Results 211 to 218 of about 7,052 (218)

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

Mass Spectrometry Reviews, 2005
Laurent B Fay
exaly  

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

Food Chemistry, 2006
Makoto Egi
exaly  

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

Food Hydrocolloids, 2019
Maria Julia Spotti
exaly  

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

Nutrients, 2017
Malgorzata Teodorowicz, R J Joost van Neerven, Huub F J Savelkoul   +2 more
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  

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

Angewandte Chemie International Edition in English, 1990
Franz Lédl
exaly  

Effect of Maillard Reaction on Allergenicity of Scallop Tropomyosin

Journal of Agricultural and Food Chemistry, 2005
Takao Ojima, Hiroki Saeki
exaly