Effect of Asparaginase Treatment on Biscuit Volatile Compounds.

Authors: Masciola, Francesca¹, Baiamonte, Irene¹, Marconi, Emanuele¹, Melloni, Sahara¹, Nardo, Nicoletta¹, Narducci, Valentina¹, Sanchez del Pulgar, Jose¹, Turfani, Valeria¹, Raffo, Antonio¹, antonio.raffo@crea.gov.it

Source: Applied Sciences (2076-3417); Apr2025, Vol. 15 Issue 7, p3779, 13p

Role of Furfural and 5-Methyl-2-furfural in Glucose-Induced Inhibition of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Models and Pork Patties.

Authors: Qin, Yuexia¹ (AUTHOR), Zheng, Zhuyu^1,2 (AUTHOR), Liu, Di¹ (AUTHOR), Sun, Shuhua² (AUTHOR), Zhao, Xiaolei¹ (AUTHOR), Lv, Lei¹ (AUTHOR), Xie, Dengyu² (AUTHOR), Han, Zhonghui^1,2 (AUTHOR) zhhan@qlu.edu.cn, He, Jinxing¹ (AUTHOR) jinhe@qlu.edu.cn

Source: Molecules. Mar2025, Vol. 30 Issue 6, p1254. 17p.

Subject Terms: *CHEMICAL models, *MAILLARD reaction, *SCHIFF bases, *PYRIDINE, *PHENYLALANINE, *FURFURAL

Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions.

Authors: Chutani, Doll^1,2 (AUTHOR) doll.chutani@teagasc.ie, Vasiljevic, Todor³ (AUTHOR) todor.vasiljevic@vu.edu.au, Huppertz, Thom^2,3,4,5 (AUTHOR) thom.huppertz@wur.nl, Murphy, Eoin¹ (AUTHOR) eoin.murphy@teagasc.ie

Source: Molecules. Dec2024, Vol. 29 Issue 24, p5994. 15p.

Subject Terms: *CHEMICAL kinetics, *MAILLARD reaction, *ELECTROSTATIC atomization, *MILK proteins, *FREE groups

Synergistic food flavoring with red jujube extracts and caramel through the Maillard reaction.

Authors: Li, Tian-Xiao¹ (AUTHOR), Cao, Yuan¹ (AUTHOR), Guo, Lei² (AUTHOR), Jia, Yu-Hong³ (AUTHOR), Xu, Da² (AUTHOR), Huang, Jia-Le¹ (AUTHOR), Wang, Yue³ (AUTHOR), Zhou, Ting³ (AUTHOR) 569348542@qq.com, Xu, Chun-Ping¹ (AUTHOR), Su, Jia-Kun² (AUTHOR) sujiakun@126.com, Zhang, Qian-Ying³ (AUTHOR) 519350440@qq.com

Source: International Journal of Food Properties. 2024, Vol. 27 Issue 1, p689-703. 15p.

Subject Terms: *MAILLARD reaction, *RESPONSE surfaces (Statistics), *FURFURYL alcohol, *JUJUBE (Plant), *RATE coefficients (Chemistry), *FLAVOR

Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system.

Authors: Zhang, Luyan^1,2 (AUTHOR) luyan.zhang@unicam.it, Shi, Guoqing¹ (AUTHOR), Zhang, Yan³ (AUTHOR) yanzhang@bce.au.dk, Zhou, Pengfei^3,4 (AUTHOR), Zhang, Yinliang¹ (AUTHOR)

Source: CyTA: Journal of Food. 2024, Vol. 22 Issue 1, p1-8. 8p.

Subject Terms: *VITAMIN B6, *MAILLARD reaction, *DICHLOROMETHANE, *CHEMICAL formulas, *VITAMIN C

Treatment With Kiwi Peel Extract Delays Browning in Ready‐to‐Eat Lettuce.

Authors: Fraudentali, Ilaria¹ (AUTHOR) ilaria.fraudentali@uniroma3.it, Pedalino, Chiara¹ (AUTHOR), Furlani, Adriana¹ (AUTHOR), Secchiero, Andrea¹ (AUTHOR), Rogers, Hilary J.² (AUTHOR), Gallo, Valentina^1,3 (AUTHOR), Antonini, Giovanni^1,3 (AUTHOR), Angelini, Riccardo^1,3 (AUTHOR), Cona, Alessandra^1,3 (AUTHOR), Gutiérrez-Grijalva, Erick (AUTHOR)

Source: Journal of Food Biochemistry. 11/15/2024, Vol. 2024, p1-11. 11p.

