Published in J Agric Food Chem on January 31, 2007
Cubic membranes: a structure-based design for DNA uptake. J R Soc Interface (2008) 0.78
Acrylamide from Maillard reaction products. Nature (2002) 2.15
The limit fold change model: a practical approach for selecting differentially expressed genes from microarray data. BMC Bioinformatics (2002) 1.93
Both free and esterified plant sterols reduce cholesterol absorption and the bioavailability of beta-carotene and alpha-tocopherol in normocholesterolemic humans. Am J Clin Nutr (2004) 1.64
Shear rheology of lyotropic liquid crystals: a case study. Langmuir (2005) 0.99
A review of acrylamide: an industry perspective on research, analysis, formation, and control. Crit Rev Food Sci Nutr (2004) 0.95
Competition between lipases and monoglycerides at interfaces. Langmuir (2008) 0.91
The Global Error Assessment (GEA) model for the selection of differentially expressed genes in microarray data. Bioinformatics (2004) 0.91
Meal effect on magnesium bioavailability from mineral water in healthy women. Am J Clin Nutr (2002) 0.89
Reversible phase transitions in emulsified nanostructured lipid systems. Langmuir (2004) 0.89
Influence of Surfactants on Lipase Fat Digestion in a Model Gastro-intestinal System. Food Biophys (2008) 0.88
When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee. Anal Chem (2008) 0.86
Self-assembled structures and pKa value of oleic acid in systems of biological relevance. Langmuir (2010) 0.85
Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS. Anal Chem (2005) 0.85
Five-component food-grade microemulsions: structural characterization by SANS. J Colloid Interface Sci (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
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
Oil-loaded monolinolein-based particles with confined inverse discontinuous cubic structure (Fd3m). Langmuir (2006) 0.84
Dietary fat induces sustained reward response in the human brain without primary taste cortex discrimination. Front Hum Neurosci (2013) 0.83
Non-esterified plant sterols solubilized in low fat milks inhibit cholesterol absorption--a stable isotope double-blind crossover study. Eur J Nutr (2003) 0.83
Emulsified microemulsions and oil-containing liquid crystalline phases. Langmuir (2005) 0.82
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
Control of the internal structure of MLO-based isasomes by the addition of diglycerol monooleate and soybean phosphatidylcholine. Langmuir (2006) 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
Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry. Anal Chem (2005) 0.81
Cold-temperature stability of five beta-lactam antibiotics in bovine milk and milk extracts prepared for liquid chromatography-electrospray ionization tandem mass spectrometry analysis. J Chromatogr A (2004) 0.81
The proportion of lycopene isomers in human plasma is modulated by lycopene isomer profile in the meal but not by lycopene preparation. Br J Nutr (2011) 0.81
Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat. J Agric Food Chem (2003) 0.80
Formation of furan and methylfuran by maillard-type reactions in model systems and food. J Agric Food Chem (2008) 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
Self-assembly of polar food lipids. Adv Colloid Interface Sci (2006) 0.80
Polysaccharide-induced order-to-order transitions in lyotropic liquid crystals. Langmuir (2005) 0.80
Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry. J Agric Food Chem (2006) 0.79
(+)-(S)-alapyridaine--a general taste enhancer? Chem Senses (2003) 0.79
Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates. J Agric Food Chem (2003) 0.79
Structural and rheological investigation of Fd3m inverse micellar cubic phases. Langmuir (2007) 0.79
Predictive relationship between polyphenol and nonfat cocoa solids content of chocolate. J Agric Food Chem (2007) 0.78
Facile dispersion and control of internal structure in lyotropic liquid crystalline particles by auxiliary solvent evaporation. Langmuir (2014) 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
Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems. J Agric Food Chem (2005) 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
Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches. J Agric Food Chem (2002) 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 Amadori compound N-(1-deoxy-D-fructos-1-yl)glycine in aqueous model systems. J Agric Food Chem (2002) 0.77
Acrylamide: update on selected research activities conducted by the European food and drink industry. J AOAC Int (2005) 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
Elucidation of chemical pathways in the maillard reaction by 17O-NMR spectroscopy. Ann N Y Acad Sci (2005) 0.76
Internally self-assembled particles entrapped in thermoreversible hydrogels. J Colloid Interface Sci (2008) 0.75
Odorants generated by thermally induced degradation of phospholipids. 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
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
Internally self-assembled thermoreversible gelling emulsions: ISAsomes in methylcellulose, kappa-carrageenan, and mixed hydrogels. Langmuir (2009) 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
Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions. J Agric Food Chem (2003) 0.75
A holistic approach towards defined product attributes by Maillard-type food processing. Food Funct (2013) 0.75
Delayed volatile compound release properties of self-assembly structures in emulsions. J Agric Food Chem (2008) 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
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
Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates. J Agric Food Chem (2002) 0.75
Monocomponent hexa- and dodecaethylene glycol succinyl-tocopherol esters: self-assembly structures, cellular uptake and sensitivity to enzyme hydrolysis. Biochem Pharmacol (2009) 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
Study on the role of precursors in coffee flavor formation using in-bean experiments. J Agric Food Chem (2009) 0.75
Origin and yields of acetic acid in pentose-based Maillard reaction systems. Ann N Y Acad Sci (2008) 0.75
Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometry. Electrophoresis (2004) 0.75
Effect of time on the interfacial and foaming properties of beta-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2. Langmuir (2005) 0.75
Viscoelasticity and interface bending properties of lecithin reverse wormlike micelles studied by diffusive wave spectroscopy in hydrophobic environment. Langmuir (2014) 0.75
Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking. J Agric Food Chem (2013) 0.75
A reverse micellar mesophase of face-centered cubic Fm3m symmetry in phosphatidylcholine/water/organic solvent ternary systems. Langmuir (2013) 0.75
Influence of the stabilizer concentration on the internal liquid crystalline order and the size of oil-loaded monolinolein-based dispersions. Langmuir (2010) 0.75
Starch-based extruded cereals enriched in fibers: a behavior of composite solid foams. Carbohydr Polym (2013) 0.75
Interactions between volatile and nonvolatile coffee components. 1. Screening of nonvolatile components. J Agric Food Chem (2005) 0.75
Oil transfer converts phosphatidylcholine vesicles into nonlamellar lyotropic liquid crystalline particles. Langmuir (2014) 0.75
Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption. J Agric Food Chem (2011) 0.75
Effect of short-duration lipid supplementation on fat oxidation during exercise and cycling performance. Appl Physiol Nutr Metab (2013) 0.75
Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface. Langmuir (2009) 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