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Molecular structure characteristics and pyrolytic volatiles of hydrosoluble colored fractions from three melanoidins. [PDF]
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Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process. [PDF]
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Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer's spent grain protein-gum arabic conjugates. [PDF]
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Lysine-Derived Maillard Reaction Products Inhibit the Growth of Salmonella enterica Serotype Typhimurium. [PDF]
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Ultrasound-intensified wet-heating induced Maillard reaction between hemp cake protein and maltodextrin: Structural characterisation, techno-functional and antioxidant properties. [PDF]
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Editorial to the Special Issue "Gulliver in the Country of Lilliput: An Interplay of Noncovalent Interactions (Volume II)". [PDF]
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