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kw.\*:("REACTION MAILLARD")

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UNTERSUCHUNGEN ZUR MAILLARD-REAKTION. XVIII. ISOLIERUNG N-HALTIGER FARBIGER VERBINDUNGEN = ETUDE SUR LA REACTION DE MAILLARD. XVIII. ISOLEMENT DES PRODUITS COLORES RENFERMANT DE L'AZOTELEDL F; KRONIG U; SEVERIN T et al.1983; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 177; NO 4; PP. 267-270; ABS. ENG; BIBL. 12 REF.; 4 FIG.Article

THE UBIQUITOUS MAILLARD REACTION = LA REACTION DE MAILLARD OMNIPRESENTEDANEHY JP.1983; CHEMICAL TECHNOLOGY; ISSN 0009-2703; USA; DA. 1983; VOL. 13; NO 7; PP. 412-418; BIBL. 50 REF.; 1 TABL.Article

IMMUNOCHEMICAL STUDIES ON THE DENATURATION OF OVALBUMIN STORED WITH GLUCOSE = ETUDE IMMUNOCHIMIQUE SUR LA DENATURATION DE L'OVALBUMINE STOCKEE EN PRESENCE DE GLUCOSEKATO Y; MATSUDA T; WATANABE K et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 769-772; BIBL. 15 REF.; 6 FIG./1 TABL.Article

FORMATION OF GREEN PIGMENT BY REACTION OF QUERCETIN WITH CYSTEINE ETHYL ESTER. = FORMATION D'UN PIGMENT VERT LORS DE LA REACTION DE LA QUERCETINE AVEC UN ETHYL ESTER DE CYSTEINE.IGARASHI K; FURUKAWA Y; ARAI H et al.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 12; PP. 3089-3091; BIBL. 5 REF.; 3 FIG./1 TABL.Article

ELUCIDATION OF THE NITROGEN FORMS IN MELANOIDINS AND HUMIC ACID BY NITROGEN-15 CROSS POLARIZATION-MAGIC ANGLE SPINNING NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY = INVESTIGATION, PAR SPECTROSCOPIE DE RESONANCE MAGNETIQUE NUCLEAIRE DE SPIN DE L'ANGLE MAGIQUE - POLARISATION CROISEE DE L'AZOTE-15, DES FORMES DE L'AZOTE DANS LES MELANOIDINES ET L'ACIDE HUMIQUEBENZING PURDIE L; RIPMEESTER JA; PRESTON CM et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 4; PP. 913-915; BIBL. 17 REF.; 2 FIG./1 TABL.Article

INTERACTION OF THIAMINE WITH REDUCING SUGARS = INTERACTION DE LA THIAMINE ET DES SUCRES REDUCTEURSDOYON L; SMYRL TG.1983; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1983; VOL. 12; NO 2; PP. 127-133; BIBL. 18 REF.; 1 FIG./1 TABL.Article

NONENZYMATIC BROWNING OF FREEZE-DRIED SUCROSE = BRUNISSEMENT NON ENZYMATIQUE DU SACCHAROSE LYOPHILISEFLINK JM.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 539-542; BIBL. 11 REF.; 5 FIG.Article

RELATIONSHIP BETWEEN FLUORESCENCE AND ANTIOXIDANT ACTIVITY OF ETHANOL EXTRACTS OF A MAILLARD BROWNING MIXTURE. = RELATION ENTRE LA FLUORESCENCE ET L'ACTIVITE ANTIOXYDANTE D'EXTRAITS ETHANOLIQUES D'UN MELANGE REACTIONNEL DE BRUNISSEMENT DE MAILLARDPARK CK; KIM DH.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY.; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 1; PP. 98-102; BIBL. 24 REF.; 4 FIG./3 TABL.Article

SULFITE-INDUCED OXIDATION AND BROWNING OF LINOLENIC ACID. = LE BRUNISSEMENT ET L'OXYDATION INDUITE PAR LES SULFITES, DE L'ACIDE LINOLENIQUE.LAMIKANRA O.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 2025-2032; 4 P.; BIBL. 31 REF.; 4 FIG./2 TABL.Article

CONTRIBUTION TO THE KNOWLEDGE OF COLOUR FORMATION IN SUGAR BEET JUICES. = CONTRIBUTION A L'ETUDE DE LA FORMATION DE LA COULEUR DANS LES JUS DE SUCRERIE DE BETTERAVE.REINEFELD E; BLIESENER KM; BRANDES E et al.1982; SUCRERIE BELGE (1981).; ISSN 0770-9404; BEL; DA. 1982; VOL. 101; NO 10; PP. 333-345; ABS. DUT/FRE/GER; BIBL. 19 REF.; 15 FIG./4 TABL.Conference Paper

