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Flavour chemistry of methylglyoxal and glyoxal

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/hlca.19670500741openalex-snapshot

Recherches sur les arômes. 15e communications [1]. Sur l'arôme du cacao II

inferredcites →https://doi.org/10.1002/mnfr.200600065openalex-snapshot

Methylglyoxal in food and living organisms

inferredcites →https://doi.org/10.1002/mnfr.200600094openalex-snapshot

Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions

inferredcites →https://doi.org/10.1007/bf01188256openalex-snapshot

Model reactions on roast aroma formation

inferredcites →https://doi.org/10.1007/s002170050294openalex-snapshot

Formation of α-dicarbonyl fragments from mono- and disaccharides under caramelization and Maillard reaction conditions

inferredcites →https://doi.org/10.1007/s11745-004-1254-yopenalex-snapshot

Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidation

inferredcites →https://doi.org/10.1016/0304-4165(84)90131-4openalex-snapshot

The autoxidation of glyceraldehyde and other simple monosaccharides under physiological conditions catalysed by buffer ions

inferredcites →https://doi.org/10.1016/j.bioorg.2004.05.008openalex-snapshot

Spectroscopic studies of methylglyoxal in water and dimethylsulfoxide

inferredcites →https://doi.org/10.1016/j.foodchem.2007.09.028openalex-snapshot

Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

inferredcites →https://doi.org/10.1016/s0006-291x(05)80875-7openalex-snapshot

Free radical generation by early glycation products: A mechanism for accelerated atherogenesis in diabetes

inferredcites →https://doi.org/10.1021/bi00419a031openalex-snapshot

Optimization of efficiency in the glyoxalase pathway

inferredcites →https://doi.org/10.1021/jf000076eopenalex-snapshot

Formation of Aroma-Active Strecker-Aldehydes by a Direct Oxidative Degradation of Amadori Compounds

inferredcites →https://doi.org/10.1021/jf00009a003openalex-snapshot

Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine

inferredcites →https://doi.org/10.1021/jf00013a022openalex-snapshot

Formation of novel 2(1H)-pyrazinones as peptide-specific Maillard reaction products

inferredcites →https://doi.org/10.1021/jf00051a040openalex-snapshot

3-Methyl-2(1H)-pyrazinones, the Asparagine-Specific Maillard Products Formed from Asparagine and Monosaccharides

inferredcites →https://doi.org/10.1021/jf00057a024openalex-snapshot

Quantitation of Important Roast-Smelling Odorants in Popcorn by Stable Isotope Dilution Assays and Model Studies on Flavor Formation during Popping

inferredcites →https://doi.org/10.1021/jf00066a018openalex-snapshot

Analysis of methyl glyoxal in foods and beverages

inferredcites →https://doi.org/10.1021/jf00103a012openalex-snapshot

Isolation and identification of volatile compounds from baked potatoes

inferredcites →https://doi.org/10.1021/jf00120a065openalex-snapshot

Positive identification of new alkyloxazoles, alkylthiazoles, and piperidine in roasted peanut flavor

inferredcites →https://doi.org/10.1021/jf048550uopenalex-snapshot

Inhibitory Effect of Naturally Occurring Flavonoids on the Formation of Advanced Glycation Endproducts

inferredcites →https://doi.org/10.1021/jf050044xopenalex-snapshot

Reactivity of Epicatechin in Aqueous Glycine and Glucose Maillard Reaction Models: Quenching of C2, C3, and C4 Sugar Fragments

inferredcites →https://doi.org/10.1021/jf050534popenalex-snapshot

Effects of Water Content on Volatile Generation and Peptide Degradation in the Maillard Reaction of Glycine, Diglycine, and Triglycine

inferredcites →https://doi.org/10.1021/jf061244ropenalex-snapshot

Epicatechin Carbonyl-Trapping Reactions in Aqueous Maillard Systems: Identification and Structural Elucidation

inferredcites →https://doi.org/10.1021/jf0617521openalex-snapshot

Influence of Epicatechin Reactions on the Mechanisms of Maillard Product Formation in Low Moisture Model Systems

inferredcites →https://doi.org/10.1021/jf062975uopenalex-snapshot

Synthesis of 1-Piperideine-6-carboxylic Acid Produced by l -lysine-ε-aminotransferase from theStreptomyces clavuligerusGene Expressed inEscherichia coli

inferredcites →https://doi.org/10.1021/jf063423eopenalex-snapshot

Structure−Reactivity Relationships of Flavan-3-ols on Product Generation in Aqueous Glucose/Glycine Model Systems

inferredcites →https://doi.org/10.1021/jf071917lopenalex-snapshot

Isolation and Determination of α-Dicarbonyl Compounds by RP-HPLC-DAD in Green and Roasted Coffee

inferredcites →https://doi.org/10.1021/jf100538topenalex-snapshot

Beneficial Effects of Cinnamon Proanthocyanidins on the Formation of Specific Advanced Glycation Endproducts and Methylglyoxal-Induced Impairment on Glucose Consumption

inferredcites →https://doi.org/10.1021/jf60015a004openalex-snapshot

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

inferredcites →https://doi.org/10.1021/jf60177a030openalex-snapshot

Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef broth

inferredcites →https://doi.org/10.1021/jf60183a022openalex-snapshot

Mechanistic study of alkylpyrazine formation in model systems

inferredcites →https://doi.org/10.1021/jf8012025openalex-snapshot

Formation of 2,5-Dimethyl-4-hydroxy-3(2H)-furanone through Methylglyoxal: A Maillard Reaction Intermediate

