Food Browning and Its Prevention:  An Overview†

Click to copy article linkArticle link copied!

This article is cited by 896 publications.

1. Rafaela C. Rodrigues, Welder A. Baldassini, Murilo A. Tagiariolli, Marcelo A. S. Coutinho, Gregori Rovadoscki, Nara R. B. Cônsolo, Fernanda M. M. Ocampos, Luis A. Colnago, Juliana A. Torrecilhas, Guilherme L. Pereira, Rogério A. Curi, Rodrigo N. S. Torres, Otávio R. Machado Neto, Luis A. L. Chardulo. Impact of Tenderness, Intramuscular Fat, and Metabolites on the Sensory Quality of Nellore Beef. ACS Food Science & Technology 2025, 5 (10) , 3890-3901. https://doi.org/10.1021/acsfoodscitech.5c00594
2. Yingjie Pan, Yifan Liu, Tieu Long Phan, Jialun Gao, Yong Wang, Hao Fang. Biomanufacturing of Inositol from Corn Stover with Biological Pretreatment by an In Vitro Synthetic Biology Platform. ACS Sustainable Chemistry & Engineering 2025, 13 (1) , 436-446. https://doi.org/10.1021/acssuschemeng.4c08006
3. Ehsan Ullah Mughal, Jamshaid Ashraf, Essam M. Hussein, Yasir Nazir, Abdulaziz S. Alwuthaynani, Nafeesa Naeem, Amina Sadiq, Reem I. Alsantali, Saleh A. Ahmed. Design, Synthesis, and Structural Characterization of Thioflavones and Thioflavonols as Potential Tyrosinase Inhibitors: In Vitro and In Silico Studies. ACS Omega 2022, 7 (20) , 17444-17461. https://doi.org/10.1021/acsomega.2c01841
4. Ning Ding, Hui Xu, Shan Zong, Yubao Gong, Yitong Hao, Xiaojie Tang, Zhao Li. Detection of Tyrosinase in Real Food Samples and Living Cells by a Novel Near-Infrared Fluorescence Probe. Journal of Agricultural and Food Chemistry 2021, 69 (6) , 1994-2000. https://doi.org/10.1021/acs.jafc.0c07882
5. Philipp Bruhns, Clemens Kanzler, Andreas G. Degenhardt, Timo J. Koch, Lothar W. Kroh. Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid. Journal of Agricultural and Food Chemistry 2019, 67 (18) , 5197-5203. https://doi.org/10.1021/acs.jafc.9b00202
6. Xiaohong Yu, Heping Cui, Khizar Hayat, Shahzad Hussain, Chengsheng Jia, Song-Lin Zhang, Muhammad Usman Tahir, Xiaoming Zhang, Chi-Tang Ho. Effective Mechanism of (−)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction. Journal of Agricultural and Food Chemistry 2019, 67 (12) , 3412-3422. https://doi.org/10.1021/acs.jafc.9b00034
7. Aditi Wagle, Su Hui Seong, Eun-Ji Joung, Hyeung-Rak Kim, Hyun Ah Jung, Jae Sue Choi. Discovery of a Highly Potent Tyrosinase Inhibitor, Luteolin 5-O-β-d-Glucopyranoside, Isolated from Cirsium japonicum var. maackii (Maxim.) Matsum., Korean Thistle: Kinetics and Computational Molecular Docking Simulation. ACS Omega 2018, 3 (12) , 17236-17245. https://doi.org/10.1021/acsomega.8b02694
8. Philipp Bruhns, Martin Kaufmann, Timo Koch, Lothar W. Kroh. 2-Deoxyglucosone: A New C6-α-Dicarbonyl Compound in the Maillard Reaction of d-Fructose with γ-Aminobutyric Acid. Journal of Agricultural and Food Chemistry 2018, 66 (44) , 11806-11811. https://doi.org/10.1021/acs.jafc.8b03629
9. Dongdong Meng, Xinlei Wei, Yi-Heng P. Job Zhang, Zhiguang Zhu, Chun You, Yanhe Ma. Stoichiometric Conversion of Cellulosic Biomass by in Vitro Synthetic Enzymatic Biosystems for Biomanufacturing. ACS Catalysis 2018, 8 (10) , 9550-9559. https://doi.org/10.1021/acscatal.8b02473
10. Mendel Friedman . Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde against Pathogenic Bacteria in Animal Feeds and Human Foods. Journal of Agricultural and Food Chemistry 2017, 65 (48) , 10406-10423. https://doi.org/10.1021/acs.jafc.7b04344
11. Marianne N. Lund and Colin A. Ray . Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms. Journal of Agricultural and Food Chemistry 2017, 65 (23) , 4537-4552. https://doi.org/10.1021/acs.jafc.7b00882
