Anti‐oxidant activity of 1‐(1H‐imidazo[4,5‐c]pyridin‐4‐yl)ethenone, a Maillard reaction product derived from fructose and histidine
Fuente:
Wiley Open Access
Salvato in:
| Autori principali: | Kangyu Zhao, Xin Long, Junle Li, Ying Wang, Ping Lan, Yong Wang |
|---|---|
| Natura: | Artículo Open Access |
| Pubblicazione: |
Wiley
2024
|
| Soggetti: | |
| Accesso online: | |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Documenti analoghi
Structural and sensory characteristics of ultrasonic assisted wet‐heating Maillard reaction products of Giant salamander protein hydrolysates
di: Fan‐Yu He, et al.
Pubblicazione: (2024)
di: Fan‐Yu He, et al.
Pubblicazione: (2024)
Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS ‐ SPME ‐ GC – MS and molecular simulation approach
di: Xinlei Shi, et al.
Pubblicazione: (2026)
di: Xinlei Shi, et al.
Pubblicazione: (2026)
Polyol‐mediated Maillard reaction modulation strategy for food chemical hazards inhibition and sensory quality maintenance of Cantonese bakery
di: Yingying Pang, et al.
Pubblicazione: (2025)
di: Yingying Pang, et al.
Pubblicazione: (2025)
Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system
di: Kaihua Liu, et al.
Pubblicazione: (2024)
di: Kaihua Liu, et al.
Pubblicazione: (2024)
Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction
di: Ke Shi, et al.
Pubblicazione: (2025)
di: Ke Shi, et al.
Pubblicazione: (2025)
Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine‐glucose Maillard reaction system
di: Yuxia Yuan, et al.
Pubblicazione: (2024)
di: Yuxia Yuan, et al.
Pubblicazione: (2024)
Ultrasound‐assisted intensification of Maillard reaction involving reducing sugars from sawdust and demonstrating the effectiveness for enhanced plant growth
di: Priya Yadav, et al.
Pubblicazione: (2025)
di: Priya Yadav, et al.
Pubblicazione: (2025)
The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water
di: Liang Feng, et al.
Pubblicazione: (2024)
di: Liang Feng, et al.
Pubblicazione: (2024)
Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures
di: Jennifer V. Félix‐Medina, et al.
Pubblicazione: (2024)
di: Jennifer V. Félix‐Medina, et al.
Pubblicazione: (2024)
Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans
di: Jingxiao Fan, et al.
Pubblicazione: (2024)
di: Jingxiao Fan, et al.
Pubblicazione: (2024)
Quantitative detection of melanoidins formed from d ‐fructose and l ‐alanine based on three‐dimensional excitation‐emission matrix and HPLC
di: Jianfu Wu, et al.
Pubblicazione: (2025)
di: Jianfu Wu, et al.
Pubblicazione: (2025)
Effects of medicine food homologous materials on food allergy‐associated factors: intestinal oxidative stress, intestinal inflammation and Th2 immune response
di: Xiaoqian Xu, et al.
Pubblicazione: (2024)
di: Xiaoqian Xu, et al.
Pubblicazione: (2024)
A yak bone collagen‐derived antioxidant peptide with excellent stability alleviates UVA‐induced photoaging by activating the Keap1/Nrf2 signaling pathway
di: Zijun Wang, et al.
Pubblicazione: (2025)
di: Zijun Wang, et al.
Pubblicazione: (2025)
Heat/non‐heat treatment alleviates β‐conglycinin‐triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model
di: Tanghao Li, et al.
Pubblicazione: (2024)
di: Tanghao Li, et al.
Pubblicazione: (2024)
Enhancing the effects of curcumin on oxidative stress injury in brain vascular endothelial cells using lactoferrin peptide nano‐micelles: antioxidant activity and mechanism
di: Guipan Chen, et al.
Pubblicazione: (2024)
di: Guipan Chen, et al.
Pubblicazione: (2024)
Qingqianliutianosides A–E: five new sweet dammarane triterpenoid glycosides derived from the leaves of Cyclocarya paliurus – identification, characterization and interactions with T1R2/T1R3 sweet taste receptors
di: Tingsi Guo, et al.
Pubblicazione: (2024)
di: Tingsi Guo, et al.
Pubblicazione: (2024)
Non‐oxidized and oxidized flaxseed orbitides differently induce HepG2 cell apoptosis: involvement of cellular uptake and membrane death receptor DR4
di: Changmei Peng, et al.
Pubblicazione: (2024)
di: Changmei Peng, et al.
Pubblicazione: (2024)
Effects of high‐pressure and CaCl2 pretreatments on the salt taste‐enhancing activity of hydrolysate derived from spent hen meat
di: Ruixia Chen, et al.
Pubblicazione: (2024)
di: Ruixia Chen, et al.
Pubblicazione: (2024)
Dynamic changes of lipids and volatiles in pumpkin seed kernels during oxidation: multi‐omics analysis identifies pentanol and hexanal as rancidity markers
di: Lin Ye, et al.
Pubblicazione: (2025)
di: Lin Ye, et al.
Pubblicazione: (2025)
Effects of an inoculation dose of Issatchenkia terricola WJL‐G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice
di: Liping Gao, et al.
Pubblicazione: (2024)
di: Liping Gao, et al.
