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Books
Amino-carbonyl reactions in food and biological systems : proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July 1985 / edited by Masao Fujimaki, Mi...
Author / Creator:International Symposium on the Maillard Reaction (3rd : 1985 : Susono-shi, Japan)
Publisher:Tokyo : Kodansha ; Amsterdam ; New York : Elsevier, 1986.
Date:1986.
Call Numbers:NQ664.028/6
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Thermally generated flavors : Maillard, microwave, and extrusion processes : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of th...
Publisher:Washington, D.C. : American Chemical Society, 1994.
Date:1994.
Call Numbers:N664.02/17
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Books
Introduction to food chemistry / Richard Owusu-Apenten.
Author / Creator:Owusu-Apenten, R. K.
Publisher:Boca Raton, Fla. : CRC Press, 2005.
Date:2005.
Call Numbers:N664.07/72
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Books
Chemistry in the marketplace / Ben Selinger and Russell Barrow.
Author / Creator:Selinger, Ben, 1939- author.
Publisher:Clayton, Vic. CSIRO Publishing, 2017.
Edition:Sixth edition.
Call Numbers:H 2017/2306
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ArticlesPeer ReviewedFull Text
Browning and pigmentation in food through the Maillard reaction
Author / Creator:Murata, Masatsune
Publisher:New York: Springer US
Journal title:Glycoconjugate journal, 2021-06, Vol.38 (3), p.283-292
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ArticlesPeer ReviewedFull Text
Acrylamide from Maillard reaction products
Author / Creator:Stadler, Richard H. ; Blank, Imre ; Varga, Natalia ; Robert, Fabien ; Hau, Jörg ; Guy, Philippe A. ; Robert, Marie-Claude ; Riediker, Sonja
Publisher:England
Journal title:Nature (London), 2002-10, Vol.419 (6906), p.449-450
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ArticlesPeer ReviewedFull Text
Pathways of the Maillard reaction under physiological conditions
Author / Creator:Henning, Christian ; Glomb, Marcus A.
Publisher:New York: Springer US
Journal title:Glycoconjugate journal, 2016-08, Vol.33 (4), p.499-512
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ArticlesPeer ReviewedFull Text
Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine
Author / Creator:Aalaei, Kataneh ; Sjöholm, Ingegerd ; Rayner, Marilyn ; Teixeira, Cristina ; Tareke, Eden
Publisher:United States: Public Library of Science
Journal title:PloS one, 2019-07, Vol.14 (7), p.e0220138
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ArticlesPeer ReviewedFull Text
Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
Author / Creator:Teodorowicz, Malgorzata ; Van Neerven, Joost ; Savelkoul, Huub
Publisher:Switzerland: MDPI AG
Journal title:Nutrients, 2017-08, Vol.9 (8), p.835
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ArticlesPeer ReviewedFull Text
Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System
Author / Creator:Liu, Pengli ; Lu, Xiaoming ; Li, Ningyang ; Zheng, Zhenjia ; Qiao, Xuguang
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2018-12, Vol.24 (1), p.56
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ArticlesPeer ReviewedFull Text
The Development of Maillard Reaction, and Advanced Glycation End Product (AGE)-Receptor for AGE (RAGE) Signaling Inhibitors as Novel Therapeutic Strategies for Patients with AGE-Related Diseases
Author / Creator:Shen, Chieh-Yu ; Lu, Cheng-Hsun ; Wu, Cheng-Han ; Li, Ko-Jen ; Kuo, Yu-Min ; Hsieh, Song-Chou ; Yu, Chia-Li
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2020-11, Vol.25 (23), p.5591
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ArticlesPeer ReviewedFull Text
Acrylamide is formed in the Maillard reaction
Author / Creator:Mottram, Donald S. ; Wedzicha, Bronislaw L. ; Dodson, Andrew T.
Publisher:England
Journal title:Nature (London), 2002-10, Vol.419 (6906), p.448-449
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ArticlesPeer ReviewedFull Text
Food chemistry: Acrylamide from Maillard reaction products
Author / Creator:Stadler, Richard H ; Blank, Imre ; Varga, Natalia ; Robert, Fabien ; Hau, Jorg ; Guy, Philippe A ; Robert, Marie-Claude ; Riediker, Sonja
Publisher:London: Nature Publishing Group
Journal title:Nature (London), 2002-10, Vol.419 (6906), p.449-450
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ArticlesPeer ReviewedFull Text
Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk
Author / Creator:Bi, Haixin ; Wang, Yingbin ; Guo, Yujuan ; Liao, Ziyan
Publisher:Basel: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2023-10, Vol.28 (20), p.7105
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ArticlesPeer ReviewedFull Text
Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)
Author / Creator:Ioannou, Aristos ; Varotsis, Constantinos
Publisher:United States: Public Library of Science
Journal title:PloS one, 2017-11, Vol.12 (11), p.e0188095-e0188095
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Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures
Author / Creator:Xing, Haoran ; Yaylayan, Varoujan
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2021-01, Vol.247 (1), p.111-120
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ArticlesPeer ReviewedFull Text
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
Author / Creator:Yan, Fang ; Cui, Heping ; Zhang, Qiang ; Hayat, Khizar ; Yu, Jingyang ; Hussain, Shahzad ; Tahir, Muhammad Usman ; Zhang, Xiaoming ; Ho, Chi-Tang
Publisher:New York: Springer US
Journal title:Food and bioprocess technology, 2021-06, Vol.14 (6), p.1132-1141
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ArticlesPeer ReviewedFull Text
Creating Proteins with Novel Functionality via the Maillard Reaction: A Review
Author / Creator:Oliver, Christine M. ; Melton, Laurence D. ; Stanley, Roger A.
Publisher:Colchester: Taylor & Francis Group
Journal title:Critical reviews in food science and nutrition, 2006-01, Vol.46 (4), p.337-350
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ArticlesPeer ReviewedFull Text
Analysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems
Author / Creator:Cha, Jiyoon ; Debnath, Trishna ; Lee, Kwang-Geun
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2019-03, Vol.9 (1), p.5325-6, Article 5325
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ArticlesPeer ReviewedFull Text
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
Author / Creator:Kutzli, Ines ; Weiss, Jochen ; Gibis, Monika
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2021-02, Vol.10 (2), p.376
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Amino-carbonyl reactions in food and biological systems : proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July 1985 / edited by Masao Fujimaki, Mi...

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Thermally generated flavors : Maillard, microwave, and extrusion processes : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of th...

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Introduction to food chemistry / Richard Owusu-Apenten.

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Chemistry in the marketplace / Ben Selinger and Russell Barrow.

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Browning and pigmentation in food through the Maillard reaction

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Acrylamide from Maillard reaction products

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Pathways of the Maillard reaction under physiological conditions

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Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine

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Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins

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Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

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The Development of Maillard Reaction, and Advanced Glycation End Product (AGE)-Receptor for AGE (RAGE) Signaling Inhibitors as Novel Therapeutic Strategies for Patients with AGE-Related Diseases

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Acrylamide is formed in the Maillard reaction

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Food chemistry: Acrylamide from Maillard reaction products

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Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk

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Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)

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Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

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Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

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Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

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Analysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems

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Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

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