The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose

(2013) Christoph Cerny et al.   FOOD CHEMISTRY

Mechanistic studies on the formation of pyrazines by Maillard reaction between l-ascorbic acid and l-glutamic acid

(2012) Ai-Nong Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

(2012) A. P. Echavarría et al.   Food Engineering Reviews

Correspondence analysis of antioxidant activity and UV–Vis absorbance of Maillard reaction products as related to reactants

(2011) Xiangying Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions

(2009) An Adams et al.   FOOD CHEMISTRY