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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
Food Chemistry, ISSN 0308-8146, 2005, Volume 93, Issue 2, pp. 273 - 278
Journal Article
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 02/2019, Volume 67, Issue 8, pp. 2190 - 2200
A powder formulation of aged garlic extract was heated at 100 degrees C for 1 day to obtain higher antioxidant activity determined with... 
glutamic acid | antioxidant | FOOD SCIENCE & TECHNOLOGY | Maillard reaction | IDENTIFICATION | DAMAGE | S-ALLYL CYSTEINE | GLUCOSE | DISEASE | AGRICULTURE, MULTIDISCIPLINARY | citric acid | CHEMISTRY, APPLIED | aged garlic extract
Journal Article
Journal of Food Science, ISSN 0022-1147, 03/2006, Volume 71, Issue 2, pp. E25 - E32
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2016, Volume 196, pp. 161 - 169
The influence of home cooking methods on the generation of Maillard reaction products (MRP) in beef was investigated. Grilling and frying hamburgers to an... 
Cooked meat | Fluorescence compounds | Acrylamide | Furosine | Nε-(1-carboxymethyl)-l-lysine | Ne-(1-carboxymethyl)-L-lysine | Acrylamide - analysis | Lysine - analogs & derivatives | Cooking | Diet, Diabetic | Humans | Maillard Reaction | Color | Hot Temperature | Red Meat - analysis | Lysine - analysis | Beef
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/2018, Volume 66, Issue 6, pp. 1569 - 1575
Food-borne nanoparticles have received great attention because of their unique physicochemical properties and potential health risk. In this study, carbon dots... 
Maillard reaction | carbon dots | cell metabolism | antioxidation | cytotoxicity | STEM-CELLS | POTENTIAL APPLICATION | FOOD SCIENCE & TECHNOLOGY | NANOSTRUCTURES | QUANTUM DOTS | NANOPARTICLES | PHOTOLUMINESCENCE PROPERTIES | GREEN SYNTHESIS | AGRICULTURE, MULTIDISCIPLINARY | NITROGEN | CHEMISTRY, APPLIED | NANOTECHNOLOGY | FOOD
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 07/2016, Volume 64, Issue 29, pp. 5845 - 5854
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2013, Volume 139, Issue 1-4, pp. 355 - 361
Journal Article