Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Jianbin Liu, Mengya Liu, Congcong He et al. · LWT · 2015 · 208 citations

Agriculture, Biochemistry, Food Science +17

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

Jau-Tien Lin, Shih-Chun Liu, Chao-Chin Hu et al. · Food Chemistry · 2015 · 201 citations

Agriculture, Food Science, Nutritional Sciences +11

Influence of home cooking conditions on Maillard reaction products in beef

Áurea Juliana Bombo Trevisan, Daniela de Almeida Lima, Geni Rodrigues Sampaio et al. · Food Chemistry · 2015 · 125 citations · Full text

Agriculture, Food Science, Food Analysis +5

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

Tolgahan Kocadağlı, Vural Gökmen · Food Chemistry · 2016 · 113 citations

Agriculture, Chemical Engineering, Food Science +10

Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry

Tomáš Davídek, Karin Kraehenbuehl, Stéphanie Devaud et al. · Analytical Chemistry · 2004 · 94 citations

Agriculture, Chemistry, Food Science +17