Isolation and structural analysis of maillard polymers: caramel and melanoidin formation in glycine/glucose model system

Investigation of the influence of reaction conditions on the elementary composition of melanoidins

Bettina Cämmerer, Lothar W. Kroh · Food Chemistry · 1995 · 170 citations

Natural Sciences, Biochemistry, Chemistry +12

Melanoidins from glucose and glycine: composition, characteristics and reactivity towards sulphite ion

B.L. Wedzicha, M.T. Kaputo · Food Chemistry · 1992 · 135 citations

Life Sciences, Biochemistry, Chemistry +12

Maillard polymers derived from D-glucose, D-fructose, 5-(hydroxymethyl)-2-furaldehyde and glycine and methionine

Milton S. Feather, Deanna J. Nelson · Journal of Agricultural and Food Chemistry · 1984 · 44 citations

Agriculture, Chemistry, Food Science +6

Glycine Specific Novel Maillard Reaction Products:  5-Hydroxy-1,3-dimethyl-2(1<i>H</i>)-quinoxalinone and Related Compounds

Anahita Keyhani, Varoujan A. Yaylayan · Journal of Agricultural and Food Chemistry · 1997 · 14 citations

Life Sciences, Biochemistry, Chemistry +8

Characteristics of apricot jam sweetened with saccharin and xylitol

Mohamed Ragab · Food Chemistry · 1987 · 10 citations

Agriculture, Biochemistry, Food Science +12