12. Tolgahan Kocadağlı and Vural Gökmen . 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. Journal of Agricultural and Food Chemistry 2016, 64 (41) , 7838-7848. https://doi.org/10.1021/acs.jafc.6b03870
13. Masahito Takahashi, Akihiro Handa, Yusuke Yamaguchi, Risa Kodama, and Kazuhiro Chiba . Anodic Oxidative Modification of Egg White for Heat Treatment. Journal of Agricultural and Food Chemistry 2016, 64 (34) , 6503-6507. https://doi.org/10.1021/acs.jafc.6b02785
14. Jin Zhou, Wen Shi, Lihong Li, Qiuyu Gong, Xiaofeng Wu, Xiaohua Li, and Huimin Ma . Detection of Misdistribution of Tyrosinase from Melanosomes to Lysosomes and Its Upregulation under Psoralen/Ultraviolet A with a Melanosome-Targeting Tyrosinase Fluorescent Probe. Analytical Chemistry 2016, 88 (8) , 4557-4564. https://doi.org/10.1021/acs.analchem.6b00742
15. Lujing Chai, Jin Zhou, Hui Feng, Cong Tang, Yuanyuan Huang, and Zhaosheng Qian . Functionalized Carbon Quantum Dots with Dopamine for Tyrosinase Activity Monitoring and Inhibitor Screening: In Vitro and Intracellular Investigation. ACS Applied Materials & Interfaces 2015, 7 (42) , 23564-23574. https://doi.org/10.1021/acsami.5b06711
16. Wei-Ming Chai, Man-Kun Wei, Rui Wang, Rong-Gen Deng, Zheng-Rong Zou, and Yi-Yuan Peng . Avocado Proanthocyanidins as a Source of Tyrosinase Inhibitors: Structure Characterization, Inhibitory Activity, and Mechanism. Journal of Agricultural and Food Chemistry 2015, 63 (33) , 7381-7387. https://doi.org/10.1021/acs.jafc.5b03099
17. Mendel Friedman . Chemistry, Nutrition, and Health-Promoting Properties of Hericium erinaceus (Lion’s Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds. Journal of Agricultural and Food Chemistry 2015, 63 (32) , 7108-7123. https://doi.org/10.1021/acs.jafc.5b02914
18. Margaret Butko, Hilary Pallat, Armando Cordoba, and X. Christopher Yu . Recombinant Antibody Color Resulting from Advanced Glycation End Product Modifications. Analytical Chemistry 2014, 86 (19) , 9816-9823. https://doi.org/10.1021/ac5024099
19. Wei-Ming Chai, Yan Shi, Hui-Ling Feng, Lian Xu, Zhi-Hao Xiang, Yu-Sen Gao, and Qing-Xi Chen . Structure Characterization and Anti-tyrosinase Mechanism of Polymeric Proanthocyanidins Fractionated from Kiwifruit Pericarp. Journal of Agricultural and Food Chemistry 2014, 62 (27) , 6382-6389. https://doi.org/10.1021/jf501009v
20. Antonio Dario Troise, Alberto Fiore, and Vincenzo Fogliano . Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry. Journal of Agricultural and Food Chemistry 2014, 62 (1) , 74-79. https://doi.org/10.1021/jf404205b
21. Tomas F. M. Kuijpers, Teunie van Herk, Jean-Paul Vincken, Renske H. Janssen, Deborah L. Narh, Willem J. H. van Berkel, and Harry Gruppen . Potato and Mushroom Polyphenol Oxidase Activities Are Differently Modulated by Natural Plant Extracts. Journal of Agricultural and Food Chemistry 2014, 62 (1) , 214-221. https://doi.org/10.1021/jf4043375
22. Wei-Ming Chai, Chih-Min Chen, Yu-Sen Gao, Hui-Ling Feng, Yu-Mei Ding, Yan Shi, Han-Tao Zhou, and Qing-Xi Chen . Structural Analysis of Proanthocyanidins Isolated from Fruit Stone of Chinese Hawthorn with Potent Antityrosinase and Antioxidant Activity. Journal of Agricultural and Food Chemistry 2014, 62 (1) , 123-129. https://doi.org/10.1021/jf405385j
23. Lara Zirbes, Bach Kim Nguyen, Dirk C. de Graaf, Bruno De Meulenaer, Wim Reybroeck, Eric Haubruge, and Claude Saegerman . Hydroxymethylfurfural: A Possible Emergent Cause of Honey Bee Mortality?. Journal of Agricultural and Food Chemistry 2013, 61 (49) , 11865-11870. https://doi.org/10.1021/jf403280n
