Reactive intermediates and carbohydrate fragmentation in Maillard chemistry

By Weenen H.  

Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. : 393-401

Elsevier

Access to resources Recommend Favorite

The Maillard Reaction - by S.E. Fayle, J.A. Gerrard. Royal Society of Chemistry, Cambridge, UK, 2002, pp. 116, ISBN 0-85404-581-3, $89.95 hardback.

By Nakamura S.  

Food Research International, Vol. 36, Iss. 3, 2003-01 ,pp. : 303-303

Elsevier

Access to resources Recommend Favorite

Effect of heating on Maillard reactions in milk

By van Boekel M.A.J.S.  

Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. : 403-414

Elsevier

Access to resources Recommend Favorite

Applications of the Maillard reaction in the food industry

By Ames J.M.  

Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. : 431-439

Elsevier

Access to resources Recommend Favorite

Maillard reaction products inhibit apple polyphenoloxidase

By B. K. T.   Harris N.D.  

Food Chemistry, Vol. 53, Iss. 3, 1995-01 ,pp. : 267-273

Elsevier

Access to resources Recommend Favorite