Food caramels: a review

Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins

(2009) S.P. Chawla et al.   FOOD CHEMISTRY

Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content

(2009) Mónica Schwarz et al.   FOOD CHEMISTRY

Interactive role of color and antioxidant capacity in caramels

(2009) Pi-Jen Tsai et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant capacity of some caramel-containing soft drinks

(2008) Oreste V. Brenna et al.   FOOD CHEMISTRY

Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours

(2008) Cédric Moretton et al.   JOURNAL OF CHROMATOGRAPHY A

Simultaneous determination of fat and water content in caramel using time domain NMR

(2007) T. Rudi et al.   FOOD CHEMISTRY