The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds

Development of an enzyme-linked immunosorbent assay for the determination of 5-hydroxymethyl-2-furfural in food

(2011) Guozhen Fang et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Melanoidins produced by the Maillard reaction: Structure and biological activity

(2011) He-Ya Wang et al.   FOOD CHEMISTRY

Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions

(2011) H. Gloria Hernández et al.   FOOD HYDROCOLLOIDS

Heat-induced volatiles and odour-active compounds in a model cheese

(2011) Emmanuel Bertrand et al.   INTERNATIONAL DAIRY JOURNAL

Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose

(2011) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage

(2011) Thao T. Le et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF “DULCE DE LECHE”

(2011) N. RANALLI et al.   JOURNAL OF TEXTURE STUDIES

Acrylamide in Foods: Chemistry and Analysis. A Review

(2010) Javad Keramat et al.   Food and Bioprocess Technology

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

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

(2010) Beate Hiller et al.   FOOD RESEARCH INTERNATIONAL

Perspectives of Phase Changes and Reversibility on a Case of Emulsion Inversion

(2010) Yihan Liu et al.   LANGMUIR

Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil

(2010) Hélène J. Giroux et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on the beneficial aspects of food processing

(2010) Martinus van Boekel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Heat-induced changes in dairy products containing sucrose

(2009) S.D. Rozycki et al.   FOOD CHEMISTRY

The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/l-serine

(2009) Ai-Nong Yu et al.   FOOD CHEMISTRY

Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures

(2009) A.S. Pereyra Gonzales et al.   INTERNATIONAL DAIRY JOURNAL

Generation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone from Rhamnose as Affected by Reaction Parameters: Experimental Design Approach

(2009) Silke Illmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Dihydromaltol (2,3-Dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and Comparative Sensory Impact Assessment of Related Cycloenolones

(2009) Martin Preininger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk Powder

(2009) M.A. Lloyd et al.   JOURNAL OF FOOD SCIENCE

Volatile Sulphur Compounds in UHT Milk

(2008) Z. Al-Attabi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction

(2008) Yu Wang et al.   FOOD CHEMISTRY

The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation

(2008) George P. Rizzi   FOOD REVIEWS INTERNATIONAL

Consumer reaction to changes in sensory profile of dulce de leche due to lactose hydrolysis

(2008) Ana Giménez et al.   INTERNATIONAL DAIRY JOURNAL

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

Effects of Cationic Species on Visual Color Formation in Model Maillard Reactions of Pentose Sugars and Amino Acids

(2008) George P. Rizzi   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

(2008) Anita Limacher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence Spectroscopy: A Rapid Tool for Analyzing Dairy Products

(2008) Charlotte Møller Andersen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

(2008) C. Lobato-Calleros et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The role of amino phospholipids in the removal of the cito- and geno-toxic aldehydes produced during lipid oxidation

(2007) Francisco J. Hidalgo et al.   FOOD AND CHEMICAL TOXICOLOGY

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