Recent developments in studies of the maillard reaction

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

1953 • 1,837 citations

Pyrazines in foods

1973 • 139 citations

Investigation of pyrazine formation pathways in sugar-ammonia model systems

1977 • 120 citations

Steam volatile aroma constituents of roasted cocoa beans

1968 • 114 citations

Br�unungsreaktionen von Pentosen mit Aminen

1978 • 68 citations

A Probable Flavoring Principle in Vegetable‐Protein Hydrolysates

1967 • 66 citations

Formation of heterocyclic compounds from the reaction of L-rhamnose with ammonia

1978 • 62 citations

Compounds of browned flavor derived from sugar-amine reactions

1972 • 55 citations

Formation of N‐Substituted Pyrrole‐2‐Aldehydes in the Browning Reaction Between D‐Xylose and Amino Compounds

1968 • 50 citations

Neu entdeckte Stickstoffheteroeyelen im Kaffee-Aroma

1974 • 42 citations

Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef broth

1971 • 39 citations

Investigation of pyrazine formation pathways in glucose-ammonia model systems.

1977 • 30 citations

Red Pigment Produced by the Reaction of Dehydro-<scp>l</scp>-ascorbic Acid with α-Amino Acid

1973 • 27 citations

Red Pigment Produced by the Reaction of Dehydro-L-ascorbic Acid with α-Amino Acid

1973 • 24 citations

Untersuchungen zur Maillard-Reaktion

1974 • 17 citations

Chemical Studies on the Reaction Products of Glucose and Ammonia Part X

1966 • 8 citations

Chemical Studies on the Reaction Products of Glucose and Ammonia

1966 • 7 citations