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1 ino acid and sucrose but a restricted amount reducing sugar.
2 producing ethanol at a competitive 0.45 g/g reducing sugar.
3 l, organo-metallic substituted aldehydes and reducing sugar.
4 er to those obtained by measuring the actual reducing sugars.
5 he Maillard reaction between amino acids and reducing sugars.
6 that compete with bound lysine to react with reducing sugars.
7 ture, soluble solids, fructose, glucose, and reducing sugars.
8 d meat with other dietary components such as reducing sugars.
9 fruits contained higher vitamin C and lower reducing sugars.
10 long-term stability and high selectivity for reducing sugars.
11 med from the reaction between asparagine and reducing sugars.
12 min C content could be ascribed to levels of reducing sugars.
13 ntained more water and less total sugars and reducing sugars.
14 treatment promoted a reduction in the total reducing sugars (46.7-84.5%), availability of free pheno
15 he highest yields of total carbohydrates and reducing sugars (6.14 and 3.15 mg/mL, respectively).
16 outing grains increases free amino acids and reducing sugars, accelerating the Maillard reaction to e
19 matic reaction between amino acids (AAs) and reducing sugars, also known as the Maillard reaction, is
21 ichia kluyveri showed greater changes in the reducing sugar and free amino acids in fermented cocoa b
25 ng revealed high percentage of carbohydrate, reducing sugar and phenolics in WFSP, whereas OFSP showe
26 able, as reaction clearly occurs between the reducing sugar and protein because of the potentially re
28 h, chlorophyll and carotenoid synthesis, and reducing sugar and soluble carbohydrate contents in dwar
29 eight loss, total sugar, reducing sugar, non-reducing sugar and total soluble solids (TSS) over the s
31 ilized biocatalyst, which released 3mg/mL of reducing sugars and allowed the highest product yield co
32 ation is the reaction of carbonyl compounds (reducing sugars and alpha-dicarbonyls) with amino acids,
33 by nonenzymatic glycation reactions between reducing sugars and amino acids, lipids, or DNA, are for
36 RPs) are widely produced in foods containing reducing sugars and amino-bearing compounds during therm
37 lated to Maillard reaction precursor levels (reducing sugars and asparagine) and secondary metabolite
39 P2WS jams had lower carbohydrates contents, reducing sugars and calories, and higher fiber contents
40 n of protein amino and guanidino groups with reducing sugars and carbonyl products of their degradati
42 erred to as "glycation") takes place between reducing sugars and compounds with free amino groups dur
43 h GENT alone chitosanase did not produce any reducing sugars and did not affect GENT's antimicrobial
46 e chemistry to unprecedented applications to reducing sugars and in the synthesis of highly benzylate
47 on heat-induced reaction of amino acids with reducing sugars and include advanced glycation end produ
51 Glycation is a process of protein damage by reducing sugars and other reactive carbonyl species lead
54 the reduction of the MTT reagent by honey's reducing sugars and phenolic compounds, and the lactate
57 Protein glycation may occur naturally when reducing sugars and proteins coexist, which is often the
58 ion products "glycotoxins." Like other known reducing sugars and reactive glycation products, glycoto
59 l chemical glycosylation method that employs reducing sugars and requires no protection or activation
61 a series of non-enzymatic reactions between reducing sugars and the amino groups of proteins and acc
62 king moieties that form from the reaction of reducing sugars and the amino groups of proteins, lipids
65 ship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified
67 rson's correlation coefficient revealed that reducing sugars and titratable acidity can influence the
69 rthermore, the wort color, free amino acids, reducing sugars, and fatty acids compositions were deter
70 lysis revealed flavonoids, phenols, tannins, reducing sugars, and glycosides in both plants, while C.
71 s accurate spectrophotometric measurement of reducing sugars, and that fat removal restores quantitat
72 n firmness of banana tissue, the increase in reducing sugars, and the change in the indicator's color
73 amino and carbonyl groups of asparagine and reducing sugars are condensed into Schiff bases, they ar
75 grees C) processing cultivars maintained low reducing sugars as compared to non-processing cultivars.
