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Life Sciences, Botany, Plant Sciences +14

Why Asparagine Needs Carbohydrates To Generate Acrylamide

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Life Sciences, Biochemistry, Chemistry +11

Acrylamide formation is prevented by divalent cations during the Maillard reaction

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Agriculture, Chemistry, Food Science +4

Reactivity of Epicatechin in Aqueous Glycine and Glucose Maillard Reaction Models:  Quenching of C₂, C₃, and C₄ Sugar Fragments

Vandana M. Totlani, Devin G. Peterson · Journal of Agricultural and Food Chemistry · 2005 · 141 citations

Agriculture, Biochemistry, Food Science +16

Total Phenolic Contents and Antioxidant Activity of Pomegranate (Punica granatum L.) Peel Extracts

P. Yasoubi, Mohsen Barzegar, Mohammad Ali Sahari et al. · 2007 · 133 citations

Agriculture, Food Science, Food Analysis +12