24. Alessandro Venditti, Manuela Mandrone, Anna Maria Serrilli, Armandodoriano Bianco, Carmelina Iannello, Ferruccio Poli, and Fabiana Antognoni . Dihydroasparagusic Acid: Antioxidant and Tyrosinase Inhibitory Activities and Improved Synthesis. Journal of Agricultural and Food Chemistry 2013, 61 (28) , 6848-6855. https://doi.org/10.1021/jf401120h
25. Dong-Fang Li, Pan-Pan Hu, Mu-Song Liu, Xiao-Le Kong, Jin-Chao Zhang, Robert C. Hider, and Tao Zhou . Design and Synthesis of Hydroxypyridinone-l-phenylalanine Conjugates as Potential Tyrosinase Inhibitors. Journal of Agricultural and Food Chemistry 2013, 61 (27) , 6597-6603. https://doi.org/10.1021/jf401585f
26. Alberto Fiore, Antonio Dario Troise, Burçe Ataç Mogol, Victor Roullier, Anthony Gourdon, Samira El Mafadi Jian, Berat Aytül Hamzalıoğlu, Vural Gökmen, and Vincenzo Fogliano . Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies. Journal of Agricultural and Food Chemistry 2012, 60 (43) , 10808-10814. https://doi.org/10.1021/jf3026953
27. Jun Young Yang, Eunpyo Moon, Seok Hyun Nam, and Mendel Friedman . Antidiabetic Effects of Rice Hull Smoke Extract on Glucose-Regulating Mechanism in Type 2 Diabetic Mice. Journal of Agricultural and Food Chemistry 2012, 60 (30) , 7442-7449. https://doi.org/10.1021/jf3017749
28. Atsushi Nagai, Takeshi Yamamoto, and Hiroyuki Wariishi . Identification of Fructo- and Malto-oligosaccharides in Cured Tobacco Leaves (Nicotiana tabacum). Journal of Agricultural and Food Chemistry 2012, 60 (26) , 6606-6612. https://doi.org/10.1021/jf301395v
29. Tomas F. M. Kuijpers, Carlos-Eduardo Narváez-Cuenca, Jean-Paul Vincken, Annewieke J. W. Verloop, Willem J. H. van Berkel, and Harry Gruppen . Inhibition of Enzymatic Browning of Chlorogenic Acid by Sulfur-Containing Compounds. Journal of Agricultural and Food Chemistry 2012, 60 (13) , 3507-3514. https://doi.org/10.1021/jf205290w
30. Jun Young Yang, Mi Young Kang, Seok Hyun Nam, and Mendel Friedman . Antidiabetic Effects of Rice Hull Smoke Extract in Alloxan-Induced Diabetic Mice. Journal of Agricultural and Food Chemistry 2012, 60 (1) , 87-94. https://doi.org/10.1021/jf2035077
31. Mareen Smuda and Marcus A. Glomb . Novel Insights into the Maillard Catalyzed Degradation of Maltose. Journal of Agricultural and Food Chemistry 2011, 59 (24) , 13254-13264. https://doi.org/10.1021/jf203346b
32. Xiu-Min Chen and David D. Kitts . Antioxidant and Anti-Inflammatory Activities of Maillard Reaction Products Isolated from Sugar–Amino Acid Model Systems. Journal of Agricultural and Food Chemistry 2011, 59 (20) , 11294-11303. https://doi.org/10.1021/jf2031583
33. Anne Wellner, Christine Huettl, and Thomas Henle . Formation of Maillard Reaction Products during Heat Treatment of Carrots. Journal of Agricultural and Food Chemistry 2011, 59 (14) , 7992-7998. https://doi.org/10.1021/jf2013293
34. Jiang-Xing Zhuang, Yong-Hua Hu, Mei-Hua Yang, Feng-Jiao Liu, Ling Qiu, Xing-Wang Zhou, and Qing-Xi Chen . Irreversible Competitive Inhibitory Kinetics of Cardol Triene on Mushroom Tyrosinase. Journal of Agricultural and Food Chemistry 2010, 58 (24) , 12993-12998. https://doi.org/10.1021/jf103723k
35. James R. Rayburn and Mendel Friedman . l-Cysteine, N-Acetyl-l-cysteine, and Glutathione Protect Xenopus laevis Embryos against Acrylamide-Induced Malformations and Mortality in the Frog Embryo Teratogenesis Assay. Journal of Agricultural and Food Chemistry 2010, 58 (20) , 11172-11178. https://doi.org/10.1021/jf1023998
