Concepedia
Food Research International · 2015 · 48 citations · 23 references
Food ChemistryMaillard Reaction ProductsFood ProcessingFood QualityOhmic HeatingHealth Sciences
23
Official Methods of Analysis of the Association of Official Analytical Chemists
Journal of Pharmaceutical Sciences · 1971 · 6.4K citations
Chemical Measurement, Medicine, Official Analytical Chemists +9
Official methods of analysis of the association of official analytical chemists
Analytica Chimica Acta · 1991 · 3.6K citations
Formation of glyoxal, methylglyoxal and 3-deoxyglucosone in the glycation of proteins by glucose
Paul J. Thornalley, Annika LANGBORG, Harjit S. Minhas · Biochemical Journal · 1999 · 1.2K citations · Full text
Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
Jan Wollgast, Elke Anklam · Food Research International · 2000 · 664 citations
Food Chemistry, Polyphenolics, Food Bioactive Compound +5
1,2-Dicarbonyl Compounds in Commonly Consumed Foods
Julia Degen, Michael Hellwig, Thomas Henle · Journal of Agricultural and Food Chemistry · 2012 · 352 citations
Food Analysis, Glycobiology, Organic Chemistry +17