Keywords: محصول واکنش مایار; UV-vis; ultraviolet-visible; MRPs; Maillard reaction products; RPMI; Roswell Park Memorial Institute; FBS; fetal bovine serum; DMSO; dimethyl sulfoxide; 5-HMF; 5-hydroxymethlofurfural; AGEs; advanced glycation end products; Has; heterocyclic amines; M
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Keywords: محصول واکنش مایار; Maillard reaction products; Peptide fractions; Soybean hydrolysate; Molecular weight distribution; Sensory characteristics; Antioxidant activity;
Keywords: محصول واکنش مایار; AGE; advanced glycation end products; Ar; arginase; βCE; β-carotene equivalents; BSA; bovine serum albumin; CH; Choteau; cNOS; constitutive nitric oxide synthase; Ctrl; control; DCFH-DA; dichloro-dihydro-fluorescein diacetate; DMEM; Dulbecco's modified
Keywords: محصول واکنش مایار; Maillard reaction products; Advanced glycation end-products; Gut microbiota; Short chain fatty acids;
Keywords: محصول واکنش مایار; Inflammatory bowel diseases; Dextran sulfate sodium; Colitis; Maillard reaction products; Cytokines;
Keywords: محصول واکنش مایار; Chemical change; Maillard reaction products; malonyl-ginsenoside; steaming process; Panax ginseng;
Keywords: محصول واکنش مایار; Maillard reaction products; Dextran sulfate sodium salt; Intestinal barrier; Mast cell; Experimental intestinal inflammation; Food heat treatment; AGEs; advanced glycation end products; AU; arbitrary units; CD; Crohn disease; DSS; dextran sodium sulfate;
Keywords: محصول واکنش مایار; Anti-cancer activity; Antioxidant activity; Cytokines; Immunomodulatory property; Maillard reaction products
Keywords: محصول واکنش مایار; Acrylamide; Antioxidant capacity; Chitosan; Maillard reaction products;
Keywords: محصول واکنش مایار; CGA; chlorogenic acid; 3-CQA; 3-caffeoylquinic acid; 4-CQA; 4-caffeoylquinic acid; 5-CQA; 5-caffeoylquinic acid; 3,4-diCQA; 3,4-dicaffeoylquinic acid; 3,5-diCQA; 3,5-dicaffeoylquinic acid; 4,5-diCQA; 4,5-dicaffeoylquinic acid; ORAC; oxygen radical absorba
Keywords: محصول واکنش مایار; Pressurized hot water extraction; Grape pomace; Polyphenols; Maillard reaction products; Antioxidant bioactivity;
Keywords: محصول واکنش مایار; ABTS; 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid; ANN; artificial neural network; DMSO; dimethyl sulphoxide; DPPH; 2,2-diphenyl-1-picrylhydrazyl; FRAP; ferric reducing ability power; HPLC; high-performance liquid chromatography; MAPE; mean abso
Keywords: محصول واکنش مایار; AGEs; advanced glycation endproducts; ApoJ/CLU; Apolipoprotein J/Clusterin; ROS; reactive oxygen species; PBMC; peripheral blood mononuclear cells; Msr; methionine sulfoxide reductase; GalNAc; N-acetylgalactosamine; GlcNAc; N-acetylglucosamine; ER; endopl
Keywords: محصول واکنش مایار; Anthocyanin; Bioactive compound; Diterpene; Extraction; Polyphenol; Pressurized hot water extraction; Pressurized liquid extraction; Solubility; Subcritical water; Superheated water; CED; Cohesion energy density; DPPH; 2,2-diphenyl-1-picrylhydrazyl; FC; F
Keywords: محصول واکنش مایار; Brown sugar; Food storage; Physicochemical properties; Flavour components; Maillard reaction products;
Keywords: محصول واکنش مایار; Browning; Maillard reaction products; Phenolic; Rapidly digested starch; Slowly digested starch;
Keywords: محصول واکنش مایار; Conditioning; Pelleting; Reactive lysine; Maillard reaction products; Carboxymethyllysine; Dogs; AGE; advanced glycation end-products; CML; É-N-carboxymethyllysine; DM; dry matter; FL; fructoselysine; HMF; (5-hydroxymethyl)-2-furfural; LAL; lysinoalanine
Keywords: محصول واکنش مایار; AU; Anson unit; LAPU; leucine amino peptidase unit; MR; Maillard reaction; MRPs; Maillard reaction products; SFPHs; sunflower protein hydrolysates; PXC; sunflower protein with cysteine; PX; sunflower protein without cysteine; ND; not detected; CGA; chloro
Keywords: محصول واکنش مایار; Whey protein isolate; Maillard reaction products; Browning; Antioxidant activity; SDS; FT-IR; Circular dichroism (CD) spectroscopy;