36. Antonio Tirelli, Daniela Fracassetti and Ivano De Noni. Determination of Reduced Cysteine in Oenological Cell Wall Fractions of Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry 2010, 58 (8) , 4565-4570. https://doi.org/10.1021/jf904047u
37. Deshou Jiang, Christopher Chiaro, Pranav Maddali, K. Sandeep Prabhu and Devin G. Peterson . Identification of Hydroxycinnamic Acid−Maillard Reaction Products in Low-Moisture Baking Model Systems. Journal of Agricultural and Food Chemistry 2009, 57 (21) , 9932-9943. https://doi.org/10.1021/jf900932h
38. Yi-Fang Chu, Peter H. Brown, Barbara J. Lyle, Yumin Chen, Richard M. Black, Claire E. Williams, Yi-Ching Lin, Chih-Wei Hsu and Irene H. Cheng . Roasted Coffees High in Lipophilic Antioxidants and Chlorogenic Acid Lactones Are More Neuroprotective than Green Coffees. Journal of Agricultural and Food Chemistry 2009, 57 (20) , 9801-9808. https://doi.org/10.1021/jf902095z
39. Punam Bandyopadhyay, Sujeetkumar Jha and S. K. Imran Ali. Picolyl Alkyl Amines As Novel Tyrosinase Inhibitors: Influence of Hydrophobicity and Substitution. Journal of Agricultural and Food Chemistry 2009, 57 (20) , 9780-9786. https://doi.org/10.1021/jf902100k
40. Yu-Jing Zhu, Kang-Kang Song, Zhi-Cong Li, Zhi-Zhen Pan, Yun-Ji Guo, Jing-Jing Zhou, Qin Wang, Bo Liu and Qing-Xi Chen . Antityrosinase and Antimicrobial Activities of trans-Cinnamaldehyde Thiosemicarbazone. Journal of Agricultural and Food Chemistry 2009, 57 (12) , 5518-5523. https://doi.org/10.1021/jf9007554
41. Yun-Ru Chen, Robin Y.-Y. Chiou, Ting-Yu Lin, Cheng-Po Huang, Wei-Chien Tang, Shui-Tein Chen and Shwu-Bin Lin. Identification of an Alkylhydroquinone from Rhus succedanea as an Inhibitor of Tyrosinase and Melanogenesis. Journal of Agricultural and Food Chemistry 2009, 57 (6) , 2200-2205. https://doi.org/10.1021/jf802617a
42. Qian-Sheng Huang, Yu-Jing Zhu, Hua-Liang Li, Jiang-Xing Zhuang, Chun-Le Zhang, Jing-Jing Zhou, Wen-Gang Li and Qing-Xi Chen . Inhibitory Effects of Methyl trans-Cinnamate on Mushroom Tyrosinase and Its Antimicrobial Activities. Journal of Agricultural and Food Chemistry 2009, 57 (6) , 2565-2569. https://doi.org/10.1021/jf8036227
43. Mendel Friedman, Libin Zhu, Yelena Feinstein and Sadhana Ravishankar. Carvacrol Facilitates Heat-Induced Inactivation of Escherichia coli O157:H7 and Inhibits Formation of Heterocyclic Amines in Grilled Ground Beef Patties. Journal of Agricultural and Food Chemistry 2009, 57 (5) , 1848-1853. https://doi.org/10.1021/jf8022657
44. Xuli Feng, Fude Feng, Minghui Yu, Fang He, Qingling Xu, Hongwei Tang, Shu Wang, Yuliang Li and Daoben Zhu. Synthesis of a New Water-Soluble Oligo(phenylenevinylene) Containing a Tyrosine Moiety for Tyrosinase Activity Detection. Organic Letters 2008, 10 (23) , 5369-5372. https://doi.org/10.1021/ol802210s
45. Mendel Friedman and Carol E. Levin. Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide. Journal of Agricultural and Food Chemistry 2008, 56 (15) , 6113-6140. https://doi.org/10.1021/jf0730486
46. E. Koen Bekedam, Mirjam J. Loots, Henk A. Schols, Martinus A. J. S. Van Boekel and Gerrit Smit. Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins. Journal of Agricultural and Food Chemistry 2008, 56 (16) , 7138-7145. https://doi.org/10.1021/jf800999a
47. Allison Flurkey, Jena Cooksey, Akhila Reddy, Kelli Spoonmore, Antonio Rescigno, Jennifer Inlow and William H. Flurkey. Enzyme, Protein, Carbohydrate, and Phenolic Contaminants in Commercial Tyrosinase Preparations: Potential Problems Affecting Tyrosinase Activity and Inhibition Studies. Journal of Agricultural and Food Chemistry 2008, 56 (12) , 4760-4768. https://doi.org/10.1021/jf800109a
