The millard reaction in food processing, human nutrition and physiology / by Finot, P. A., International Union of Food Science and Technology, International Symposium on the Maillard Reaction (4th : 1989 : Lausanne, Switzerland)

Subjects: “…Maillard reaction…”

Interaction of lipid in the Maillard reaction between cysteine and ribose : the effect of a triglyceride and three phospholipids on the volatile products / by 349338 Farmer, Linda J., Mottram, D. S. (Donald S.)

Subjects: “…Maillard reaction…”

The maillard reaction : interface between aging, nutrition and metabolism / by Thomas, Merlin C., Forbes, Josephine, International Symposium on the Maillard Reaction (10th : 2009 : Queensland, Australia)

Subjects: “…Maillard reaction…”

Insights into flavor and key influencing factors of Maillard reaction products: A recent update by Shuyun Liu, Hanju Sun, Gang Ma, Tao Zhang, Lei Wang, Hui Pei, Xiao Li, Lingyan Gao

Subjects: “…Maillard reaction…”
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Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals by Zhi-Jing Ni, Xiang Liu, Bing Xia, Long-Teng Hu, Kiran Thakur, Zhao-Jun Wei

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Faktor yang mempengaruhi pemerangan jus mangga disimpan dingin / by 455036 Rubazah Basir

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Inhibition of the protein crosslinking in a Maillard reaction by aminoguanidine and semicarbazide / by 464013 Fumitaka Hayase, Kim, Yong Hee, Hiromichi Kato

Subjects: “…Maillard reaction…”

Mutagenicity of Maillard reaction products from D-glucose-amino acid mixtures and possible roles of active oxygens in the mutagenicity/ by Kim, Seon-Bong

Subjects: “…Maillard reaction…”

The maillard reaction and its prevention/ by Feeney, Robert E., Whitaker, R.

Subjects: “…Maillard reaction…”

Functionality of glycomacropeptide glycated with lactose and maltodextrin by Karen Keel, Federico M. Harte, Julio Berbejillo, Tomás López-Pedemonte

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Lysine-glucose Maillard reaction products promote longevity and stress tolerance in Caenorhabditis elegans via the insulin/IGF-1 signaling pathway by Issei Yokoyama, Ou Setoyama, Ayumi Urakawa, Momo Sugawara, Yaqi Jia, Yusuke Komiya, Jun Nagasao, Keizo Arihara

Subjects: “…Maillard reaction…”
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Penentuan komponen meruap utama dan hasil tindak balas maillard rempah-rempah terpilih / by 430130 Md. Sihat Md. Amin

Subjects: “…Maillard reaction…”

Thermally generated flavors : maillard, microwave and extrusion processes / by Parliment, Thomas H., Morello, Michael J., McGorrin, Robert J., National Meeting of the American Chemical Society (204th : 1992 : Washington, DC)

Subjects: “…Maillard reaction…”

Assessment of Pentosidine as a Marker for Advanced Glycation End Products in Type 2 Diabetes Mellitus Patients by Sarath Kumar Jaganathan Jaishankar, Amrutha Murali, Amrin Marzooka

Subjects: “…maillard reaction…”
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Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging by Hao Huang, Yuchen Gao, Lulu Wang, Xiaowei Yu, Shuang Chen, Yan Xu

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Maillard Reaction Induced Changes in Allergenicity of Food by Jingkun Gou, Rui Liang, Houjin Huang, Xiaojuan Ma

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Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review by Huijuan Yang, Yuyu Zhang, Fang Zhou, Juanjuan Guo, Jiajie Tang, Yanqing Han, Zhanming Li, Caili Fu

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Effect of different food additives on the color protection of instant pumpkin flour by Wendong Fan, Jing Zhao, Quanhong Li

Subjects: “…Maillard reaction…”
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The Effect of Some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment by Aya Rashan, Omar Al-abbasy

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Synergistic food flavoring with red jujube extracts and caramel through the Maillard reaction by Tian-Xiao Li, Yuan Cao, Lei Guo, Yu-Hong Jia, Da Xu, Jia-Le Huang, Yue Wang, Ting Zhou, Chun-Ping Xu, Jia-Kun Su, Qian-Ying Zhang

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