Results 191 to 200 of about 55,145 (275)

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye‐Buckwheat Cakes Enhanced with Selected Spices [PDF]

, 2015
Małgorzata Przygodzka, Henryk Zieliński, Zuzana Ciesarová, Kristí­na Kukurová, Grzegorz Lamparski   +4 more
openalex   +1 more source

Maillard reaction of milk proteins

, 2023
Hugo Branco Cardoso
openalex   +2 more sources

Harnessing Maillard reaction byproducts for dual emissive carbon quantum dots: a tunable optical platform. [PDF]

RSC Adv
Nurjis F, Nurjis F, Ali R, Ali H.
europepmc   +1 more source

Contribution of crosslinking products in the flavour enhancer processing: the new concept of Maillard peptide in sensory characteristics of Maillard reaction systems [PDF]

, 2016
Eric Karangwa, Nicole Murekatete, Jean de Dieu Habimana, Kingsley Masamba, Emmanuel Duhoranimana, Bertrand Muhoza, Xiaoming Zhang   +6 more
openalex   +1 more source

Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process of <i>Litopenaeus vannamei</i>. [PDF]

Food Chem X
Luo W, Hua S, He M, Sun J.
europepmc   +1 more source

Maillard reaction products from highly heated food prevent mast cell number increase and inflammation in a mouse model of colitis

, 2017
Issam Al Amir, David Dubayle, Anne Héron, Carine Delayre‐Orthez, Pauline M. Anton   +4 more
openalex   +2 more sources

Green Synthesis of Copper Nanoparticles utilising the Maillard Reaction. [PDF]

Chemistry
Mielewczyk L, Liebscher V, Grothe J, Kaskel S.   +3 more
europepmc   +1 more source

Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

, 2017
Claudia N. Copado, Bernd Diehl, Vanesa Y. Ixtaina, Mabel C. Tomás   +3 more
openalex   +2 more sources

Isolation of Mutagenic β-Carboline Derivatives after Nitrite Treatment of Maillard Reaction Mixtures and Analysis of These Compounds from Foodstuffs and Human Urine [PDF]

, 2005
Shuichi Masuda, Hisayuki Kanamori, Naohide Kinae   +2 more
openalex   +1 more source

Physical, textural, microbiological, and sensorial properties and oxidative stability of chicken patty fortified with Maillard reaction products derived from salmon frame (Salmo salar) protein hydrolysate [PDF]

Kartik Sharma, Mruganxi Harshad Sharma, Jirayu Buatong, Yu Fu, Soottawat Benjakul   +4 more
openalex   +1 more source