Concepedia
Food Chemistry · 2015 · 107 citations · 29 references
AgricultureBiochemistryFood ScienceCereal ScienceFood AnalysisFood ChemistryFood PigmentsBreadmaking QualityMaillard Reaction FlavorMaillard Reaction PigmentsMelanoidin Formation
29
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations
Agriculture, Chemistry, Food Science +6
Kinetics of colour change of kiwifruits during hot air and microwave drying
Medeni Maskan · Journal of Food Engineering · 2001 · 824 citations
Agriculture, Food Science, Food Engineering +13
Melanoidins produced by the Maillard reaction: Structure and biological activity
Heya Wang, He Qian, Weirong Yao · Food Chemistry · 2011 · 711 citations
Life Sciences, Biochemistry, Food Science +9
Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet
George Hull, Jayne V. Woodside, Jennifer M. Ames et al. · Food Chemistry · 2011 · 252 citations
Agriculture, Nutrition, Nutritional Sciences +6
Kinetics of colour change of double concentrated tomato paste during thermal treatment
José A. Barreiro, Maurizio Milano, Aleida J. Sandoval · Journal of Food Engineering · 1997 · 243 citations
Agriculture, Food Science, Horticultural Sciences +15