Characterisation of the coloured thermal degradation products of bixin from annatto and a revised mechanism for their formation

By Scotter M.J.  

Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. : 177-185

Elsevier

Access to resources Recommend Favorite

Formation of coloured Maillard reaction products in a gluten-glucose model system

By Fogliano V.   Maria Monti S.   Musella T.   Randazzo G.   Ritieni A.  

Food Chemistry, Vol. 66, Iss. 3, 1999-08 ,pp. : 293-299

Elsevier

Access to resources Recommend Favorite

Measurement of Styrene Oxide in Polystyrenes, Estimation of Migration to Foods, and Reaction Kinetics and Products in Food Simulants

By Philo M.R.   Fordham P.J.   Damant A.P.   Castle L.  

Food and Chemical Toxicology, Vol. 35, Iss. 8, 1997-08 ,pp. : 821-826

Elsevier

Access to resources Recommend Favorite

Elucidation of the mechanism of pyrrole formation during thermal degradation of 13 C-labeled l-serines

By Yaylayan V.A.   Keyhani A.  

Food Chemistry, Vol. 74, Iss. 1, 2001-07 ,pp. : 1-9

Elsevier

Access to resources Recommend Favorite

Analysis of resistant starch: a method for foods and food products

By Goni I.   Garcia-Diz L.   Manas E.   Saura-Calixto F.  

Food Chemistry, Vol. 56, Iss. 4, 1996-08 ,pp. : 445-449

Elsevier

Access to resources Recommend Favorite