48. E. Koen Bekedam, Ellen Roos, Henk A. Schols, Martinus A. J. S. Van Boekel and Gerrit Smit. Low Molecular Weight Melanoidins in Coffee Brew. Journal of Agricultural and Food Chemistry 2008, 56 (11) , 4060-4067. https://doi.org/10.1021/jf8001894
49. Cristiana Miglio, Emma Chiavaro, Attilio Visconti, Vincenzo Fogliano and Nicoletta Pellegrini. Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables. Journal of Agricultural and Food Chemistry 2008, 56 (1) , 139-147. https://doi.org/10.1021/jf072304b
50. José A. Rufián-Henares and Francisco J. Morales. Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions. Journal of Agricultural and Food Chemistry 2007, 55 (24) , 10016-10021. https://doi.org/10.1021/jf0718291
51. Bruno Marongiu, Alessandra Piras, Silvia Porcedda, Enrica Tuveri, Enrico Sanjust, Massimo Meli, Francesca Sollai, Paolo Zucca and Antonio Rescigno. Supercritical CO2 Extract of Cinnamomum zeylanicum: Chemical Characterization and Antityrosinase Activity. Journal of Agricultural and Food Chemistry 2007, 55 (24) , 10022-10027. https://doi.org/10.1021/jf071938f
52. Geoffrey Ge Pan and Laurence D. Melton. Nonenzymatic Browning of Lactose and Caseinate during Dry Heating at Different Relative Humidities. Journal of Agricultural and Food Chemistry 2007, 55 (24) , 10036-10042. https://doi.org/10.1021/jf072257n
53. Jintana Wiboonsirikul, Yukitaka Kimura, Megumi Kadota, Hisahiro Morita, Takuo Tsuno and Shuji Adachi. Properties of Extracts from Defatted Rice Bran by Its Subcritical Water Treatment. Journal of Agricultural and Food Chemistry 2007, 55 (21) , 8759-8765. https://doi.org/10.1021/jf072041l
54. Edoardo Capuano,, Francalisa Fedele,, Carmela Mennella,, Marianna Visciano,, Aurora Napolitano,, Stefania Lanzuise,, Michelina Ruocco,, Matteo Lorito,, María Dolores del Castillo, and, Vincenzo Fogliano. Studies on the Effect of Amadoriase from Aspergillus fumigatus on Peptide and Protein Glycation In Vitro. Journal of Agricultural and Food Chemistry 2007, 55 (10) , 4189-4195. https://doi.org/10.1021/jf0700024
55. Francisco J. Hidalgo,, M. Mercedes León, and, Rosario Zamora. Effect of Tocopherols in the Antioxidative Activity of Oxidized Lipid−Amine Reaction Products. Journal of Agricultural and Food Chemistry 2007, 55 (11) , 4436-4442. https://doi.org/10.1021/jf070119s
56. E. Koen Bekedam,, Marieke P. F. C. De Laat,, Henk A. Schols,, Martinus A. J. S. Van Boekel, and, Gerrit Smit. Arabinogalactan Proteins Are Incorporated in Negatively Charged Coffee Brew Melanoidins. Journal of Agricultural and Food Chemistry 2007, 55 (3) , 761-768. https://doi.org/10.1021/jf063010d
57. Hyung Joon Jeon,, Masafumi Noda,, Masafumi Maruyama,, Yasuyuki Matoba,, Takanori Kumagai, and, Masanori Sugiyama. Identification and Kinetic Study of Tyrosinase Inhibitors Found in Sake Lees. Journal of Agricultural and Food Chemistry 2006, 54 (26) , 9827-9833. https://doi.org/10.1021/jf062315p
58. E. Koen Bekedam,, Henk A. Schols,, Martinus A. J. S. van Boekel, and, Gerrit Smit. High Molecular Weight Melanoidins from Coffee Brew. Journal of Agricultural and Food Chemistry 2006, 54 (20) , 7658-7666. https://doi.org/10.1021/jf0615449
59. Sabrina Okombi,, Delphine Rival,, Sébastien Bonnet,, Anne-Marie Mariotte,, Eric Perrier, and, Ahcène Boumendjel. Discovery of Benzylidenebenzofuran-3(2H)-one (Aurones) as Inhibitors of Tyrosinase Derived from Human Melanocytes. Journal of Medicinal Chemistry 2006, 49 (1) , 329-333. https://doi.org/10.1021/jm050715i
