Literature DB >> 3526830

Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor.

J P Danehy.   

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Year:  1986        PMID： 3526830     DOI： 10.1016/s0065-2628(08)60348-1

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  4 in total

1.  Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically.

Authors:  Faik A Ayaz; Hülya Torun; Robert H Glew; Zehra D Bak; Luther T Chuang; Jack M Presley; Ronnie Andrews
Journal:  Plant Foods Hum Nutr       Date:  2009-12       Impact factor: 3.921

2.  Advanced glycation end-products and their receptor-mediated roles: inflammation and oxidative stress.

Authors:  Parisa Younessi; Ali Yoonessi
Journal:  Iran J Med Sci       Date:  2011-09

3.  Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation.

Authors:  Marija Perusko; Manon van Roest; Dragana Stanic-Vucinic; Peter J Simons; Raymond H H Pieters; Tanja Cirkovic Velickovic; Joost J Smit
Journal:  Mol Nutr Food Res       Date:  2018-07-29       Impact factor: 5.914

4.  Development of a Process for Color Improvement of Low-Grade Dark Maple Syrup by Adsorption on Activated Carbon.

Authors:  Amara Aït-Aissa; Natela Gerliani; Tatiana Orlova; Bita Sadeghi-Tabatabai; Mohammed Aïder
Journal:  ACS Omega       Date:  2020-08-12
  4 in total

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