Quantification of Amadori products in cheese

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

Gail Lorenz Miller · Analytical Chemistry · 1959 · 28.7K citations

Natural Sciences, Chemistry, Food Science +9

Acrylamide is formed in the Maillard reaction

Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson · Nature · 2002 · 2.2K citations

Natural Sciences, Chemistry, Polymer Chemistry +1

Effect of heating on Maillard reactions in milk

M.A.J.S. van Boekel · Food Chemistry · 1998 · 564 citations

Agriculture, Dairy Science, Food Science +6

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

Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine

René Krause, Kerstin Knoll, Thomas Henle · European Food Research and Technology · 2003 · 153 citations · Full text

Life Sciences, Biochemistry, Chemistry +11