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Research article

First published 2021-12

Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes

Revenli Fernanda do Nascimento, Maria Helene Giovanetti Canteri, Sabrina Ávila Rodrigues [...]

Food Science and Technology International

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Research article

First published 2014-3

Kinetics of color development of melanoidins formed from fructose/amino acid model systems

AP Echavarría, J Pagán, A Ibarz

Food Science and Technology International

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Research article

First published 1998-03

Modification of Amino Acid Residues in Carious Dentin Matrix

G.A. Kleter, J.J.M. Damen, M.J. Buijs [...]

Journal of Dental Research

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Research article

First published 2014-6

Growth of Healthy Term Infants Fed Ready-to-Feed and Powdered Forms of an Extensively Hydrolyzed Casein-Based Infant Formula

Marlene W. Borschel, Geraldine E. Baggs, Bridget Barrett-Reis

Clinical Pediatrics

Open access

Review article

First published 2024-11

Research Progress of Maillard Reaction and its Application in Processing of Traditional Chinese Medicine

Meniga Shengbu, Li Ai, Qian Shi [...]

Natural Product Communications

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Research article

First published 2014-3

Coloration of polyamide fibers in an aqueous solution by Maillard reaction

Takeru Ohe, Yurika Yoshimura

Textile Research Journal

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Editorial

First published 2008-10-10

Glycotoxins: a possible threat to health?

P. Odetti, F. Monacelli

Mediterranean Journal of Nutrition and Metabolism

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Research article

First published 1991-1

Nonenzymatic Glycation of Collagen in Aging and Diabetes

Karen M. Reiser

Experimental Biology and Medicine

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Research article

First published 2016-12

Coloration of different textile fibers using glycerol oxides

Takeru Ohe, Takeo Nakai, Yurika Yoshimura

Textile Research Journal

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