Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk
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Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk (79 visite)

Troise AD, Dathan NA, Fiore A, Roviello G, Di Fiore A, Caira S, Cuollo M, De Simone G, Fogliano V, Monti SM

AMINO ACIDS (ISSN: 0939-4451), 2014 Feb; 46(2): 279-288.



Tipo di articolo: Journal Article,

Impact factor: 3.293, Impact factor a 5 anni: 3.269

Url: Non disponibile.

Parole chiave: Faox Enzymes, Maillard Reaction, Uht Milk, Low Lactose,

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Troise AD, Buonanno M, Fiore A, Monti SM, Fogliano V
* Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase (96 visite)
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Troise AD, Fiore A, Roviello GN, Monti SM, Fogliano V
* Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry (185 visite)
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Vitaglione P, Monti SM, Ambrosino P, Skog K, Fogliano V
* Carotenoids from tomatoes inhibit heterocyclic amine formation (96 visite)
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Monti SM, Ritieni A, Sacchi R, Skog K, Borgen E, Fogliano V
* Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a model system (138 visite)
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Impact Factor: 1.576
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Monti SM, Borrelli RC, Ritieni A, Fogliano V
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-N(α)-acetyllysine model system (125 visite)
J Agric Food Chem (ISSN: 0021-8561), 2000; 48(4): 1041-1046.
Impact Factor: 1.56
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Vinale F, Monti SM, Panunzi B, Fogliano V
Convenient synthesis of lactuloselysine and its use for LC-MS analysis in milk-like model systems (123 visite)
J Agric Food Chem (ISSN: 0021-8561), 1999 Nov; 47(11): 4700-4706.
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Monti SM, Ritieni A, Graziani G, Randazzo G, Mannina L, Segre AL, Fogliano V
LC/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system (159 visite)
J Agric Food Chem (ISSN: 0021-8561), 1999 Apr; 47(4): 1506-1513.
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Fogliano V, Monti SM, Musella T, Randazzo G, Ritieni A
Formation Of Colored Maillard Reaction Products In A Gluten-Glucose Model System (80 visite)
Journal Of Agricultural And Food Chemistry, 1999; 66: 293-299.
Impact Factor: 0
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Fogliano V, Monti SM, Visconti A, Randazzo G, Facchiano AM, Colonna G, Ritieni A
Identification of a β-lactoglobulin lactosylation site (104 visite)
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9 Records (9 escludendo Abstract e Conferenze).
Impact factor totale: 16.475 (16.475 escludendo Abstract e Conferenze).
Impact factor a 5 anni totale: 22.498 (22.498 escludendo Abstract e Conferenze).







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