PRECIPITATION OF PROTEIN IN THE PRESENCE OF MELANOIDIN.HURIKOSHI M; GOMYO T.1976; AGRIC. BIOL. CHEM.; JAP.; DA. 1976; VOL. 40; NO 8; PP. 1531-1537; BIBL. 7 REF.Article

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REACTIONS OF N-HEXANAL WITH GLYCINE IN MODEL SYSTEMS = REACTION DU N-HEXANAL AVEC LA GLYCINE DANS DES SYSTEMES MODELESJIROUSOVA J; DAVIDEK J.1975; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DTSCH.; DA. 1975; VOL. 157; NO 5; PP. 269-276; ABS. ALLEM; BIBL. 18 REF.Article

EFFECT OF PROTEIN SUBSTITUTION ON NONENZYMATIC BROWNING IN AN INTERMEDIATE MOISTURE FOOD SYSTEM.SCHNICKELS RA; WARMBIER HC; LABUZA TP et al.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 5; PP. 901-903; BIBL. 19 REF.Article

NONENZYMIC BROWNING. XI. EFFECT OF FREE AMINO GROUPS ON BROWNING REACTIONS IN LIPID-PROTEIN MIXTURES = BRUNISSEMENT NON ENZYMATIQUE. XI. EFFET DES GROUPEMENTS AMINES LIBRES SUR LES REACTIONS DE BRUNISSEMENT DANS LES MELANGES LIPIDES-PROTEINESPOKORNY J; KOLAKOWSKA A; BADRELDEAN ABDELHALEAM EL ZEANY et al.1975; Z. LEBENSMITTEL-UNTERS. U. FORSCH.; DTSCH.; DA. 1975; VOL. 157; NO NO 6; PP. 323-326; ABS. ALLEM.; BIBL. 26 REF.Article

NONENZYMATIC BROWNING IN SYNTHETIC SYSTEMS CONTAINING ASCORBIC ACID, AMINO ACIDS, ORGANIC ACIDS, AND INORGANIC SALTS = BRUNISSEMENT NON ENZYMATIQUE DANS DES SYSTEMES SYNTHETIQUES CONTENANT ACIDE ASCORBIQUE, ACIDES AMINES, ACIDES ORGANIQUES ET SELS MINERAUXYU MH; WU MT; WANG DJ et al.1974; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1974; VOL. 7; NO 4; PP. 279-282; ABS. FR.; BIBL. 13 REF.Article

NONENZYMATIC BROWNING KINETICS IN AN INTERMEDIATE MOISTURE MODEL SYSTEM: EFFECT OF GLUCOSE TO LYSINE RATIO.WARMBIER HC; SCHNICKELS RA; LABUZA TP et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 5; PP. 981-983; BIBL. 21 REF.Article

ISOLATION AND CHARACTERIZATION OF PIGMENTS FROM PROTEIN-CARBONYL BROWNING SYSTEMS. MODELS FOR TWO INSULIN-GLUCOSE PIGMENTS = ISOLEMENT ET CARACTERISATION DES PIGMENTS DES SYSTEMES DE BRUNISSEMENT PROTEINES-CARBONYLES. MODELES POUR 2 PIGMENTS INSULINE-GLUCOSECLARK AV; TANNENBAUM SR.1974; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1974; VOL. 22; NO 6; PP. 1089-1093; BIBL. 23 REF.Article

MODIFICATIONS IRREVERSIBLES DU N AMINE DES PROTEINES RESULTANT DE L'INTERACTION AVEC LES ALDOSESBELIKOV VM.1974; NAHRUNG; DTSCH.; DA. 1974; VOL. 18; NO 8; PP. 795-797; ABS. ALLEM. ANGL.; BIBL. 5 REF.Article

NONENZYMIC BROWNING. IV. BROWNING REACTIONS OF 2-FURFURALDEHYDE WITH PROTEIN = BRUNISSEMENT NON ENZYMATIQUE. IV. REACTIONS DE BRUNISSEMENT DU FURFURALDEHYDE-2 AVEC LES PROTEINESPOKORNY J; PHAN TRONG TAI; JANICEK G et al.1973; Z. LEBENSMITTEL-UNTERS.-U.-FORSCH.; DTSCH.; DA. 1973; VOL. 151; NO 1; PP. 36-40; ABS. ALLEM.; BIBL. 18 REF.Serial Issue

NONENZYMIC BROWNING. V. EFFECT OF HYDROGEN PEROXIDE ON THE DESTRUCTION OF BROWN PIGMENTS IN MODEL SYSTEMS = BRUNISSEMENT NON ENZYMATIQUE. V. EFFET DE H₂O₂ SUR LA DESTRUCTION DES PIGMENTS BRUNS DANS DES SYSTEMES MODELESPOKORNY J; NGUYEN HUE CON; JANICEK G et al.1973; Z. LEBENSMITTEL-UNTERS. U. FORSCH.; DTSCH.; DA. 1973; VOL. 151; NO 5; PP. 305-309; ABS. ALLEM.; BIBL. 18 REF.Serial Issue

THE BROWNING REACTION OF AMADORI COMPOUNDS DERIVED FROM VARIOUS SUGARSHASHIBA H.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 2; PP. 547-548; BIBL. 5 REF.Article

EVALUATION OF THE RESISTANCE OF LYSINE SULFITE TO MAILLARD DESTRUCTIONROBBINS KR; BAKER DH.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 1; PP. 25-28; BIBL. 9 REF.Article

