Chemistry of Maillard Reactions in Processed Foods

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Cover of 'Chemistry of Maillard Reactions in Processed Foods'

Table of Contents

Attention for Chapter 2: Maillard Reaction in Processed Foods—Reaction Mechanisms

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So far, Dimensions has found 36 publications that cite this research output.

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Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment

Article in Foods (April 2024)

Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2‑Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages

Article in Journal of Agricultural and Food Chemistry (September 2023)

Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science

Article in Food Chemistry (July 2023)

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