Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction

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

Engineering, Biochemistry, Organic Chemistry +3

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

Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science

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Chemical Composition, Food Analysis, Chemistry +18

Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5‐Dimethyl‐4‐Hydroxy‐3(2H)‐Furanone

J. Otto Rodin, Chester M. Himel, Robert M. Silverstein et al. · Journal of Food Science · 1965 · 150 citations

Food Chemistry, Tentative Identification, Unstable Compound +11

Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

Christoph Cerny, Tomáš Davídek · Journal of Agricultural and Food Chemistry · 2003 · 129 citations

Bioorganic Chemistry, Engineering, Food Analysis +17