Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

Reactions of Monosaccharides during Heating of Sugar−Casein Systems:  Building of a Reaction Network Model

C.M.J. Brands, M.A.J.S. van Boekel · Journal of Agricultural and Food Chemistry · 2001 · 178 citations

Life Sciences, Biochemistry, Food Science +17

Ammonia Generation during Thermal Degradation of Amino Acids

Mungi Sohn, Chi‐Tang Ho · Journal of Agricultural and Food Chemistry · 1995 · 155 citations

Agriculture, Chemistry, Food Science +13

Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten

Hedwig Schlichtherle‐Cerny, Renato Amadò · Journal of Agricultural and Food Chemistry · 2002 · 148 citations

Agriculture, Biochemistry, Food Science +13

Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides

Fien Van Lancker, An Adams, Norbert De Kimpe · Journal of Agricultural and Food Chemistry · 2010 · 138 citations

Agriculture, Biochemistry, Food Science +13

Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers

Roland Tressl, Georg T. Wondrak, Leif-A. Garbe et al. · Journal of Agricultural and Food Chemistry · 1998 · 126 citations

Natural Sciences, Biochemistry, Chemistry +11