Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition

Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

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Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars

(2010) Sang Mi Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate

(2009) Kunwadee Kaewka et al.   JOURNAL OF CEREAL SCIENCE

The Aroma Side of the Maillard Reaction

(2008) Christoph Cerny   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

Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

(2008) Kam Huey Wong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of heat treatment on the flavor of oat flakes

(2008) Dorota Klensporf et al.   JOURNAL OF CEREAL SCIENCE

Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process

(2008) Sung Tong Chin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

(2007) E AJANDOUZ et al.   FOOD CHEMISTRY