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Pyrazines: occurrence, formation and biodegradationMÜLLER, Rudolf; RAPPERT, Sugima.Applied microbiology and biotechnology. 2010, Vol 85, Num 5, pp 1315-1320, issn 0175-7598, 6 p.Article

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Analysis and biological properties of amino acid derivates formed by Maillard reaction in foodsSILVAN, José Manuel; VAN DE LAGEMAAT, Jürgen; OLANO, Agustin et al.Journal of pharmaceutical and biomedical analysis. 2006, Vol 41, Num 5, pp 1543-1551, issn 0731-7085, 9 p.Article

A new imidazolinone resulting from the reaction of peptide-bound arginine and oligosacccharides with 1,4-glycosidic linkagesMAVRIC, E; KUMPF, Y; SCHUSTER, K et al.European food research & technology (Print). 2004, Vol 218, Num 3, pp 213-218, issn 1438-2377, 6 p.Article

The formation of IQ type mutagens from Maillard reaction in ethanolic solutionWU, Ming-Chang; MA, Chia-Yu; YANG, Chi-Ching et al.Food chemistry. 2011, Vol 125, Num 2, pp 582-587, issn 0308-8146, 6 p.Article

Effects of melamine on the Maillard reaction between lactose and phenylalanineJINYU MA; XIAOFANG PENG; CHENG, Ka-Wing et al.Food chemistry. 2010, Vol 119, Num 1, pp 1-6, issn 0308-8146, 6 p.Article

Peroxyl radical scavenging activity of melanoidins in aqueous systemsMORALES, Francisco J; JIMENEZ-PEREZ, Salvio.European food research & technology (Print). 2004, Vol 218, Num 6, pp 515-520, issn 1438-2377, 6 p.Article

Reactivity of acrylamide with coffee melanoidins in model systemsPASTORIZA, Silvia; RUFIAN-HENARES, José Angel; MORALES, Francisco J et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 45, Num 2, pp 198-203, issn 0023-6438, 6 p.Article

Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of LysineNOMI, Yuri; SAKAMOTO, Junko; TAKENAKA, Makiko et al.Bioscience, biotechnology, and biochemistry. 2011, Vol 75, Num 2, pp 221-226, issn 0916-8451, 6 p.Article

Identification of Red Pigments Formed in a D-Xylose-glycine Reaction SystemSHIRAHASHI, Yoshinobu; WATANABE, Hirohito; HAYASE, Fumitaka et al.Bioscience, biotechnology, and biochemistry. 2009, Vol 73, Num 10, pp 2287-2292, issn 0916-8451, 6 p.Article

Browning of furfural and amino acids, and a novel yellow compound, furpipate, formed from lysine and furfuralMURATA, Masatsune; TOTSUKA, Hana; ONO, Hiroshi et al.Bioscience, biotechnology, and biochemistry. 2007, Vol 71, Num 7, pp 1717-1723, issn 0916-8451, 7 p.Article

Determination of glyceraldehyde formed in glucose degradation and glycationUSUI, Teruyuki; YOSHINO, Miku; WATANABE, Hirohito et al.Bioscience, biotechnology, and biochemistry. 2007, Vol 71, Num 9, pp 2162-2168, issn 0916-8451, 7 p.Article

Isolation and identification of 5-methyl-imidazolin-4-one derivative as glyceraldehyde-derived advanced glycation end productUSUI, Teruyuki; WATANABE, Hirohito; HAYASE, Fumitaka et al.Bioscience, biotechnology, and biochemistry. 2006, Vol 70, Num 6, pp 1496-1498, issn 0916-8451, 3 p.Article

Identification of a novel blue pigment as a melanoidin intermediate in the D-xylose-glycine reaction systemSASAKI, Shigeyuki; SHIRAHASHI, Yoshinobu; NISHIYAMA, Kazuyuki et al.Bioscience, biotechnology, and biochemistry. 2006, Vol 70, Num 10, pp 2529-2531, issn 0916-8451, 3 p.Article

Formation of carcinogenic 4(5)-methylimidazole in caramel model systems: A role of sulphiteLEE, Kwang-Geun; JANG, Haewon; SHIBAMOTO, Takayuki et al.Food chemistry. 2013, Vol 136, Num 3-4, pp 1165-1168, issn 0308-8146, 4 p.Article

Glycerol, an Underestimated Flavor Precursor in the Maillard Reaction : 100 YEARS OF THE MAILLARD REACTIONSMARRITO-MENOZZI, Candice; MATTHEY-DORET, Walter; DEVAUD-GOUMOENS, Stéphanie et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 43, pp 10225-10230, issn 0021-8561, 6 p.Conference Paper

Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatmentXIAOQIN HUANG; ZONGCAI TU; HUI XIAO et al.Food research international. 2012, Vol 48, Num 2, pp 866-872, issn 0963-9969, 7 p.Article

Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard ReactionSAKAMOTO, Junko; TAKENAKA, Makiko; ONO, Hiroshi et al.Bioscience, biotechnology, and biochemistry. 2009, Vol 73, Num 9, pp 2065-2069, issn 0916-8451, 5 p.Article

Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditionsKAM HUEY WONG; SURAINI ABDUL AZIZ; MOHAMED, Suhaila et al.International journal of food science & technology. 2008, Vol 43, Num 9, pp 1512-1519, issn 0950-5423, 8 p.Article

Assessment of hydroxymethylfurfural intake in the Spanish dietRUFIAN-HENARES, J. A; DE LA CUEVA, S. P.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2008, Vol 25, Num 11, pp 1306-1312, issn 1944-0049, 7 p.Article

Formation of flavour compounds in the Maillard reactionVAN BOEKEL, M. A. J. S.Biotechnology advances. 2006, Vol 24, Num 2, pp 230-233, issn 0734-9750, 4 p.Article

The dissociation constant of the hydroxysulphonate of 3,4-dideoxy-4-sulphohexosulose in the sulphite-inhibited Maillard reaction of glucose and glycine = Constante de dissociation de l'hydroxysulfonate de di-désoxy-3,4-sulfo-4- hexosulose dans la réaction de Maillard, entre glucose et glycine, inhibée par le sulfiteWEDZICHA, B. L; KABAN, J; ALDOUS, D. G et al.Food chemistry. 1985, Vol 17, Num 2, pp 125-129, issn 0308-8146Article

Effect of Maillard reaction products on ruminal and fecal acid-resistant E. coli, total coliforms, VFA profiles, and pH in steersSINDT, J. J; DROUILLARD, J. S; THIPPAREDDI, H et al.Journal of animal science. 2004, Vol 82, Num 4, pp 1170-1176, issn 0021-8812, 7 p.Article

Formation of pyrroles and tetrahydroindolizin-6-ones as hydroxyproline-specific Maillard products from erythrose and arabinose = Formation de pyrroles et de tétrahydroindolizine-6-ones, comme produits spécifiques de la réaction de Maillard de l'hydroxyproline avec l'érythrose et l'arabinoseTRESSL, R; GRUNEWALD, K. G; KERSTEN, E et al.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 2, pp 347-350, issn 0021-8561Article