Dietary glycated protein modulates the colonic microbiota towards a more detrimental composition in ulcerative colitis patients and non-ulcerative colitis subjects von Mills, D.J.S, Tuohy, K.M, Booth, J, Buck, M, Crabbe, M.J.C, Gibson, G.R, Ames, J.M

Volltext

Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds von Peinado, I., Girón, J., Koutsidis, G., Ames, J.M.

Volltext

In Vitro Antioxidant Activity of Coffee Compounds and Their Metabolites von Gómez-Ruiz, José Ángel, Leake, David S, Ames, Jennifer M

Volltext

Antioxidant Properties of Kilned and Roasted Malts von Samaras, Thomas S, Camburn, Philip A, Chandra, Sachin X, Gordon, Michael H, Ames, Jennifer M

Volltext

Applications of the Maillard reaction in the food industry von Ames, Jennifer M.

Volltext

Effect of ammonia on the growth of Bacillus species and some other bacteria von Leejeerajumnean, A, Ames, J.M, Owens, J.D

Volltext

O033 ADVANCED GLYCATION END-PRODUCTS BEFORE AND AFTER INTERVENTION IN OBESE CHILDREN AND ADOLESCENTS (THE MODUL STUDY) von Faustmann, G, Meinitzer, A, Pamperl, I, Kandlbauer, M, Hütter, E, Aldrian, M, Khoschsorur, G, Hull, G, Srey, C, Tiran, B, Fasching, U, Stöcklin, E, Weber, P, Ames, J.M, Winklhofer-Roob, B.M

Volltext

Effect of Heat Treatment on the Antioxidant Activity, Color, and Free Phenolic Acid Profile of Malt von Inns, Elizabeth L, Buggey, Lesley A, Booer, Christopher, Nursten, Harry E, Ames, Jennifer M

Volltext

Peroxyl radical-scavenging activity of coffee brews von Castillo, M.D. del, Gordon, M.H, Ames, J.M

Volltext

The maillard reaction. Consequences for the chemical and life sciences von Ames, J.M.

Volltext

Enzymatic browning and its prevention von Ames, J.M.

Volltext

Formation of volatile compounds during Bacillus subtilis fermentation of soya beans von Owens, J.D, Allagheny, N, Kipping, G, Ames, J.M

Volltext

Comparison of the Volatile Components of Eight Cultivars of Potato after Microwave Baking von Oruna-Concha, M.J., Bakker, J., Ames, J.M.

Volltext

Analysis of Furanone, Pyranone, and New Heterocyclic Colored Compounds from Sugar−Glycine Model Maillard Systems von Ames, Jennifer M, Bailey, Richard G, Mann, John

Volltext

Volatile Compounds from Potato-like Model Systems von Mandin, Olivier, Duckham, S. Craig, Ames, Jennifer M

Volltext

Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine system von Bates, L, Ames, J.M, MacDougall, D.B, Taylor, P.C

Volltext

Food analysis by HPLC von Ames, J.M.

Volltext

Effect of Hexanal and Iron on Color Development in a Glucose/Phenylalanine Model System von Fallico, Biagio, Ames, Jennifer M

Volltext

New Colored Compounds from the Maillard Reaction between Xylose and Lysine von Arnoldi, Anna, Corain, Emanuela A, Scaglioni, Leonardo, Ames, Jennifer M

Volltext

Influence of High Hydrostatic Pressure and pH on the Rate of Maillard Browning in a Glucose−Lysine System von Hill, Vanessa M, Ledward, Dave A, Ames, Jennifer M

Volltext