Processing damage to protein food

The Maillard Reaction

G. P. Ellis · Advances in carbohydrate chemistry · 1959 · 365 citations

Studies of the reaction between proteins and reducing sugars in the “dry” state

C. H. Lea, R.S. Hannan · Biochimica et Biophysica Acta · 1949 · 203 citations

Life Sciences, Biochemistry, Molecular Biology +10

A microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine.

J. E. Ford · PubMed · 1962 · 139 citations

Agriculture, Nutrition, Nutritional Sciences +14

368. Deterioration on storage of dried skim milk

K. M. Henry, S. K. Kon, C. H. Lea et al. · Journal of Dairy Research · 1948 · 138 citations

Agriculture, Dairy Science, Food Science +17

The availability of lysine, methionine and tryptophan in condensed milk and milk powder. In vitro digestion studies

J. Mauron, F. Mottu, E. Bujard et al. · Archives of Biochemistry and Biophysics · 1955 · 124 citations

Agriculture, Food Science, Nutritional Sciences +16