Role of amino acids in non‐enzymic browning
- 1 May 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (5) , 308-316
- https://doi.org/10.1002/jsfa.2740200513
Abstract
No abstract availableKeywords
This publication has 49 references indexed in Scilit:
- Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. II. Mechanistic Considerations in the Reaction Between D‐Glucose and GlycineJournal of Food Science, 1966
- Carbonyl compounds and the non‐enzymic browning of lemon juiceJournal of the Science of Food and Agriculture, 1965
- Degradation of carbohydrates. V. Isolation of intermediates in the formation of 5-(Hydroxymethyl)-2-furaldehydeAustralian Journal of Chemistry, 1965
- Chemistry of Nonenzymic Browning IIPublished by Elsevier ,1965
- Degradation of carbohydrates. VI. Isolation and structure of some Glycos-2-enesAustralian Journal of Chemistry, 1965
- Chemistry of Nonenzymic Browning I. The Reaction between Aldoses and AminesPublished by Elsevier ,1963
- Degradation of carbohydrates. I. Isolation of 3-deoxyhexosonesAustralian Journal of Chemistry, 1960
- The Maillard ReactionPublished by Elsevier ,1959
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953
- Reactions between Sugars and Nitrogenous Compounds and Their Relationship to Certain Food ProblemsPublished by Elsevier ,1951