Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics-Reference-Cited by-同舟云学术

Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics

Published:1999-04-10 Issue:5 Volume:47 Page:1786-1793
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ajandouz El Hassan¹,Puigserver Antoine¹

Affiliation:

1. Laboratoire de Biochimie et Biologie de la Nutrition, Faculté des Sciences et Techniques Saint-Jérôme, CNRS-ESA 6033, 13397 Marseille Cedex 20, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980928z

Reference28 articles.

1. Maillard Browning of Common Amino Acids and Sugars

Cited by 207 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

1. Unravelling the importance of seed roasting for oil quality by the non-targeted volatilomics and targeted metabolomics of cold-pressed false flax (Camelina sativa L.) oil and press cakes;Food Chemistry;2024-11

2. Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying;Food Science and Biotechnology;2024-05-13

3. A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems;Innovative Food Science & Emerging Technologies;2024-03

4. Discovery of Glycation Products: Unraveling the Unknown Glycation Space Using a Mass Spectral Library from In Vitro Model Systems;Analytical Chemistry;2024-02-12

5. Application of 1H NMR metabolomics analysis to sparkling wines aged with different types of sugar added to the liqueur de dosage;Journal of Food Composition and Analysis;2024-01