Results 191 to 200 of about 10,150 (201)

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

Food Reviews International, 2019
Małgorzata I Starowicz, Henryk ZieliŃski   +1 more
exaly  

Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review

Carbohydrate Polymers, 2023
exaly  

Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide

Food Chemistry, 2006
Makoto Egi
exaly  

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

Nutrients, 2017
Malgorzata Teodorowicz, Rjjoost J Van Neerven, Huub F J Savelkoul   +2 more
exaly  

Volatiles from interactions of Maillard reactions and lipids

Critical Reviews in Food Science and Nutrition, 1992
exaly  

Formation of flavour compounds in the Maillard reaction

Biotechnology Advances, 2006
exaly  

Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat

Food Chemistry, 2019
Jie-Ting Geng, Kigen Takahashi, Emiko Okazaki   +2 more
exaly  

Contribution of mass spectrometry to the study of the Maillard reaction in food

Mass Spectrometry Reviews, 2005
exaly  

Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans

Food Hydrocolloids, 2019
exaly  

New Aspects of the Maillard Reaction in Foods and in the Human Body

Angewandte Chemie International Edition in English, 1990
exaly