1 - 10 toradh á dtaispeáint as 10 toradh san iomlán ar an gcuardach '', am iarratais: 0.01s Beachtaigh na torthaí
  1. 1

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

    Foilsithe / Cruthaithe 2016
    LEABHAR

    The Maillard reaction reconsidered cooking and eating for health
  2. 2

    Controlling Maillard pathways to generate flavors

    Foilsithe / Cruthaithe 2010
    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
    Electronic Resource

    Controlling Maillard pathways to generate flavors
  3. 3

    Process and reaction flavors recent developments

    Foilsithe / Cruthaithe 2005
    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
    Electronic Resource

    Process and reaction flavors recent developments
  4. 4

    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...

    Foilsithe / Cruthaithe 1998
    LEABHAR

    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 July, 1997
  5. 5

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

    Foilsithe / Cruthaithe 1996
    LEABHAR

    The Maillard reaction consequences for the chemical and life sciences.
  6. 6

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

    Foilsithe / Cruthaithe 1995
    LEABHAR

    Enzymatic browning and its prevention.
  7. 7

    Thermally generated flavors Maillard, microwave, and extrusion processes

    Foilsithe / Cruthaithe 1993
    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
    Electronic Resource

    Thermally generated flavors Maillard, microwave, and extrusion processes
  8. 8

    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...

    Foilsithe / Cruthaithe 1989
    LEABHAR

    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, September 22-23, 1988
  9. 9

    The maillard reaction in foods and nutrition

    Foilsithe / Cruthaithe 1983
    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
    Electronic Resource

    The maillard reaction in foods and nutrition
  10. 10

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

    Tráchtas

    Effect of quercetin and luteolin on Maillard browning in glucose-glycine model systems

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