76 ugates produced an equivalent amount of free reducing sugars as the unmodified control using insolubl
77 ces, weight loss, pH and titratable acidity, reducing sugars, ascorbic acid, total phenolics, DPPH an
78 iquid chromatography), dextrose equivalency (reducing sugar assays), and prevalence of branching (NMR
81 importance of the Maillard reaction between reducing sugar breakdown products and 1-pyrroline derive
82 hat CML was not formed from oxidation of the reducing sugars, but from the Maillard reaction via the
83 s, this bioconjugate increased the amount of reducing sugars by 2.8-fold over three rounds of activit
85 Due to tautomeric equilibria, NMR spectra of reducing sugars can be complex with many overlapping res
86 lactose milk as the higher concentration of reducing sugars can lead to the increased formation of t
88 lumn reactors and according to turbidity and reducing sugar concentration values, batch reactor effic
89 action temperature and time on turbidity and reducing sugar concentration were optimized by Response
90 ht into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips
91 ong the parametric population, vitamin C and reducing sugar concentrations ranged between 2.54 to 50.
92 the batch reactor system, and turbidity and reducing sugar concentrations were monitored over time.
94 s in French fries, although the variation in reducing sugars concentrations in low and normal types o
95 delivery of bottled water, was effective in reducing sugar consumption from beverages for Latina mot
96 ty, higher titratable acidity, and increased reducing sugar consumption, while SSIAF provided a more
97 ed, starch content (SC) decreased by 15.86%, reducing sugar content (RSC) increased by 32.71%, ascorb
98 s' was positively correlated to sweet taste, reducing sugar content and inversely correlated to acidi
99 loss, starch degradation, and increased the reducing sugar content of tubers without affecting the s
100 y used biochemical analyzer obtained a lower reducing sugar content than the deprotinization-SN assay
101 or having inferior flavors and aromas, had a reducing sugar content three times higher than the aged
102 oducts with darker color, higher solubility, reducing sugar content, total dietary fiber and proporti
103 e resulting extracts were examined for their reducing sugar content, total phenolic content (TPC), ox
107 ices were successfully clarified, increasing reducing sugars content and markedly decreasing turbidit
108 ccumulation of reducing sugar (RS), high non-reducing sugars content, low invertase activity and high
109 imal sample processing for the prediction of reducing sugar contents in the tubers or acrylamide cont
110 ng inhibitors led to higher starch and lower reducing sugar contents, and the tubers retained the rec
111 elated to its relatively high asparagine and reducing sugars contents, respect the other local cultiv
112 esent that aerosolizing aqueous solutions of reducing sugars (d-glucose and l-fructose) spontaneously
113 late, citrate, fruit acids, amino acids, and reducing sugars did not interfere with the proposed sens
114 ylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food
116 ir relationship with the fungal community by reducing sugar efflux carriers and enhancing defense pro
117 haff released 21.76+/-1.42 and 32.3+/-0.75mg reducing sugars equivalents/g after 24h when applied at
119 d sprouting by modulation of accumulation of reducing sugars, ethylene, and expression of genes invol
124 oposed method is based on the correlation of reducing sugars generated during the enzymatic process w
125 The precursors of acrylamide formation, reducing sugars (glucose and fructose) and ten major ami
126 ical analysis yielded data on the content of reducing sugars (glucose and fructose) that dominate the
127 The reaction of long lived proteins with reducing sugars has been implicated in the pathophysiolo
128 glycosylation of amino groups on proteins by reducing sugars, has been studied for its potential role
129 reactions of an amino group of proteins with reducing sugars, have been identified and detected in vi
130 ymatic glycation of proteins and lipids with reducing sugars, have been implicated in many diabetic c
132 s proposed for colorimetric determination of reducing sugars in cachaca employing digital image and a
133 iour of the reaction between amino acids and reducing sugars in emulsions during thermal treatments i
135 lectrochemical sensors for the monitoring of reducing sugars in foods has great potential as a rapid
