Controlling Maillard pathways to generate flavors /

Food taste chemistry : based on a symposium sponsored by the Division of Agricultural and Food Chemistry at the ACS/CSJ Chemical Congress, Honolulu, Hawaii, April 2-6, 1979 /
Published: (1979)

The Maillard reaction /
by: Fayle, S. E.
Published: (2002)

Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994 /
Published: (1995)

Thermally generated flavors : Maillard, microwave, and extrusion processes : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992 /
by: Parliment, Thomas H., 1939-
Published: (1994)

Acrylamide in food /
Published: (2024)

Flavor-food interactions : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994 /
Published: (1996)

The Maillard reaction in food chemistry and medical science : update for the postgenomic era : invited papers from the 7th International Symposium on the Maillard Reaction, held in Kumamoto, Japan, between 29th October 2001 and 1st November 2001 /
Published: (2002)

The Maillard reaction : consequences for the chemical and life sciences /
Published: (1996)

Browned flavors : analysis, formation, and physiology /
Published: (2016)

Möglichkeiten zur Einschränkung der Maillard-Reaktion im Zusammenhang mit der Hocherhitzung von Fleisch /
by: Basel, Helmut, 1943-
Published: (1977)

The Maillard reaction in foods and nutrition /
Published: (1983)

Amino-carbonyl reactions in food and biological systems : proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July 1985 /
Published: (1986)

The Maillard reaction in foods and nutrition : based on a symposium jointly sponsored by the Divisions of Agricultural and Food Chemistry and Carbohydrate Chemistry at the 183rd meeting of the American Chemical Society, Las Vegas, Nevada, March 28-April 2, 1982 /
Published: (1983)

The Maillard reaction : chemistry, biochemistry, and implications /
by: Nursten, H. E.
Published: (2005)

The Maillard reaction : chemistry, biochemistry, and implications /
by: Nursten, H. E.
Published: (2005)

Process and reaction flavors : recent developments /
Published: (2005)

Maillard reactions in chemistry, food, and health /
Published: (1994)

Thermally generated flavors : Maillard, microwave, and extrusion processes /
by: Parliment, Thomas H., 1939-
Published: (1994)

Browned flavors : analysis, formation, and physiology /
Published: (2016)

Enzymatic browning and its prevention /
Published: (1995)

The Maillard reaction /
by: Fayle, S. E.
Published: (2002)

Recent advances in the analysis of food and flavors /
Published: (2012)

Flavor chemistry : a symposium sponsored by the division of Agricultural and Food Chemistry at the 149th meeting of the American Chemical Society, Detroit, Mich., April 6-7, 1965. /
Published: (1966)

Enzymatic browning and its prevention : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994 /
Published: (1995)

The analysis and control of less-desirable flavors in foods and beverages /
Published: (1980)

Chemistry and physiology of selected food colorants /
Published: (2001)

The Maillard reaction reconsidered : cooking and eating for health /
by: Losso, Jack N.
Published: (2016)

The Quality of foods and beverages : chemistry and technology /
Published: (1981)

Food protein deterioration : mechanisms and functionality : based on a symposium sponsored by the ACS Division of Agricultural and Food Chemistry at the 182nd Meeting of the American Chemical Society, New York, New York, August 23-28, 1981 /
Published: (1982)

Flavor of foods and beverages : chemistry and technology /
Published: (1978)

Challenges in taste chemistry and biology /
Published: (2004)

Flavor encapsulation : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 194th Meeting of the American Chemical Society, New Orleans, Louisiana, August 30-September 4, 1987 /
Published: (1988)

Modifying flavour in food /
Published: (2007)

Flavour in food /
Published: (2006)

Flavour development, analysis and perception in food and beverages /
Published: (2015)

Lipids as a source of flavor : a symposium /
Published: (1978)