Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure

Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I

(2016) Antonio Dario Troise et al.   FOOD CHEMISTRY

Effect of high pressure processing on dispersive and aggregative properties of almond milk

(2016) Santosh Dhakal et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications

(2015) Cecilia Jiménez-Sánchez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage

(2015) Mickael C. Santos et al.   FOOD CHEMISTRY

Principles and Application of High Pressure–Based Technologies in the Food Industry

(2015) V.M. (Bala) Balasubramaniam et al.   Annual Review of Food Science and Technology

Acrylamide - Still a matter of concern for fried potato food?*

(2014) Bertrand Matthäus et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems

(2013) Zhanmei Jiang et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems

(2013) Shuping Wu et al.   FOOD CHEMISTRY

A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents

(2013) Kshitij Shrestha et al.   FOOD RESEARCH INTERNATIONAL

Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

(2013) Keiko YAMAGUCHI et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Carbonylation of Myofibrillar Proteins through the Maillard Pathway: Effect of Reducing Sugars and Reaction Temperature

(2013) Adriana Villaverde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

(2012) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Inactivation of Escherichia coli O157:H7 in dry-cured ham by high-pressure treatments combined with biopreservatives

(2012) María de Alba et al.   FOOD CONTROL

Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

(2012) Filipa V.M. Silva et al.   FOOD MICROBIOLOGY

Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity

(2012) Zhanmei Jiang et al.   FOOD RESEARCH INTERNATIONAL

Effects of pressure on the glucose–ammonium sulphite caramel solutions

(2011) Yong-Guang Guan et al.   FOOD CHEMISTRY

Application of high hydrostatic pressure to decontaminate green onions from Salmonella and Escherichia coli O157:H7

(2011) Hudaa Neetoo et al.   FOOD MICROBIOLOGY

Conjugation of Bovine Serum Albumin and Glucose under Combined High Pressure and Heat

(2011) Roman Buckow et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Maillard Reaction Products during Heat Treatment of Carrots

(2011) Anne Wellner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Correlating Changes That Occur in Chemical Properties with the Generation of Antioxidant Capacity in Different Sugar-Amino Acid Maillard Reaction Models

(2011) Xiu-Min Chen et al.   JOURNAL OF FOOD SCIENCE

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

(2011) Iesel Van der Plancken et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds

(2010) Kristel De Vleeschouwer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling

(2009) Jeroen J. Knol et al.   FOOD CHEMISTRY

Inactivation of Salmonella and Escherichia coli O157:H7 on artificially contaminated alfalfa seeds using high hydrostatic pressure

(2009) Hudaa Neetoo et al.   FOOD MICROBIOLOGY

High-pressure Food Processing

(2009) V.M. Balasubramaniam et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Food preservation by high pressure

(2009) Volker Heinz et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Study of nonenzymic browning in α-amino acid and γ-aminobutyric acid/sugar model systems

(2008) Lieve Lamberts et al.   FOOD CHEMISTRY

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

(2008) Marco Campus et al.   MEAT SCIENCE