Discoloration in raw and processed fruits and vegetablesADAMS, J. B; BROWN, H. M.Critical reviews in food science and nutrition. 2007, Vol 47, Num 3, pp 319-333, issn 1040-8398, 15 p.Article

Nonenzymic autoxidative phenolic browning reactions in a caffeic acid model system = Réactions de brunissement phénolique autoxydatif non enzymatique dans un système modèle d'acide caféiqueCILLIERS, J. J. L; SINGLETON, V. L.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 4, pp 890-896, issn 0021-8561Conference Paper

Control of after-cooking darkening in potatoes with edible film-forming products and calcium chlorideMAZZA, G; QI, H.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 12, pp 2163-2166, issn 0021-8561Article

Recherches sur les réactions entre le fructose et les acides aminésTEODORESCU, L.Industries alimentaires et agricoles. 1991, Vol 108, Num 7-8, pp 587-592, issn 0019-9311Article

A comparative study of cold sweetening in two potato cultivarsCAREY, A. T; CRONIN, D. A.Irish journal of food science and technology. 1990, Vol 14, Num 2, pp 95-107, issn 0332-0375Article

Photochemical products of a cysteine/D-glucose browning model system = Produits photochimiques obtenus à partir d'un système modèle de brunissement cystéine/D-glucoseSHELDON, S. A; JONES, A. D; SHIBAMOTO, T et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 3, pp 604-606, issn 0021-8561Article

On the analytical representation of the characteristic curve of photographic emulsionsESCHRICH, K.-O.Journal of information recording materials (1985). 1988, Vol 16, Num 4, pp 255-264, issn 0863-0453Article

Identification of an intermediate product and formation mechanisms of cross-linking compounds from N^α-acetyltryptophan and hexanalKANEKO, S; OKITANI, A; HAYASE, F et al.Agricultural and biological chemistry. 1991, Vol 55, Num 3, pp 723-730, issn 0002-1369Article

Effects of heat transfer by radiation and convection on browning of cookies at baking = Effets des transferts de chaleur par radiation et par convection sur le brunissement des biscuits lors de la cuissonSHIBUKAWA, S; SUGIYAMA, K; YANO, T et al.Journal of food science. 1989, Vol 54, Num 3, pp 621-699, issn 0022-1147, 5 p.Article

Studies on the browning of fino sherry and its relation to polyphenolic compounds = Etude du brunissement du xérès et corrélation avec les composés polyphénoliquesGARCIA BARROSO, C; LOPEZ SANCHEZ, L; OTERO, J. C et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 189, Num 4, pp 322-325, issn 0044-3026Article

Prostaglandin-like substances, precursors of red pigment, formed during autoxidation of methyl arachidonate = Substances analogues aux prostaglandines en tant que précurseurs de pigment rouge et formées durant l'autoxydation de l'arachidonate de méthyleNAKAMURA, T; HAMA, Y.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 1, pp 15-18, issn 0021-8561Article

Browning of sago (Metroxylon sagu) pith slurry as influenced by holding time, pH and temperatureANTHONYSAMY, Shirlene M; NAZAMID BIN SAARI; MUHAMMAD, Kharidah et al.Journal of food biochemistry. 2004, Vol 28, Num 2, pp 91-99, issn 0145-8884, 9 p.Article

Nonenzymatic browning during storage of infant cerealsRAMIREZ-JIMENEZ, A; GARCIA-VILLANOVA, B; GUERRA-HERNANDEZ, E. J et al.Cereal chemistry. 2004, Vol 81, Num 3, pp 399-403, issn 0009-0352, 5 p.Article

Effect of non-protein components on the degradability of proteins : Industrial Proteins Special SectionRAWEL, Harshadrai M; KROLL, Jürgen; KULLING, Sabine et al.Biotechnology advances. 2007, Vol 25, Num 6, pp 611-613, issn 0734-9750, 3 p.Article

Action of Tyrosinase on Ortho-Substituted Phenols: Possible Influence on Browning and MelanogenesisDEL MAR GARCIA-MOLINA, Maria; LUIS MUNOZ-MUNOZ, Jose; GARCIA-MOLINA, Francisco et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 25, pp 6447-6453, issn 0021-8561, 7 p.Article

Characterization of a metal-chelating substance in coffeeTAKENAKA, Makiko; SATO, Naoko; ASAKAWA, Hiromi et al.Bioscience, biotechnology, and biochemistry. 2005, Vol 69, Num 1, pp 26-30, issn 0916-8451, 5 p.Article

Changes in phenolic compounds and browning during biological aging of Sherry-type wineBARON, R; MAYEN, M; MERIDA, J et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 5, pp 1682-1685, issn 0021-8561Article

Eliminación del fenómeno de corazón negro en los ciclos de cocción rápida = Elimination of the black core phenomenon in rapid firing cyclesCHORLET, S.Boletín de la Sociedad Española de Cerámica y Vidrio. 1994, Vol 33, Num 3, pp 149-150, issn 0366-3175Article

Temperature influence on acetyllysine interaction with glucose in model systems due to Maillard reactionANANTH NARAYAN, K; CROSS, M. E.Journal of food science. 1992, Vol 57, Num 1, pp 206-212, issn 0022-1147Article

Kinetics of browning of Sultana grapes = Cinétique de brunissement du raisin SultanaAGUILERA, J. M; OPPERMANN, K; SANCHEZ, F et al.Journal of food science. 1987, Vol 52, Num 4, pp 990-1025, issn 0022-1147, 5 p.Conference Paper

Plots of gauge constant vs pressure for analyzing cold-cathode gauge calibration dataPEACOCK, R. N; FPEACOCK, N. T.Vacuum. 1994, Vol 45, Num 10-11, pp 1055-1057, issn 0042-207XConference Paper

The characteristic curveATTRIDGE, G. G.Journal of Photographic Science. 1991, Vol 39, Num 2, pp 55-62, issn 0022-3638Conference Paper

Specific roles of enzymatic browning and lignification in apple disease resistanceVALENTINES, M. C; VILAPLANA, R; TORRES, R et al.Postharvest biology and technology. 2005, Vol 36, Num 3, pp 227-234, issn 0925-5214, 8 p.Article

Fisiologia post-raccolta e mantenimento qualitativo delle fette di patata = Post-Harvest physiology and quantitative maintenance of Potato slicesMENCARELLI, F; MASSANTINI, R; ARIONI, P et al.Industrie alimentari (Pinerolo). 1993, Vol 32, Num 313, pp 241-246, issn 0019-901X, 248 [7 p.]Article

Role of sorbic acid in nonenzymic browning reactions in liquid and solid model food systemsTHAKUR, B. R; ARYA, S. S.International journal of food science & technology. 1991, Vol 26, Num 2, pp 157-164, issn 0950-5423Article