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

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

DERIVATOGRAPHISCHE UNTERSUCHUNGEN ZUR MAILLARD-REACTION = ETUDE PAR DERIVATOGRAPHIE DE LA REACTION DE MAILLARDOERSI F.1981; NAHRUNG; ISSN 0027-769X; DDR; DA. 1981; VOL. 25; NO 6; PP. 519-529; ABS. ENG/RUS; BIBL. 8 REF.Article

EFFECT OF MAILLARD REACTION PRODUCTS ON DISACCHARIDASE ACTIVITIES IN THE RAT.CHONG MIN LEE; CHICHESTER CO; TUNG CHING LEE et al.1977; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 4; PP. 775-778; BIBL. 29 REF.Article

UTILISATION ET DIGESTION DE LA CASEINE BRUNIE PAR LA REACTION AMINO-CARBONYLE DANS DES CONDITIONS DOUCESMORI P; SAITO S; KOJIMA K et al.1977; J. JAP. SOC. FOOD NUTRIT.; JAP.; DA. 1977; VOL. 30; NO 5; PP. 297-301; ABS. ANGL.; BIBL. 12 REF.Article

EFFECT OF MAILLARD CONDENSATION WITH D-GLUCOSE ON THE HEAT STABILITY OF BOVINE SERUM ALBUMIN.MORALES M; DILL CW; LANDMANN WA et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 2; PP. 234-236; BIBL. 16 REF.Article

NUTRITIONAL IMPLICATIONS OF THE MAILLARD REACTION. THE AVAILABILITY OF FRUCTASE-PHENYLALANINE TO THE CHICK.JOHNSON GH; BAKER DH; PERKINS EG et al.1977; J. NUTRIT.; U.S.A.; DA. 1977; VOL. 107; NO 9; PP. 1659-1664; BIBL. 12 REF.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

Aspekte des chemischen Verderbs von Lebensmitteln = Aspects of the chemical deterioration of foodAMADO, R.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 1999, Vol 90, Num 1, pp 11-22, issn 1424-1307Conference Paper

AROMES ALIMENTAIRES: SIMULATION DES REACTIONS MODELES PAR ORDINATEUR. II: APPLICATION A LA REACTION DU FURFURAL AVEC L'HYDROGENE SULFURE ET L'AMMONIACBARONE R; CHANON M; VERNIN G et al.1981; PARFUMS, COSMET., AROMES; ISSN 0337-3029; FRA; DA. 1981; NO 38; PP. 71-89; 12 P.; ABS. ENG/GER; BIBL. 6 REF.Article

THE MAILLARD REACTION. A STUDY OF THE LACTOSE-GLYCINE COUPLE AND COMPARISONS WITH SOME MODEL SYSTEMS.BARBETTI P; CORSANO LEOPIZZI S.1977; ANN. CHIM.; ITAL.; DA. 1977; VOL. 66; NO 7-8; PP. 351-359; ABS. ITAL.; BIBL. 12 REF.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

LA SYNTHESE ASSISTEE PAR UN ORDINATEUR APPLIQUEE A LA REACTION DE MAILLARD. I: LES HETEROCYCLES OXYGENESBARONE R; CHANON M; VERNIN G et al.1980; RIV. ITAL., ESSENZE PROFUMI PIANTE OFFICIN. AROMI SAPONI COSMET. AEROSOL; ITA; DA. 1980; VOL. 62; NO 3; PP. 136-142; ABS. SPA/ENG/GER/ITA; BIBL. 12 REF.Article

NUTRITIONAL IMPLICATIONS OF THE MAILLARD REACTION. THE METABOLISM OF FRUCTOSE-PHENYLALANINE IN THE RATJOHNSON GH; BAKER DH; PERKINS EG et al.1979; J. NUTRIT.; USA; DA. 1979; VOL. 109; NO 4; PP. 590-596; BIBL. 7 REF.Article

ETUDE SUR L'AUTOOXYDATION DES HYDRATES DE CARBONE ET LEURS DERIVES. XV. BRUNISSEMENT DE L'ACIDE L-ASCORBIQUENAKAMURA Y; KINAE N; OZAWA T et al.1976; YAKUGAKU ZASSHI, J. PHARM. SOC. JAP.; JAP.; DA. 1976; VOL. 96; NO 5; PP. 608-613; ABS. ANGL.; BIBL. 17 REF.Article

4-HYDROXY-2-HYDROXYMETHYL-5-METHYL-2,3-DIHYDROFURAN-3-ON: EIN ZUCKERUMWANDLUNGSPRODUKT. = HYDROXY-4 HYDROXYMETHYL-2 METHYL-5 DIHYDRO-2,3 FURANNONE-3: UN PRODUIT DE DECOMPOSITION DES OSES.LEDL F.1979; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DEU; DA. 1979; VOL. 169; NO 3; PP. 176-178; ABS. ENG; BIBL. 10 REF.Article

BLOCKAGE OF PROTEIN ENZYMATIC DIGESTION (CARBOXYPEPTIDASE-B) BY HEAT-INDUCED SUGAR-LYSINE REACTIONSHANSEN LP; MILLINGTON RJ.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1173-1177; BIBL. 25 REF.Article

ZUR FRAGE DER SCHAEDLICHKEIT SOGENANNTER MAILLARD-PRODUKTE IN DER SAEUGLINGSNAHRUNG. = AU SUJET DE LA NOCIVITE DES DITS PRODUITS DE MAILLARD DANS L'ALIMENTATION DU NOURRISSONCHELIUS HH; HUSSSTEDT W; RUPPIN E et al.1976; MONATSSCHR. KINDERHEILKDE; DTSCH.; DA. 1976; VOL. 124; NO 11; PP. 748-750; ABS. ANGL.; BIBL. 9 REF.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

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

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