60. Ralf Pätzold and, Hans Brückner. Mass Spectrometric Detection and Formation of d-Amino Acids in Processed Plant Saps, Syrups, and Fruit Juice Concentrates. Journal of Agricultural and Food Chemistry 2005, 53 (25) , 9722-9729. https://doi.org/10.1021/jf051433u
61. Tae Joung Ha,, Sadaaki Tamura, and, Isao Kubo. Effects of Mushroom Tyrosinase on Anisaldehyde. Journal of Agricultural and Food Chemistry 2005, 53 (18) , 7024-7028. https://doi.org/10.1021/jf047943q
62. Emilia Ferrer,, Amparo Alegría,, Rosaura Farré,, Gonzalo Clemente, and, Carlos Calvo. Fluorescence, Browning Index, and Color in Infant Formulas during Storage. Journal of Agricultural and Food Chemistry 2005, 53 (12) , 4911-4917. https://doi.org/10.1021/jf0403585
63. Christopher A. Dunlap and, Gregory L. Côté. β-Lactoglobulin−Dextran Conjugates:  Effect of Polysaccharide Size on Emulsion Stability. Journal of Agricultural and Food Chemistry 2005, 53 (2) , 419-423. https://doi.org/10.1021/jf049180c
64. Song Miao and, Yrjö H. Roos. Nonenzymatic Browning Kinetics of a Carbohydrate-Based Low-Moisture Food System at Temperatures Applicable to Spray Drying. Journal of Agricultural and Food Chemistry 2004, 52 (16) , 5250-5257. https://doi.org/10.1021/jf049706t
65. Steffen T. Seifert,, Renè Krause,, Karsten Gloe, and, Thomas Henle. Metal Complexation by the Peptide-Bound Maillard Reaction Products Nε-Fructoselysine and Nε-Carboxymethyllysine. Journal of Agricultural and Food Chemistry 2004, 52 (8) , 2347-2350. https://doi.org/10.1021/jf035223y
66. Young-Jin Kim,, Joo Eun Chung,, Motoichi Kurisawa,, Hiroshi Uyama, and, Shiro Kobayashi. New Tyrosinase Inhibitors, (+)-Catechin−Aldehyde Polycondensates. Biomacromolecules 2004, 5 (2) , 474-479. https://doi.org/10.1021/bm034320x
67. Mendel Friedman. Applications of the Ninhydrin Reaction for Analysis of Amino Acids, Peptides, and Proteins to Agricultural and Biomedical Sciences. Journal of Agricultural and Food Chemistry 2004, 52 (3) , 385-406. https://doi.org/10.1021/jf030490p
68. Joslyn L. S. Taylor,, Jan C. R. Demyttenaere,, Kourosch Abbaspour Tehrani,, C. Arribas Olave,, Luc Regniers,, Luc Verschaeve,, Annemie Maes,, Esameldin E. Elgorashi,, Johannes van Staden, and, Norbert De Kimpe. Genotoxicity of Melanoidin Fractions Derived from a Standard Glucose/Glycine Model. Journal of Agricultural and Food Chemistry 2004, 52 (2) , 318-323. https://doi.org/10.1021/jf030125y
69. Akio Yasuhara,, Yuuka Tanaka,, Matt Hengel, and, Takayuki Shibamoto. Gas Chromatographic Investigation of Acrylamide Formation in Browning Model Systems. Journal of Agricultural and Food Chemistry 2003, 51 (14) , 3999-4003. https://doi.org/10.1021/jf0300947
70. Mendel Friedman. Chemistry, Biochemistry, and Safety of Acrylamide. A Review. Journal of Agricultural and Food Chemistry 2003, 51 (16) , 4504-4526. https://doi.org/10.1021/jf030204+
71. Oliver Reihl,, Klaus M. Biemel,, Wolfgang Eipper,, Markus O. Lederer, and, Wolfgang Schwack. Spiro Cross-Links:  Representatives of a New Class of Glycoxidation Products. Journal of Agricultural and Food Chemistry 2003, 51 (16) , 4810-4818. https://doi.org/10.1021/jf034292+
72. Klaus M. Biemel and, Markus O. Lederer. Site-Specific Quantitative Evaluation of the Protein Glycation Product N6-(2,3-Dihydroxy-5,6-dioxohexyl)-l-lysinate by LC−(ESI)MS Peptide Mapping:  Evidence for Its Key Role in AGE Formation. Bioconjugate Chemistry 2003, 14 (3) , 619-628. https://doi.org/10.1021/bc025653e
