Citations (86)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
Gert W. Meijer, Liisa Lähteenmäki, Richard H. Stadler & Jochen Weiss. (2021) Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies. Critical Reviews in Food Science and Nutrition 61:1, pages 97-115.
Read now
Read now
Felix Aladedunye, Roman Przybylski & Bertrand Matthaus. (2017) Performance of antioxidative compounds under frying conditions: A review. Critical Reviews in Food Science and Nutrition 57:8, pages 1539-1561.
Read now
Read now
Diana Paola Forero, José G. Carriazo & Coralia Osorio. (2016) Effect of different drying methods on morphological, thermal, and biofunctional properties of lulo (Solanum quitoense Lam.) fruit powders. Drying Technology 34:9, pages 1085-1094.
Read now
Read now
R.G. Berger, S. Lunkenbein, A. Ströhle & A. Hahn. (2012) Antioxidants in Food: Mere Myth or Magic Medicine?. Critical Reviews in Food Science and Nutrition 52:2, pages 162-171.
Read now
Read now
A. Becalski, B. Brady, S. Feng, B.R. Gauthier & T. Zhao. (2011) Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study. Food Additives & Contaminants: Part A 28:6, pages 726-730.
Read now
Read now
A. Becalski, R. Stadler, S. Hayward, S. Kotello, T. Krakalovich, B.P.-Y. Lau, V. Roscoe, S. Schroeder & R. Trelka. (2010) Antioxidant capacity of potato chips and snapshot trends in acrylamide content in potato chips and cereals on the Canadian market. Food Additives & Contaminants: Part A 27:9, pages 1193-1198.
Read now
Read now
Martin Polovka & Milan Suhaj. (2010) The Effect of Irradiation and Heat Treatment on Composition and Antioxidant Properties of Culinary Herbs and Spices — A Review. Food Reviews International 26:2, pages 138-161.
Read now
Read now
Articles from other publishers (79)
Marc Cozannet, Sébastien Le Guellec & Karine Alain. (2023) A variety of substrates for methanogenesis. Case Studies in Chemical and Environmental Engineering, pages 100533.
Crossref
Crossref
Jaehee Choi, Eunjeong Noh, Dohyoung Lee, Youngji Lee & Kwang-Geun Lee. (2023) Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.). LWT 185, pages 115166.
Crossref
Crossref
Hui Teng, Hongting Deng, Chang Zhang, Hui Cao, Qun Huang & Lei Chen. (2023) The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness. Food Science and Human Wellness 12:4, pages 975-985.
Crossref
Crossref
Omar Mohammad Atrooz. (2023) Antioxidant activities and emulsification properties of the new model systems of whey proteins and reduced sugars. International Food Research Journal 30:3, pages 805-813.
Crossref
Crossref
Gaeun Lee, Minju Lee, Junghyun Ahn, Yuri Kim & Kwang-Geun Lee. (2023) Correlation analysis between volatile compounds and α-dicarbonyl compounds in various beans in response to different roasting conditions. LWT 177, pages 114544.
Crossref
Crossref
Wenpeng Fan, Haiying Tian, Hongli Chen, Wenjuan Chu, Lu Han, Pengyu Li, Ziting Gao, Xiaoming Ji & Miao Lai. (2023) Moisture Property and Thermal Behavior of Two Novel Synthesized Polyol Pyrrole Esters in Tobacco. ACS Omega 8:5, pages 4716-4726.
Crossref
Crossref
Qing Liu, Pingping Zhou, Pengjie Luo & Pinggu Wu. (2023) Occurrence of Furfural and Its Derivatives in Coffee Products in China and Estimation of Dietary Intake. Foods 12:1, pages 200.
Crossref
Crossref
Rania Aro, Amandine Nachtergael, Claudio Palmieri, Laurence Ris & Pierre Duez. (2022) Endogenous Synthesis of Tetrahydroisoquinoline Derivatives from Dietary Factors: Neurotoxicity Assessment on a 3D Neurosphere Culture. Molecules 27:21, pages 7443.
Crossref
Crossref
Hea Jin Kang, Seung Yun Lee, Da Young Lee, Ji Hyeop Kang, Jae Hyeon Kim, Hyun Woo Kim, Jae Won Jeong, Dong Hoon Oh & Sun Jin Hur. (2022) Study on the reduction of heterocyclic amines by marinated natural
materials in pork belly. Journal of Animal Science and Technology 64:6, pages 1245-1258.
