypsin inhibitor. Animal Feed Science and Technology 292, pages 115410.
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Jing-Ya Xie & Jin Tan. (2022) Front-face synchronous fluorescence spectroscopy: a rapid and non-destructive authentication method for Arabica coffee adulterated with maize and soybean flours. Journal of Consumer Protection and Food Safety 17:3, pages 209-219.
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Jun Wang, Lina Wang, Linlin Wang, Ling Han, Lianhong Chen, Shanhu Tang & Pengcheng Wen. (2022) Response Surface Optimization of Solar Drying Conditions and the Effect on the Quality Attributes and Drying Characteristics of Qula Casein. Foods 11:16, pages 2406.
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Daichen Mu, Fengting Qu, Zechen Zhu, Di Wu, Haishi Qi, Taha Ahmed Mohamed, Yumeng Liu & Zimin Wei. (2022) Effect of Maillard reaction on the formation of humic acid during thermophilic phase of aerobic fermentation. Bioresource Technology 357, pages 127362.
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Ligang Yu, Yong Li, Yukun Yang, Caixia Guo & Meiping Li. (2022) Inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products formation in a bovine serum albumin–fructose model. International Journal of Food Science & Technology 57:7, pages 4646-4655.
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Qinyi Liu, Sheng Wang, Xueyang Wang, Shiyuan Dong, Yuanhui Zhao & Mingyong Zeng. (2022) The relationship between the formation of advanced glycation end products and quality attributes of fried sturgeon fillets. LWT 159, pages 113161.
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Runlin Wu, Yang Jiang, Ruike Qin, Haonan Shi, Caihua Jia, Jianhua Rong & Ru Liu. (2022) Study of the formation of food hazard factors in fried fish nuggets. Food Chemistry 373, pages 131562.
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Kathrine H. Bak, Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie & René Lametsch. (2021) Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation. Foods 10:12, pages 3008.
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Haonan Shi, Ruike Qin, Runlin Wu, Jianhua Rong, Caihua Jia & Ru Liu. (2021) Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes. Food Bioscience 44, pages 101433.
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Joaquín Gómez-Estaca, Irene Albertos, Ana Belén Martín-Diana, Daniel Rico & Óscar Martínez-Álvarez. (2021) Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns. Foods 10:11, pages 2844.
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Paula A. Loyeau, Maria J. Spotti, Gabriel Vinderola & Carlos R. Carrara. (2021) Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers. LWT 150, pages 111980.
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Fardin Abdi, Zahra golchinfar, Mahnaz Tabibiazar, Arezo Taghvimi & Marjan Ghorbani. (2021) Effect of tannic and gallic acid on glycation of egg white protein and formation N-(Carboxyl methyl) lysine. Food Bioscience 43, pages 101245.
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Qian Li, Xiaojing Li, Zeyue Ren, Ruijiao Wang, Yun Zhang, Jia Li, Fanyi Ma & Xiuhua Liu. (2021) Physicochemical properties and antioxidant activity of Maillard reaction products derived from Dioscorea opposita polysaccharides. LWT 149, pages 111833.
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Zelin Zhou & Timothy Langrish. (2021) A review of Maillard reactions in spray dryers. Journal of Food Engineering 305, pages 110615.
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Mohamed Ali SmachAmira ZarroukJawhar HafsaHenda GaffrejJihen Ben AbdallahBassem CharfeddineKhalifa Limem. (2021) Maillard Reaction Products and Phenolic Compounds from Roasted Peanut Flour Extracts Prevent Scopolamine-Induced Amnesia Via Cholinergic Modulation and Antioxidative Effects in Mice. Journal of Medicinal Food 24:6, pages 645-652.
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Xin Zhao, Xiaoyu Zhang, Bo Ye, Haixia Yan, Yingbo Zhao & Ling Liu. (2020) Effect of unsaturated fatty acids on glycation product formation pathways (Ⅰ) the role of oleic acid. Food Research International 136, pages 109560.