Pubblicazione: (2024)
Molecular docking and molecular dynamics simulation of wheat gluten‐derived antioxidant peptides acting through the Keap1–Nrf2 pathway
di: Wenying Liu, et al.
Pubblicazione: (2024)
di: Wenying Liu, et al.
Pubblicazione: (2024)
Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid‐derived molecular markers and their possible precursors
di: Ilaria Prezioso, et al.
Pubblicazione: (2025)
di: Ilaria Prezioso, et al.
Pubblicazione: (2025)
Water‐soluble chlorogenic acid‐chitosan and polydatin‐chitosan conjugates: antibacterial activity and inhibition of lipid and protein oxidation
di: Tianfang Duan, et al.
Pubblicazione: (2024)
di: Tianfang Duan, et al.
Pubblicazione: (2024)
Ultrasound‐enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms
di: Junrong Wang, et al.
Pubblicazione: (2024)
di: Junrong Wang, et al.
Pubblicazione: (2024)
The influence of storage conditions on hygiene condition and eicosapentaenoic acid oxidation in Nannochloropsis algae for sustainable food supply
di: Yiran Lu, et al.
Pubblicazione: (2024)
di: Yiran Lu, et al.
Pubblicazione: (2024)
Dietary curcumin alleviates aflatoxin B 1 ‐induced liver injury and improves growth performance in broilers via Nrf2 activation and NLRP3 inflammasome inhibition
di: Shenao Wang, et al.
Pubblicazione: (2025)
di: Shenao Wang, et al.
Pubblicazione: (2025)
Exogenous nitric oxide treatment delays the senescence of postharvest mung bean sprouts by regulating ascorbic acid metabolism
di: Hanbo Wang, et al.
Pubblicazione: (2024)
di: Hanbo Wang, et al.
Pubblicazione: (2024)
Molecular elucidation of the identification of novel saltiness‐enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel‐like 4 (TMC4)
di: Peng Wang, et al.
Pubblicazione: (2025)
di: Peng Wang, et al.
Pubblicazione: (2025)
Guidelines for the Anti‐Obesity Assays of Food Bioactives in Caenorhabditis elegans
di: Rui Lu
Pubblicazione: (2026)
di: Rui Lu
Pubblicazione: (2026)
Ferulic acid improves growth performance and lipid metabolism and bile acid level partially by activating the PPAR and CYP7A1 pathways in broilers
di: Fei Long, et al.
Pubblicazione: (2026)
di: Fei Long, et al.
Pubblicazione: (2026)
Metabolomics‐based analysis of nitric oxide regulation of ginseng herb quality
di: Wei Zhang, et al.
Pubblicazione: (2024)
di: Wei Zhang, et al.
Pubblicazione: (2024)
Impact of sulfate groups on the physicochemical properties of Fucoidan from Lessonia trabeculata
di: Ping Zou, et al.
Pubblicazione: (2026)
di: Ping Zou, et al.
Pubblicazione: (2026)
Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat
di: Ruifang Wu, et al.
Pubblicazione: (2024)
di: Ruifang Wu, et al.
Pubblicazione: (2024)
Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid‐induced gelation
di: Yijia Li, et al.
Pubblicazione: (2024)
di: Yijia Li, et al.
Pubblicazione: (2024)
Relay strip intercropping of soybeans and maize achieves high net ecosystem economic benefits by boosting land output and alleviating greenhouse gas emissions
di: Zhidan Fu, et al.
Pubblicazione: (2024)
di: Zhidan Fu, et al.
Pubblicazione: (2024)
Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance
di: Rui Xie, et al.
Pubblicazione: (2024)
di: Rui Xie, et al.
Pubblicazione: (2024)
Purification, identification and molecular docking of dual‐functional peptides derived from corn protein hydrolysates with antioxidant and antiadhesive activity against Helicobacter pylori
di: Guanlong Li, et al.
Pubblicazione: (2024)
di: Guanlong Li, et al.
Pubblicazione: (2024)
Additives improve the fermentation quality, anthocyanin content, and biological activity of purple Napier grass silage
di: Xiang Yin, et al.
Pubblicazione: (2024)
di: Xiang Yin, et al.
Pubblicazione: (2024)
Effects of water and exogenous glucose on apple seedling growth and soil enzyme activity in semiarid area
di: Pingguo Yang, et al.
Pubblicazione: (2024)
di: Pingguo Yang, et al.
Pubblicazione: (2024)
A novel polysaccharide from Macadamia peel: Extraction, purification, structural characterization and antioxidant activity
di: Gangjun Guo, et al.
Pubblicazione: (2024)
di: Gangjun Guo, et al.
Pubblicazione: (2024)
Documenti analoghi
-
Structural and sensory characteristics of ultrasonic assisted wet‐heating Maillard reaction products of Giant salamander protein hydrolysates
di: Fan‐Yu He, et al.
Pubblicazione: (2024) -
Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS ‐ SPME ‐ GC – MS and molecular simulation approach
di: Xinlei Shi, et al.
Pubblicazione: (2026) -
Polyol‐mediated Maillard reaction modulation strategy for food chemical hazards inhibition and sensory quality maintenance of Cantonese bakery
di: Yingying Pang, et al.
Pubblicazione: (2025) -
Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system
di: Kaihua Liu, et al.
Pubblicazione: (2024) -
Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction
di: Ke Shi, et al.
Pubblicazione: (2025)