Keywords: محصول واکنش مایار; Maillard reaction products; Bovine casein peptide; ACE inhibitory activity; Antioxidant activity; Antiproliferative activity;
Keywords: محصول واکنش مایار; Lipid oxidation; Maillard reaction; Maillard reaction products; Antioxidant mechanism; Antibrowning; Free radicals; Reducing capacity; Metal chelation; AAPH; 2,2â²-azobis(2-amidinopropane) dihydrochloride; XTT; 2,3-bis(2-methoxy-4-nitro-5-sulfophenyl)-2H
Cell wall disruption increases bioavailability of Nannochloropsis gaditana nutrients for juvenile Nile tilapia (Oreochromis niloticus)
Keywords: محصول واکنش مایار; Digestion; Microalgae; Nutritive value; Feed ingredient; Maillard reaction products;
Biofunctionalization of electrospun poly(caprolactone) fibers with Maillard reaction products for wound dressing applications
Keywords: محصول واکنش مایار; Antimicrobial wound dressing; Electrospinning; Maillard reaction products; Poly(caprolactone); Skin infection;
Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids
Keywords: محصول واکنش مایار; Anchovy protein hydrolysates; Maillard reaction products; ABTS radical scavenging; Acetylcholinesterase; Peptides;
Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products
Keywords: محصول واکنش مایار; SMs; scallop (Chlamys farreri) mantles; SMHs; scallop mantle hydrolysates; ABTS; 2â²2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); DMPO; 5,5-dimethyl-1-pyrroline-N-oxide; BHT; butylated hydroxytoluene; VC; vitamin C; MRPs; Maillard reaction produc
Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine
Keywords: محصول واکنش مایار; MR; Maillard reaction; MRPs; Maillard reaction products; CUTR; continuous ultrasonic tank reactor; Ea; activation energy; ·OH; active hydroxyl radical; DFG; N-(1-deoxy-Dfructose-1-yl)-glycine; 3-DG; 3-deoxyglucosone; 1-DG; 1-deoxyglucosone; MG; methylgly
Identification of antibacterial peptides from Maillard reaction products of half-fin anchovy hydrolysates/glucose via LC-ESI-QTOF-MS analysis
Keywords: محصول واکنش مایار; Half-fin anchovy hydrolysates; Maillard reaction products; Antibacterial peptide; Identification; Secondary structure; Liposome;
In vivo effects of Maillard reaction products derived from biscuits
Keywords: محصول واکنش مایار; Maillard reaction products; Biscuits; In vivo; Antihypertensive activity; Antioxidant activity; Prebiotic effect
Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system
Keywords: محصول واکنش مایار; Maillard reaction products; Antioxidant activity; Radical scavenging; Lipid oxidation; Oxidative stability
Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates
Keywords: محصول واکنش مایار; Microencapsulation; Complex coacervation; Stearidonic acid soybean oil; Omega-3 oils; Maillard reaction products; Antioxidant capacity; Oxidative stability;
Evaluation of the chemical composition of brown seaweed (Saccharina japonica) hydrolysate by pressurized hot water extraction
Keywords: محصول واکنش مایار; Amino acid; Mannitol; Heavy metals; Maillard reaction products; Pressurized hot water extraction; Saccharina japonica;
Acute and sub-chronic toxicity of glucose-cysteine Maillard reaction products in Sprague-Dawley rats
Keywords: محصول واکنش مایار; AGEs; advanced glycation end-products; ALB; albumin; ALT; alanine aminotransferase; AST; aspartate aminotransferase; BUN; blood urea nitrogen; CRE; creatinine; FDA; the USA Food and Drug Administration; GLU; glucose; HMF; 5-Hydroxymethyl-2-furfural; LD50;
Control of cell morphology of probiotic Lactobacillus acidophilus for enhanced cell stability during industrial processing
Keywords: محصول واکنش مایار; Lactobacillus acidophilus NCFM; Medium composition; Morphology; Cell stability; Extrusion encapsulation; Maillard reaction products;
Antioxidant activity of Maillard reaction products derived from stingray (Himantura signifier) non-protein nitrogenous fraction and sugar model systems
Keywords: محصول واکنش مایار; Antioxidant; Maillard reaction products; Non-protein nitrogen; Stingray; Sugar;
