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For: Aktağ IG, Hamzalıoğlu A, Gökmen V. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products. Journal of Food Composition and Analysis 2019;84:103308. [DOI: 10.1016/j.jfca.2019.103308] [Cited by in Crossref: 18] [Cited by in F6Publishing: 8] [Article Influence: 6.0] [Reference Citation Analysis]
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2 Aktağ IG, Gökmen V. Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions. Eur Food Res Technol 2021;247:797-805. [DOI: 10.1007/s00217-020-03663-0] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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5 Akıllıoğlu HG, Lund MN. Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis. Food Chem 2021;366:130601. [PMID: 34298391 DOI: 10.1016/j.foodchem.2021.130601] [Reference Citation Analysis]
6 Shaheen S, Shorbagi M, Lorenzo JM, Farag MA. Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties. Crit Rev Food Sci Nutr 2021;:1-18. [PMID: 34137312 DOI: 10.1080/10408398.2021.1937509] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Chen Q, Li Y, Dong L, Shi R, Wu Z, Liu L, Zhang J, Wu Z, Pan D. Quantitative determination of Nε-(carboxymethyl)lysine in sterilized milk by isotope dilution UPLC-MS/MS method without derivatization and ion pair reagents. Food Chemistry 2022;385:132697. [DOI: 10.1016/j.foodchem.2022.132697] [Reference Citation Analysis]
8 Song M, Wang K, Lu H, Yan S, Wu L, Xue X. Composition and distribution of α-dicarbonyl compounds in propolis from different plant origins and extraction processing. Journal of Food Composition and Analysis 2021;104:104141. [DOI: 10.1016/j.jfca.2021.104141] [Reference Citation Analysis]
9 Jia W, Liu Y, Shi L. Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk. Food Chem 2021;364:130378. [PMID: 34153599 DOI: 10.1016/j.foodchem.2021.130378] [Reference Citation Analysis]
10 Jia X, Li S, Li B, Zhang L, Ding Q, Gao P, Zhu Z. Research Status and Prospect for Vibration, Noise and Temperature Rise-Based Effect of Food Transport Pumps on the Characteristics of Liquid Foods. Front Nutr 2022;9:884835. [DOI: 10.3389/fnut.2022.884835] [Reference Citation Analysis]
11 Aktağ IG, Gökmen V. Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction. Food Chem 2021;363:130280. [PMID: 34120041 DOI: 10.1016/j.foodchem.2021.130280] [Reference Citation Analysis]
12 Imperiale S, Morozova K, Ferrentino G, Alam MR, Scampicchio M. Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS. Food Anal Methods 2022;15:1-9. [DOI: 10.1007/s12161-021-02093-2] [Reference Citation Analysis]
13 Aidarbekova S, Aider M. Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose. Food Bioscience 2022;46:101526. [DOI: 10.1016/j.fbio.2021.101526] [Reference Citation Analysis]
14 Aktağ IG, Gökmen V. A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates. Journal of Food Composition and Analysis 2020;91:103523. [DOI: 10.1016/j.jfca.2020.103523] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
15 Lund P, Bechshøft MR, Ray CA, Lund MN. Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula. J Agric Food Chem 2021. [PMID: 34967606 DOI: 10.1021/acs.jafc.1c05612] [Reference Citation Analysis]
16 Zhang Y, Yi S, Lu J, Pang X, Xu X, Lv J, Zhang S. Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk. International Dairy Journal 2021;123:105182. [DOI: 10.1016/j.idairyj.2021.105182] [Reference Citation Analysis]