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MetabolomicsUntargeted LC-HRMS approaches combined with feature-based molecular networking to annotate reaction markers in processed foods

The rising consumption of ultra-processed foods (UPFs), linked to multiple health risks, underscores the need to characterise the chemical profile of formulated and processed goods to improve their quality and safety. This study aims to develop untargeted approaches based on LC-HRMS and LC-HRMS/M...

2025-11-12 | MTBLS12279 | MetaboLights
TranscriptomicsGrowth and Transcriptional Response of Salmonella Typhimurium LT2 to Glucose-Lysine-Based Maillard Reaction Products
Glucose-lysine based Maillard reaction products (MRPs) are introduced to the human body via food ingestion or are synthesized in vivo. Depending on reaction conditions, they represent a mixture of compounds with diverse chemical structures and physiological properties. MRPs may also be a potential n...
ORGANISM(S): Salmonella enterica subsp. enterica serovar Typhimurium 
2010-05-16 | E-GEOD-18950 | biostudies-arrayexpress
TranscriptomicsGrowth and Transcriptional Response of Salmonella Typhimurium LT2 to Glucose-Lysine-Based Maillard Reaction Products
Glucose-lysine based Maillard reaction products (MRPs) are introduced to the human body via food ingestion or are synthesized in vivo. Depending on reaction conditions, they represent a mixture of compounds with diverse chemical structures and physiological properties. MRPs may also be a potential n...
ORGANISM(S): Salmonella enterica subsp. enterica serovar Typhimurium 
2009-12-25 | GSE18950 | GEO
UnknownArginine Maillard reaction products recovered damaged immune cells.
Not available
S-EPMC12316951 | biostudies-literature
UnknownKinetic Study of the Maillard Reaction in Thin Film Generated by Microdroplets Deposition.
Not available
S-EPMC9504576 | biostudies-literature
UnknownAssessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta.
Not available
S-EPMC10048112 | biostudies-literature
UnknownCombining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.
Not available
S-EPMC11854427 | biostudies-literature
UnknownEffect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates.
Not available
S-EPMC11532777 | biostudies-literature
UnknownCarbon Dots Derived from the Maillard Reaction for pH Sensors and Cr (VI) Detection.
Not available
S-EPMC7599493 | biostudies-literature
UnknownInfluence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey.
Not available
S-EPMC8997915 | biostudies-literature
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