inferredcites →https://doi.org/10.1021/jf903341topenalex-snapshot

Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds

inferredcites →https://doi.org/10.1021/jf904122qopenalex-snapshot

Stilbene Glucoside from Polygonum multiflorum Thunb.: A Novel Natural Inhibitor of Advanced Glycation End Product Formation by Trapping of Methylglyoxal

inferredcites →https://doi.org/10.1021/jf950439oopenalex-snapshot

Formation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard Reaction Based on Pentose Sugars

inferredcites →https://doi.org/10.1021/jf960456topenalex-snapshot

Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques

inferredcites →https://doi.org/10.1021/jf960624hopenalex-snapshot

Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide

inferredcites →https://doi.org/10.1021/jf980856bopenalex-snapshot

Differential Pulse Polarographic Determination of α-Dicarbonyl Compounds in Foodstuffs after Derivatization with o-Phenylenediamine

inferredcites →https://doi.org/10.1021/jf990954copenalex-snapshot

Quantitative Model Studies on the Formation of Aroma-Active Aldehydes and Acids by Strecker-Type Reactions

inferredcites →https://doi.org/10.1021/tx100457hopenalex-snapshot

Genistein Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal

inferredcites →https://doi.org/10.1021/tx700190sopenalex-snapshot

Tea Polyphenol (−)-Epigallocatechin-3-Gallate: A New Trapping Agent of Reactive Dicarbonyl Species

inferredcites →https://doi.org/10.1021/tx800227vopenalex-snapshot

Apple Polyphenols, Phloretin and Phloridzin: New Trapping Agents of Reactive Dicarbonyl Species

inferredcites →https://doi.org/10.1038/419448aopenalex-snapshot

Acrylamide is formed in the Maillard reaction

inferredcites →https://doi.org/10.1038/oby.2005.136openalex-snapshot

Consuming Fructose‐sweetened Beverages Increases Body Adiposity in Mice

inferredcites →https://doi.org/10.1039/c1fo10124bopenalex-snapshot

Impact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and l-lysine or its derivatives

inferredcites →https://doi.org/10.1042/0264-6021:3440109openalex-snapshot

Formation of glyoxal, methylglyoxal and 3-deoxyglucosone in the glycation of proteins by glucose

inferredcites →https://doi.org/10.1080/00021369.1980.10864377openalex-snapshot

Formation of Two-Carbon Sugar Fragment at an Early Stage of the Browning Reaction of Sugar with Amine

inferredcites →https://doi.org/10.1111/j.1365-2621.1975.tb02231.xopenalex-snapshot

VOLATILE COMPONENTS OF ROASTED COCOA: BASIC FRACTION

inferredcites →https://doi.org/10.1111/j.1745-4514.1992.tb00440.xopenalex-snapshot

FLAVOR PRECURSORS: THERMAL AND ENZYMATIC CONVERSIONS

inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01658.xopenalex-snapshot

Methylglyoxal Content in Drinking Coffee as a Cytotoxic Factor

inferredcites →https://doi.org/10.1111/j.1750-3841.2011.02067.xopenalex-snapshot

Efficiency of Trapping Methylglyoxal by Phenols and Phenolic Acids

inferredcites →https://doi.org/10.1161/hy0302.105207openalex-snapshot

Increased Methylglyoxal and Oxidative Stress in Hypertensive Rat Vascular Smooth Muscle Cells

inferredcites →https://doi.org/10.1196/annals.1333.029openalex-snapshot

The Carbon Module Labeling (CAMOLA) Technique: A Useful Tool for Identifying Transient Intermediates in the Formation of Maillard‐Type Target Molecules

inferredcites →https://doi.org/10.1289/ehp.8564297openalex-snapshot

Monosaccharide Autoxidation in Health and Disease

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4651862openalex-extracted

The Isoflavone Kakkalide Prevents Advanced Glycation End-Product Through Multiple Mechanisms

inferred← citeshttps://doi.org/10.1002/9781118730720.ch9openalex-snapshot

Aldehydes, Ketones, and Related Compounds

inferred← citeshttps://doi.org/10.1002/9781394258406.ch9openalex-snapshot

Aldehydes, Ketones, and Related Compounds

inferred← citeshttps://doi.org/10.1002/ajoc.201900520openalex-snapshot

Synthesis of α‐Substituted Succinimides from Glyoxal and Ketene N,S‐Acetals

inferred← citeshttps://doi.org/10.1002/ange.202318893openalex-snapshot

Peptide Stapling by Crosslinking Two Amines with α‐Ketoaldehydes through Diverse Modified Glyoxal‐Lysine Dimer Linkers

inferred← citeshttps://doi.org/10.1002/anie.202318893openalex-snapshot

Peptide Stapling by Crosslinking Two Amines with α‐Ketoaldehydes through Diverse Modified Glyoxal‐Lysine Dimer Linkers

inferred← citeshttps://doi.org/10.1002/cctc.201900800openalex-snapshot

Organocatalytic Decarboxylation of Amino Acids as a Route to Bio‐based Amines and Amides

