Concepedia
Food Chemistry · 2009 · 197 citations · 26 references
Food ChemistryXylose–soybean Peptide SystemEngineeringBiochemistryFood AnalysisBiotechnologyNon-volatile CompoundsFood ProcessingThermal DegradationBiomolecular EngineeringHealth Sciences
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Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
El Hassan Ajandouz, Léopold Tchiakpe, F. Dalle Ore et al. · Journal of Food Science · 2001 · 513 citations
Engineering, Food Analysis, Fructose Solution +20
Chemical Pathways of Peptide Degradation. II. Kinetics of Deamidation of an Asparaginyl Residue in a Model Hexapeptide
Kamlesh C. Patel, Ronald T. Borchardt · Pharmaceutical Research · 1990 · 276 citations
Chemical and biochemical properties of casein–sugar Maillard reaction products
Hao Jing, David D. Kitts · Food and Chemical Toxicology · 2002 · 213 citations
Food Chemistry, Food Analysis, Biochemical Properties +1
A Study on Advanced Maillard Reaction in Heated Casein/Sugar Solutions: Colour Formation
Francisco J. Morales, M.A.J.S. van Boekel · International Dairy Journal · 1998 · 196 citations
Heated Casein/sugar Solutions, Food Engineering, Food Processing +4
Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide
Masashi Ogasawara, Tadayoshi Katsumata, Makoto Egi · Food Chemistry · 2005 · 179 citations
Food Chemistry, Engineering, Biochemistry +10