Subject
General Medicine,Food Science,Analytical Chemistry
Reference18 articles.
1. Ames, J. M., Bailey, R. G., & Mann, J. (1999). Analysis of furanone, pyranone and new heterocyclic coloured compounds from sugar-glycine Model Maillard Systems. Journal of Agricultural and Food Chemistry, 47, 438–443.
2. An analysis of the non-volatile reaction products of aqueous Maillard model systems at pH 5, using reversed-phase HPLC with diode-array detection;Bailey;Journal of the Science of Food and Agriculture,1996
3. Kinetic model of the glucose–glycine reaction;Davies;Food Chemistry,1997
4. A study of the reaction of aldoses with amino acids;Haugaard;Journal of the American Chemical Society,1951
5. Studies on the relationship between molecular weight and the color potency of fractions obtained by thermal treatment of glucose/amino acid and glucose/protein solutions by using ultracentrifugation and color dilution techniques;Hofmann;Journal of Agricultural and Food Chemistry,1998
Cited by
52 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献