Results 191 to 200 of about 2,187,049 (206)

Improvements of Plant Protein Functionalities by Maillard Conjugation and Maillard Reaction Products

Critical Reviews in Food Science and Nutrition, 2022
Cordelia Selomulya, Yong Wang
exaly  

Insights Into Flavor and Key Influencing Factors of Maillard Reaction Products: A Recent Update

Frontiers in Nutrition, 2022
Hanju Sun, Shuyun Liu
exaly  

Maillard Reaction in Different Food Products: Effect on Product Quality, Human Health and Mitigation Strategies

Food Control, 2023
Abhimanyu Thakur, Deepika Kathuria
exaly  

Volatiles From Interactions of Maillard Reactions and Lipids

Critical Reviews in Food Science and Nutrition, 1992
Donald S Mottram, Frank B Whitfield
exaly  

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

Angewandte Chemie - International Edition, 2014
Thomas Henle, Michael Hellwig
exaly  

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

Journal of Agricultural and Food Chemistry, 2017
Marianne N. Lund, Colin A Ray
exaly  

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

Food Reviews International, 2019
Małgorzata Starowicz, Henryk Zielinski
exaly  

Influence Mechanism of Polysaccharides Induced Maillard Reaction on Plant Proteins Structure and Functional Properties: A Review

Carbohydrate Polymers, 2023
exaly  

Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning

Critical Reviews in Food Science and Nutrition, 2005
Francisco J. Hidalgo, Rosario Zamora
exaly  

Contribution of Mass Spectrometry to the Study of the Maillard Reaction in Food

Mass Spectrometry Reviews, 2005
Laurent B Fay
exaly