Results
1 -
10 of
12Pharmacochemical aspects of leprosy, Pharmaceutisch Weekblad Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine, Food and Bioprocess Technology Identification and quantification of six major ??-dicarbonyl process contaminants in high-fructose corn syrup, Analytical and Bioanalytical Chemistry Formation of ??-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars, European Food Research and Technology Quality properties and formation of ??-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes, Journal of Food Measurement and Characterization Pathways of the Maillard reaction under physiological conditions, Glycoconjugate Journal Conversion of erysimoside into k-strophanthin-??, Chemistry of Natural Compounds Structure of leontoside C, Chemistry of Natural Compounds Mechanistic Pathways of Non-Enzymatic Flavor Formation, Springer Handbook of Odor In vivo monitoring of serum protein cross linking in patients with diabetes mellitus. Evidence for pharmacological modification of immunoglobulin G cross links, Amino Acids