Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

Keywords

Citation, Altmetrics, Computer science, Browning, Icon

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Cited by

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• The physical aspects with respect to water and non-enzymatic browning.Theodore P. Labuza, Rita M. Warren, H. C. WARMBIER — 1977
• A Prospective Analysis of Meat Mutagens and Colorectal Cancer in the Nurses’ Health Study and Health Professionals Follow-up StudyА. М. Аслоньянц, П. В. Нефедов, Г. В. Ильченко — 2016
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• Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model SystemsIsabel Caro-Patón Carmona — 2018
• Redox-potential and browning of tomato paste in aluminium tubes during storage at different temperaturesZlata Mesić, Kata Galić, Nada Ciković — 1993
• Effect of moisture, temperature, and sulfur dioxide on color of dried applesLuis A. Sayavedra‐Soto — 1980
• Some new volatile compounds from the non-enzymic browning reaction of glucose-glutamic acid systemShin K. Berry, J. W. Gramshaw — 1986
• Nachweis von Maillard-Produkten in Malzen, Bieren und BraucouleurenRoland Wittmann, Karl Eichner — 1989
• The possible utilization of the 1-amino-1-deoxy-2-ketose compounds between amino acids and carbohydrates as foodstuff integrators.Giancarlo Barbiroli, Palmira Mazzaracchio, W Ciusa — 1977
• La réaction de Maillard : importance et applications en chimie des alimentsD. Machiels, Louis Istasse — 2002
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• A study on advanced maillard reaction in heated casein/sugar solutions: Fluorescence accumulationFrancisco J. Morales, M.A.J.S. van Boekel — 1997

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