Crossref
Crossref
Leon V. Bork, Paul T. Haase, Sascha Rohn & Clemens Kanzler. (2022) Structural characterization of polar melanoidins deriving from Maillard reaction intermediates – A model approach. Food Chemistry 395, pages 133592.
Crossref
Crossref
Zhenzhen Xie, Chanisara Koysomboon, Huan Zhang, Zhenming Lu, Xiuyan Zhang & Fusheng Chen. (2022) Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes. Frontiers in Microbiology 13.
Crossref
Crossref
Shuai Luo, Qiaoling Zhang, Fan Yang, Jianjun Lu, Zheng Peng, Xiuxin Pu, Juan Zhang & Li Wang. (2022) Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics. Frontiers in Microbiology 13.
Crossref
Crossref
Jilu Feng, Claire C. Berton-Carabin, Vincenzo Fogliano & Karin Schroën. (2022) Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties. Trends in Food Science & Technology 121, pages 129-141.
Crossref
Crossref
Muyao Xi, Agnes A. M. Berendsen, Madeleine Ernst, Tu Hu, Natalia Vázquez-Manjarrez, Edith J. M. Feskens, Lars Ove Dragsted & Giorgia La Barbera. (2021) Combined Urinary Biomarkers to Assess Coffee Intake Using Untargeted Metabolomics: Discovery in Three Pilot Human Intervention Studies and Validation in Cross-Sectional Studies. Journal of Agricultural and Food Chemistry 69:25, pages 7230-7242.
Crossref
Crossref
Anna K. Żołnierczyk & Antoni Szumny. (2021) Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes. Molecules 26:9, pages 2697.
Crossref
Crossref
Jia-Shen Cai, Yun-Yang Zhu, Run-Hui Ma, Kiran Thakur, Jian-Guo Zhang & Zhao-Jun Wei. (2021) Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS. Food Chemistry 340, pages 127880.
Crossref
Crossref
Qiaozhi Zhang, Yanbo Wang & Linglin Fu. (2020) Dietary advanced glycation end‐products: Perspectives linking food processing with health implications. Comprehensive Reviews in Food Science and Food Safety 19:5, pages 2559-2587.
Crossref
Crossref
Vildan EYİZ, İsmail TONTUL & Selman TÜRKER. (2020) EDIBLE COATING OF CEREAL BARS USING DIFFERENT BIOPOLYMERS: EFFECT ON PHYSICAL AND CHEMICAL PROPERTIES DURING STORAGETAHIL BARLARININ FARKLI BİYOPOLİMERLER İLE YENİLEBİLİR KAPLANMASI: DEPOLAMA SÜRESİNCE FİZİKSEL VE KİMYASAL ÖZELLİKLER ÜZERİNE ETKİSİ. Gıda 45:5, pages 1019-1029.
Crossref
Crossref
Pierre A. Picouet, Pere Gou, Valerio Pruneri, Isabel Diaz & Massimo Castellari. (2019) Implementation of a quality by design approach in the potato chips frying process. Journal of Food Engineering 260, pages 22-29.
Crossref
Crossref
Aysun OĞUZ & Abdulvahit SAYASLAN. (2019) Antioxidant Properties of Roasted Whole-Grain, Oilseed and Nut Snacks and Effect of Roasting Process on These PropertiesKavrulmuş Tüm Tane Çerez Gıdaların Antioksidan Özellikleri ve Kavurma İşleminin Etkileri. Akademik Gıda 17:2, pages 149-156.
Crossref
Crossref
Lvye Ai, Mengzhen Liu, Xiaoming Ji, Miao Lai, Mingqin Zhao & Tianbao Ren. (2019)
Thermal Behavior Analysis of Two Synthesized Flavor Precursors of
N
‐alkylpyrrole Derivatives
. Journal of Heterocyclic Chemistry 56:9, pages 2389-2397.
Crossref
Crossref
Trust Beta, Wende Li & Franklin B. Apea-Bah. 2019. Flour and Breads and their Fortification in Health and Disease Prevention. Flour and Breads and their Fortification in Health and Disease Prevention
75
88
.
Yuliya Hrynets, Abhishek Bhattacherjee & Mirko Betti. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry
233
244
.