inferred← citeshttps://doi.org/10.1002/chin.201235248openalex-snapshot

ChemInform Abstract: Flavor Chemistry of Methylglyoxal and Glyoxal

inferred← citeshttps://doi.org/10.1002/cssc.201300092openalex-snapshot

Chemical Conversion of Sugars to Lactic Acid by Alkaline Hydrothermal Processes

inferred← citeshttps://doi.org/10.1002/ejoc.201601058openalex-snapshot

Cascade Reactions of Unprotected Ketoses with Ketones – A Stereoselective Access to C‐Glycosides

inferred← citeshttps://doi.org/10.1002/ejoc.202400063openalex-snapshot

The Green Synthesis of 2‐Pyrrolin‐5‐ones from Bio‐renewable Glyoxal, Diketones and Amines

inferred← citeshttps://doi.org/10.1002/fsn3.72139openalex-snapshot

Antiglycation of Insulin by Selected Six Bioactive Peanut Sprout Stilbenoids and Demonstration of Methylglyoxal‐Mediated Biphasic Insulin Glycation by O ‐Phenylenediamine Derivatization

inferred← citeshttps://doi.org/10.1002/jsfa.10263openalex-snapshot

Formation and migration of α‐dicarbonyl compounds during storage and reheating of a sugary food simulation system

inferred← citeshttps://doi.org/10.1002/jsfa.70600openalex-snapshot

Kinetic analysis and prediction of thermal process contaminants formation in macadamias and walnuts under different roasting conditions

inferred← citeshttps://doi.org/10.1002/jsfa.7137openalex-snapshot

Grape skin extracts from winemaking by‐products as a source of trapping agents for reactive carbonyl species

inferred← citeshttps://doi.org/10.1002/jsfa.8682openalex-snapshot

Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation

inferred← citeshttps://doi.org/10.1002/rcm.6753openalex-snapshot

Tandem mass spectrometry for the study of glyoxal‐derived advanced glycation end‐products (AGEs) in peptides

inferred← citeshttps://doi.org/10.1002/rcm.8195openalex-snapshot

Identification and characterization of reaction products of 5‐hydroxytryptamine with methylglyoxal and glyoxal by liquid chromatography/tandem mass spectrometry

inferred← citeshttps://doi.org/10.1007/978-3-319-65751-6_3openalex-snapshot

Overheating Indexes and Honey Quality

inferred← citeshttps://doi.org/10.1007/978-981-13-8118-8_1openalex-snapshot

Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing

inferred← citeshttps://doi.org/10.1007/978-981-13-8118-8_2openalex-snapshot

Alpha-Dicarbonyl Compounds

inferred← citeshttps://doi.org/10.1007/s00216-016-9309-2openalex-snapshot

Analysis of the Maillard reaction in human hair using Fourier transform infrared spectroscopic imaging and a focal-plane array detector

inferred← citeshttps://doi.org/10.1007/s00217-013-2110-yopenalex-snapshot

Changes in glyoxal and methylglyoxal content in the fried dough twist during frying and storage

inferred← citeshttps://doi.org/10.1007/s00253-020-10896-2openalex-snapshot

Protective effects of Clostridium butyricum against oxidative stress induced by food processing and lipid-derived aldehydes in Caco-2 cells

inferred← citeshttps://doi.org/10.1007/s00394-013-0494-xopenalex-snapshot

Effect of Maillard reaction on biochemical properties of peanut 7S globulin (Ara h 1) and its interaction with a human colon cancer cell line (Caco-2)

inferred← citeshttps://doi.org/10.1007/s10616-016-9977-yopenalex-snapshot

Luteolin alleviates methylglyoxal-induced cytotoxicity in osteoblastic MC3T3-E1 cells

inferred← citeshttps://doi.org/10.1007/s10930-023-10166-wopenalex-snapshot

Methylglyoxal Induced Modifications to Stabilize Therapeutic Proteins: A Review

inferred← citeshttps://doi.org/10.1007/s11011-020-00651-xopenalex-snapshot

Carnosic acid depends on glutathione to promote mitochondrial protection in methylglyoxal-exposed SH-SY5Y cells

inferred← citeshttps://doi.org/10.1007/s11694-021-01118-yopenalex-snapshot

Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus)

inferred← citeshttps://doi.org/10.1007/s11694-025-03355-xopenalex-snapshot

Effect of protein hydrolysates on advanced glycation end-products in frozen-thawed and reheated minced squid

inferred← citeshttps://doi.org/10.1007/s12161-026-03281-8openalex-snapshot

A Bifunctional Naphthalimide Fluorescent Probe for the Detection and Application of Methylglyoxal and Nitrite

inferred← citeshttps://doi.org/10.1007/s40820-026-02124-9openalex-snapshot

Manipulating Interphase Chemistry by Endogenous Doping Toward High-Performance Hard Carbon Anodes for Sodium-Ion Batteries

inferred← citeshttps://doi.org/10.1016/b978-0-12-386454-3.01225-2openalex-snapshot

Methylglyoxal

inferred← citeshttps://doi.org/10.1016/b978-0-443-29192-0.00058-3openalex-snapshot

