Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine

Effects of high-intensity ultrasound on Maillard reaction in a model system of d -xylose and l -lysine

(2017) Hang Yu et al.   ULTRASONICS SONOCHEMISTRY

Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing

(2016) Hang Yu et al.   Innovative Food Science & Emerging Technologies

High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine–xylose model system

(2015) Olivia X.H. Ong et al.   ULTRASONICS SONOCHEMISTRY

Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates

(2014) Marta Corzo-Martínez et al.   FOOD CHEMISTRY

Combination use of ultrasound irradiation and ionic liquid in enzymatic isomerization of glucose to fructose

(2012) Yu Wang et al.   PROCESS BIOCHEMISTRY

Melanoidins produced by the Maillard reaction: Structure and biological activity

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

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

(2010) Cielo D. Char et al.   Food and Bioprocess Technology

Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid

(2010) Ji-Hyun Jang et al.   FOOD CHEMISTRY

Effects of ultrasound intensities on a glycin-maltose model system - a means of promoting Maillard reaction

(2010) Yong-Guang Guan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction

(2009) Yong-Guang Guan et al.   Food and Bioprocess Technology