X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Journal Article (8252) 8252
Publication (430) 430
Book Chapter (203) 203
Conference Proceeding (90) 90
Dissertation (87) 87
Book Review (44) 44
Magazine Article (22) 22
Book / eBook (20) 20
Web Resource (10) 10
Newspaper Article (9) 9
Newsletter (7) 7
Paper (3) 3
Trade Publication Article (2) 2
Data Set (1) 1
Government Document (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
maillard reaction (6976) 6976
food science & technology (3962) 3962
index medicus (2352) 2352
chemistry, applied (2151) 2151
humans (1692) 1692
animals (1407) 1407
glucose (1141) 1141
proteins (1130) 1130
agriculture, multidisciplinary (1039) 1039
biochemistry & molecular biology (966) 966
analysis (891) 891
maillard reaction-products (878) 878
glycation (853) 853
acrylamide (816) 816
nutrition & dietetics (815) 815
glycosylation (795) 795
products (755) 755
food (751) 751
hot temperature (710) 710
kinetics (605) 605
oxidative stress (598) 598
antioxidant activity (583) 583
male (580) 580
antioxidants (578) 578
glycation end products, advanced - metabolism (509) 509
amino-acids (505) 505
temperature (503) 503
chemistry (491) 491
lysine (491) 491
protein (490) 490
foods (489) 489
glycation end-products (478) 478
identification (472) 472
mass spectrometry (472) 472
rats (467) 467
female (458) 458
color (419) 419
oxidation (415) 415
maillard reaction products (411) 411
lysine - analogs & derivatives (402) 402
model systems (401) 401
oxidation-reduction (400) 400
in-vitro (399) 399
sugars (397) 397
amino acids (392) 392
food science (378) 378
methylglyoxal (369) 369
beta-lactoglobulin (358) 358
dextrose (358) 358
storage (358) 358
chromatography, high pressure liquid (357) 357
hydrogen-ion concentration (355) 355
end-products (354) 354
fluorescence (352) 352
diabetes (350) 350
cross-linking (344) 344
glucose - chemistry (338) 338
advanced glycation end products (331) 331
milk (331) 331
fructose (321) 321
melanoidins (316) 316
degradation (308) 308
browning (300) 300
stability (298) 298
adult (297) 297
middle aged (294) 294
asparagine (293) 293
functional-properties (287) 287
mice (282) 282
biotechnology & applied microbiology (273) 273
cattle (272) 272
toxicology (270) 270
quality (265) 265
cooking (262) 262
antioxidant (261) 261
chemistry, analytical (261) 261
food handling - methods (258) 258
time factors (257) 257
collagen (256) 256
chemistry, multidisciplinary (255) 255
amides (251) 251
age (249) 249
peptides (249) 249
aged (245) 245
mechanism (243) 243
research (242) 242
hydrolysis (239) 239
reaction-products (239) 239
enzymes (236) 236
agriculture (235) 235
aging (231) 231
lipid oxidation (229) 229
acid (227) 227
food handling (227) 227
systems (227) 227
life sciences (224) 224
mass-spectrometry (223) 223
coffee (221) 221
flavor (221) 221
lactose (221) 221
more...
Library Location Library Location
Library Location Library Location
X
Sort by Item Count (A-Z)
Filter by Count
Online Resources - Online (10) 10
Engineering & Comp. Sci. - Stacks (7) 7
Gerstein Science - Stacks (7) 7
UTL at Downsview - May be requested (3) 3
UofT at Mississauga - Stacks (2) 2
Collection Dvlpm't (Acquisitions) - Closed Orders (1) 1
Collection Dvlpm't (Acquisitions) - Vendor file (1) 1
Scarborough Hospital - Online (1) 1
Victoria University Emmanuel College - Storage (1) 1
more...
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (8320) 8320
Chinese (72) 72
Japanese (61) 61
German (53) 53
French (44) 44
Portuguese (22) 22
Spanish (21) 21
Korean (11) 11
Polish (8) 8
Russian (6) 6
Czech (5) 5
Italian (3) 3
Slovak (3) 3
Ukrainian (2) 2
Arabic (1) 1
Dutch (1) 1
Hungarian (1) 1
Indonesian (1) 1
Lithuanian (1) 1
Romanian (1) 1
Swedish (1) 1
Turkish (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


2005, ISBN 0854049649, xii, 214
This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner.. 
Maillard reaction | Industrial chemistry & manufacturing technologies | Chemistry
Book
2002, RSC food analysis monographs, ISBN 9780854045815, xiv, 120
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the... 
Maillard reaction | Analysis | Food | Industrial chemistry & manufacturing technologies | Psicología | Publicaciones periodicas | Psychology | Publicaciones periódicas | Periodicals | Libros electronicos | Psicologia
Book
2005, Annals of the New York Academy of Sciences, ISBN 157331532X, Volume 1043, xxiii, 954
Book
2010, Special publication, ISBN 9781849730792, Volume no. 322.
Web Resource
2010, Special Publication, ISBN 9781849732123, Volume 322
Web Resource
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 08/2019, Volume 67, Issue 32, pp. 8994 - 9001
Journal Article
NATURE, ISSN 0028-0836, 10/2002, Volume 419, Issue 6906, pp. 449 - 450
The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but... 
MULTIDISCIPLINARY SCIENCES | Methionine - chemistry | Maillard Reaction | Glucose - chemistry | Amino Acids - chemistry | Acrylamide - chemistry | Glutamine - chemistry | Hot Temperature | Glycosides - chemistry | Asparagine - chemistry | Food
Journal Article
12/2018, SpringerBriefs in Molecular Science, ISBN 9783030047764, 104
This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a... 
Maillard reaction | Food industry and trade-Technological innovations | Chemistry | Analytical Chemistry | Food Science | Nutrition | Carbohydrate Chemistry
eBook
Food Chemistry, ISSN 0308-8146, 2011, Volume 128, Issue 3, pp. 573 - 584
► Food melanoidins are generally anionic coloured compounds. ► Melanoidins are LMW pigments or HMW compounds with LMW chromophore. ► Melanoidins have several... 
Maillard reaction | Biological effects | Antioxidant activity | Structural properties | Melanoidins
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 11/2018, Volume 66, Issue 44, pp. 11806 - 11811
In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of d-fructose with γ-aminobutyric... 
Maillard reaction | α-dicarbonyl compounds | 4-deoxyglucosone | 2-deoxyglucosone | 2-amino-2-deoxy-3-ketose | Amadori product
Journal Article
NATURE, ISSN 0028-0836, 10/2002, Volume 419, Issue 6906, pp. 448 - 449
Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as... 
MULTIDISCIPLINARY SCIENCES | Carbohydrates - chemistry | Maillard Reaction | Glucose - chemistry | Amino Acids - chemistry | Acrylamide - chemistry | Hot Temperature | Asparagine - chemistry | Food
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2013, Volume 137, Issue 1-4, pp. 92 - 98
► Maillard reaction products (MRPs) posses various antioxidant activity. ► The antioxidant activity of MRPs varies with reaction temperatures and time. ►... 
Browning | Antioxidant | Radical scavenging | Maillard reaction products | CAPACITY | NUTRITION & DIETETICS | ASSAY | KINETICS | GLUCOSE | FOOD SCIENCE & TECHNOLOGY | PH | CHEMISTRY, APPLIED | Lysine - analogs & derivatives | Models, Chemical | Oxidation-Reduction | Maillard Reaction | Ribose - chemistry | Hot Temperature | Lysine - chemistry | Hydrogen-Ion Concentration | Antioxidants
Journal Article