Results 181 to 189 of about 62,593,597 (189)

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  

Louis‐Camille Maillard, 1878–1936

Food Reviews International, 2003
Catherine Billaud
exaly  

Taste Properties of Maillard-Reaction Products Prepared From 1000 to 5000 Da Peptide

Food Chemistry, 2006
Makoto Egi
exaly  

Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

Nutrients, 2017
Huub F J Savelkoul, Malgorzata Teodorowicz   +1 more
exaly  

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

Mass Spectrometry Reviews, 2005
Laurent B Fay
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  

Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review

Foods
Philippe Cayot, Elias Bou-Maroun, Leina El Hosry   +2 more
exaly  

Influence of Maillard Reaction Extent on Acid Induced Gels of Whey Proteins and Dextrans

Food Hydrocolloids, 2019
exaly