Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants
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Elsevier BV
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1. Antioxidative potential of ferulic acid phenoxyl radical;Amić;Phytochemistry,2020
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3. Formation of melanoidins - aldol reactions of heterocyclic and short-chain Maillard intermediates;Bork;Food Chemistry,2022
4. Structural characterization of polar melanoidins deriving from Maillard reaction intermediates - a model approach;Bork;Food Chemistry,2022
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