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

Controlling Maillard pathways to generate flavors

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Process and reaction flavors recent developments

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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...

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

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

Thermally generated flavors Maillard, microwave, and extrusion processes

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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...

The maillard reaction in foods and nutrition

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