Carbonyls in wine

inferred← citeshttps://doi.org/10.1016/bs.afnr.2021.02.009openalex-snapshot

Incorporation of polyphenols in baked products

inferred← citeshttps://doi.org/10.1016/bs.aihch.2015.04.002openalex-snapshot

The Literature of Heterocyclic Chemistry, Part XIII, 2012–2013

inferred← citeshttps://doi.org/10.1016/j.ab.2013.12.014openalex-snapshot

High-performance liquid chromatography determination of glyoxal, methylglyoxal, and diacetyl in urine using 4-methoxy-o-phenylenediamine as derivatizing reagent

inferred← citeshttps://doi.org/10.1016/j.aca.2012.09.011openalex-snapshot

Voltammetric detection of the α-dicarbonyl compound: Methylglyoxal as a flavoring agent in wine and beer

inferred← citeshttps://doi.org/10.1016/j.afres.2025.101250openalex-snapshot

Impact of isolation methods on Camellia sinensis exosome-like nanoparticles: suppression of heterocyclic amines and sensory enhancement in roasted chicken

inferred← citeshttps://doi.org/10.1016/j.arres.2023.100075openalex-snapshot

Endogenous ozone as a regular reactive oxygen species in (patho) physiology

inferred← citeshttps://doi.org/10.1016/j.bbadis.2022.166425openalex-snapshot

Immunometabolism and the modulation of immune responses and host defense: A role for methylglyoxal?

inferred← citeshttps://doi.org/10.1016/j.bcp.2019.05.027openalex-snapshot

Apigenin and its methylglyoxal-adduct inhibit advanced glycation end products-induced oxidative stress and inflammation in endothelial cells

inferred← citeshttps://doi.org/10.1016/j.biombioe.2025.108348openalex-snapshot

Conversion of high-value products from biomass aqueous phase through enzymatic-hydrothermal treatment

inferred← citeshttps://doi.org/10.1016/j.biortech.2024.132016openalex-snapshot

Mechanism and biodegradability of melanoidins formed in hydrothermal process: From model compounds to food waste

inferred← citeshttps://doi.org/10.1016/j.bios.2012.10.091openalex-snapshot

Electrochemical determination of methylglyoxal as a biomarker in humanplasma

inferred← citeshttps://doi.org/10.1016/j.cattod.2018.07.029openalex-snapshot

Silica-supported Fe-Mo-O catalysts for selective oxidation of propylene glycol

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The influence of the preparation method on catalytic properties of Mo–Fe–O/SiO2 catalysts in selective oxidation of 1,2-propanediol

inferred← citeshttps://doi.org/10.1016/j.cbi.2012.12.017openalex-snapshot

Detoxification of aldehydes by histidine-containing dipeptides: From chemistry to clinical implications

inferred← citeshttps://doi.org/10.1016/j.cbpa.2025.111937openalex-snapshot

Effects of α-dicarbonyl compounds on cell viability in chicken myoblasts

inferred← citeshttps://doi.org/10.1016/j.chemosphere.2023.137977openalex-snapshot

A Fast and Efficient Method for the Analysis of Α-Dicarbonyl Compounds in Aqueous Solutions: Development and Application

inferred← citeshttps://doi.org/10.1016/j.chroma.2013.02.058openalex-snapshot

Pre-column incubation followed by fast liquid chromatography analysis for rapid screening of natural methylglyoxal scavengers directly from herbal medicines: Case study of Polygonum cuspidatum

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Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique

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Deciphering key coloured compounds from sunless tanning reactions

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Performance of main-chain polyimidazolium ionic liquid-based elastomer

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α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate

inferred← citeshttps://doi.org/10.1016/j.fbio.2022.102029openalex-snapshot

Influence of UV-A irradiation on the selected nutrient composition and volatile profiling of whole milk: Safety and quality evaluation

inferred← citeshttps://doi.org/10.1016/j.fbio.2023.102890openalex-snapshot

Predicting the reaction rates between flavonoids and methylglyoxal by combining molecular properties and machine learning

inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106196openalex-snapshot

Influence mechanism of oxygen on browning of sorbitol-glycine system by regulating reducing sugar generation and deoxyglucosone degradation

inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106401openalex-snapshot

Effect of linoleic acid on oxidation of beef myofibrillar and sarcoplasmic proteins and heterocyclic amines production

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Amino acid promotes the formation of enals and 1-octen-3-ol from linoleic acid during the thermal reaction between alanine-xylose Amadori compound and Agrocybe aegerita enzymatic hydrolysates

inferred← citeshttps://doi.org/10.1016/j.fitote.2024.105928openalex-snapshot

Determination of α-Dicarbonyl compounds in traditional Chinese herbal medicines

inferred← citeshttps://doi.org/10.1016/j.fochx.2022.100515openalex-snapshot

Inhibitory effects of rooibos (Aspalathus linearis) against reactive carbonyl species and advanced glycation end product formation in a glucose-bovine serum albumin model and cookies

inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101356openalex-snapshot

Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging

inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103908openalex-snapshot

N-(2-furanylmethylene)-3-methyl-1-butanamine as a novel color compound in Jiangxiangxing Baijiu

inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.05.140openalex-snapshot

Methylglyoxal is associated with bacteriostatic activity of high fructose agave syrups

inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.11.117openalex-snapshot

Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditions

inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.04.103openalex-snapshot

Novel HPLC – Fluorescence methodology for the determination of methylglyoxal and glyoxal. Application to the analysis of monovarietal wines “Ribera del Guadiana”

inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.08.040openalex-snapshot

Competitive immunochromatographic assay for leptosperin as a plausible authentication marker of manuka honey

inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.01.098openalex-snapshot

Effects of divalent cations on the formation of 4(5)-methylimidazole in fructose/ammonium hydroxide caramel model reaction

inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.08.067openalex-snapshot

Reactive carbonyl species as key control point for optimization of reaction flavors

inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.08.090openalex-snapshot

Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms

inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.01.096openalex-snapshot

Positive and negative effects of polyphenol incorporation in baked foods

inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125086openalex-snapshot

Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study

inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.126085openalex-snapshot

Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds

inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.126500openalex-snapshot

The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal

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Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130169openalex-snapshot

