Application of Microwave-Assisted Process and Py-GC-MS to the Analysis of Maillard Reaction Products

ACS Symposium Series

Volumn 705, Issue , 1998, Pages 223-232

  Yaylayan, V A ^a   Keyhani, A ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0345867439     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-1998-0705.ch019     Document Type: Article

References (11)

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2. Nagodawithana, T. W. Savory Flavors; Esteekay Associates: Wisconsin, 1995, pp 164-224.
3. Paré J.R.J.; Bélanger J.M.R.; Stafford S.S., Trends Anal. Chem., 1994, 13, 176-184.
4. Yaylayan, V.; Keyhani, A.; Pare, J.R.J.; Belanger, J. Spectroscopy 1997, 13, 15-21.
5. Yaylayan, V.; Matni, G.; Pare, J.R.J.; Belanger, J. J. Agric. Food Chem. 1997, 45, 149-152.
6. Kunert-Kirchhoff, J.; Baltes, W. Z. Lebensm.-Unters.-Forsch. 1990, 190, 9-13.
7. Keyhani, A.; Yaylayan, V. J. Agric. Food Chem. 1996, 44, 223-229.
8. Oh, Y-C.; Shu, C-K.; Ho, C-T. J. Agric. Food Chem. 1992, 40, 118-121.
9. Keyhani, A.; Yaylayan, V. J. Agric. Food Chem. 1966, 44, 2511-2516.
10. Yaylayan, V.; Keyhani, A. In Contribution of low and non-volatile materials to the flavor of food. Pickenhagen, W.; Spanier, A. M.; Ho, C-T., Eds. Allured Publishing Company: Carol Stream, Ill, 1996, pp 13-26.
11. Keyhani, A.; Yaylayan, V. J. Agric. Food Chem. 1997, 45, 697-702.