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	1.	Browning indicators in bread. [electronic resource] by Ramírez-Jiménez, A Guerra-Hernández, E García-Villanova, B Producer: 20001113 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	A Browning reaction involving copper-proteins. [electronic resource] by THOMPSON, J B KOCHER, R B FRITZSCHE, H W Producer: 20081016 In: Archives of biochemistry vol. 18 Availability: No items available. Save to lists Add to cart (remove)
	3.	The browning reaction of proteins with glucose. [electronic resource] by MOHAMMAD, A FRAENKEL-CONRAT, H OLCOTT, H S Producer: 20040930 In: Archives of biochemistry vol. 24 Availability: No items available. Save to lists Add to cart (remove)
	4.	Hydroxylation of 2,3-dihydropyran and the application of desoxyaldopentoses in the Browning reaction. [electronic resource] by HURD, C D KELSO, C D Producer: 20081020 In: Journal of the American Chemical Society vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Proceedings of the Eleventh International Symposium on the Maillard reaction, September 16-20, 2012, Nancy, France. [electronic resource] Producer: 20141007 In: Amino acids vol. 46 Availability: No items available. Save to lists Add to cart (remove)
	6.	The maillard reaction in food and medicine. [electronic resource] by Somoza, Veronika Producer: 20070719 In: Molecular nutrition & food research vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	The 8th International Symposium on the Maillard reaction (Charleston, South Carolina, August 28 to September 1, 2004). [electronic resource] by de Grey, Aubrey D N J Producer: 20050208 In: Rejuvenation research vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	[The Maillard reaction. 1. Study of the behavior of pure lysine]. [electronic resource] by ADRIAN, J FAVIER, J C Producer: 19981101 In: Annales de la nutrition et de l'alimentation vol. 15 Availability: No items available. Save to lists Add to cart (remove)
	9.	NUTRITIONAL implications of the Maillard browning reaction in foods. [electronic resource] Producer: 20040930 In: Nutrition reviews vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	A browning reaction between thiamine and glucose. [electronic resource] by DE LANGE, P VAN DER MIJLL DEKKER, L P Producer: 20030501 In: Nature vol. 173 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons. [electronic resource] by Chung, Hun-Sik Kim, Han-Soo Lee, Young-Guen Seong, Jong-Hwan Producer: 20151202 In: Food chemistry vol. 166 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	The reaction of some dicarbonyl sugars with aminoguanidine. [electronic resource] by Hirsch, J Petrakova, E Feather, M S Producer: 19921202 In: Carbohydrate research vol. 232 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Protein fructosylation: fructose and the Maillard reaction. [electronic resource] by Dills, W L Producer: 19931123 In: The American journal of clinical nutrition vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	[Application of chromatography in the study of mixtures containing thiamine; the Maillard reaction]. [electronic resource] by LHOEST, W J Producer: 20000701 In: Journal de pharmacie de Belgique vol. 13 Availability: No items available. Save to lists Add to cart (remove)
	15.	Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction. [electronic resource] by Bi, Binwei Yang, Hao Fang, Yapeng Nishinari, Katsuyoshi Phillips, Glyn O Producer: 20170210 In: Food chemistry vol. 214 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Is water a suitable medium for the Amadori rearrangement? [electronic resource] by Pal, Suresh Wu, Jikang Behrman, Edward J Producer: 20181220 In: Food chemistry vol. 268 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Novel insights into the maillard catalyzed degradation of maltose. [electronic resource] by Smuda, Mareen Glomb, Marcus A Producer: 20120503 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Antioxidant capacity of 1-deoxy-D-erythro-hexo-2,3-diulose and D-arabino-hexo-2-ulose. [electronic resource] by Kanzler, Clemens Haase, Paul T Kroh, Lothar W Producer: 20141015 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Degradation of oligosaccharides in nonenzymatic browning by formation of alpha-dicarbonyl compounds via a "peeling off" mechanism. [electronic resource] by Hollnagel, A Kroh, L W Producer: 20011025 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Ribose and the Maillard reaction in fish muscle. [electronic resource] by TARR, H L A Producer: 20030501 In: Nature vol. 171 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 2256 results.