Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

Engineering, Food Analysis, Altmetric Attention Score +17

Graphical Method for Analysis of Ultrahigh-Resolution Broadband Mass Spectra of Natural Organic Matter, the Van Krevelen Diagram

Sunghwan Kim, Robert W. Kramer, Patrick G. Hatcher · Analytical Chemistry · 2003 · 1.3K citations

New Aspects of the Maillard Reaction in Foods and in the Human Body

Franz Ledl, Erwin Schleicher · Angewandte Chemie International Edition in English · 1990 · 732 citations

Nutrition, Food Analysis, New Aspects +22

Reaction of Monosaccharides with Proteins: Possible Evolutionary Significance

H. Franklin Bunn, Paul J. Higgins · Science · 1981 · 590 citations

Bioorganic Chemistry, Aldo-keto Reductase, Biochemistry +13

Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems

El Hassan Ajandouz, Léopold Tchiakpe, F. Dalle Ore et al. · Journal of Food Science · 2001 · 513 citations

Engineering, Food Analysis, Fructose Solution +20