Comprehensive analysis of the anti-glycation effect of peanut skin extract

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131141openalex-snapshot

The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion

inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132358openalex-snapshot

EGCG attenuates the neurotoxicity of methylglyoxal via regulating MAPK and the downstream signaling pathways and inhibiting advanced glycation end products formation

inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136616openalex-snapshot

Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heating

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138660openalex-snapshot

Advances of nanoparticle derived from food in the control of α-dicarbonyl compounds-A review

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139282openalex-snapshot

Role of galacturonic acid in acrylamide formation: Insights from structural analysis

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139965openalex-snapshot

Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142033openalex-snapshot

Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144983openalex-snapshot

Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146446openalex-snapshot

Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146850openalex-snapshot

A simple and efficient strategy for visible aldehydes and ketones detection and its application in baijiu grade discrimination

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147024openalex-snapshot

Effect of lipid oxidation on the color deterioration of ready-to-eat oysters: Discussion based on the model system

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147534openalex-snapshot

Tracking the evolution of volatile aroma compounds in Baijiu during storage: quantitative insights into temperature, oxygen, and pottery influences

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147643openalex-snapshot

Unraveling the flavor formation of White King pigeon eggs: Identification of signature volatile compounds and their lipid- and water-soluble precursors

inferred← citeshttps://doi.org/10.1016/j.foodcont.2024.110652openalex-snapshot

Key Maillard intermediates - α-dicarbonyl compounds in foods: Occurrence, analysis, toxicity, and mitigation strategies

inferred← citeshttps://doi.org/10.1016/j.foodres.2013.09.006openalex-snapshot

Cysteine- and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures

inferred← citeshttps://doi.org/10.1016/j.foodres.2015.01.026openalex-snapshot

Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

inferred← citeshttps://doi.org/10.1016/j.foodres.2015.07.011openalex-snapshot

Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions

inferred← citeshttps://doi.org/10.1016/j.foodres.2019.05.001openalex-snapshot

pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature

inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108933openalex-snapshot

Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review

inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114591openalex-snapshot

The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.115975openalex-snapshot

Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2′-fucosyllactose and amino acids

inferred← citeshttps://doi.org/10.1016/j.foodres.2025.118208openalex-snapshot

Dynamic changes and formation mechanisms of volatile compounds in the Maillard reaction between theanine and fructose in tea

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.118711openalex-snapshot

Unveiling key constituents of a functional food: A dual-perspective on aroma and anti-aging bioactive components in steamed Polygonatum cyrtonema Hua

inferred← citeshttps://doi.org/10.1016/j.fshw.2021.12.012openalex-snapshot

Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.143326openalex-snapshot

The protective effects of geraniin against initial and intermediate carbonyl-induced glycoxidation stress in bovine serum albumin models

inferred← citeshttps://doi.org/10.1016/j.ijgfs.2024.100968openalex-snapshot

2- Acetyl-1-pyrroline originated from Maillard reaction is the key odorant of cooked Lipu taro

inferred← citeshttps://doi.org/10.1016/j.inoche.2024.113524openalex-snapshot

Oxidation of glyoxal with the Mo-oxime complex in a benzalkonium chloride interface: Raghavan and Srinivasan kinetic model

inferred← citeshttps://doi.org/10.1016/j.jaap.2021.105092openalex-snapshot

Characterization and potential utilization of extracts and pyrolyzates from Jasminum nudiflorum Lindl. Bark

inferred← citeshttps://doi.org/10.1016/j.jfca.2020.103584openalex-snapshot

In-solution derivatization and detection of glyoxal and methylglyoxal in alcoholic beverages and fermented foods by headspace solid-phase microextraction and gas chromatography–mass spectrometry

inferred← citeshttps://doi.org/10.1016/j.jfca.2023.105350openalex-snapshot

Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols

inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106055openalex-snapshot

Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying

inferred← citeshttps://doi.org/10.1016/j.jfutfo.2026.09.018openalex-snapshot

Comprehensive Profiling and Dietary Risk Assessment of α‑Dicarbonyl Compounds in Commercial Edible Insects

inferred← citeshttps://doi.org/10.1016/j.jhazmat.2018.09.053openalex-snapshot

Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells

inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115338openalex-snapshot

Effects of chlorogenic acid on the formations of furan, acrylamide, α-dicarbonyls and volatile compounds in canned coffee model systems

inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118327openalex-snapshot

Formation of volatile flavours and heterocyclic aromatic amines in roasted lamb leg

inferred← citeshttps://doi.org/10.1016/j.memsci.2020.118896openalex-snapshot

Tannic acid and Poly(N-acryloyl morpholine) layer-by-layer built hemodialysis membrane surface for intervening oxidative stress integrated with high biocompatibility and dialysis performance

inferred← citeshttps://doi.org/10.1016/j.microc.2018.05.006openalex-snapshot

Quantitative analyses of α-dicarbonyl compounds in food samples by HPLC using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a derivatizing reagent