Subject Terms: *Market value, Maillard reaction, Lettuce, Enzymatic browning, Phenols, Kiwifruit, Polyphenol oxidase

Elucidating the Antiglycation Effect of Creatine on Methylglyoxal-Induced Carbonyl Stress In Vitro.

Authors: Koike, Shin¹ (AUTHOR) skoike@my-pharm.ac.jp, Mitsuhashi, Haruka¹ (AUTHOR) y201286@std.my-pharm.ac.jp, Kishida, Atsushi² (AUTHOR) akishida@my-pharm.ac.jp, Ogasawara, Yuki¹ (AUTHOR) yo@my-pharm.ac.jp

Source: International Journal of Molecular Sciences. Oct2024, Vol. 25 Issue 20, p10880. 10p.

Subject Terms: *ADVANCED glycation end-products, *MAILLARD reaction, *CARBONYL compounds, *ANTIGLYCATION agents, *AMINO group, *GLYOXALASE

Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives.

Authors: Bolchini, Sara¹ (AUTHOR) sbolchini@unibz.it, Larcher, Roberto² (AUTHOR) roberto.larcher@fmach.it, Morozova, Ksenia¹ (AUTHOR) ksenia.morozova@unibz.it, Scampicchio, Matteo¹ (AUTHOR) matteo.scampicchio@unibz.it, Nardin, Tiziana² (AUTHOR)

Source: Molecules. Oct2024, Vol. 29 Issue 20, p4820. 15p.

Subject Terms: *FOOD preservatives, *MAILLARD reaction, *LIQUID chromatography, *ANTIOXIDANT analysis, *MASS spectrometry, *FUNCTIONAL foods

Investigating the antimicrobial effect of Maillard products on pathogens microorganisms.

Authors: Benattouche, Z.¹ benattouche_22@yahoo.fr, Benamar, K.¹, Belkhodja, H.¹, Bouhadi, D.¹, Hariri, A.¹, Raho, G. B.¹

Source: Romanian Journal of Infectious Diseases / Revista Romana de de Boli Infectioase. 2024, Vol. 27 Issue 4, p290-295. 6p.

Subject Terms: *MAILLARD reaction, *PATHOGENIC microorganisms, *ANTI-infective agents, *BACTERIAL diseases, *CANDIDA albicans

Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction.

Authors: Kouravand, Farzaneh¹ (AUTHOR), Shahidi, Fakhri¹ (AUTHOR) fshahidi@um.ac.ir, Koocheki, Arash¹ (AUTHOR), Fathi, Milad² (AUTHOR)

Source: Journal of Dispersion Science & Technology. 2024, Vol. 45 Issue 11, p2226-2239. 14p.

Subject Terms: *MAILLARD reaction, *FLUORESCENCE spectroscopy, *SEED proteins, *ZETA potential, *FLUORIMETRY

Development and Characterization of Soy Protein Isolate/Xylose Film.

Authors: Chen, Mingqiao¹, Yuan, Qinghua², qinghuay@foxmail.com, Lin, Zhidan¹, linzd@jnu.edu.cn, Mousa, Hamouda M, hmousa@eng.svu.edu.eg

Source: International Journal of Polymer Science; 9/19/2024, Vol. 2024, p1-11, 11p

SECADO POR CONVECCIÓN DE RODAJAS DE CALABAZA (CUCURBITA MOSCHATA DUCH).

Alternate Title: Convection drying of pumpkin slices (cucurbita moschataduch).

Authors: de la Caridad Cuadra-Perera, Amanda¹ amanda.cuadra@iiia.edu.cu, Ramírez-Alfonso, Claudia¹, Oviedo-García, Jennifer¹, Cabrera-Roque, Daniela¹, Núñez de Villavicencio, Margarita¹, Pino, Jorge A.^1,2, Rodríguez, José L.²

Source: Ciencia y Tecnologia de los Alimentos. sep-dic2024, Vol. 34 Issue 3, p21-31. 11p.

Subject Terms: *MAILLARD reaction, *ACTIVATION energy, *PUMPKINS, *POWDERS, *MOISTURE

EVALUATING THE IMPACT OF NON-GLUTEN MODIFICATIONS ON BREAD QUALITY: A STRUCTURAL EQUATION MODELING APPROACH.