Willard Navicha, Yufei Hua, Kingsley George Masamba, Xiangzhen Kong & Caimeng Zhang. (2018) Effect of soybean roasting on soymilk sensory properties. British Food Journal 120:12, pages 2832-2842.
Crossref
Crossref
I. N. Skidan, C. Prosser & I. N. Zakharova. (2018) MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA. Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 63:4, pages 30-42.
Crossref
Crossref
Su Jeong Lee, Mina K. Kim & Kwang-Geun Lee. (2017) Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles. Innovative Food Science & Emerging Technologies 44, pages 97-102.
Crossref
Crossref
Haining Xu, Xiaoming Zhang, Eric Karangwa & Shuqin Xia. (2017) Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids. Journal of the Science of Food and Agriculture 97:12, pages 4210-4218.
Crossref
Crossref
Miso Kang, Nam Su Oh, Minjoo Kim, Hyeon Yeong Ahn, Hye Jin Yoo, Minghan Sun, Shin-Ho Kang, Hye Jeong Yang, Dae Young Kwon & Jong Ho Lee. (2017) Supplementation of fermented Maillard-reactive whey protein enhances immunity by increasing NK cell activity. Food & Function 8:4, pages 1718-1725.
Crossref
Crossref
Clemens Kanzler, Paul T. Haase, Helena Schestkowa & Lothar W. Kroh. (2016) Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds. Journal of Agricultural and Food Chemistry 64:41, pages 7829-7837.
Crossref
Crossref
Miaomiao Wang, Bohui Huang, Chuanhui Fan, Kaili Zhao, Hao Hu, Xiaoyun Xu, Siyi Pan & Fengxia Liu. (2016) Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid. International Journal of Biological Macromolecules 91, pages 794-803.
Crossref
Crossref
Hayat H. Abd-Elsattar & Amal M.H. Abdel-Haleem. (2016) Production of soybean butter using different technological treatments. LWT - Food Science and Technology 69, pages 40-46.
Crossref
Crossref
Su-Hyun Chun, Hyun Ah Lee, Keon Bong Lee, Sae Hun Kim, Kun-Young Park & Kwang-Won Lee. (2016) Effects of Glycated Whey Protein Concentrate on Pro-inflammatory Cytokine Expression and Phagocytic Activity in RAW264.7 Macrophages. Biological & Pharmaceutical Bulletin Biological and Pharmaceutical Bulletin 39:2, pages 199-206.
Crossref
Crossref
Violeta Ivanova-Petropulos, Sasa Mitrev, Trajce Stafilov, Natalija Markova, Erich Leitner, Ernst Lankmayr & Barbara Siegmund. (2015) Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds. Food Research International 77, pages 506-514.
Crossref
Crossref
Lilei Yu & Trust Beta. (2015) Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains. Molecules 20:9, pages 15525-15549.
Crossref
Crossref
Rosario Zamora & Francisco J. Hidalgo. (2015) 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants. RSC Advances 5:13, pages 9709-9721.
Crossref
Crossref
Xinchen Zhang, Ningping Tao, Xichang Wang, Feng Chen & Mingfu Wang. (2015) The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation. Food & Function 6:2, pages 345-355.
Crossref
Crossref
Luis Goya, Sonia Ramos, Maria Angeles Martín & Francisco J. Morales. 2015. Coffee in Health and Disease Prevention. Coffee in Health and Disease Prevention
921
929
.
Takayuki Shibamoto. 2015. Coffee in Health and Disease Prevention. Coffee in Health and Disease Prevention
129
135
.
Bertrand Matthäus & Norbert U. Haase. (2014) Acrylamide – Still a matter of concern for fried potato food?*. European Journal of Lipid Science and Technology 116:6, pages 675-687.
Crossref
Crossref
Felix Adekunle Aladedunye. (2014) Natural antioxidants as stabilizers of frying oils*. European Journal of Lipid Science and Technology 116:6, pages 688-706.
Crossref
Crossref
Zi Yin, Qian Sun, Xi Zhang & Hao Jing. (2014) Optimised formation of blue Maillard reaction products of xylose and glycine model systems and associated antioxidant activity. Journal of the Science of Food and Agriculture 94:7, pages 1332-1339.
Crossref
Crossref
J. Pérez-Jiménez, M.E. Díaz-Rubio, M. Mesías, F.J. Morales & F. Saura-Calixto. (2014) Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food. Food Research International 55, pages 391-396.
