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Physical changes induced by the Maillard reaction in a glucose-glycine solution

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Use of GC-headspace and ''electronic nose'' for the detection of volatile compounds from glucose-glycine Maillard reaction

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A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine

By Leong L.P.   Wedzicha B.L.  

Food Chemistry, Vol. 68, Iss. 1, 2000-01 ,pp. : 21-28

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Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. II. Kinetic study and mechanism of inhibition

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