Concepedia

Hydroxymethylfurfural and methylfurfural content of selected bakery products

Antonio Ramírez‐Jiménez, Belén García‐Villanova, Eduardo Guerra‐Hernández

Food Research International · 2000 · 120 citations · 16 references

DOI

Concepts

References

16

Caramelisation in food and beverages

Lothar W. Kroh · Food Chemistry · 1994 · 556 citations

, , +5

Modelling of browning kinetics of bread crust during baking

Bruno Zanoni, Claudio Peri, D. Bruno · LWT · 1995 · 130 citations · Full text

, , +16

Identification and Quantification of Potent Odorants Formed by Toasting of Wheat Bread

Michael Rychlik, Werner Grosch · LWT · 1996 · 108 citations

, , +14

Browning Indicators in Model Systems and Baby Cereals

Pilar Fernández-Artigas, Eduardo Guerra‐Hernández, Belén García‐Villanova · Journal of Agricultural and Food Chemistry · 1999 · 98 citations

, , +17

Degradation of lactose during heating of milk. 1. Reaction pathways

H.E. Berg, M.A.J.S. van Boekel · Socio-Environmental Systems Modeling · 1994 · 91 citations · Full text

, , +11