ON THE YELLOW PRODUCT AND BROWNING OF THE REACTION OF DEHYDROASCORBIC ACID WITH AMINO ACIDS = PRODUITS JAUNES ET DE BRUNISSEMENT DE LA REACTION DE L'ACIDE DEHYDROASCORBIQUE AVEC LES ACIDES AMINESHAYASHI T; HOSHII Y; NAMIKI M et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 5; PP. 1003-1009; BIBL. 11 REF.; 6 FIG./2 TABL.Article

BILDUNG FARBIGER BETA -PYRANONE AUS PENTOSEN UND HEXOSEN. XIX. UNTERSUCHUNGEN ZUR MAILLARD-REAKTION = FORMATION DE BETA -PYRANONES COLOREES A PARTIR D'HEXOSES ET DE PENTOSES. XIX. ETUDES SUR LA REACTION DE MAILLARDLEDL F; HIEBL J; SEVERIN T et al.1983; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 177; NO 5; PP. 353-355; ABS. ENG; BIBL. 4 REF.Article

A RESEARCH NOTE. ANTIOXIDATIVE ARGININE-XYLOSE MAILLARD REACTION PRODUCTS : CONDITIONS FOR SYNTHESIS = NOTE DE RECHERCHE. LES PRODUITS ANTIOXYDANTS DE LA REACTION DE MAILLARD ENTRE L'ARGININE ET LE XYLOSE : CONDITIONS DE SYNTHESEBECKEL RW; WALLER GR.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 996-997; BIBL. 7 REF.; 2 FIG.Article

CONFORMATIONAL STABILITY OF OVALBUMINE REACTED WITH GLUCOSE IN A MAILLARD REACTION = STABILITE DE LA CONFORMATION DE L'OVALBUMINE AYANT REAGI AVEC LE GLUCOSE LORS DE LA REACTION DE MAILLARDKATO Y; WATANABE K; SATO Y et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 8; PP. 1925-1926; BIBL. 13 REF.; 3 FIG.Article

OXIDISED LIPIDS-PROTEINS BROWNING REACTIONS. PART 8 : ANTIOXIDANT ACTIVITY OF REACTION PRODUCTS. = REACTIONS DE BRUNISSEMENT DES PROTEINES-LIPIDES OXYDES. PARTIE 8 : ACTIVITE ANTIOXYDANTE DES PRODUITS DE REACTION.EL ZEANY BD; EL KHATEEB S.1982; RIVISTA ITALIANA DELLE SOSTANZE GRASSE.; ISSN 0035-6808; ITA; DA. 1982; VOL. 59; NO 10; PP. 463-466; ABS. ITA; BIBL. 34 REF.; 2 FIG./3 TABL.Article

UNTERSUCHUNG ZUR MAILLARD-REAKTION. XIII: BRAEUNUNGSREAKTIONEN VON PENTOSEN MIT AMINEN = RECHERCHES RELATIVES A LA REACTION DE MAILLARD. XIII: REACTIONS DE BRUNISSEMENT DES PENTOSES AVEC LES AMINESLEDL F; SEVERIN T.1978; Z. LEBENSMITTEL-UNTERS. U. -FORSCH.; DEU; DA. 1978; VOL. 167; NO 6; PP. 410-413; ABS. ENG; BIBL. 4 REF.Article

UTILIZATION IN RATS OF 14C-L-LYSINE-LABELED CASEIN BROWNED BY AMINO-CARBONYL REACTION.MORI B; NAKATSUJI H.1977; AGRIC. BIOL. CHEM.; JAP.; DA. 1977; VOL. 41; NO 2; PP. 345-350; BIBL. 11 REF.Article

NUTRITIONAL CONSEQUENCES OF THE MAILLARD REACTION. THE ABSORPTION OF FRUCTOSE-L-TRYPTOPHAN IN THE LARGE INTESTINE OF THE RAT. = CONSEQUENCES NUTRITIONNELLES DE LA REACTION DE MAILLARD. ABSORPTION DE FRUCTOSE-L-TRYPTOPHANE DANS LE GROS INTESTIN DU RATTANAKA M; TUNG CHING LEE; CHICHESTER CO et al.1975; J. NUTRIT.; U.S.A.; DA. 1975; VOL. 105; NO 8; PP. 989-994; BIBL. 11 REF.Article

