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Roasted vs. unroasted berry seed oils: A strategy to control Maillard reaction products formation in model gluten-free bread

https://doi.org/10.2139/ssrn.5570327
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inferredcites →https://doi.org/10.1002/jsfa.2740360516openalex-snapshot
Volatile off‐flavour compounds in desiccated coconut
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Understanding gluten‐free dough for reaching breads with physical quality and nutritional balance
inferredcites →https://doi.org/10.1002/jsfa.8822openalex-snapshot
Effects of medium‐chain triacylglycerols on Maillard reaction in bread baking
inferredcites →https://doi.org/10.1002/lite.201100094openalex-snapshot
The Maillard reaction and lipid oxidation
inferredcites →https://doi.org/10.1002/mnfr.200500249openalex-snapshot
Study on fluorescence of Maillard reaction compounds in breakfast cereals
inferredcites →https://doi.org/10.1002/mnfr.200600154openalex-snapshot
Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods
inferredcites →https://doi.org/10.1007/s11746-002-0433-6openalex-snapshot
Optimal tocopherol concentrations to inhibit soybean oil oxidation
inferredcites →https://doi.org/10.1007/s13197-019-03719-4openalex-snapshot
Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils
inferredcites →https://doi.org/10.1016/j.focha.2023.100596openalex-snapshot
Microwave roasting effects on phenolic, tocopherol, fatty acid and phytosterol profiles, physiochemical, oxidative and antioxidant properties of hemp seed oil
inferredcites →https://doi.org/10.1016/j.foodchem.2004.09.043openalex-snapshot
Antioxidant activity of water-soluble Maillard reaction products
inferredcites →https://doi.org/10.1016/j.foodchem.2007.01.008openalex-snapshot
Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies
inferredcites →https://doi.org/10.1016/j.foodchem.2010.05.001openalex-snapshot
Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment
inferredcites →https://doi.org/10.1016/j.foodchem.2010.07.118openalex-snapshot
Free radical-scavenging activity of nonenzymatically-browned phospholipids produced in the reaction between phosphatidylethanolamine and ribose in hydrophobic media
inferredcites →https://doi.org/10.1016/j.foodchem.2010.10.111openalex-snapshot
Quantification of Nε-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography–linear ion trap tandem mass spectrometry
inferredcites →https://doi.org/10.1016/j.foodchem.2014.09.036openalex-snapshot
Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins
inferredcites →https://doi.org/10.1016/j.foodchem.2015.04.137openalex-snapshot
Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry
inferredcites →https://doi.org/10.1016/j.foodchem.2015.06.032openalex-snapshot
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread
inferredcites →https://doi.org/10.1016/j.foodchem.2017.08.027openalex-snapshot
Phenolic trapping of lipid oxidation products 4-oxo-2-alkenals
inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.083openalex-snapshot
The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126974openalex-snapshot
Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133416openalex-snapshot
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
inferredcites →https://doi.org/10.1016/j.foodres.2013.01.051openalex-snapshot
Glyoxal derived from triglyceride participating in diet-derived Nε-carboxymethyllysine formation
inferredcites →https://doi.org/10.1016/j.foodres.2015.12.021openalex-snapshot
Effect of alkalization on the Maillard reaction products formed in cocoa during roasting
inferredcites →https://doi.org/10.1016/j.foodres.2016.10.037openalex-snapshot
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
inferredcites →https://doi.org/10.1016/j.jcs.2005.05.001openalex-snapshot
Analysis of heat-damage indices in breakfast cereals: Influence of composition
inferredcites →https://doi.org/10.1016/j.jff.2016.06.029openalex-snapshot
Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review