Authors: Budianto¹ budianto_delta@yahoo.com

Source: Carpathian Journal of Food Science & Technology. 2024, Vol. 16 Issue 3, p218-232. 15p.

Subject Terms: *STRUCTURAL equation modeling, *MAILLARD reaction, *BREAD quality, *CHEMICAL reactions, *LEAST squares

Immobilization of Horseradish Peroxidase onto Montmorillonite/Glucosamine–Chitosan Composite for Electrochemical Biosensing of Polyphenols.

Authors: Piccoli, María Belén¹, belen.piccoli@unc.edu.ar, Gulotta, Florencia Alejandra², florgulotta@gmail.com, Montenegro, Mariana Angélica³, mamontenegro@conicet.gov.ar, Vanden Braber, Noelia Luciana³, noeliavanden@gmail.com, Paz Zanini, Verónica Irene⁴, vipzanini@unse.edu.ar, Ferreyra, Nancy Fabiana¹, vipzanini@unse.edu.ar

Source: Biosensors (2079-6374); Jun2024, Vol. 14 Issue 6, p278, 17p

Modeling Maillard reaction kinetics in spray dryers using both lumped- and distributed-parameter modeling approaches.

Authors: Zelin Zhou¹ zzho3224@uni.sydney.edu.au, Langrish, Timothy¹

Source: Journal of Food Process Engineering. Apr2024, Vol. 47 Issue 4, p1-11. 11p.

Subject Terms: *Mathematical models, Maillard reaction, Chemical kinetics, Spray drying, Drying, Sum of squares

Inhibitory effects of polyphenols on the Maillard reaction in low-lactose milk and the underlying mechanism.

Authors: Na, Zhiguo¹ (AUTHOR), Liu, Siqi¹ (AUTHOR), Bi, Haixin^1,2 (AUTHOR) bihaixin0615@163.com, He, Xin² (AUTHOR), Liu, Tong¹ (AUTHOR)

Source: Journal of Dairy Science. Dec2024, Vol. 107 Issue 12, p10512-10526. 15p.

Subject Terms: Van der Waals forces, Maillard reaction, Exothermic reactions, Fluorescence quenching, Epigallocatechin gallate, Procyanidins

New insights into nonenzymatic browning of non‐PDO Italian hard cheese through a metabolomics approach.

Authors: Rocchetti, Gabriele¹ (AUTHOR) gabriele.rocchetti@unicatt.it, Galimberti, Sofia² (AUTHOR), Callegari, Maria Luisa² (AUTHOR), Lucini, Luigi² (AUTHOR)

Source: International Journal of Dairy Technology. May2024, Vol. 77 Issue 2, p615-620. 6p.

Subject Terms: *MAILLARD reaction, *ARRAIGNMENT, *METABOLOMICS, *CHEESE, *MICROBIAL metabolites, *LIQUID chromatography, *IMIDAZOPYRIDINES

THEORETICAL STUDY ON GLUCOSE AND METHYLAMINE MAILLARD REACTION: FORMATION OF THE AMADORI REARRANGEMENT PRODUCTS.

Authors: Weiwei Huan¹, Hongchen Du², Rongkai Pan², Jie Li¹ lijieup7@126.com, Lijuan Feng² duhongchen123@126.com

Source: Bulletin of the Chemical Society of Ethiopia. 2024, Vol. 38 Issue 2, p539-545. 7p.

Subject Terms: *MAILLARD reaction, *ENDOTHERMIC reactions, *REARRANGEMENTS (Chemistry), *DENSITY functional theory, *GLUCOSE

Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins.

Authors: Nyarko, Kate¹ (AUTHOR) knzhb@missouri.edu, Greenlief, C. Michael¹ (AUTHOR) greenliefm@missouri.edu

Source: Molecules. Apr2024, Vol. 29 Issue 7, p1588. 17p.

Subject Terms: *HONEY, *MAILLARD reaction, *LIQUID chromatography, *GLYOXAL

Geographic Terms: SOUTHERN California, UNITED States

Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction.

Authors: Melini, Valentina¹, francesca.melini@crea.gov.itvalentina.melini@crea.gov.it, Vescovo, Domizia², domizia.vescovo@studenti.unitus.it, Melini, Francesca¹, antonio.raffo@crea.gov.it, Raffo, Antonio¹

Source: Applied Sciences (2076-3417); Mar2024, Vol. 14 Issue 6, p2647, 14p