Concepedia
Food Chemistry · 2007 · 121 citations · 27 references
AgricultureBiochemistryFood ScienceFood ChemistryFood PigmentsPigment ProductionAcidity Changes During Heat TreatmentMelanin BiosynthesisMelanin ChemistryMelanin FormationMelanin ProductionMelanin SynthesisMelanoidin FormationPh Dependence Of Reaction Rates
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Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations
Agriculture, Chemistry, Food Science +6
Determination ofD-amino acids. II. Use of a bifunctional reagent, 1,5-difluoro-2,4-dinitrobenzene
Peter S. Marfey · Carlsberg Research Communications · 1984 · 1.4K citations · Full text
Natural Sciences, Biochemistry, Chemistry +7
Food Browning and Its Prevention: An Overview
Mendel Friedman · Journal of Agricultural and Food Chemistry · 1996 · 1K citations
Agriculture, Food Science, Nutrition +17
New Aspects of the Maillard Reaction in Foods and in the Human Body
Franz Ledl, Erwin Schleicher · Angewandte Chemie International Edition in English · 1990 · 734 citations
Agriculture, Biochemistry, Food Science +14
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
El Hassan Ajandouz, Léopold Tchiakpe, F. Dalle Ore et al. · Journal of Food Science · 2001 · 524 citations
Agriculture, Biochemistry, Food Science +11