Concepedia
Food Chemistry · 2012 · 112 citations · 29 references
AgricultureBiochemistryFood ScienceEnzymologyFood AnalysisFood ChemistryBioactive Food ComponentsFood AntioxidantsFood EnzymesFood OxidationProteins In FoodsBiomass HydrolysatesMaillard Reaction FlavorSensory Characteristics
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Transglutaminase and its use for food processing
Masao Motoki, Katsuya Seguro · Trends in Food Science & Technology · 1998 · 682 citations
Agriculture, Biochemistry, Food Science +9
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
Francisco J. Morales, Salvio Jiménez Pérez · Food Chemistry · 2001 · 575 citations
Natural Sciences, Biochemistry, Chemistry +5
Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system
Soottawat Benjakul, Wittayachai Lertittikul, Friedrich Bauer · Food Chemistry · 2004 · 278 citations
Agriculture, Biochemistry, Food Science +7
Production of tuna waste hydrolysates by a commercial neutral protease preparation
Fabienne Guérard, Laurence Guimas, Adrien Binet · Journal of Molecular Catalysis B Enzymatic · 2002 · 267 citations
Life Sciences, Biotechnology, Food Science +14
Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system
Fenglin Gu, Jin Moon Kim, Khizar Hayat et al. · Food Chemistry · 2009 · 205 citations