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Food Reviews International Volume 29, 2013 - Issue 2
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Original Articles

Electrochemical Aspects of the Maillard Reaction and Related Reactions

George P. Rizzi Cincinnati, Ohio, USACorrespondence[email protected]
Pages 178-191 | Published online: 13 Mar 2013

Citations (4)

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Weijie Deng, Jiwen Luo & Xiaomin Yan. (2020) Maillard reaction between chitosan and xylan in ionic liquids. Ferroelectrics 562:1, pages 39-45.
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Articles from other publishers (3)

Phylyne van Rijs & Vincenzo Fogliano. (2020) Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids. Food & Function 11:7, pages 5924-5932.
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Daniel Hemmler, Chloé Roullier-Gall, James W. Marshall, Michael Rychlik, Andrew J. Taylor & Philippe Schmitt-Kopplin. (2018) Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems. Scientific Reports 8:1.
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Myung Jun Kim, Samuel Alvarez, Tianyu Yan, Vaibhav Tadepalli, Kristen A. Fichthorn & Benjamin J. Wiley. (2018) Modulating the Growth Rate, Aspect Ratio, and Yield of Copper Nanowires with Alkylamines. Chemistry of Materials 30:8, pages 2809-2818.
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