inferredcites →https://doi.org/10.1016/j.jfoodeng.2011.03.021openalex-snapshot
Development of functional bread containing nanoencapsulated omega-3 fatty acids
inferredcites →https://doi.org/10.1016/j.lwt.2018.11.008openalex-snapshot
Effect of roasting treatment on the chemical composition of sesame oil
inferredcites →https://doi.org/10.1016/j.lwt.2021.112613openalex-snapshot
Influence of roasting on the physicochemical properties, chemical composition and antioxidant activities of peanut oil
inferredcites →https://doi.org/10.1016/j.redox.2020.101546openalex-snapshot
Advanced glycation end products and protein carbonyl levels in plasma reveal sex-specific differences in Parkinson's and Alzheimer's disease
inferredcites →https://doi.org/10.1016/j.tifs.2016.06.006openalex-snapshot
The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products
inferredcites →https://doi.org/10.1016/j.tifs.2021.06.055openalex-snapshot
Formation and fate of Amadori rearrangement products in Maillard reaction
inferredcites →https://doi.org/10.1016/j.tifs.2022.02.008openalex-snapshot
Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties
inferredcites →https://doi.org/10.1016/s1360-1385(97)01018-2openalex-snapshot
Antioxidant properties of phenolic compounds
inferredcites →https://doi.org/10.1021/acs.jafc.0c04738openalex-snapshot
Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems
inferredcites →https://doi.org/10.1021/acs.jafc.2c04052openalex-snapshot
Lipid Peroxidation Has Major Impact on Malondialdehyde-Derived but Only Minor Influence on Glyoxal and Methylglyoxal-Derived Protein Modifications in Carbohydrate-Rich Foods
inferredcites →https://doi.org/10.1021/acs.jafc.6b03398openalex-snapshot
Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds
inferredcites →https://doi.org/10.1021/acs.jafc.9b02771openalex-snapshot
Lipids Promote Glycated Phospholipid Formation by Inducing Hydroxyl Radicals in a Maillard Reaction Model System
inferredcites →https://doi.org/10.1021/acs.jafc.9b05037openalex-snapshot
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage
inferredcites →https://doi.org/10.1021/ar030069mopenalex-snapshot
Dynamics of Antioxidant Action of Vitamin E
inferredcites →https://doi.org/10.1021/jf011449uopenalex-snapshot
Antiradical Efficiency of Maillard Reaction Mixtures in a Hydrophilic Media
inferredcites →https://doi.org/10.1021/jf052243mopenalex-snapshot
Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking
inferredcites →https://doi.org/10.1021/jf062838xopenalex-snapshot
Strecker Degradation of Phenylalanine Initiated by 2,4-Decadienal or Methyl 13-Oxooctadeca-9,11-dienoate in Model Systems
inferredcites →https://doi.org/10.1021/jf070119sopenalex-snapshot
Effect of Tocopherols in the Antioxidative Activity of Oxidized Lipid−Amine Reaction Products
inferredcites →https://doi.org/10.1021/jf103353eopenalex-snapshot
Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
inferredcites →https://doi.org/10.1021/jf2000772openalex-snapshot
Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa
inferredcites →https://doi.org/10.1021/jf301306gopenalex-snapshot
1,2-Dicarbonyl Compounds in Commonly Consumed Foods
inferredcites →https://doi.org/10.1042/bj20110846openalex-snapshot
Ellagic acid, a new antiglycating agent: its inhibition of Nϵ-(carboxymethyl)lysine
inferredcites →https://doi.org/10.1042/bj2450243openalex-snapshot
Glucose autoxidation and protein modification. The potential role of ‘autoxidative glycosylation’ in diabetes
inferredcites →https://doi.org/10.1074/jbc.270.17.10017openalex-snapshot
Mechanism of Protein Modification by Glyoxal and Glycolaldehyde, Reactive Intermediates of the Maillard Reaction
inferredcites →https://doi.org/10.1080/07373937.2018.1459682openalex-snapshot
Influence of microwave pretreatment on the flavor attributes and oxidative stability of cold-pressed rapeseed oil
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb13356.xopenalex-snapshot
Fatty Acid Content and Antioxidant Properties of Cold‐pressed Black Raspberry Seed Oil and Meal
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