Fluorescence associated with Maillard reaction in milk and milk-resembling systems

Accurate quantification of furosine in milk and dairy products by a direct HPLC method

P. Resmini, L. Pellegrino, Giovanna Battelli · Italian Journal of Food Science · 1990 · 211 citations · Full text

Agriculture, Dairy Science, Food Science +4

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

Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine

Thomas Henle, H.E. Walter, Henning Klostermeyer · European Food Research and Technology · 1991 · 133 citations

Agriculture, Dairy Science, Food Science +7

Chemical changes in food by the maillard reaction

Werner Baltes · Food Chemistry · 1982 · 92 citations

Agriculture, Chemistry, Food Science +8

An improved preparation of 3-deoxy-d-erythro-hexos-2-ulose via the bis(benzoylhydrazone) and some related constitutional studies

Michael A. Madson, Milton S. Feather · Carbohydrate Research · 1981 · 88 citations

Natural Sciences, Biochemistry, Chemistry +4