Effects of temperature and pH on angiotensin-I-converting enzyme inhibitory activity and physicochemical properties of bovine casein peptide in aqueous Maillard reaction system
Keywords: محصول واکنش مایار; Maillard reaction products; Bovine casein peptides; Angiotensin-I-converting enzyme inhibitory activity; Size exclusion chromatography;
Preparation and antioxidant potential of maillard reaction products from (MRPs) chitooligomer
Keywords: محصول واکنش مایار; Chitooligomer; Maillard reaction products; Antioxidant; Free radicals; Browning;
Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee
Keywords: محصول واکنش مایار; Coffee; Roasting; Antioxidant; Phenolic compounds; Maillard reaction products
Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems
Keywords: محصول واکنش مایار; Maillard reaction products; Browning; Radical scavenging; Antioxidant
Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
Keywords: محصول واکنش مایار; Infrared heating; Maize; Maillard reaction products; Phenolic compounds; Antioxidant capacityABTS, 2,2-azino-bis/3-ethil-benothiazoline-6-sulfonic acid; CE, catechin equivalents; CIE, Commission Internationale de l’Eclairage; DAD, diode-array detector; GA
Consumption of highly processed foods: Effects on bioavailability and status of zinc and copper in adolescents
Keywords: محصول واکنش مایار; Maillard reaction products; Adolescence; Zinc bioavailability; Copper bioavailability; Status;
Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products
Keywords: محصول واکنش مایار; Hydrolyzed β-lactoglobulin; Maillard reaction products; Emulsion; Lipid oxidation; Antioxidant activity
Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
Keywords: محصول واکنش مایار; HA; heterocyclic amine; MeIQ; 2-amino-3,4-dimethylimidazo[4,5-f]quinoline; MeIQx; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; MRPs; Maillard reaction products; PhIP; 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; SPE; solid phase extraction; Heterocy
Effect of germination on total phenolic compounds, total antioxidant capacity, Maillard reaction products and oxidative stress markers in canihua (Chenopodium pallidicaule)
Keywords: محصول واکنش مایار; Antioxidant capacity; Canihua; Germination; Pseudo-cereal; Maillard reaction products; Oxidative stress markers; AGEs; advanced glycated end products; TAC; total antioxidant capacity;
Extraction of coffee antioxidants: Impact of brewing time and method
Keywords: محصول واکنش مایار; Antioxidants; Brewing time; Coffee; Maillard reaction products; Phenolics;
Behaviour and hormonal status in healthy rats on a diet rich in Maillard reaction products with or without solvent extractable aroma compounds
Keywords: محصول واکنش مایار; Maillard reaction products; Solvent extractable aroma compounds; Adipokines; Insulin resistance; Behavioural phenotyping; Fos-immunohistochemistry;
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life
Keywords: محصول واکنش مایار; ABTS; 2,2â²-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); AC; antioxidant capacity; CV; cyclic voltammetry; FAST index; fluorescence of advanced MRPs and soluble tryptophan; FCR; Folin-Ciocalteu reagent; FIC; fluorescence of advanced MRPs; GSH; re
Effect of Maillard reaction products on oxidation products in ground chicken breast
Keywords: محصول واکنش مایار; Chicken; Lipid oxidation; Aldehydes; Maillard reaction products
Liposome encapsulation protects bacteriocin-like substance P34 against inhibition by Maillard reaction products
Keywords: محصول واکنش مایار; Antimicrobial activity; Maillard reaction products; Liposome encapsulation; Bacteriocin-like substance; Nanovesicle;
Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting
Keywords: محصول واکنش مایار; Pistacia terebinthus; Oil; Maillard reaction products; Roasting; Tocopherols; Carotenoids; Phenolic compounds;
Increased intake of Maillard reaction products reduces phosphorous digestibility in male adolescents
Keywords: محصول واکنش مایار; Maillard reaction products; Adolescence; Phosphorus digestibility; Phosphorus bioavailability