Caramelisation in food and beverages

Hydrothermal formation of 1,2,4-benzenetriol from 5-hydroxymethyl-2-furaldehyde and d-fructose

G. C. A. Luijkx, Fred van Rantwijk, H. van Bekkum · Carbohydrate Research · 1993 · 166 citations

Natural Sciences, Chemical Engineering, Chemistry +6

Relationship of sugar degradation to detrimental changes in citrus juice quality

H.S. Lee, Steven Nagy · 1988 · 58 citations

Agriculture, Biochemistry, Food Science +16

ANTIOXIDANT ACTIVITY OF ACETONE EXTRACTS OBTAINED FROM A CARAMELIZATION‐TYPE BROWNING REACTION

Chul Rhee, Do‐Hoon Kim · Journal of Food Science · 1975 · 33 citations

Agriculture, Chemistry, Food Science +7

Analysis of aromatic caramel

Isabelle Pons, Christian Garrault, Jean‐Noël Jaubert et al. · Food Chemistry · 1991 · 32 citations

Agriculture, Chemistry, Food Science +12

A novel fructoglucan from the thermal polymerization of sucrose

Merilyn Manley‐Harris, Geoffrey N. Richards · Carbohydrate Research · 1993 · 31 citations

Life Sciences, Biochemistry, Biotechnology +13