Concepedia
Food Engineering Reviews · 2012 · 212 citations · 136 references
BiologyFood ChemistryBiosynthesisBioorganic ChemistryEngineeringBiochemistryCarotenoidNatural SciencesTanninTheir Biological ActivityBiotechnologyMaillard ReactionPhytochemicalPhytochemistry
136
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations
Engineering, Food Analysis, Altmetric Attention Score +17
Review of non-enzymatic browning and antioxidant capacity in processed foods
Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 815 citations
Food Chemistry, Nutrition, Food Composition +7
New Aspects of the Maillard Reaction in Foods and in the Human Body
Franz Ledl, Erwin Schleicher · Angewandte Chemie International Edition in English · 1990 · 732 citations
Nutrition, Food Analysis, New Aspects +22
Melanoidins produced by the Maillard reaction: Structure and biological activity
Heya Wang, He Qian, Weirong Yao · Food Chemistry · 2011 · 691 citations
Biosynthesis, Bioorganic Chemistry, Engineering +10
Tobacco smoke is a source of toxic reactive glycation products
Hank Founds, Iain D. Nicholl, Tomoko Mitsuhashi et al. · Proceedings of the National Academy of Sciences · 1997 · 551 citations · Full text