Published in J Agric Food Chem on April 10, 2002
Asymmetric synthesis of 2,4,5-trisubstituted Δ2-thiazolines. Chemistry (2013) 0.75
A top-down systems biology view of microbiome-mammalian metabolic interactions in a mouse model. Mol Syst Biol (2007) 3.68
Probiotic modulation of symbiotic gut microbial-host metabolic interactions in a humanized microbiome mouse model. Mol Syst Biol (2008) 2.43
Acrylamide from Maillard reaction products. Nature (2002) 2.15
Nutritional metabonomics: applications and perspectives. J Proteome Res (2007) 1.42
Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry in clinical chemistry. Clin Chim Acta (2003) 1.41
Probing gender-specific metabolism differences in humans by nuclear magnetic resonance-based metabonomics. Anal Biochem (2006) 1.31
Metabolic effects of caffeine in humans: lipid oxidation or futile cycling? Am J Clin Nutr (2004) 1.31
Human metabolic phenotypes link directly to specific dietary preferences in healthy individuals. J Proteome Res (2007) 1.28
Top-down systems biology integration of conditional prebiotic modulated transgenomic interactions in a humanized microbiome mouse model. Mol Syst Biol (2008) 1.10
Covalent binding of isoketals to ethanolamine phospholipids. Free Radic Biol Med (2004) 0.98
Differential metabolism of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in rat and human hepatocytes. Carcinogenesis (2002) 0.95
A review of acrylamide: an industry perspective on research, analysis, formation, and control. Crit Rev Food Sci Nutr (2004) 0.95
Biochemical characterization of rat intestine development using high-resolution magic-angle-spinning 1H NMR spectroscopy and multivariate data analysis. J Proteome Res (2005) 0.93
Metabolic effects of dark chocolate consumption on energy, gut microbiota, and stress-related metabolism in free-living subjects. J Proteome Res (2009) 0.92
Development of a rapid and convenient method to purify mucins and determine their in vivo synthesis rate in rats. Anal Biochem (2002) 0.91
Effect of 26-oxygenosterols from Ganoderma lucidum and their activity as cholesterol synthesis inhibitors. Appl Environ Microbiol (2005) 0.90
Topographical variation in metabolic signatures of human gastrointestinal biopsies revealed by high-resolution magic-angle spinning 1H NMR spectroscopy. J Proteome Res (2007) 0.90
Lycopene bioavailability and metabolism in humans: an accelerator mass spectrometry study. Am J Clin Nutr (2011) 0.89
Cholesterol lowering mechanism of soybean protein hydrolysate. J Agric Food Chem (2007) 0.87
When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee. Anal Chem (2008) 0.86
Experimental metabonomic model of dietary variation and stress interactions. J Proteome Res (2006) 0.85
Identification of angiotensin-I-converting enzyme inhibitory peptides derived from sodium caseinate hydrolysates produced by Lactobacillus helveticus NCC 2765. J Agric Food Chem (2004) 0.85
Simultaneous quantitative analysis of maillard reaction precursors and products by high-performance anion exchange chromatography. J Agric Food Chem (2003) 0.85
Coffee bean arabinogalactans: acidic polymers covalently linked to protein. Carbohydr Res (2002) 0.85
Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS. Anal Chem (2005) 0.85
Sugar fragmentation in the maillard reaction cascade: formation of short-chain carboxylic acids by a new oxidative alpha-dicarbonyl cleavage pathway. J Agric Food Chem (2006) 0.84
Putting the 'Ome' in lipid metabolism. Biotechnol Annu Rev (2006) 0.84
Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems. J Agric Food Chem (2004) 0.82
High-precision mass spectrometric analysis using stable isotopes in studies of children. Mass Spectrom Rev (2011) 0.82
Characterization of lactosylated proteins of infant formula powders using two-dimensional gel electrophoresis and nanoelectrospray mass spectrometry. Electrophoresis (2002) 0.82
An integrative metabolism approach identifies stearoyl-CoA desaturase as a target for an arachidonate-enriched diet. FASEB J (2005) 0.81
Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanism. J Agric Food Chem (2006) 0.81
Maternal deprivation affects the neuromuscular protein profile of the rat colon in response to an acute stressor later in life. J Proteomics (2008) 0.81
Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry. Anal Chem (2005) 0.81
Aspergillus oryzae produces compounds inhibiting cholesterol biosynthesis downstream of dihydrolanosterol. FEMS Microbiol Lett (2005) 0.80
Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging. J Agric Food Chem (2008) 0.80
Formation of furan and methylfuran by maillard-type reactions in model systems and food. J Agric Food Chem (2008) 0.80
Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates. J Agric Food Chem (2003) 0.79
(+)-(S)-alapyridaine--a general taste enhancer? Chem Senses (2003) 0.79
Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry. J Agric Food Chem (2006) 0.79