73. Nana Yokochi,, Tomotake Morita, and, Toshiharu Yagi. Inhibition of Diphenolase Activity of Tyrosinase by Vitamin B6 Compounds. Journal of Agricultural and Food Chemistry 2003, 51 (9) , 2733-2736. https://doi.org/10.1021/jf0258252
74. Gur-Yoo Kim,, Jae-Hwan Lee, and, David B. Min. Study of Light-Induced Volatile Compounds in Goat's Milk Cheese. Journal of Agricultural and Food Chemistry 2003, 51 (5) , 1405-1409. https://doi.org/10.1021/jf025909a
75. Han-Seung Shin,, Gale M. Strasburg, and, J. Ian Gray. A Model System Study of the Inhibition of Heterocyclic Aromatic Amine Formation by Organosulfur Compounds. Journal of Agricultural and Food Chemistry 2002, 50 (26) , 7684-7690. https://doi.org/10.1021/jf025707e
76. Satu M. Lievonen,, Tommi J. Laaksonen, and, Yrjö H. Roos. Nonenzymatic Browning in Food Models in the Vicinity of the Glass Transition:  Effects of Fructose, Glucose, and Xylose as Reducing Sugar. Journal of Agricultural and Food Chemistry 2002, 50 (24) , 7034-7041. https://doi.org/10.1021/jf0255275
77. Rosa Cinzia Borrelli,, Attilio Visconti,, Carmela Mennella,, Monica Anese, and, Vincenzo Fogliano. Chemical Characterization and Antioxidant Properties of Coffee Melanoidins. Journal of Agricultural and Food Chemistry 2002, 50 (22) , 6527-6533. https://doi.org/10.1021/jf025686o
78. Francisco J. Hidalgo and, Rosario Zamora. Methyl Linoleate Oxidation in the Presence of Bovine Serum Albumin. Journal of Agricultural and Food Chemistry 2002, 50 (19) , 5463-5467. https://doi.org/10.1021/jf0255376
79. Francisco J. Morales and, Maj-Britt Babbel. Melanoidins Exert a Weak Antiradical Activity in Watery Fluids. Journal of Agricultural and Food Chemistry 2002, 50 (16) , 4657-4661. https://doi.org/10.1021/jf0255230
80. Anan Yaghmur,, Abraham Aserin, and, Nissim Garti. Furfural−Cysteine Model Reaction in Food Grade Nonionic Oil/Water Microemulsions for Selective Flavor Formation. Journal of Agricultural and Food Chemistry 2002, 50 (10) , 2878-2883. https://doi.org/10.1021/jf011158l
81. Rosario Zamora and, Francisco J. Hidalgo. Inhibition of Proteolysis in Oxidized Lipid-Damaged Proteins. Journal of Agricultural and Food Chemistry 2001, 49 (12) , 6006-6011. https://doi.org/10.1021/jf0102719
82. François Chevalier,, Jean-Marc Chobert,, Claude Genot, and, Thomas Haertlé. Scavenging of Free Radicals, Antimicrobial, and Cytotoxic Activities of the Maillard Reaction Products of β-Lactoglobulin Glycated with Several Sugars. Journal of Agricultural and Food Chemistry 2001, 49 (10) , 5031-5038. https://doi.org/10.1021/jf010549x
83. Nigel B. Perry,, Elaine J. Burgess, and, V. leAnne Glennie. Echinacea Standardization:  Analytical Methods for Phenolic Compounds and Typical Levels in Medicinal Species. Journal of Agricultural and Food Chemistry 2001, 49 (4) , 1702-1706. https://doi.org/10.1021/jf001331y
84. Mendel Friedman and, David L. Brandon. Nutritional and Health Benefits of Soy Proteins. Journal of Agricultural and Food Chemistry 2001, 49 (3) , 1069-1086. https://doi.org/10.1021/jf0009246
85. Isabel Seiquer,, Teresa Aspe,, Pilar Vaquero, and, Pilar Navarro. Effects of Heat Treatment of Casein in the Presence of Reducing Sugars on Calcium Bioavailability: in Vitro and in Vivo Assays. Journal of Agricultural and Food Chemistry 2001, 49 (2) , 1049-1055. https://doi.org/10.1021/jf001008v
86. Antonio Vercet,, Justino Burgos, and, Pascual López-Buesa. Manothermosonication of Foods and Food-Resembling Systems:  Effect on Nutrient Content and Nonenzymatic Browning. Journal of Agricultural and Food Chemistry 2001, 49 (1) , 483-489. https://doi.org/10.1021/jf000438i