Crossref
Crossref
Rasim Alper Oral, Mahmut Dogan & Kemal Sarioglu. (2014) Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage. Food Chemistry 142, pages 423-429.
Crossref
Crossref
Dipika Agrahar Murugkar, Nachiket Kotwaliwale, Manoj Kumar & Chetan Gupta. (2013) Effect of roasting parameters on soy-butter product quality. International Journal of Food Science & Technology 48:7, pages 1359-1365.
Crossref
Crossref
Elsa Uribe, Roberto Lemus-Mondaca, Antonio Vega-Gálvez, Lorena A. López, Karina Pereira, Jéssica López, Kong Ah-Hen & Karina Di Scala. (2012) Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity. Food and Bioprocess Technology 6:5, pages 1207-1217.
Crossref
Crossref
Monica Anese & Michele Suman. (2013) Mitigation strategies of furan and 5-hydroxymethylfurfural in food. Food Research International 51:1, pages 257-264.
Crossref
Crossref
David D. Kitts, Xiu-Min Chen & Hao Jing. (2012) Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products. Journal of Agricultural and Food Chemistry 60:27, pages 6718-6727.
Crossref
Crossref
Juliet A. Gerrard & Justine R. Cottam. 2012. Food Biochemistry and Food Processing. Food Biochemistry and Food Processing
207
222
.
Barbara Quarta & Monica Anese. (2012) Furfurals removal from roasted coffee powder by vacuum treatment. Food Chemistry 130:3, pages 610-614.
Crossref
Crossref
Mareen Smuda & Marcus A. Glomb. (2011) Novel Insights into the Maillard Catalyzed Degradation of Maltose. Journal of Agricultural and Food Chemistry 59:24, pages 13254-13264.
Crossref
Crossref
Fien Van Lancker, An Adams & Norbert De Kimpe. (2011) Chemical Modifications of Peptides and Their Impact on Food Properties. Chemical Reviews 111:12, pages 7876-7903.
Crossref
Crossref
H. Gloria Hernández, S. Livings, J.M. Aguilera & A. Chiralt. (2011) Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions. Food Hydrocolloids 25:5, pages 1311-1318.
Crossref
Crossref
Joon-Kwan Moon & Takayuki Shibamoto. (2010) Formation of Carcinogenic 4(5)-Methylimidazole in Maillard Reaction Systems. Journal of Agricultural and Food Chemistry 59:2, pages 615-618.
Crossref
Crossref
Margarita Miranda, Antonio Vega-Gálvez, Jéssica López, Gloria Parada, Mariela Sanders, Mario Aranda, Elsa Uribe & Karina Di Scala. (2010) Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.). Industrial Crops and Products 32:3, pages 258-263.
Crossref
Crossref
Fereidoon Shahidi & Ying Zhong. (2010) Novel antioxidants in food quality preservation and health promotion. European Journal of Lipid Science and Technology 112:9, pages 930-940.
Crossref
Crossref
Yen-Ju Wang, Lee-Yan Sheen & Cheng-Chun Chou. (2010) Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji. LWT - Food Science and Technology 43:4, pages 702-707.
Crossref
Crossref
María Ángeles Martín, Sonia Ramos, Raquel Mateos, José Angel Rufián-Henares, Francisco José Morales, Laura Bravo & Luis Goya. (2009) Biscuit Melanoidins of Different Molecular Masses Protect Human HepG2 Cells against Oxidative Stress. Journal of Agricultural and Food Chemistry 57:16, pages 7250-7258.
Crossref
Crossref
An Adams, Vaida Kitrytė, Rimantas Venskutonis & Norbert De Kimpe. (2009) Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products. Food Chemistry 115:3, pages 904-911.
Crossref
Crossref
. (2009) Expert Report: Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information. Comprehensive Reviews in Food Science and Food Safety 8:3, pages 269-303.
Crossref
Crossref
Sophie Cheriot, Catherine Billaud, Stephan Pöchtrager, Karl-Heinz Wagner & Jacques Nicolas. (2009) A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural. Food Chemistry 114:1, pages 132-138.
Crossref
Crossref
Lenka Lojzova, Katerina Riddellova, Jana Hajslova, Jitka Zrostlikova, Jakub Schurek & Tomas Cajka. (2009) Alternative GC–MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips. Analytica Chimica Acta 641:1-2, pages 101-109.
