Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

Rubén Domínguez, María Gómez, Sónia Fonseca et al. · Meat Science · 2014 · 319 citations

Agriculture, Biochemistry, Food Science +16

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

M.S. Martinez-Alvarenga, E.Y. Martinez-Rodriguez, Luis Eduardo García-Amezquita et al. · Food Hydrocolloids · 2013 · 228 citations

Agriculture, Biochemistry, Food Science +16

Maillard browning kinetics in a liquid model system

Wendy M. Baisier, Theodore P. Labuza · Journal of Agricultural and Food Chemistry · 1992 · 209 citations

Agriculture, Chemistry, Food Science +6

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Xiaohong Lan, Ping Liu, Shuqin Xia et al. · Food Chemistry · 2009 · 201 citations

Agriculture, Biochemistry, Food Science +12

Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide

Masashi Ogasawara, Tadayoshi Katsumata, Makoto Egi · Food Chemistry · 2005 · 183 citations

Agriculture, Biochemistry, Food Science +9