Kinetic model of the glucose-glycine reaction

By Davies C.G.A.   Wedzicha B.L.   Gillard C.  

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 323-329

Elsevier

Access to resources Recommend Favorite

Isolation and structural analysis of Maillard polymers: caramel and melanoidin formation in glycine/glucose model system

By Yaylayan V.A.   Kaminsky E.  

Food Chemistry, Vol. 63, Iss. 1, 1998-09 ,pp. : 25-31

Elsevier

Access to resources Recommend Favorite

The incorporation of formaldehyde into melanoidins from the browning of glucose and glycine

By Vasiliauskaite R.   Wedzicha B.L.  

Food Chemistry, Vol. 59, Iss. 2, 1997-06 ,pp. : 229-235

Elsevier

Access to resources Recommend Favorite

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

By Royle L.   Bailey R.G.   Ames J.M.  

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

Elsevier

Access to resources Recommend Favorite

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

By Manzocco L.   Maltini E.  

Food Research International, Vol. 32, Iss. 4, 1999-05 ,pp. : 299-304

Elsevier

Access to resources Recommend Favorite