Author:
Ames Jennifer M,Defaye Aklile B,Bailey Richard G,Bates Lisa
Subject
General Medicine,Food Science,Analytical Chemistry
Reference14 articles.
1. Ames, J. M. (1992) The Maillard reaction. In Progress in Food Proteins—Biochemistry, ed. B. J. F. Hudson. Elsevier Applied Science, London, pp. 99–153.
2. Low molecular weight coloured compounds formed in xylose–lysine model systems;Ames;Food Chemistry,1993
3. Separation of non-volatile Maillard reaction products of a model extrusion-cooked cereal product.;Ames;Journal of Agricultural and Food Chemistry,1997
4. The effect of pH on the volatiles formed in an extruded starch–glucose–lysine model system.;Ames;Food Chemistry,1997
5. Ames, J. M. and Nursten, H. E. (1989) Recent advances in the chemistry of coloured compounds formed during the Maillard reaction. In Trends in Food Science, ed. W. S. Lien and C. W. Foo. pp. 8–14. Singapore Institute of Food Science and Technology, Singapore.
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