Resultados da busca

Thermally generated flavors Maillard, microwave, and extrusion processes

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Process and reaction flavors recent developments

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

The maillard reaction in foods and nutrition

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

Controlling Maillard pathways to generate flavors

Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy

The Maillard reaction in aging, diabetes, and nutrition proceedings of an NIH Conference on the Maillard Reaction in Aging, Diabetes, and Nutrition, held in Bethesda, Maryland, Sep...

Effect of quercetin and luteolin on Maillard browning in glucose-glycine model systems por Tangsoc, Gene Patrice N.

The Maillard reaction reconsidered cooking and eating for health por Losso, Jack N.

The Maillard reaction consequences for the chemical and life sciences. por Ikan, Raphael

Enzymatic browning and its prevention. por Lee, Chang Y., 1935--

The Maillard reaction in foods and medicine/(proceedings of the 6th International Symposium on the Maillard Reaction, held...at the Royal College of Physicians, London, UK,27-30 Ju...