Citations (43)
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Articles from other publishers (36)
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Junaid Siddiqui, Mahtab Taheri, Arif Ul Alam & M. Jamal Deen. (2021) Nanomaterials in Smart Packaging Applications: A Review. Small 18:1, pages 2101171.
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Yuri Nomi, Kento Yamazaki, Yuki Mori, Hitoshi Matsumoto & Shinji Sato. (2021) Identification of dipyrrolone pigments and their precursors formed in the Maillard reaction of carnosine and pentose under weakly acidic conditions. Bioscience, Biotechnology, and Biochemistry 85:9, pages 2042-2053.
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Masatsune Murata. (2020) Browning and pigmentation in food through the Maillard reaction. Glycoconjugate Journal 38:3, pages 283-292.
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Masatsune Murata. (2020) Food Chemistry Study on Enzymatic Browning and the Maillard Reaction酵素的褐変ならびにメイラード反応に関する食品化学的研究 （令和元年度日本食品科学工学会学会賞）. Nippon Shokuhin Kagaku Kogaku Kaishi 67:1, pages 1-12.
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Kyoko Noda, Yuri Amano, Yuko Shimamura & Masatsune Murata. (2020) Distribution of Pyrrolothiazolate, a Pigment Formed through the Maillard Reaction between Cysteine and Glucose, in Foods and Beverages and Some of Its Properties. Food Science and Technology Research 26:6, pages 735-742.
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Kyoko Noda, Ruriko Masuzaki, Yuka Terauchi, Shinji Yamada & Masatsune Murata. (2018) Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions. Journal of Agricultural and Food Chemistry 66:43, pages 11414-11421.
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Juan Frau & Daniel Glossman-Mitnik. (2018) Computational study of the chemical reactivity of the Blue-M1 intermediate melanoidin. Computational and Theoretical Chemistry 1134, pages 22-29.
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