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Zhi Ma, Yun Ma, Meiyu Gu, Xiyue Huo, Sainan Ma, Yini Lu, Yao Ning, Xuan Zhang, Bo Tian & Zhibiao Feng. (2020) Carbon Dots Derived from the Maillard Reaction for pH Sensors and Cr (VI) Detection. Nanomaterials 10:10, pages 1924.
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Gonca Bilge. (2020) Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis. Journal of Food Science and Technology 57:9, pages 3345-3354.
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Blanca Areli Mondaca‐Navarro, Wilfrido Torres‐Arreola, Luz Angélica Ávila‐Villa, Alma Guadalupe Villa‐Lerma, Adrián Hernández‐Mendoza, Abraham Wall‐Medrano & Roberto Rodríguez Ramírez. (2020) Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts. Journal of the Science of Food and Agriculture 100:7, pages 3228-3235.
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Meng Li, Yuyu Li, Rusheng Xie, Jian Liu, Lihui Gan & Minnan Long. (2020) Green Synthesis of Superior Molecular Fluorophores from Chitosan Assisted with Cellulase for Cell Nucleus Imaging and Photosensitive Printing. ACS Sustainable Chemistry & Engineering 8:16, pages 6323-6332.
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Yu Fu, Jing Liu, Wei Zhang, Sandra S. Wæhrens, Marie Tøstesen, Erik T. Hansen, Wender L.P. Bredie & René Lametsch. (2020) Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship. Food Chemistry 306, pages 125613.
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Jawhar Hafsa, Mohamed ali Smach, Mansour Sobeh, Hatem Majdoub & Aziz Yasri. (2019) Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products. Molecules 24:24, pages 4557.
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Aristos Ioannou & Constantinos Varotsis. (2019) Probing hemoglobin glyco-products by fluorescence spectroscopy. RSC Advances 9:64, pages 37614-37619.
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Daniel Hemmler, Michael Gonsior, Leanne C. Powers, James W. Marshall, Michael Rychlik, Andrew J. Taylor & Philippe Schmitt‐Kopplin. (2019) Simulated Sunlight Selectively Modifies Maillard Reaction Products in a Wide Array of Chemical Reactions. Chemistry – A European Journal 25:57, pages 13208-13217.
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Yang Chen, Yang Zhang, Tiantian Lyu, Ying Wang, Xudong Yang & Xiaodan Wu. (2019) A facile strategy for the synthesis of water-soluble fluorescent nonconjugated polymer dots and their application in tetracycline detection. Journal of Materials Chemistry C 7:30, pages 9241-9247.
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Dongmei Li, Yisha Xie, Xiaokang Na, Yao Li, Chengbo Dai, Yulian Li & Mingqian Tan. (2019) Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction. Food & Function 10:7, pages 4414-4422.
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Huan Liu, Yoshito Saito, Dimas Firmanda Al Riza, Naoshi Kondo, Xinting Yang & Donghai Han. (2019) Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy. Food Chemistry 287, pages 369-374.
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Chao Zhong, Songwen Tan & Timothy Langrish. (2019) Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders. Journal of Food Engineering 244, pages 11-20.
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Xiaobing Guo, Xiaoming Guo, Shujuan Yu & Fansheng Kong. (2018) Influences of the different chemical components of sugar beet pectin on the emulsifying performance of conjugates formed between sugar beet pectin and whey protein isolate. Food Hydrocolloids 82, pages 1-10.
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Hesheng Liu, Chengcheng Wang, Xiangyang Qi, Jian Zou & Zhida Sun. (2018) Antiglycation and antioxidant activities of mogroside extract from Siraitia grosvenorii (Swingle) fruits. Journal of Food Science and Technology 55:5, pages 1880-1888.
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Wilson P. Semedo Tavares, Shiyuan Dong, Weiya Jin, Yuhong Yang, Kaining Han, Fengchao Zha, Yuanhui Zhao & Mingyong Zeng. (2018) Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail ( Thichiurus lepturus ) fillets. Food Research International 103, pages 390-397.
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