STORAGE OF MILK POWDERS UNDER ADVERSE CONDITIONS. 1. LOSSES OF LYSINE AND OTHER ESSENTIAL AMINO ACIDS AS DETERMINED BY CHEMICAL AND MICROBIOLOGICAL METHODS = LE STOCKAGE DES LAITS EN POUDRE DANS DES CONDITIONS DEFAVORABLES. 1. DETERMINATION, PAR DES METHODES CHIMIQUES ET MICROBIOLOGIQUES, DES PERTES EN LYSINE ET EN AUTRES ACIDES AMINES ESSENTIELSHURRELL RF; FINOT PA; FORD JE et al.1983; BRITISH JOURNAL OF NUTRITION; ISSN 0007-1145; GBR; DA. 1983; VOL. 49; NO 3; PP. 343-354; BIBL. 29 REF.; 2 FIG./4 TABL.Article

OXIDISED LIPIDS - PROTEINS BROWNING REACTION. PART 7 : EFFECTS OF CARBONYL GROUP REACTANTS. = REACTION DE BRUNISSEMENT LIPIDES OXYDES-PROTEINES. 7E PARTIE. INFLUENCE DES GROUPEMENTS REACTIFS CARBONYLES.EL ZEANY BD.1982; RIVISTA ITALIANA DELLE SOSTANZE GRASSE.; ISSN 0035-6808; ITA; DA. 1982; VOL. 59; NO 8; PP. 423-425; ABS. ITA; BIBL. 24 REF.; 4 FIG.Article

OXIDISED LIPIDS - PROTEINS BROWNING REACTIONS. PART 9 : EFFECT OF LIPOINSOLUBLE BROWN PRODUCTS ON SUBSEQUENT BROWNING REACTION. = REACTIONS DE BRUNISSEMENT PROTEINES - LIPIDES OXYDES. 9E PARTIE. INFLUENCE DES PRODUITS LIPOINSOLUBLES BRUNS SUR LA REACTION ULTERIEURE DE BRUNISSEMENT.EL KHATEEB SZ; BADREL DEAN A EL ZEANY.1982; RIVISTA ITALIANA DELLE SOSTANZE GRASSE.; ISSN 0035-6808; ITA; DA. 1982; VOL. 59; NO 11; PP. 566-568; ABS. ITA; BIBL. 24 REF.; 3 FIG.Article

THE EFFECT OF MAILLARD REACTION PRODUCTS ON THE ABSORPTION OF TRYPTOPHAN.CHONG MIN LEE; TUNG CHING LEE; CHICHESTER CO et al.1977; COMP. BIOCHEM. PHYSIOL.; G.B.; DA. 1977; VOL. 56; NO 4; PP. 473-476; BIBL. 16 REF.Article

KINETICS OF THE MAILLARD REACTION BETWEEN ASPARTAME AND GLUCOSE IN SOLUTION AT HIGH TEMPERATURES = CINETIQUES DE LA REACTION DE MAILLARD, ENTRE L'ASPARTAME ET LE GLUCOSE EN SOLUTION, A TEMPERATURES ELEVEESSTAMP JA; LABUZA TP.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 543-547; 3 P.; BIBL. 10 REF.; 3 FIG./1 TABL.Article

STABILITY OF ANTIOXIDANTS FORMED FROM HISTIDINE AND GLUCOSE BY THE MAILLARD REACTION. = STABILITE DES ANTIOXYDANTS FORMES A PARTIR D'HISTIDINE ET DE GLUCOSE LORS DE LA REACTION DE MAILLARD.LINGNERT H; WALLER GR.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 1; PP. 27-30; BIBL. 8 REF.; 2 FIG./3 TABL.Article

UNTERSUCHUNGEN ZUR MAILLARD-REAKTION. 8. MITT. ZUR REAKTION VON GLUCOSE MIT PHENYLALANIN IN N-OCTANOL = ETUDES DE LA REACTION DE MAILLARD. 8E COMM. REACTION DU GLUCOSE AVEC LA PHENYLALANINE EN PRESENCE DE N-OCTANOLWESTPHAL G; CIESLIK E.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 1; PP. 55-62; ABS. ENG/RUS; BIBL. 6 REF.; 6 FIG./3 TABL.Article

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