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References from Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics. Local targets link to admitted publications; unresolved targets remain external evidence.
Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates
10.1016/j.lwt.2015.09.007 · 2016 · External reference
Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products
10.1016/j.lwt.2022.113343 · 2022 · External reference
Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas
10.1021/jf4015137 · 2013 · External reference
Preparation of modified whey protein isolate with gum acacia by ultrasound Maillard reaction
10.1016/j.foodhyd.2018.10.030 · 2019 · External reference
Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile
2024 · External reference
Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment
2025 · External reference
Comprehensive mass spectral libraries and gas chromatographic data for esters of regioisomeric furanmethanols: Addressing identification challenges in food chemistry
10.1016/j.foodres.2025.116294 · 2025 · External reference
Decoding the key odorants responsible for the empty cup aroma of Wuyi rock tea “Dahongpao” and their perception interactions with caffeine
10.48130/bpr-0025-0013 · 2025 · External reference
Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea
10.1016/j.lwt.2025.117600 · 2025 · External reference
Key aroma compounds and their perceptual interaction effects on floral aroma perception in two typical light-flavour baijiu (Qingcha Daqu and Xucha Daqu)
10.1016/j.foodres.2025.117059 · 2025 · External reference
The volatile organic compounds generated from the Maillard reaction between L-ascorbic acid and L-cysteine in hot compressed water
10.1002/jsfa.13408 · 2024 · External reference
The improved rehydration property, flavor characteristics and nutritional quality of freeze-dried instant rice supplemented with tea powder products
10.1016/j.lwt.2021.110932 · 2021 · External reference
Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine
10.1016/j.foodchem.2023.136976 · 2023 · External reference
Unraveling the mechanism of aroma formation in the Maillard reaction of roasted Wuyi rock tea: Focus on furfural, tea pyrrole, and 1-ethyl-1H-pyrrole
2025 · External reference
Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination
10.1080/10942912.2017.1336719 · 2017 · External reference
Improving the flavor of protein hydrolysates from shrimp processing byproducts via Maillard reaction: Towards structure-flavor relationship
10.1016/j.foodchem.2025.146645 · 2025 · External reference
Food polyphenols and Maillard reaction: Regulation effect and chemical mechanism
2022 · External reference
Identification of key Maillard-derived aroma compounds and their contribution to the sensory quality of fragrant camellia oleifera seed oil
10.1016/j.lwt.2025.118708 · 2025 · External reference
Maillard reaction: Mechanism, influencing parameters, advantages, disadvantages, and food industrial applications: A review
10.3390/foods14111881 · 2025 · External reference
Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets
10.1016/j.foodchem.2023.136111 · 2023 · External reference
Preparation of meaty flavor additive from soybean meal through the Maillard reaction
2023 · External reference
A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction
10.1016/j.foodchem.2025.144985 · 2025 · External reference
Dynamic changes in the diversity and function of bacterial community during black tea processing
10.1016/j.foodres.2022.111856 · 2022 · External reference
A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application
10.1016/j.foodchem.2017.06.085 · 2018 · External reference
Antioxidant and functional activities of MRPs derived from different sugar–amino acid combinations and reaction conditions
10.3390/antiox10111840 · 2021 · External reference
Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking
10.1016/j.foodchem.2009.11.033 · 2010 · External reference
Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking
10.1016/j.foodres.2024.114183 · 2024 · External reference
Regulation of tea polyphenols in gluten-glucose Maillard reaction: Evaluation and analysis
10.1016/j.lwt.2024.116508 · 2024 · External reference
Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′
10.1016/j.foodres.2020.109355 · 2020 · External reference
Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction
10.1016/j.lwt.2024.116847 · 2024 · External reference
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
10.1016/j.foodres.2025.115685 · 2025 · External reference
Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture
10.1016/j.foodchem.2021.131847 · 2022 · External reference
Insights into flavor and key influencing factors of Maillard reaction products: A recent update
2022 · External reference
The effect of instant tea on the aroma of duck meat
2024 · External reference
Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying
10.1016/j.foodres.2023.113901 · 2024 · External reference
Comparative non-volatile composition, sensory quality, and ferroptosis-targeted anti-inflammatory activity of instant green tea powders from green- and purple-leaf cultivars
10.1016/j.foodchem.2025.147642 · 2026 · External reference
Control of Maillard reactions in foods: Strategies and chemical mechanisms
10.1021/acs.jafc.7b00882 · 2017 · External reference
