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Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment.
J Food Sci. 2019 Dec;84(12):3584-3593. doi: 10.1111/1750-3841.14911. Epub 2019 Nov 13.
J Food Sci. 2019.
PMID: 31721210
Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process.
Xu M, Cui H, Sun F, Jia C, Zhang SL, Hussain S, Tahir MU, Zhang X, Hayat K.
Xu M, et al.
J Food Sci. 2019 Aug;84(8):2171-2180. doi: 10.1111/1750-3841.14733. Epub 2019 Jul 17.
J Food Sci. 2019.
PMID: 31313307
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Antioxidant Activity In Vitro of N-(1-deoxy-α-d-xylulos-1-yl)-Phenylalanine: Comparison Among Maillard Reaction Intermediate, End-Products and Xylose-Phenylalanine.
Cui H, Hayat K, Zhang X.
Cui H, et al.
J Food Sci. 2019 May;84(5):1060-1067. doi: 10.1111/1750-3841.14579. Epub 2019 Apr 3.
J Food Sci. 2019.
PMID: 30942907
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