ISOLATION AND IDENTIFICATION OF A NEW AMADORI COMPOUND FROM GREEN TEAANAN T.1979; J. SCI. FOOD SCI.; GBR; DA. 1979; VOL. 30; NO 9; PP. 906-910; BIBL. 18 REF.Article

REAKTIONSPARTNER DER CARBONYL-AMINO-REAKTION IN TECHNISCHEN ZUCKERSAEFTEN. = PARTENAIRES DE LA REACTION AMINO-CARBONYLIQUE DANS LES JUS SUCRES TECHNIQUESREINEFELD E; BLIESENER KM; REINEFELD A et al.1976; ZUCKER; DTSCH.; DA. 1976; VOL. 29; NO 6; PP. 287-292; ABS. ANGL. FR.; BIBL. 32 REF.Article

PARTICIPATION DES PROTEINES A LA FORMATION DES MELANOIDINES AU COURS DE LA CUISSON DU PAINKRETOVICH VL; TOKAREVA RR; KOZLOVA GG et al.1974; PRIKL. BIOKHIM. MIKROBIOL.; S.S.S.R.; DA. 1974; VOL. 10; NO 5; PP. 645-647; ABS. ANGL.; BIBL. 5 REF.Article

VERAENDERUNGEN VON AMINOSAEUREN UND REDUZIERENDEN ZUCKERN WAEHREND DES ROESTENS VON KAFFEE = MODIFICATIONS DES ACIDES AMINES ET DES SUCRES REDUCTEURS PENDANT LA TORREFACTION DU CAFEPOKORNY J; NGUYEN HUY CON; BULANTOVA H et al.1974; NAHRUNG; DTSCH.; DA. 1974; VOL. 18; NO 8; PP. 799-805; ABS. ANGL. RUSSE; BIBL. 1 P.Article

CHARACTERIZATION OF VOLATILE CONSTITUENTS OF AN N^ALPHA -FORMYL-L-LYSINE-D-LACTOSE BROWNING SYSTEM = CARACTERISATION DES CONSTITUANTS VOLATILS D'UN SYSTEME DE BRUNISSEMENT N^ALPHA -FORMYL-L-LYSINE-D-LACTOSEFERRETTI A; FLANAGAN VP.1973; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1973; VOL. 21; NO 1; PP. 35-37; BIBL. 26 REF.Serial Issue

PREESTIMATION DE LA COLORATION (BRUNISSEMENT DU "SHOYU" PENDANT SA PASTEURISATIONMOTAI H; HIROOKA H; HANAOKA Y et al.1977; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1977; VOL. 51; NO 2; PP. 107-113; ABS. ANGL.; BIBL. 18 REF.Article

NONENZYMIC BROWNING. XII. MAILLARD REACTIONS IN GREEN COFFEE BEANS ON STORAGE = BRUNISSEMENT NON ENZYMATIQUE. XII. REACTIONS DE MAILLARD AU COURS DE L'ENTREPOSAGE DE CAFE VERTPOKORNY J; NGUYEN HUY CON; SMIDRKALOVA E et al.1975; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DTSCH.; DA. 1975; VOL. 158; NO 2; PP. 87-92; ABS. ALLEM.; BIBL. 52 REF.Article

UNTERSUCHUNGEN ZUR PROTEINSCHAEDIGUNG DURCH MAILLARD-REAKTION MITTELS ENZYMATISCHER METHODEN = ETUDE PAR DES METHODES ENZYMATIQUES DE L'ENDOMMAGEMENT DES PROTEINES PAR LA REACTION DE MAILLARDFREIMUTH U; KRAUSE W; HUBNER D et al.1975; NAHRUNG; DTSCH.; DA. 1975; VOL. 19; NO 1; PP. 83-91; ABS. ANGL. RUSSE; BIBL. 27 REF.Article

FLUORESCENT PRODUCTS IN A GLUCOSE-GLYCINE BROWNING REACTIONADHIKARI HR; TAPPEL AL.1973; J. FOOD SCI.; U.S.A.; DA. 1973; VOL. 38; NO 3; PP. 486-488; BIBL. 15 REF.Serial Issue

STUDIES ON LIMIT-PEPTIDE PIGMENTS FROM GLUCOSE-CASEIN BROWNING SYSTEMS USING RADIOACTIVE GLUCOSE = ETUDE PAR UTILISATION DE GLUCOSE RADIOACTIF, DES PIGMENTS PEPTIDES-LIMITES DE SYSTEMES DE BRUNISSEMENT GLUCOSE-CASEINECLARK AV; TANNENBAUM SR.1973; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1973; VOL. 21; NO 1; PP. 40-43; BIBL. 12 REF.Serial Issue

THE INHIBITION OF WARMED-OVER FLAVOR IN COOKED MEATS = INHIBITION DE LA FLAVEUR DE SURCHAUFFE DANS LES VIANDES CUITESSATO K; HEGARTY GR; HERRING HK et al.1973; J. FOOD SCI.; U.S.A.; DA. 1973; VOL. 38; NO 3; PP. 398-403; BIBL. 45 REF.Serial Issue

EFFECT OF GLYCEROL ON NONENZYMATIC BROWNING IN A SOLID INTERMEDIATE MOISTURE MODEL FOOD SYSTEM.WARMBIER HC; SCHNICKELS RA; LABUZA TP et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 3; PP. 528-531; BIBL. 18 REF.Article