Concepedia

Utility of some indicators related to the Maillard browning reaction during processing of infant formulas

José Contreras‐Calderón, Eduardo Guerra‐Hernández, Belén García‐Villanova

Food Chemistry · 2008 · 51 citations · 24 references

DOI

Concepts

References

24

Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence

Francisco J. Morales, Salvio Jiménez Pérez · Food Chemistry · 2001 · 575 citations

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Accurate quantification of furosine in milk and dairy products by a direct HPLC method

P. Resmini, L. Pellegrino, Giovanna Battelli · Italian Journal of Food Science · 1990 · 211 citations · Full text

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Maillard browning kinetics in a liquid model system

Wendy M. Baisier, Theodore P. Labuza · Journal of Agricultural and Food Chemistry · 1992 · 209 citations

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A study on advanced Maillard reaction in heated casein/sugar solutions

Francisco J. Morales, M.A.J.S. van Boekel · International Dairy Journal · 1997 · 136 citations

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Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine

Thomas Henle, H.E. Walter, Henning Klostermeyer · European Food Research and Technology · 1991 · 133 citations

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