Structural characterization of polar melanoidins deriving from Maillard reaction intermediates – A model approach
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Title
Structural characterization of polar melanoidins deriving from Maillard reaction intermediates – A model approach
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 395, Issue -, Pages 133592
Publisher
Elsevier BV
Online
2022-06-29
DOI
10.1016/j.foodchem.2022.133592
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- (2019) Philipp Bruhns et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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- Evolution of Complex Maillard Chemical Reactions, Resolved in Time
- (2017) Daniel Hemmler et al. Scientific Reports
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- d-Galacturonic Acid: A Highly Reactive Compound in Nonenzymatic Browning. 2. Formation of Amino-Specific Degradation Products
- (2015) Steffen Wegener et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
- (2014) Michael Hellwig et al. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
- What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food – lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel
- (2013) Nikolai Kuhnert et al. Food & Function
- 1,2-Dicarbonyl Compounds in Commonly Consumed Foods
- (2012) Julia Degen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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- (2012) Agnieszka Golon et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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- (2011) He-Ya Wang et al. FOOD CHEMISTRY
- Estimation of dietary intake of melanoidins from coffee and bread
- (2011) Vincenzo Fogliano et al. Food & Function
- Physiological relevance of dietary melanoidins
- (2010) Francisco J. Morales et al. AMINO ACIDS
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