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- [2] ANTIOXIDATIVE EFFECT OF MAILLARD REACTION-PRODUCTS[J]. PROGRESS IN FOOD AND NUTRITION SCIENCE, 1981, 5 (1-6): : 453 - 466LINGNERT, HERIKSSON, CE
- [3] PREVENTION OF SARDINE LIPID OXIDATION BY ANTIOXIDATIVE MAILLARD REACTION-PRODUCTS PREPARED FROM FRUCTOSE-TRYPTOPHAN[J]. NIPPON SUISAN GAKKAISHI, 1991, 57 (09) : 1773 - 1781CHIU, WKTANAKA, MNAGASHIMA, YTAGUCHI, T
- [4] EFFECT OF GLUCOSE ON THE ANTIOXIDATIVE ACTIVITY OF MAILLARD REACTION-PRODUCTS DURING EXTRUSION COOKING[J]. NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY, 1987, 61 (10): : 1273 - 1278YOKOTA, AMIYATA, KMURAGUCHI, HTAKAHASHI, A
- [5] MAILLARD REACTION-PRODUCTS FROM D-GLUCOSE AND BUTYLAMINE[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (02): : 467 - 473HAYASE, FKATO, H
- [6] ANTIMUTAGENIC EFFECT OF MAILLARD REACTION-PRODUCTS PREPARED FROM GLUCOSE AND TRYPTOPHAN[J]. JOURNAL OF FOOD PROTECTION, 1992, 55 (08) : 615 - &YEN, GCLII, JD
- [7] INVESTIGATION ON THE MAILLARD REACTION .9. VOLATILE REACTION-PRODUCTS FROM THE REACTION OF GLUCOSE WITH THIOUREA[J]. NAHRUNG-FOOD, 1983, 27 (02): : 177 - 181WESTPHAL, GKROH, L
- [8] MAILLARD REACTION-PRODUCTS AND LIPID OXIDATION[J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1991, 202 : 119 - AGFDBAILEY, ME
- [9] EFFECTS OF TEMPERATURE ON MAILLARD REACTION-PRODUCTS[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (01) : 31 - 33BENZINGPURDIE, LMRIPMEESTER, JARATCLIFFE, CI
- [10] MAILLARD REACTION-PRODUCTS AND LIPID OXIDATION[J]. ACS SYMPOSIUM SERIES, 1992, 500 : 122 - 139BAILEY, MEUM, KW