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The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
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Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
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Heterocyclic compounds formation in large-leaf yellow tea induced by the Maillard reaction at different roasting temperatures
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Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose
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Inhibition of polyphenols on Maillard reaction products and their induction of related diseases: A comprehensive review
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Color characteristics and pyrolysis volatile properties of main colored fractions from the Maillard reaction models of glucose with three amino acids
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Effect of different hot air drying process on flavor compounds and Maillard reaction products of boletus edulis by HS-SPME/GC-MS coupled with multivariate analysis
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Aroma-active compounds related to Maillard reaction during roasting in Wuyi rock tea
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Response surface methodology for optimization of L-arabinose/glycine Maillard reaction through microwave heating
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Preparation, flavor compounds, and antioxidant activity of hawthorn fruit derived Maillard reaction products
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10.3390/foods11203269
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Impact of Amadori rearrangement products of cysteine-xylose-glutamic acid on meat flavor development
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Optimization of supercritical-CO2 process for extraction of tocopherol-rich oil from canola seeds
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How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?
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A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction
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Baked red pepper (capsicum annuum l.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment
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Synergistic effects of lipid degradation and the Maillard reaction: Decoding the flavor formation of charcoal-grilled lamb skewers based on flavoromics, sensomics, metabolomics, and lipidomics
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Molecular mechanisms underlying health benefits of tea compounds
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Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
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Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas
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Urate oxidase treatment increases the quality of autumn yellowish Yinghong 9 black tea
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Investigation of Maillard reaction products in plant-based milk alternatives
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Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
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Extraction behaviors of caffeine and chlorophylls in supercritical decaffeination of green tea leaves
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