Maillard reaction and lipid peroxidation contribute to non-enzymatic browning in krill-based products: A model study on proposed mechanisms

Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

(2014) F.S.H. Lu et al.   FOOD CHEMISTRY

Investigation of oxidative degradation and non-enzymatic browning reactions in krill and fish oils

(2013) Birgitte Raagaard Thomsen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: Non-enzymatic browning and lipid oxidation

(2013) F.S.H. Lu et al.   FOOD CHEMISTRY

Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

(2012) F.S.H. Lu et al.   FOOD CHEMISTRY

Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

(2011) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

N-Acetylglucosamine: Production and Applications

(2010) Jeen-Kuan Chen et al.   Marine Drugs

Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products

(2009) An Adams et al.   FOOD CHEMISTRY

Investigation of Natural Phosphatidylcholine Sources: Separation and Identification by Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry (LC−ESI−MS2) of Molecular Species

(2009) Julie Le Grandois et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Glucosamine andN-Acetyl Glucosamine in Fungal Cell Walls

(2008) Akram Zamani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY