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Maillard reaction

Predictive modeling of apple slice drying: Integrating temperature, thickness, and shrinkage dynamics

Mehdi Moradi, Reza Raeesi, Sadegh Rashidi, Mahdi Keramat-Jahromi

Study on the formation mechanism of color and flavor during the processing of Polygonatum cyrtonema Hua (PCH)

Zhen Wang, Jin Xie, [ ... ], Rong Song

Optimizing glycine concentration to enhance gibbsite-catalyzed abiotic humification of catechol and glucose

Kai Li, Qi Han, [ ... ], Shuai Wang

Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier

Sirinapa Sasanam, Benjawan Thumthanaruk, [ ... ], Vilai Rungsardthong

A novel route for identifying starch diagenetic products in the archaeological record

Thomas Oldenburg, Melisa Brown, [ ... ], Julio Mercader

Quantitation of free glycation compounds in saliva

Friederike Manig, Michael Hellwig, Franziska Pietz, Thomas Henle

Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine

Kataneh Aalaei, Ingegerd Sjöholm, [ ... ], Eden Tareke

Apparent ileal digestibility of Maillard reaction products in growing pigs

Sergio Salazar-Villanea, Claire I. Butré, [ ... ], Antonius F. B. van der Poel

Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)

Aristos Ioannou, Constantinos Varotsis

Rapid Myoglobin Aggregation through Glucosamine-Induced α-Dicarbonyl Formation

Yuliya Hrynets, Maurice Ndagijimana, Mirko Betti

Glycation of Human Cortical and Cancellous Bone Captures Differences in the Formation of Maillard Reaction Products between Glucose and Ribose

Grażyna E. Sroga, Alankrita Siddula, Deepak Vashishth

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