Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

In Guk Hwang, Koan Sik Woo, Junsoo Lee et al. · Food Chemistry · 2010 · 196 citations

Food Chemistry, Biosynthesis, Engineering +11

Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide

Masashi Ogasawara, Tadayoshi Katsumata, Makoto Egi · Food Chemistry · 2005 · 179 citations

Food Chemistry, Engineering, Biochemistry +10

Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography–mass spectrometry and –olfactometry

Soo-Yeun Moon, Margaret A. Cliff, Eunice C.Y. Li‐Chan · Food Research International · 2005 · 131 citations

Gas Chromatography–mass Spectrometry, Flavoromics, Food Analysis +10

Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

Christoph Cerny, Tomáš Davídek · Journal of Agricultural and Food Chemistry · 2003 · 129 citations

Bioorganic Chemistry, Engineering, Food Analysis +17

Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems

Fien Van Lancker, An Adams, Norbert De Kimpe · Journal of Agricultural and Food Chemistry · 2012 · 88 citations

Medicinal Chemistry, Overall Pyrazine Production, Bioorganic Chemistry +15