D. O. Biltcliffe

Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so₂ as an inhibitor of browning

H. Burton, David J. McWeeny, D. O. Biltcliffe · Journal of the Science of Food and Agriculture · 1963 · 57 citations

Food Chemistry, Browning Rate, Food Preservatives +15

The Maillard Reaction and its Inhibition by Sulfite

David J. McWeeny, D. O. Biltcliffe, R.C. Powell et al. · Journal of Food Science · 1969 · 35 citations

Agricultural Chemistry, Engineering, Biochemistry +11

Fluorescent Compounds and Non-enzymatic Browning

H. Burton, David J. McWeeny, P. N. Pandhi et al. · Nature · 1962 · 26 citations

Fluorescence Microscopy, Engineering, Biochemistry +8

Non‐Enzymic Browning. Development of Chromophores in the Glucose‐Glycine and Sucrose‐Glycine Systems

H. Burton, David J. McWeeny, D. O. Biltcliffe · Journal of Food Science · 1963 · 24 citations

Greater Dehydration, Engineering, Glycobiology +17

Development of Chromophores: Development of Chromophores in the Carbonyl-Amino System

H. Burton, David J. McWeeny, D. O. Biltcliffe · Nature · 1962 · 13 citations

Biosynthesis, Engineering, Biochemistry +6