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 (89 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, 1438-2199, 1438-2199electronic), 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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* Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase (111 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 (196 visite)
Amino Acids (ISSN: 0939-4451, 1438-2199, 1438-2199electronic), 2015 Jan; 47(1): 111-124.
Impact Factor: 3.196
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Vitaglione P, Monti SM, Ambrosino P, Skog K, Fogliano V
* Carotenoids from tomatoes inhibit heterocyclic amine formation (119 visite)
Eur Food Res Technol (ISSN: 1438-2377), 2002 Sep; 215(2): 108-113.
Impact Factor: 1.021
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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 (163 visite)
J Agric Food Chem (ISSN: 0021-8561), 2001 Sep; 49(8): 3969-3975.
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 (146 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 (133 visite)
J Agric Food Chem (ISSN: 0021-8561), 1999 Nov; 47(11): 4700-4706.
Impact Factor: 1.453
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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 (172 visite)
J Agric Food Chem (ISSN: 0021-8561), 1999 Apr; 47(4): 1506-1513.
Impact Factor: 1.453
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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 (100 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 (121 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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