The occurrence and stability of Maillard reaction products in various traditional Chinese sauces

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Agriculture, Food Science, Nutritional Sciences +11

Caramelisation in food and beverages

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Agriculture, Food Science, Nutritional Sciences +5

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

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Agriculture, Food Science, Nutritional Sciences +9

Reactions of d-fructose in water at temperatures up to 400 °C and pressures up to 100 MPa

Taku Michael Aida, Kiyohiko Tajima, Masaru Watanabe et al. · The Journal of Supercritical Fluids · 2007 · 174 citations

Pharmacy, Biochemistry, Chemistry +5

Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants

Gema Arribas-Lorenzo, Francisco J. Morales · Journal of Agricultural and Food Chemistry · 2010 · 161 citations · Full text

Agriculture, Food Science, Toxicology +14