87. Tomoko Shimamura,, Hiroyuki Ukeda, and, Masayoshi Sawamura. Reduction of Tetrazolium Salt XTT by Aminoreductone Formed during the Maillard Reaction of Lactose. Journal of Agricultural and Food Chemistry 2000, 48 (12) , 6227-6229. https://doi.org/10.1021/jf000653z
88. Mendel Friedman,, Nobuyuki Kozukue, and, Leslie A. Harden. Cinnamaldehyde Content in Foods Determined by Gas Chromatography−Mass Spectrometry. Journal of Agricultural and Food Chemistry 2000, 48 (11) , 5702-5709. https://doi.org/10.1021/jf000585g
89. Pilar Navarro,, Teresa Aspe, and, Isabel Seiquer. Zinc Transport in Caco-2 Cells and Zinc Balance in Rats: Influence of the Heat Treatment of a Casein−Glucose−Fructose Mixture. Journal of Agricultural and Food Chemistry 2000, 48 (8) , 3589-3596. https://doi.org/10.1021/jf990832k
90. Rosario Zamora,, Manuel Alaiz, and, Francisco J. Hidalgo. Contribution of Pyrrole Formation and Polymerization to the Nonenzymatic Browning Produced by Amino−Carbonyl Reactions. Journal of Agricultural and Food Chemistry 2000, 48 (8) , 3152-3158. https://doi.org/10.1021/jf991090y
91. Mendel Friedman and, Hella S. Jürgens. Effect of pH on the Stability of Plant Phenolic Compounds. Journal of Agricultural and Food Chemistry 2000, 48 (6) , 2101-2110. https://doi.org/10.1021/jf990489j
92. Isao Kubo,, Ikuyo Kinst-Hori,, Yumi Kubo,, Yoshiro Yamagiwa,, Tadao Kamikawa, and, Hiroyuki Haraguchi. Molecular Design of Antibrowning Agents. Journal of Agricultural and Food Chemistry 2000, 48 (4) , 1393-1399. https://doi.org/10.1021/jf990926u
93. Carmen M. Utzmann and, Markus O. Lederer. Identification and Quantification of Aminophospholipid-Linked Maillard Compounds in Model Systems and Egg Yolk Products. Journal of Agricultural and Food Chemistry 2000, 48 (4) , 1000-1008. https://doi.org/10.1021/jf9911489
94. M. Luz Sanz,, M. Dolores del Castillo,, Nieves Corzo, and, Agustín Olano. Presence of 2-Furoylmethyl Derivatives in Hydrolysates of Processed Tomato Products. Journal of Agricultural and Food Chemistry 2000, 48 (2) , 468-471. https://doi.org/10.1021/jf990697b
95. Isao Kubo and, Ikuyo Kinst-Hori. Tyrosinase Inhibitory Activity of the Olive Oil Flavor Compounds. Journal of Agricultural and Food Chemistry 1999, 47 (11) , 4574-4578. https://doi.org/10.1021/jf990165v
96. Francesco Vinale,, Simona Maria Monti,, Barbara Panunzi, and, Vincenzo Fogliano. Convenient Synthesis of Lactuloselysine and Its Use for LC-MS Analysis in Milk-like Model Systems. Journal of Agricultural and Food Chemistry 1999, 47 (11) , 4700-4706. https://doi.org/10.1021/jf990237i
97. Soledad Albalá-Hurtado,, M. Teresa Veciana-Nogués,, Abel Mariné-Font, and, M. Carmen Vidal-Carou. Progress of Browning Reactions during Storage of Liquid Infant Milks. Journal of Agricultural and Food Chemistry 1999, 47 (10) , 4033-4037. https://doi.org/10.1021/jf9813337
98. M. Dolores del Castillo,, Nieves Corzo, and, Agustín Olano. Early Stages of Maillard Reaction in Dehydrated Orange Juice. Journal of Agricultural and Food Chemistry 1999, 47 (10) , 4388-4390. https://doi.org/10.1021/jf990150x
99. Isao Kubo and, Ikuyo Kinst-Hori. Flavonols from Saffron Flower:  Tyrosinase Inhibitory Activity and Inhibition Mechanism. Journal of Agricultural and Food Chemistry 1999, 47 (10) , 4121-4125. https://doi.org/10.1021/jf990201q
100. Mendel Friedman. Chemistry, Nutrition, and Microbiology of d-Amino Acids. Journal of Agricultural and Food Chemistry 1999, 47 (9) , 3457-3479. https://doi.org/10.1021/jf990080u