Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds

(2012) M.G. Huang et al.   JOURNAL OF PEPTIDE SCIENCE

Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction

(2010) Yong-Guang Guan et al.   FOOD CHEMISTRY

Effect of ultrafiltration and fining adsorbents on the clarification of green tea

(2010) Ling Rao et al.   JOURNAL OF FOOD ENGINEERING

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

(2010) Meigui Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity of Maillard reaction products

(2009) Ryszard Amarowicz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

(2009) Ji-Sang Kim et al.   FOOD CHEMISTRY

Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

(2009) Fenglin Gu et al.   FOOD CHEMISTRY

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices

(2008) Ingrid Aguiló-Aguayo et al.   JOURNAL OF FOOD ENGINEERING