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1
New Melanoidin-like Maillard Polymers from 2-Deoxypentoses
New Melanoidin-like Maillard Polymers from 2-Deoxypentoses
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New Melanoidin-like Maillard Polymers from 2-Deoxypentoses

Tressl, Roland ; Wondrak, Georg T. ; Krüger, Ralph-Peter ; Rewicki, Dieter

Journal of agricultural and food chemistry, 1998-01, Vol.46 (1), p.104-110 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers
Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers
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Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers

Tressl, Roland ; Wondrak, Georg T ; Garbe, Leif-A ; Krüger, Ralph-Peter ; Rewicki, Dieter

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1765-1776 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Studies on the Relationship between Molecular Weight and the Color Potency of Fractions Obtained by Thermal Treatment of Glucose/Amino Acid and Glucose/Protein Solutions by Using Ultracentrifugation and Color Dilution Techniques
Studies on the Relationship between Molecular Weight and the Color Potency of Fractions Obtained by Thermal Treatment of Glucose/Amino Acid and Glucose/Protein Solutions by Using Ultracentrifugation and Color Dilution Techniques
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Studies on the Relationship between Molecular Weight and the Color Potency of Fractions Obtained by Thermal Treatment of Glucose/Amino Acid and Glucose/Protein Solutions by Using Ultracentrifugation and Color Dilution Techniques

Hofmann, Thomas

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.3891-3895 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1, 3-imidazolidine : A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde
4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1, 3-imidazolidine : A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde
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4-Alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]azamethylidene-1, 3-imidazolidine : A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde

HOFMANN, T

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.3896-3901 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Radical-Assisted Melanoidin Formation during Thermal Processing of Foods as well as under Physiological Conditions
Radical-Assisted Melanoidin Formation during Thermal Processing of Foods as well as under Physiological Conditions
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Radical-Assisted Melanoidin Formation during Thermal Processing of Foods as well as under Physiological Conditions

Hofmann, Thomas ; Bors, Wolf ; Stettmaier, Kurt

Journal of agricultural and food chemistry, 1999-02, Vol.47 (2), p.391-396 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system
A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system
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A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system

Monti, S M ; Borrelli, R C ; Ritieni, A ; Fogliano, V

Journal of agricultural and food chemistry, 2000-04, Vol.48 (4), p.1041-1046 [Periódico revisado por pares]

United States

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7
Pyrolysis−GC−MS Analysis of the Formation and Degradation Stages of Charred Residues from Lignocellulosic Biomass
Pyrolysis−GC−MS Analysis of the Formation and Degradation Stages of Charred Residues from Lignocellulosic Biomass
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Pyrolysis−GC−MS Analysis of the Formation and Degradation Stages of Charred Residues from Lignocellulosic Biomass

González-Vila, Francisco J ; Tinoco, Pilar ; Almendros, Gonzalo ; Martin, Francisco

Journal of agricultural and food chemistry, 2001-03, Vol.49 (3), p.1128-1131 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Formation of a Novel Colored Product during the Maillard Reaction of d-Glucose
Formation of a Novel Colored Product during the Maillard Reaction of d-Glucose
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Formation of a Novel Colored Product during the Maillard Reaction of d-Glucose

Knerr, Thomas ; Lerche, Holger ; Pischetsrieder, Monika ; Severin, Theodor

Journal of agricultural and food chemistry, 2001-04, Vol.49 (4), p.1966-1970 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Model Studies on the Influence of Coffee Melanoidins on Flavor Volatiles of Coffee Beverages
Model Studies on the Influence of Coffee Melanoidins on Flavor Volatiles of Coffee Beverages
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Model Studies on the Influence of Coffee Melanoidins on Flavor Volatiles of Coffee Beverages

Hofmann, Thomas ; Czerny, Michael ; Calligaris, Sonia ; Schieberle, Peter

Journal of agricultural and food chemistry, 2001-05, Vol.49 (5), p.2382-2386 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Chemical Interactions between Odor-Active Thiols and Melanoidins Involved in the Aroma Staling of Coffee Beverages
Chemical Interactions between Odor-Active Thiols and Melanoidins Involved in the Aroma Staling of Coffee Beverages
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Chemical Interactions between Odor-Active Thiols and Melanoidins Involved in the Aroma Staling of Coffee Beverages

Hofmann, Thomas ; Schieberle, Peter

Journal of agricultural and food chemistry, 2002-01, Vol.50 (2), p.319-326 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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