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

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

Studies on the role of 3-deoxy-D-erythro-glucosulose (3-deoxyglucosone) in nonenzymatic browning. Evidence for involvement in a Strecker degradation = Etude du rôle du désoxy-3 D-érythro-glucosulose (désoxy-3-glucosone) dans le brunissement non enzymatique. Mise en évidence pour une implication dans une réaction de type dégradation de StreckerGHIRON, A. F; QUACK, B; MAWHINNEY, T. P et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 4, pp 677-680, issn 0021-8561Article

Progrès récents des recherches sur la réaction de MaillardKATO, H.Nippon Nōgei Kagakukaishi. 1987, Vol 61, Num 8, pp 967-969, issn 0002-1407Article

The Maillard reaction of DNA with D-fructose 6-phosphateMORITA, J; KASHIMURA, N.Agricultural and biological chemistry. 1991, Vol 55, Num 5, pp 1359-1366, issn 0002-1369Article

Kinetics of the sulphite-inhibited Maillard reaction : the effect of sulphite ion = Cinétique de l'inhibition de la réaction de Maillard par les sulfites : effet de l'ion sulfiteWEDZICHA, B. L; VAKALIS, N.Food chemistry. 1988, Vol 27, Num 4, pp 259-271, issn 0308-8146Article

Formation of pyrazines from the Maillard reaction of glucose and glutamine-amide-¹⁵NHUI-ING HWANG; HARTMAN, T. G; ROSEN, R. T et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 2112-2115, issn 0021-8561Article

Antioxidant effects of maillard reaction products obtained from ovalbumin and different D-aldohexosesSUN, Yuanxia; HAYAKAWA, Shigeru; CHUAMANOCHAN, Melin et al.Bioscience, biotechnology, and biochemistry. 2006, Vol 70, Num 3, pp 598-605, issn 0916-8451, 8 p.Article

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

The effect of pH and temperature on the antibacterial effect of Maillard reaction products = Effet du pH et de la température sur l'effet antibactérien des produits de la réaction de MaillardEINARSSON, H.Lebensmittel - Wissenschaft + Technologie. 1987, Vol 20, Num 2, pp 56-58, issn 0023-6438Article

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

Inhibition of the protein crosslinking in a Maillard reaction by aminoguanidine and semicarbazideHAYASE, F; YONG HEE KIM; KATO, H et al.Agricultural and biological chemistry. 1991, Vol 55, Num 5, pp 1435-1436, issn 0002-1369Article

Novel mechanisms for the decomposition of 1-(amino acid)-1-deoxy-D-fructose (Amadori compounds) : a mass spectrometric approach = Mécanismes nouveaux de décomposition des (amino)-1 désoxy-1-D-fructose (composés d'Amadori) : analyse par spectrométrie de masseYAYLAYAN, V; SPORNS, P.Food chemistry. 1987, Vol 26, Num 4, pp 283-305, issn 0308-8146Article

Aspects nutritionnels et physiologiques des produits de la réaction de MaillardVAN CHUYEN, N.Nippon Nōgei Kagakukaishi. 1987, Vol 61, Num 8, pp 979-982, issn 0002-1407Article

Identification of the Blue Pigment Formed in a _D-Glucose-Glycine Reaction SystemONO, Yoriyuki; WATANABE, Hirohito; HAYASE, Fumitaka et al.Bioscience, biotechnology, and biochemistry. 2010, Vol 74, Num 12, pp 2526-2528, issn 0916-8451, 3 p.Article

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

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

Antioxidative effect of Maillard reaction products using glucose-glycine model systemYOSHIMURA, Y; IIJIMA, T; WATANABE, T et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 10, pp 4106-4109, issn 0021-8561Article

Flavor formation during extrusion cookingCAMIRE, M. E; BELBEZ, E. O.Cereal foods world. 1996, Vol 41, Num 9, pp 734-736, issn 0146-6283Article

Isolation and characterization of the most antimutagenic Maillard reaction products derived from xylose and lysineGOW-CHIN YEN; CHI-FAI CHAU; JEN-DAN LII et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 5, pp 771-776, issn 0021-8561Article

Role of reactive oxygen species in the generation of fluorescence by glycationLE GUEN, C. A; JONES, A. F; BARNETT, A. H et al.Annals of clinical biochemistry. 1992, Vol 29, pp 184-189, issn 0004-5632, 2Article

Untersuchungen zur Kinetik der Ammoniak-Bildung bei der technischen Zuckergewinnung = Study of the kinetics of ammonia formation in industrial sugar productionBUCZYS, R; MIEHE, D; BLIESENER, K.-P et al.Chemieingenieurtechnik. 1992, Vol 64, Num 2, pp 208-209, issn 0009-286XArticle

Kinetics and mechanism of the reaction between 3-deoxyhexosulose and thiolsEDWARDS, A. S; WEDZICHA, B. L.Food additives and contaminants. 1992, Vol 9, Num 5, pp 461-469, issn 0265-203XConference Paper

Reaction of some polysaccharides with biogenic α-amino acidsBACZKOWICZ, M; SIKORA, M; TOMASIK, P et al.Stärke. 1991, Vol 43, Num 8, pp 294-299, issn 0038-9056Article