Citations (34)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Azhar Khan & C.S. Saini. (2016) Effect of roasting on physicochemical and functional properties of flaxseed flour. Cogent Engineering 3:1.
Read now
Read now
J. Yin, M. L. Andersen, M. K. Thomsen, L. H. Skibsted & R. V. Hedegaard. (2013) Formation of radicals during heating lysine and glucose in solution with an intermediate water activity. Free Radical Research 47:8, pages 643-650.
Read now
Read now
George
P. Rizzi. (2013) Electrochemical Aspects of the Maillard Reaction and Related Reactions. Food Reviews International 29:2, pages 178-191.
Read now
Read now
Articles from other publishers (31)
Kieran Heeley, Rafael L. Orozco, Lynne E. Macaskie, John Love & Bushra Al-Duri. (2024) Supercritical water gasification of microalgal biomass for hydrogen production-A review. International Journal of Hydrogen Energy 49, pages 310-336.
Crossref
Crossref
Chuan Yuan, Shuang Zhao, Jun Ni, Ying He, Bin Cao, Yamin Hu, Shuang Wang, Lili Qian & Abdelfatah Abomohra. (2023) Integrated route of fast hydrothermal liquefaction of microalgae and sludge by recycling the waste aqueous phase for microalgal growth. Fuel 334, pages 126488.
Crossref
Crossref
Stefano Rossi, Federico Valdrè & Massimo Calovi. (2022) Validation of adhesion characterization methods for antistick coatings applied in cooking systems. Journal of Coatings Technology and Research 19:4, pages 1287-1301.
Crossref
Crossref
Xiaoying Yang, Jie Liu, Peng Wan, Dong Guo & De-Wei Chen. (2022) Use of egg yolk to imitate meat aroma. Food Chemistry 371, pages 131112.
Crossref
Crossref
Juanying Ou. 2021. Application of Polyphenols in Foods and Food Models. Application of Polyphenols in Foods and Food Models
207
252
.
Jaime Amaya-Farfan & Delia B. Rodriguez-Amaya. 2021. Chemical Changes During Processing and Storage of Foods. Chemical Changes During Processing and Storage of Foods
215
263
.
Yue Chen, Leilei Xu, Yajie Wang, Zhongqin Chen, Min Zhang & Haixia Chen. (2020) Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu. Food Chemistry 325, pages 126964.
Crossref
Crossref
Ileana González, Miguel A. Morales & Armando Rojas. (2020) Polyphenols and AGEs/RAGE axis. Trends and challenges. Food Research International 129, pages 108843.
Crossref
Crossref
Juanying Ou, Mingfu Wang, Jie Zheng & Shiyi Ou. (2019) Positive and negative effects of polyphenol incorporation in baked foods. Food Chemistry 284, pages 90-99.
Crossref
Crossref
Jessica K. Román & Jonathan J. Wilker. (2018) Cooking Chemistry Transforms Proteins into High-Strength Adhesives. Journal of the American Chemical Society 141:3, pages 1359-1365.
Crossref
Crossref
George P. Rizzi. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry
35
40
.
Marijana SakačB.B., Sonja ĐilasM.M. & Pavle JovanovT.T.. (2018) The influence of polyphenols on the formation of free radicals detected in maillard reaction model systems. Food and Feed Research 45:7, pages 187-192.
Crossref
Crossref
Rui Xu, Lu Yue, Shimo Kang & Ling Liu. (2017) Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods. Journal of Food Processing and Preservation 41:2, pages e12811.
Crossref
Crossref
Marija Perusko, Ayah Al-Hanish, Tanja Cirkovic Velickovic & Dragana Stanic-Vucinic. (2015) Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction. Food Chemistry 177, pages 248-257.
Crossref
Crossref
Liliana Ortega, Anabel Romero, Claudia Muro & Francisco Riera. (2015) Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process. International Journal of Polymer Science 2015, pages 1-10.
Crossref
Crossref
Niramon Worasith & Bernard A Goodman. (2013) Vitamin E oxidation and tocopheroxyl radical stabilization in bleached rice bran oil. Food Bioscience 4, pages 46-49.