Mass spectrometry in nutrition: understanding dietary health effects at the molecular level. Mass Spectrom Rev (2007) 0.78
Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone from rhamnose as affected by reaction parameters: experimental design approach. J Agric Food Chem (2009) 0.78
Proteomics of the rat gut: analysis of the myenteric plexus-longitudinal muscle preparation. Proteomics (2005) 0.78
Model studies on the release of aroma compounds from structured and nonstructured oil systems using proton-transfer reaction mass spectrometry. J Agric Food Chem (2007) 0.78
Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems. J Agric Food Chem (2005) 0.78
In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction. J Agric Food Chem (2004) 0.78
Purification and characterization of proteases from Bacillus amyloliquefaciens isolated from traditional soybean fermentation starter. J Agric Food Chem (2003) 0.77
Rapid identification of stress-related fingerprint from whole bacterial cells of Bifidobacterium lactis using matrix assisted laser desorption/ionization mass spectrometry. J Am Soc Mass Spectrom (2004) 0.77
Acrylamide: update on selected research activities conducted by the European food and drink industry. J AOAC Int (2005) 0.77
Synthesis and sensorial properties of 2-alkylalk-2-enals and 3-(acetylthio)-2-alkyl alkanals. J Agric Food Chem (2004) 0.77
Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems. J Agric Food Chem (2002) 0.77
Degradation of the Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine in aqueous model systems. J Agric Food Chem (2002) 0.77
Racemic and enantiopure synthesis and physicochemical characterization of the novel taste enhancer N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt. J Agric Food Chem (2003) 0.76
Isotopomics: a top-down systems biology approach for understanding dynamic metabolism in rats using [1,2-(13)C(2)] acetate. Anal Chem (2010) 0.76
Peptides from Lactobacillus hydrolysates of bovine milk caseins inhibit prolyl-peptidases of human colon cells. J Agric Food Chem (2010) 0.76
Elucidation of chemical pathways in the maillard reaction by 17O-NMR spectroscopy. Ann N Y Acad Sci (2005) 0.76
Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees. J Agric Food Chem (2002) 0.76
Comparison of selenite and selenate apparent absorption and retention in infants using stable isotope methodology. Pediatr Res (2002) 0.76
Gas chromatography/tandem mass spectrometry analysis of alkylresorcinols in red blood cells. Rapid Commun Mass Spectrom (2008) 0.76
Covalent coupling of reduced glutathione with ribose: loss of cosubstrate ability to glutathione peroxidase. Biochim Biophys Acta (2003) 0.76
Identification of LDL-receptor transcription stimulating peptides from soybean hydrolysate in human hepatocytes. J Agric Food Chem (2008) 0.76
Proteomics in nutrition and health. Comb Chem High Throughput Screen (2005) 0.75
Odorants generated by thermally induced degradation of phospholipids. J Agric Food Chem (2003) 0.75
A new insight into the formation of odor active carbonyls by thermally-induced degradation of phospholipids in self-assembly structures. J Agric Food Chem (2004) 0.75
Origin and yields of acetic acid in pentose-based Maillard reaction systems. Ann N Y Acad Sci (2008) 0.75
New insight into the role of sucrose in the generation of α-diketones upon coffee roasting. J Agric Food Chem (2016) 0.75
Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast. J Agric Food Chem (2003) 0.75
Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates. J Agric Food Chem (2002) 0.75
Identification of ethyl formate as a quality marker of the fermented off-note in coffee by a nontargeted chemometric approach. J Agric Food Chem (2009) 0.75
Preparation of stable isotope-labeled 2-nitrobenzaldehyde derivatives of four metabolites of nitrofuran antibiotics and their comprehensive characterization by UV, MS, and NMR techniques. J Agric Food Chem (2003) 0.75
Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometry. Electrophoresis (2004) 0.75
Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking. J Agric Food Chem (2013) 0.75
The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reaction. Ann N Y Acad Sci (2005) 0.75
Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline. J Agric Food Chem (2002) 0.75
Starch-based extruded cereals enriched in fibers: a behavior of composite solid foams. Carbohydr Polym (2013) 0.75
Biodegradation of 3-chloro-1,2-propanediol with Saccharomyces cerevisiae. J Agric Food Chem (2004) 0.75
Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food. Anal Chem (2003) 0.75
A holistic approach towards defined product attributes by Maillard-type food processing. Food Funct (2013) 0.75
Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research. J Agric Food Chem (2003) 0.75
Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers. J Agric Food Chem (2004) 0.75
Study on the role of precursors in coffee flavor formation using in-bean experiments. J Agric Food Chem (2009) 0.75