inferred← citeshttps://doi.org/10.1016/j.semcancer.2017.11.014openalex-snapshot

Food-derived 1,2-dicarbonyl compounds and their role in diseases

inferred← citeshttps://doi.org/10.1016/j.talanta.2017.03.031openalex-snapshot

Dispersive liquid-liquid microextraction for a rapid determination of glyoxal in alcoholic beverages

inferred← citeshttps://doi.org/10.1016/j.talanta.2026.129907openalex-snapshot

A novel time-gated luminescent ruthenium(II) complex probe for highly sensitive detection of methylglyoxal in foods and complex biological samples

inferred← citeshttps://doi.org/10.1016/j.tifs.2020.10.031openalex-snapshot

Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

inferred← citeshttps://doi.org/10.1016/j.tifs.2021.04.028openalex-snapshot

Control strategies of pyrazines generation from Maillard reaction

inferred← citeshttps://doi.org/10.1021/acs.accounts.1c00359openalex-snapshot

Chemical Modulators of Mucosal Associated Invariant T Cells

inferred← citeshttps://doi.org/10.1021/acs.chemrestox.3c00220openalex-snapshot

LC–MS/MS Analysis of Reaction Products of Arginine/Methylarginines with Methylglyoxal/Glyoxal

inferred← citeshttps://doi.org/10.1021/acs.chemrestox.5b00516openalex-snapshot

Trapping Methylglyoxal by Genistein and Its Metabolites in Mice

inferred← citeshttps://doi.org/10.1021/acs.jafc.0c07248openalex-snapshot

Inhibitory Activity on the Formation of Reactive Carbonyl Species in Edible Oil by Synthetic Polyphenol Antioxidants

inferred← citeshttps://doi.org/10.1021/acs.jafc.1c04594openalex-snapshot

High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l -Alanine or l -Lysine

inferred← citeshttps://doi.org/10.1021/acs.jafc.1c07521openalex-snapshot

Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation

inferred← citeshttps://doi.org/10.1021/acs.jafc.2c03187openalex-snapshot

Formation, Characterization, and Occurrence of β-Carboline Alkaloids Derived from α-Dicarbonyl Compounds and l -Tryptophan

inferred← citeshttps://doi.org/10.1021/acs.jafc.3c02311openalex-snapshot

Exogenous Threonine-Induced Conversion of Threonine-Xylose Amadori Compound to Heyns Compound for Efficiently Promoting the Formation of Pyrazines

inferred← citeshttps://doi.org/10.1021/acs.jafc.3c04424openalex-snapshot

Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy- d -xylulos-1-yl)-alanine

inferred← citeshttps://doi.org/10.1021/acs.jafc.3c06929openalex-snapshot

Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process

inferred← citeshttps://doi.org/10.1021/acs.jafc.4c11382openalex-snapshot

Optimization for Simultaneous Determination of a Panel of Advanced Glycation End Products as Biomarkers for Metabolic Diseases

inferred← citeshttps://doi.org/10.1021/acs.jafc.5b03042openalex-snapshot

Identification and Quantitation of 2-Acetyl-1-pyrroline in Manuka Honey (Leptospermum scoparium)

inferred← citeshttps://doi.org/10.1021/acs.jafc.6b03870openalex-snapshot

Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

inferred← citeshttps://doi.org/10.1021/acs.jafc.7b00797openalex-snapshot

Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey

inferred← citeshttps://doi.org/10.1021/acs.jafc.7b03287openalex-snapshot

Role of α-Dicarbonyl Compounds in the Inhibition Effect of Reducing Sugars on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine

inferred← citeshttps://doi.org/10.1021/acs.joc.7b01033openalex-snapshot

An Unconventional Redox Cross Claisen Condensation–Aromatization of 4-Hydroxyprolines with Ketones

inferred← citeshttps://doi.org/10.1021/acs.macromol.5b02417openalex-snapshot

Imidazolium-Based Polymers via the Poly-Radziszewski Reaction

inferred← citeshttps://doi.org/10.1021/acschembio.1c00531openalex-snapshot

A Tale of Two Bioconjugations: pH Controlled Divergent Reactivity of Protein α-oxo-Aldehydes in Competing α-oxo-Mannich and Catalyst-Free Aldol Ligations

inferred← citeshttps://doi.org/10.1021/acsearthspacechem.5c00013openalex-snapshot

Effects of Aqueous Environments and the Water Molecule on the Degradation Mechanism of Methylglyoxal Initiated by OH Radicals: A Theoretical Study

inferred← citeshttps://doi.org/10.1021/acspolymersau.1c00029openalex-snapshot

Siloxane-Based Main-Chain Poly(ionic liquid)s via a Debus–Radziszewski Reaction

inferred← citeshttps://doi.org/10.1021/bk-2018-1299.ch007openalex-snapshot

Reactive Uptake of Ammonia by Biogenic and Anthropogenic Organic Aerosols

inferred← citeshttps://doi.org/10.1021/jf3047303openalex-snapshot

Determination of Toxic α-Dicarbonyl Compounds, Glyoxal, Methylglyoxal, and Diacetyl, Released to the Headspace of Lipid Commodities upon Heat Treatment

inferred← citeshttps://doi.org/10.1021/jf401958wopenalex-snapshot

Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems

inferred← citeshttps://doi.org/10.1021/jf4045827openalex-snapshot

Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model

inferred← citeshttps://doi.org/10.1021/jf500204sopenalex-snapshot

Essential Structural Requirements and Additive Effects for Flavonoids to Scavenge Methylglyoxal

