Results 201 to 210 of about 7,052 (218)

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, , Abhimanyu Thakur
exaly  

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

Food Chemistry, 2022
Bei Wang, Na Zhang, Kathrine H Bak
exaly  

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

Journal of Cereal Science, 2021
Yun-Hui Cheng, Ye Jiao, Zhou Xu
exaly  

Volatiles from interactions of Maillard reactions and lipids

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

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

Carbohydrate Polymers, 2023
exaly  

Maillard Degradation Pathways of Vitamin C

Angewandte Chemie - International Edition, 2013
Mareen Smuda, Marcus A Glomb
exaly  

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

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