Dispersive solid-phase extraction using microporous metal-organic framework UiO-66: Improving the matrix compounds removal for assaying pesticide residues in organic and conventional vegetables
10.1016/j.foodchem.2020.128807 · 2021 · External reference
Effect of different drying processes on the chemical, sensory, and volatile characteristic of instant green tea
10.1016/j.lwt.2025.118113 · 2025 · External reference
Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals
2021 · External reference
Extraction behaviors of caffeine and chlorophylls in supercritical decaffeination of green tea leaves
10.1016/j.lwt.2011.07.023 · 2012 · External reference
Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
10.1016/j.foodchem.2017.03.105 · 2017 · External reference
Investigation of Maillard reaction products in plant-based milk alternatives
10.1016/j.foodres.2024.115418 · 2024 · External reference
Urate oxidase treatment increases the quality of autumn yellowish Yinghong 9 black tea
10.1016/j.lwt.2023.115092 · 2023 · External reference
Feasibility analysis on the application of the Maillard reaction in developing Lentinula edodes umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products
2024 · External reference
Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas
10.1016/j.fbio.2022.101884 · 2022 · External reference
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
10.1016/j.foodchem.2022.133416 · 2022 · External reference
Molecular mechanisms underlying health benefits of tea compounds
10.1016/j.freeradbiomed.2021.06.006 · 2021 · External reference
Synergistic effects of lipid degradation and the Maillard reaction: Decoding the flavor formation of charcoal-grilled lamb skewers based on flavoromics, sensomics, metabolomics, and lipidomics
10.1016/j.foodres.2026.120108 · 2026 · External reference
Baked red pepper (capsicum annuum l.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment
10.1016/j.lwt.2020.110525 · 2021 · External reference
A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction
10.1016/j.foodchem.2016.03.062 · 2016 · External reference
How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?
10.1080/87559129.2019.1600538 · 2019 · External reference
Optimization of supercritical-CO2 process for extraction of tocopherol-rich oil from canola seeds
10.1016/j.lwt.2021.111435 · 2021 · External reference
Impact of Amadori rearrangement products of cysteine-xylose-glutamic acid on meat flavor development
10.1016/j.foodres.2026.118535 · 2026 · External reference
10.3390/foods11203269
10.3390/foods11203269 · External reference
Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea
2024 · External reference
Preparation, flavor compounds, and antioxidant activity of hawthorn fruit derived Maillard reaction products
10.1186/s13765-025-01022-9 · 2025 · External reference
Response surface methodology for optimization of L-arabinose/glycine Maillard reaction through microwave heating
10.1155/2022/1535296 · 2022 · External reference
Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS
10.1016/j.foodchem.2023.137547 · 2024 · External reference
Aroma-active compounds related to Maillard reaction during roasting in Wuyi rock tea
10.1016/j.jfca.2022.104954 · 2023 · External reference
Effect of different hot air drying process on flavor compounds and Maillard reaction products of boletus edulis by HS-SPME/GC-MS coupled with multivariate analysis
10.1016/j.lwt.2024.116055 · 2024 · External reference
Color characteristics and pyrolysis volatile properties of main colored fractions from the Maillard reaction models of glucose with three amino acids
10.1016/j.lwt.2024.115739 · 2024 · External reference
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
2024 · External reference
Inhibition of polyphenols on Maillard reaction products and their induction of related diseases: A comprehensive review
10.1016/j.phymed.2024.155589 · 2024 · External reference
Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose
10.1016/j.foodchem.2013.09.032 · 2014 · External reference
Heterocyclic compounds formation in large-leaf yellow tea induced by the Maillard reaction at different roasting temperatures
10.1016/j.lwt.2023.114856 · 2023 · External reference
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
10.1016/j.foodres.2023.113515 · 2023 · External reference
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
10.1016/j.foodres.2025.116927 · 2025 · External reference
Effects of β-cyclodextrin and sodium ascorbate on the chemical compositions and sensory quality of instant green tea powder during storage
2019 · External reference
Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds
10.1016/j.foodchem.2024.142529 · 2025 · External reference
Characterizing and decoding the dynamic alterations of volatile organic compounds and non-volatile metabolites of dark tea by solid-state fermentation with penicillium polonicum based on GC–MS, GC-IMS, HPLC, e-nose and e-tongue
10.1016/j.foodres.2025.116279 · 2025 · External reference
Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via maillard browning reaction
2025 · External reference
Sensomics-assisted analysis unravels the formation of the fungus aroma of Fu brick tea
10.1016/j.foodchem.2024.140174 · 2024 · External reference
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
10.1016/j.crfs.2024.100772 · 2024 · External reference
