Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction

Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes

(2018) Ting-Ting Feng et al.   Journal of Food Measurement and Characterization

Promotion effect of sulfite on deoxyosones and 4-methylimidazole in caramel model system

(2017) Xian-Bing Xu et al.   FOOD CHEMISTRY

Kinetics of browning and correlations between browning degree and pyrazine compounds in l -ascorbic acid/acidic amino acid model systems

(2017) Ai-Nong Yu et al.   FOOD CHEMISTRY

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

(2014) Ning-Ping Tao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Production of elemental sulfur and ammonium thiosulfate by H2S oxidation over Nb2O5 supported on Fe-pillared clay

(2014) Moon-Il Kim et al.   KOREAN JOURNAL OF CHEMICAL ENGINEERING

Influence of the pH on the formation of pyrazine compounds by the Maillard reaction of L-ascorbic acid with acidic, basic and neutral amino acids

(2011) Ai-Nong Yu et al.   Asia-Pacific Journal of Chemical Engineering

Isotope Labeling Studies on the Origin of 3,4-Hexanedione and 1,2-Butanedione in an Alanine/Glucose Model System

(2009) Fong Lam Chu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of 2,5-Dimethyl-4-hydroxy-3(2H)-furanone through Methylglyoxal: A Maillard Reaction Intermediate

(2008) Yu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY