ArticleCurrent research in food science2022
Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF).
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed, 37 citations in OpenAlex.
- Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.Food chemistry: X · 2026Article
- Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours.Food chemistry: X · 2026Article
- Research progress on generation, detection and control of hazards in baked foods during thermal processing.Food chemistry: X · 2025Review
- Current Developments in Analytical Methods for Advanced Glycation End Products in Foods.Molecules (Basel, Switzerland) · 2025Review
- Maillard Reaction-Derived Carbon Nanodots: Food-Origin Nanomaterials with Emerging Functional and Biomedical Potential.Pharmaceutics · 2025Review
- Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce.Foods (Basel, Switzerland) · 2025Article
- Key factors influencing the formation of α-dicarbonyls and dietary advanced glycation end products in bread and commercial bakery products: Impacts of sugar, lipid and gluten protein.Food chemistry: X · 2025Article
- Resultant compound from sublimation test for Gentianae Radix in Japanese Pharmacopoeia was 5-(hydroxymethyl)furfural.Journal of natural medicines · 2024Article
- Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Current research in food science · 2024Review
- Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The effects of baking factors and recipes, such as baking temperature (130°C-180 °C) and time (8 min-15 min), sucrose levels (0 g-20 g), butter levels (0 g-20 g) and egg liquid levels (0 g-12 g) on the formation of free N
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.