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2005, ISBN 0854049649, 227
This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. 
Industrial chemistry & manufacturing technologies | Chemistry | Maillard reaction
Book
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 Article
Journal of Food Science, ISSN 0022-1147, 10/2018, Volume 83, Issue 10, p. NA
October Online Cover: Effect of baking time on the color of baguettes, from Feature Article, “Effects of Maillard Reaction Products on Sensory and Nutritional... 
Reaction products | Maillard reaction | Baking | Maillard reaction products
Journal Article
European Food Research and Technology, ISSN 1438-2377, 01/2020, Volume 246, Issue 1, pp. 253 - 256
Individual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as... 
Reaction products | Heat treatment | Arginine | Lysine | Carboxymethyllysine | Maillard reaction products | Maillard reaction | Feeds | Pyruvaldehyde | Animal feed
Journal Article
2010, Special Publication, ISBN 9781849732123, Volume 322
Web Resource
2010, Special publication, ISBN 9781849730792, Volume no. 322.
Web Resource