137 patterns of C3 to C6 free and phosphorylated reducing sugars in heart tissues from (13)C-labeled wild
139 ccessfully applied to the rapid detection of reducing sugars in potatoes, without the need for sample
140 ese findings should indicate that the use of reducing sugars in the formulation of an excipient for t
142 temperatures, incubation times and types of reducing sugars, including glucose and different low mol
146 inked to a 2-carbon aglycon derived from the reducing sugar, irrespective of the linkage position bet
149 chain linked to the C-3 position of the non-reducing sugar known to undergo cleavage impacting stabi
152 nic acids (tartaric acid and succinic acid), reducing sugars (maltose, glucose, and fructose), and as
153 o anthron and phenol-sulphuric acid methods, reducing sugars method after EPS hydrolysis with glucose
156 increased per cent weight loss, total sugar, reducing sugar, non-reducing sugar and total soluble sol
158 ent reaction between proteins and endogenous reducing sugars or dicarbonyls (methylglyoxal, glyoxal)
160 ignificantly affected the moisture (p<0.01), reducing sugar (p<0.05), ash (p<0.05) and HMF (p<0.05) c
161 ontrol, enabled to release up to 1.21 g/L of reducing sugars (p < 0.001), led to an eight-fold increa
162 ct demonstrated the presence of amino acids, reducing sugar, phenolic compounds, anthraquinone, and s
163 total carbohydrates, total polysaccharides, reducing sugars, phenolics and protein content were high
164 for acrylamide and between 1.64 and 2.23 for reducing sugar prediction rendered low medium to medium
167 ructures containing N,N-dimethylamine at the reducing sugar prove that are more cytotoxic than their
168 hermore, the highest soluble carbohydrate to reducing sugars ratio was observed in treatments of 100
171 follows the specific amino acid route, i.e., reducing sugars react with asparagine to form the Schiff
173 Raftiline(R) GR and 7.5% oat bran flour) in reducing sugars released and standardised AUC values com
174 in a single reaction increased the amount of reducing sugars released from native chitin to 140% abov
175 yielded a twofold increase in the amount of reducing sugars released from wheat straw compared with
178 ing opening, the structural integrity of the reducing sugar ring (pyranose or furanose) is lost durin
179 The disaccharide is bound to calcium by the reducing sugar ring, and a stabilizing H-bond is formed
182 uia was characterized by low accumulation of reducing sugar (RS), high non-reducing sugars content, l
183 ring glucose (G), fructose (F), sucrose (S), reducing sugars (RS), total sugars (TS), amino acids, an
185 rch does not interfere in the measurement of reducing sugars, so that the diastase activity is easily
186 argest variation was found for plant weight, reducing sugars, starch at the end of the night, and sev
187 ally arise from the nonenzymatic addition of reducing sugars (such as glucose) to protein amino group
188 ymatic modification of protein and lipids by reducing sugars, such as glucose, is thought to contribu
189 was assessed in the presence/absence of non-reducing sugars (sucrose and trehalose) and polyols (gly
190 infection leads to a significant increase in reducing sugar, sucrose, amino acid and protein in potat
192 s chlorophyll a fluorescence indices, total, reducing sugars, sucrose, ethylene, ascorbic acid, lipid
196 d potato strips with lower concentrations of reducing sugars than the commonly used potato strips was
197 ose concentration and lower concentration of reducing sugars than the standard of Apis mellifera hone
199 ccharide revealed a decrease in the ratio of reducing sugars to total sugar content, indicating a lon
200 00 degrees C) and chemical (acid, alkali and reducing sugar) treatments on the IgY binding of peanut
201 could be reacted with aldehyde bearing/free reducing sugars under the heating condition to afford N-
206 ed higher contents of soluble dietary fiber, reducing sugar, water-extractable arabinoxylans, total p
209 lamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fry
210 lamide, frying time, frying temperature, and reducing sugars were measured and the actual practices a
213 o acids competing with asparagine, replacing reducing sugars with non-reducing alternatives, applicat
215 ration of a 1:1 mixture of (12)C(6)/(13)C(6) reducing sugars with the assumption that the same sites
216 ive determination of free and phosphorylated reducing sugars without the interferences from their non