Results 181 to 190 of about 10,150 (201)

Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products

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

Formation and fate of Amadori rearrangement products in Maillard reaction

Trends in Food Science and Technology, 2021
Heping Cui, Xiaohong Yu, Yun Zhai
exaly  

Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

Food Chemistry, 2022
Ashbala Shakoor, Chenping Zhang, Jianchun Xie   +2 more
exaly  

Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies

Food Control, 2023
Deepika Kathuria
exaly  

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

Food Chemistry, 2022
Na Zhang, Yuhao Zhang, Yu Fu
exaly  

Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements

Journal of Cereal Science, 2021
Zhou Xu, Mao-Long Chen
exaly  

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

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

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

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

Maillard Degradation Pathways of Vitamin C

Angewandte Chemie - International Edition, 2013
Marcus A Glomb
exaly