Crossref
Crossref
Emily L Boge, Terri D Boylston & Lester A Wilson. (2009) Effect of cultivar and roasting method on composition of roasted soybeans. Journal of the Science of Food and Agriculture 89:5, pages 821-826.
Crossref
Crossref
Margarita Miranda, Héctor Maureira, Katia Rodríguez & Antonio Vega-Gálvez. (2009) Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel. Journal of Food Engineering 91:2, pages 297-304.
Crossref
Crossref
John O’Brien*. 2009. Advanced Dairy Chemistry. Advanced Dairy Chemistry
231
294
.
Andrea Piva, Carla Di Mattia, Lilia Neri, Gloria Dimitri, Marco Chiarini & Giampiero Sacchetti. (2008) Heat-induced chemical, physical and functional changes during grape must cooking. Food Chemistry 106:3, pages 1057-1065.
Crossref
Crossref
Belinda Vallejo-Cordoba & Aarón F. González-Córdova. (2007) CE: A useful analytical tool for the characterization of Maillard reaction products in foods. ELECTROPHORESIS 28:22, pages 4063-4071.
Crossref
Crossref
Luis Goya, Cristina Delgado‐Andrade, José A. Rufián‐Henares, Laura Bravo & Francisco J. Morales. (2007)
Effect of coffee Melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by
tert
‐butylhydroperoxide
. Molecular Nutrition & Food Research 51:5, pages 536-545.
Crossref
Crossref
H.F. Pahulu, R.T. Davidson, M.L. Dunn, L.V. Ogden, F.M. Steele & O.A. Pike. (2007) Change in Mutagenicity in White Rice after Accelerated and Long-Term Storage. Journal of Food Science 72:2, pages C126-C131.
Crossref
Crossref
J. Horváthová, M. Suhaj & M. Polovka. (2007) Effect of gamma irradiation on trichromatic values of spices. Chemical Papers 61:4.
Crossref
Crossref
Anita Isaac, James Davis, Callum Livingstone, Andrew J. Wain & Richard G. Compton. (2006) Electroanalytical methods for the determination of sulfite in food and beverages. TrAC Trends in Analytical Chemistry 25:6, pages 589-598.
Crossref
Crossref
Juliet A. Gerrard. (2006) The Maillard reaction in food: Progress made, challenges ahead—Conference Report from the Eighth International Symposium on the Maillard Reaction. Trends in Food Science & Technology 17:6, pages 324-330.
Crossref
Crossref
Marco A. Saraiva, Carlos M. Borges & M. Helena Florêncio. (2006) Non‐enzymatic model glycation reactions — a comprehensive study of the reactivity of a modified arginine with aldehydic and diketonic dicarbonyl compounds by electrospray mass spectrometry. Journal of Mass Spectrometry 41:6, pages 755-770.
Crossref
Crossref
Marco A. Saraiva, Carlos M. Borges & M. Helena Florêncio. (2006) Reactions of a modified lysine with aldehydic and diketonic dicarbonyl compounds: an electrospray mass spectrometry structure/activity study. Journal of Mass Spectrometry 41:2, pages 216-228.
Crossref
Crossref
D.S. Mottram, M.Y. Low & J.S. Elmore. 2006. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
3
22
.
Francisco J. Hidalgo, Fatima Nogales & Rosario Zamora. (2006) Nonenymatic Browning, Fluorescence Development, and Formation of Pyrrole Derivatives in Phosphatidylethanolamine/ Ribose/Lysine Model Systems. Journal of Food Science 70:6.
Crossref
Crossref
Rosario Zamora, Fátima Nogales & Francisco J. Hidalgo. (2004) Phospholipid oxidation and nonenzymatic browning development in phosphatidylethanolamine/ribose/lysine model systems. European Food Research and Technology 220:5-6, pages 459-465.
Crossref
Crossref
Omaye Stanley. 2004. Food and Nutritional Toxicology. Food and Nutritional Toxicology.
Thomas Henle & Toshio Miyata. (2003) Advanced glycation end products in uremia. Advances in Renal Replacement Therapy 10:4, pages 321-331.
Crossref
Crossref
Lucia Giordano, Roberto Calabrese, Enrico Davoli & Domenico Rotilio. (2003) Quantitative analysis of 2-furfural and 5-methylfurfural in different Italian vinegars by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry using isotope dilution. Journal of Chromatography A 1017:1-2, pages 141-149.
Crossref
Crossref