Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar

scientific article published on 01 May 2007

Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1021/JF063024J
P698PubMed publication ID17469839

P2093author name stringInès Birlouez-Aragon
Lamia Ait-Ameur
Amèlie Charissou
P433issue11
P304page(s)4532-4539
P577publication date2007-05-01
P1433published inJournal of Agricultural and Food ChemistryQ1024905
P1476titleKinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar
P478volume55

Reverse relations

cites work (P2860)
Q83510262A novel capillary electrophoretic method for determining aliphatic aldehydes in food samples using 2-thiobarbituric acid derivatization
Q55355854Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health.
Q58691720Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model

Search more.