Correlating Changes That Occur in Chemical Properties with the Generation of Antioxidant Capacity in Different Sugar-Amino Acid Maillard Reaction Models

Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants

(2010) Gema Arribas-Lorenzo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†

(2009) Jenny Gobert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determining conditions for nitric oxide synthesis in Caco-2 cells using Taguchi and factorial experimental designs

(2008) Xiu-Min Chen et al.   ANALYTICAL BIOCHEMISTRY

Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems

(2008) Xiu-Min Chen et al.   Annals of the New York Academy of Sciences

Kinetic study on the Maillard reaction. Consideration of sugar reactivity

(2008) Delphine Laroque et al.   FOOD CHEMISTRY

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

(2007) Shih-Chuan Liu et al.   FOOD CHEMISTRY