Crossref
Crossref
Malene W. Poulsen, Rikke V. Hedegaard, Jeanette M. Andersen, Barbora de Courten, Susanne Bügel, John Nielsen, Leif H. Skibsted & Lars O. Dragsted. (2013) Advanced glycation endproducts in food and their effects on health. Food and Chemical Toxicology 60, pages 10-37.
Crossref
Crossref
Ling Liu, Rikke V. Hedegaard & Leif H. Skibsted. (2013) Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders. Australian Journal of Chemistry 66:9, pages 1074.
Crossref
Crossref
Ronald E. WrolstadRonald E. Wrolstad. 2012. Food Carbohydrate Chemistry. Food Carbohydrate Chemistry
49
75
.
P. S. Epaminondas, K. L. G. V. Araújo, A. Lima de Souza, M. C. D. Silva, N. Queiroz, A. L. Souza, L. E. B. Soledade, I. M. G. Santos & A. G. Souza. (2011) Influence of toasting on the nutritious and thermal properties of flaxseed. Journal of Thermal Analysis and Calorimetry 106:2, pages 551-555.
Crossref
Crossref
Weicheng Hu, Woong Han, Yunyao Jiang, Myeong-Hyeon Wang & Young-Mee Lee. (2011) Biological Activity and Inhibition of Non-Enzymatic Glycation by Methanolic Extract of Rosa davurica Pall. Roots. Preventive Nutrition and Food Science 16:3, pages 242-247.
Crossref
Crossref
Doris Jehle, Marianne N. Lund, Lars H. Øgendal & Mogens L. Andersen. (2011) Characterisation of a stable radical from dark roasted malt in wort and beer. Food Chemistry 125:2, pages 380-387.
Crossref
Crossref
Louis‐Philippe Beaulieu, Cory S. Harris, Ammar Saleem, Alain Cuerrier, Pierre S. Haddad, Louis C. Martineau, Steffany A.L. Bennett & John T. Arnason. (2009)
Inhibitory effect of the cree traditional medicine wiishichimanaanh (
Vaccinium vitis‐idaea
) on advanced glycation endproduct formation: identification of active principles
. Phytotherapy Research 24:5, pages 741-747.
Crossref
Crossref
Lone Kurtmann, Charlotte U. Carlsen, Jens Risbo & Leif H. Skibsted. (2009) Storage stability of freeze–dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate. Cryobiology 58:2, pages 175-180.
Crossref
Crossref
Bettina Cämmerer & Lothar W. Kroh. (2009) Shelf life of linseeds and peanuts in relation to roasting. LWT - Food Science and Technology 42:2, pages 545-549.
Crossref
Crossref
John O’Brien*. 2009. Advanced Dairy Chemistry. Advanced Dairy Chemistry
231
294
.
Rosario Zamora & Francisco J. Hidalgo. (2008) Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems. Journal of Agricultural and Food Chemistry 56:15, pages 6075-6080.
Crossref
Crossref
Reinhard Stoesser, Jeannette Klein, Simone Peschke, Andrea Zehl, Bettina Cämmerer & Lothar W. Kroh. (2007) On the time behaviour of the concentration of pyrazinium radical cations in the early stage of the Maillard reaction. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 67:5, pages 1161-1168.
Crossref
Crossref
Andrea Kruse, Palanikumar Maniam & Franziska Spieler. (2006) Influence of Proteins on the Hydrothermal Gasification and Liquefaction of Biomass. 2. Model Compounds. Industrial & Engineering Chemistry Research 46:1, pages 87-96.
Crossref
Crossref
Andrea Kruse, Andrzej Krupka, Valentin Schwarzkopf, Céline Gamard & Thomas Henningsen. (2005) Influence of Proteins on the Hydrothermal Gasification and Liquefaction of Biomass. 1. Comparison of Different Feedstocks. Industrial & Engineering Chemistry Research 44:9, pages 3013-3020.
Crossref
Crossref
Marianne K. Thomsen, Lene Lauridsen, Leif H. Skibsted & Jens Risbo. (2005) Two Types of Radicals in Whole Milk Powder. Effect of Lactose Crystallization, Lipid Oxidation, and Browning Reactions. Journal of Agricultural and Food Chemistry 53:5, pages 1805-1811.
Crossref
Crossref