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

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

Contribution of peptides and amino acids to the taste of foods

J. KIRIMURA, Akira Shimizu, Akimitsu Kimizuka et al. · Journal of Agricultural and Food Chemistry · 1969 · 348 citations

Agriculture, Biochemistry, Food Science +13

Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH

Wittayachai Lertittikul, Soottawat Benjakul, Munehiko Tanaka · Food Chemistry · 2005 · 310 citations

Life Sciences, Biochemistry, Food Chemistry +2

A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

Simone Toelstede, Andreas Dunkel, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2009 · 256 citations

Agriculture, Dairy Science, Food Science +15

Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

Yōichi Ueda, Muneaki Yonemitsu, Takako Tsubuku et al. · Bioscience Biotechnology and Biochemistry · 1997 · 215 citations · Full text

Agriculture, Biochemistry, Food Science +17