1. Action des acides amines sur les sucres: formation des mélanoïdines par voie méthodique;Maillard;CR Acad. Sciences,1912
2. Historical perspective of the Maillard reaction in food science;Finot,2005
3. The Maillard reaction: chemistry at the interface of nutrition, aging, and disease;Baynes,2005
4. Role of glucoxidation and lipid oxidation in the development of atherosclerosis;Schleicher,2005
5. Cell activation by glycated proteins. AGE receptors, receptor recognition factors and functional classification of AGEs;Thornalley;Cell. Mol. Biol.,1998