Study on mechanism of increased allergenicity induced by Ara h 3 from roasted peanut using bone marrow-derived dendritic cells by MinJia Wang, Shuo Wang, Xiaodong Sun, ZhiRui Deng, Bing Niu, Qin Chen

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Trans Europe Express, étude et restauration d’une œuvre de Dorothée Selz by Marie Courseaux

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Trans Europe Express, study and restoration of a major artwork by Dorothée Selz by Marie Courseaux

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Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate by Shanshan Zhang, Yibo Liu, Wenhui Wu

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Maillard reaction affecting immunobinding activity and digestibility of tropomyosin in Alectryonella plicatula food matrix by Chenchen Yu, Xinrong He, Nairu Ji, Shuai Kang, Dongxiao Li, Huilin Zhang, Yang Yang, Dong Lai, Qingmei Liu, Guangming Liu

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Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies by XU Wenlong, XIE Yijia, PAN Yang, LIAO Lijuan, HUANG Min, YANG Yinxi, WU Yongtai, LI Bing

Subjects: “…dairy products; maillard reaction; furosine; furfurals; advanced glycation end-products…”
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Flavourful insights into the saltiness perception of samphire by Saumya Sood, Lisa Methven, Qiaofen Cheng

Subjects: “…Maillard-reaction…”
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Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress by Qiang Zhang, Caie Wu, Yujun Sun, Tingting Li, Gongjian Fan

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Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion by Kira Bieck, Franziska Ebert, Tilman Grune, Jana Raupbach

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Effect of Thermal Treatment on the Extraction and Antioxidant and Antiglycation Activities of (Poly)phenols from <i>Ribes magellanicum</i> by Felipe Ávila, Natalia Martinez, Nicolás Mora, Katherine Márquez, Felipe Jiménez-Aspee

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Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing by Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou

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Comprehensive analysis of advanced glycation end-products in commonly consumed foods: presenting a database for dietary AGEs and associated exposure assessment by Qiaozhi Zhang, Huatao Li, Ruixing Zheng, Lili Cao, Shufen Zhang, Shuifeng Zhang, Huadong Sheng, Yuhao Jiang, Yanbo Wang, Linglin Fu

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Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols by Yue Luo, Jianan Zhang, Chi-Tang Ho, Shiming Li

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Effects of Maillard reaction and its product AGEs on aging and age-related diseases by Huan Peng, Yuqi Gao, Chenye Zeng, Rui Hua, Yannan Guo, Yida Wang, Zhao Wang

Subjects: “…maillard reaction…”
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Curcumin delivery nanoparticles based on Maillard reaction of Haematococcus pluvialis protein/galactose for alleviating acute alcoholic liver damage by Xinyi Liu, Yukun Song, Shasha Cheng, Mingqian Tan

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Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products by He Li, Xiangyi Tang, Chunjian Wu, Shujuan Yu

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Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction by FENG Meiqin, ZENG Xiaoqing, SUN Jian

Subjects: “…sauced beef; maillard reaction; ultra-high performance liquid chromatography-mass spectrometry; gas chromatography-mass spectrometry…”
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