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

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

Elsevier

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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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Separation of Maillard reaction products from xylose-glycine and glucose-glycine model systems by capillary electrophoresis and comparison to reverse phase HPLC

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Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. : 425-430

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Mechanism of pyrazole formation in [ 13 C-2] labeled glycine model systems: N-N bond formation during Maillard reaction

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Food Research International, Vol. 36, Iss. 6, 2003-01 ,pp. : 571-577

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

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