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Journal of Food Protection, Vol. 61, Iss. 2, 1998-02 ,pp. : 235-239

International Association for Food Protection

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The Maillard Reaction in Pasta: Preliminary Classification by Multivariate Techniques

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Formation of styrene during the Maillard reaction is negligible

By Goldmann T.  

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Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

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Critical Reviews in Food Science and Nutrition, Vol. 46, Iss. 4, 2006-06 ,pp. : 337-350

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Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge

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Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 5, 2007-06 ,pp. : 521-542

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