inferred← citeshttps://doi.org/10.1021/jf503329dopenalex-snapshot

Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk

inferred← citeshttps://doi.org/10.1021/jf504132xopenalex-snapshot

Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal

inferred← citeshttps://doi.org/10.1038/nature13160openalex-snapshot

T-cell activation by transitory neo-antigens derived from distinct microbial pathways

inferred← citeshttps://doi.org/10.1038/s41598-026-45839-wopenalex-snapshot

N2-(1-carboxyethyl)-2′-deoxyguanosine as a genotoxic glycation marker associated with chromatin architectural alterations in oral squamous cell carcinoma

inferred← citeshttps://doi.org/10.1039/c3an00766aopenalex-snapshot

Chromatographic analysis of methylglyoxal and other α-dicarbonyls using gas-diffusion microextraction

inferred← citeshttps://doi.org/10.1039/c3fo60032gopenalex-snapshot

Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry

inferred← citeshttps://doi.org/10.1039/c4cp05360eopenalex-snapshot

A DFT study of the carboxymethyl-phosphatidylethanolamine formation from glyoxal and phosphatidylethanolamine surface. Comparison with the formation of N(ε)-(carboxymethyl)lysine from glyoxal and l -lysine

inferred← citeshttps://doi.org/10.1039/c4fo00996gopenalex-snapshot

The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation

inferred← citeshttps://doi.org/10.1039/c5ay02901eopenalex-snapshot

Estimation of methylglyoxal in cow milk – an accurate electrochemical response time based approach

inferred← citeshttps://doi.org/10.1039/c7fo00368dopenalex-snapshot

Cellular antioxidant, methylglyoxal trapping, and anti-inflammatory activities of cocoa tea (Camellia ptilophylla Chang)

inferred← citeshttps://doi.org/10.1039/c7sc00416hopenalex-snapshot

An N-nitrosation reactivity-based two-photon fluorescent probe for the specific in situ detection of nitric oxide

inferred← citeshttps://doi.org/10.1039/c9fo02887kopenalex-snapshot

The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media

inferred← citeshttps://doi.org/10.1039/c9ra01410aopenalex-snapshot

Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

inferred← citeshttps://doi.org/10.1039/d4cp02779eopenalex-snapshot

Formation of methylglyoxal (CH 3 C(O)CHO) in interstellar analog ices – a key intermediate in cellular metabolism

inferred← citeshttps://doi.org/10.1039/d5ob00366kopenalex-snapshot

Investigation of the factors influencing the selectivity and response times of glyoxal-selective probes

inferred← citeshttps://doi.org/10.1074/jbc.r115.685990openalex-snapshot

Recognition of Vitamin B Precursors and Byproducts by Mucosal Associated Invariant T Cells

inferred← citeshttps://doi.org/10.1080/24701556.2023.2197885openalex-snapshot

Investigation of microwave assisted synthesis of Schiff Base derived Metal-Chelates by liquid invert sugar containing D-Glucose

inferred← citeshttps://doi.org/10.1089/ars.2012.4749openalex-snapshot

A Glutathione-Dependent Detoxification System Is Required for Formaldehyde Resistance and Optimal Survival of Neisseria meningitidis in Biofilms

inferred← citeshttps://doi.org/10.1093/g3journal/jkad115openalex-snapshot

Impact of the acquired subgenome on the transcriptional landscape in Brettanomyces bruxellensis allopolyploids

inferred← citeshttps://doi.org/10.1093/jn/nxy236openalex-snapshot

Quercetin, but Not Epicatechin, Decreases Plasma Concentrations of Methylglyoxal in Adults in a Randomized, Double-Blind, Placebo-Controlled, Crossover Trial with Pure Flavonoids

inferred← citeshttps://doi.org/10.1101/2025.07.04.663109openalex-snapshot

C2-α-dicarbonyls selectively impair morphodynamic interactions between cells and extracellular matrix

inferred← citeshttps://doi.org/10.1111/1541-4337.13115openalex-snapshot

α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

inferred← citeshttps://doi.org/10.1111/1541-4337.70130openalex-snapshot

Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies

inferred← citeshttps://doi.org/10.1111/1750-3841.14029openalex-snapshot

Phytochemicals, Anti‐Inflammatory, Antiproliferative, and Methylglyoxal Trapping Properties of Zijuan Tea

inferred← citeshttps://doi.org/10.1111/1750-3841.16854openalex-snapshot

Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acid

inferred← citeshttps://doi.org/10.1111/1750-3841.17112openalex-snapshot

Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork

inferred← citeshttps://doi.org/10.1111/imcb.12057openalex-snapshot

An overview on the identification of MAIT cell antigens

inferred← citeshttps://doi.org/10.1111/jam.12358openalex-snapshot

Hydrolysates of glycated and heat-treated peanut 7S globulin (Ara h 1) modulate human gut microbial proliferation, survival and adhesion

inferred← citeshttps://doi.org/10.1134/s000629792202002xopenalex-snapshot

Relationship between the Structure and Chaperone Activity of Human αA-Crystallin after Its Modification with Diabetes-Associated Oxidative Agents and Protective Role of Antioxidant Compounds

