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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
by Parisi and Salvatore and Ameen and Sara M and Montalto and Shana and Santangelo and Anna
06/2019, ISBN 3030225550, 58
eBook
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
Polymers, ISSN 2073-4360, 03/2019, Volume 11, Issue 3, p. 521
The thermal degradation of lipid oxidation products with amino acids and reducing sugars is known to be important for the characteristic aroma generation in... 
Maillard reaction | Cysteine | glucose | Carbon module labeling | (E)-2-nonenal | OXIDATION | GLYCINE | XYLOSE | POLYMER SCIENCE | FORMATION MECHANISM | LARD | cysteine | carbon module labeling | OLFACTOMETRY | [C-13]glucose | VOLATILES | CHROMATOGRAPHY-MASS SPECTROMETRY | [13C6]glucose
Journal Article
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
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
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2016, Volume 96, Issue 5, pp. 1532 - 1540
Journal Article