inferred← citeshttps://doi.org/10.1155/2015/319505openalex-snapshot

Nonenzymatic Reactions above Phospholipid Surfaces of Biological Membranes: Reactivity of Phospholipids and Their Oxidation Derivatives

inferred← citeshttps://doi.org/10.1186/s12944-018-0869-3openalex-snapshot

Lipid compositional changes and oxidation status of ultra-high temperature treated Milk

inferred← citeshttps://doi.org/10.15302/j-fase-2017174openalex-snapshot

Safety issues of methylglyoxal and potential scavengers

inferred← citeshttps://doi.org/10.18174/360068openalex-snapshot

New tools in modulating Maillard reaction from model systems to food

inferred← citeshttps://doi.org/10.18174/640373openalex-snapshot

Glycation unveiled : Unravelling influencing factors of protein glycation in different varieties of infant formulas

inferred← citeshttps://doi.org/10.19161/etd.1294460openalex-snapshot

Protective Effects of Quercetin on Methylglyoxal-Induced Neurotoxicity in SH-SY5Y Cells

inferred← citeshttps://doi.org/10.20944/preprints201805.0409.v1openalex-snapshot

New Methodology for Rapid Formation and Prevention of Advanced Glycation end Products (AGEs) In Vitro Coupled with the Hypoxanthine/Xanthine Oxidase Assay System

inferred← citeshttps://doi.org/10.2139/ssrn.5914763openalex-snapshot

Mechanistic Insights into the Concurrent Generation of Heterocyclic Amines and Advanced Glycation End Products: Evidence from Pork Matrices and Multi-Amino Acid Models

inferred← citeshttps://doi.org/10.2139/ssrn.6215773openalex-snapshot

Mechanistic Insights into the Concurrent Generation of Heterocyclic Amines and Advanced Glycation End Products: Evidence from Pork Matrices and Multi-Amino Acid Models

inferred← citeshttps://doi.org/10.2139/ssrn.6293976openalex-snapshot

N-(2-furanylmethylene)-3-methyl-1-butanamine as a Novel Color Compound in Soy Sauce Aroma-Type Baijiu

inferred← citeshttps://doi.org/10.26434/chemrxiv.14731779openalex-snapshot

A Tale of Two Bioconjugations: pH Controlled Divergent Reactivity of Protein A-Oxo Aldehydes in Competing A-Oxo-Mannich and Catalyst-Free Aldol Ligations

inferred← citeshttps://doi.org/10.26434/chemrxiv.14731779.v1openalex-snapshot

A Tale of Two Bioconjugations: pH Controlled Divergent Reactivity of Protein A-Oxo Aldehydes in Competing A-Oxo-Mannich and Catalyst-Free Aldol Ligations

inferred← citeshttps://doi.org/10.26479/2018.0404.06openalex-snapshot

An Overview on Recent Development of Fluorogenic Probes for Nitric Oxide Imaging in Live Cells

inferred← citeshttps://doi.org/10.26481/dis.20231213xzopenalex-snapshot

Interplay of methylglyoxal and immune cells

inferred← citeshttps://doi.org/10.26481/dis.20240326meopenalex-snapshot

Intervention strategies in the glycation pathway with methylglyoxal as the primary target

inferred← citeshttps://doi.org/10.26599/fshw.2024.9250412openalex-snapshot

Higher inhibition of caffeic acid than chlorogenic acid against methylglyoxal and advanced glycosylation end products induced oxidative damage

inferred← citeshttps://doi.org/10.3109/10715762.2013.792926openalex-snapshot

Molecular strategies to prevent, inhibit, and degrade advanced glycoxidation and advanced lipoxidation end products

inferred← citeshttps://doi.org/10.3109/10715762.2013.815348openalex-snapshot

Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): an overview of their mechanisms of formation

inferred← citeshttps://doi.org/10.31665/jfb.2023.18338openalex-snapshot

Quantitation of Key Odorants in Arginine/Cysteine-Glucose Maillard Reactions

inferred← citeshttps://doi.org/10.31857/s0320972522020026openalex-snapshot

Связь между структурой и шаперонной активностью αA-кристаллина человека после его модификации ассоциированными с сахарным диабетом окислительными агентами и защитная роль антиоксидантных молекул

inferred← citeshttps://doi.org/10.3389/fnins.2019.01004openalex-snapshot

Brain Senescence Caused by Elevated Levels of Reactive Metabolite Methylglyoxal on D-Galactose-Induced Aging Mice

inferred← citeshttps://doi.org/10.3389/fnut.2022.973048openalex-snapshot

Formation and metabolism of 6-(1-acetol)-8-(1-acetol)-rutin in foods and in vivo, and their cytotoxicity

inferred← citeshttps://doi.org/10.3390/ani10091495openalex-snapshot

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

inferred← citeshttps://doi.org/10.3390/biomedicines6030088openalex-snapshot

Improved Methods for the Rapid Formation and Prevention of Advanced Glycation End Products (AGEs) In Vitro by Coupling to the Hypoxanthine/Xanthine Oxidase Assay System

inferred← citeshttps://doi.org/10.3390/cancers12082145openalex-snapshot

MR1-Restricted T Cells in Cancer Immunotherapy

inferred← citeshttps://doi.org/10.3390/chemosensors9110322openalex-snapshot

A Review of the Analytical Methods for the Determination of 4(5)-Methylimidazole in Food Matrices

inferred← citeshttps://doi.org/10.3390/foods10092101openalex-snapshot

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

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