-
1
-
-
33847621730
-
Analysis of furan in foods by headspace solid-phase microextraction-gas chromatography-ion trap mass spectrometry
-
Altaki, M.S., Santos, F.J. and Galceran, M.T. (2007) Analysis of furan in foods by headspace solid-phase microextraction-gas chromatography-ion trap mass spectrometry. Journal of Chromatography A, 1146, 103-109.
-
(2007)
Journal of Chromatography A
, vol.1146
, pp. 103-109
-
-
Altaki, M.S.1
Santos, F.J.2
Galceran, M.T.3
-
2
-
-
22144445696
-
Development and validation of a headspace method for determination of furan in food
-
Becalski, A., Forsyth, D., Casey, V., Lau, B.P.-Y., Pepper, K. and Seaman, S. (2005) Development and validation of a headspace method for determination of furan in food. Food Additives and Contaminants, 22, 535-540.
-
(2005)
Food Additives and Contaminants
, vol.22
, pp. 535-540
-
-
Becalski, A.1
Forsyth, D.2
Casey, V.3
Lau, B.P.-Y.4
Pepper, K.5
Seaman, S.6
-
3
-
-
13444287957
-
Furan precursors in food: A model study and development of a simple headspace method for determination of furan
-
Becalski, A. and Seaman, S. (2005) Furan precursors in food: A model study and development of a simple headspace method for determination of furan. Journal of AOAC International, 88, 102-106.
-
(2005)
Journal of AOAC International
, vol.88
, pp. 102-106
-
-
Becalski, A.1
Seaman, S.2
-
4
-
-
29044449874
-
Development and validation of a solid phase micro-extraction-gas chromatography-mass spectrometry method for the determination of furan in baby-food
-
Bianchi, F., Careri, M., Mangia, A. and Musci, M. (2006) Development and validation of a solid phase micro-extraction-gas chromatography-mass spectrometry method for the determination of furan in baby-food. Journal of Chromatography A, 1102, 268-272.
-
(2006)
Journal of Chromatography A
, vol.1102
, pp. 268-272
-
-
Bianchi, F.1
Careri, M.2
Mangia, A.3
Musci, M.4
-
5
-
-
0034143071
-
The self association of the black tea polyphenol theaflavin and its complexation with caffeine
-
Charlton, A.J., Davis, A.L., Jones, D.J., Lewis, J.R., Davies, A.P., Haslam, E. and Williamson, M.P. (2000) The self association of the black tea polyphenol theaflavin and its complexation with caffeine. Journal of the Chemical Society: Perkin Transactions, 2, 317-322.
-
(2000)
Journal of the Chemical Society: Perkin Transactions
, vol.2
, pp. 317-322
-
-
Charlton, A.J.1
Davis, A.L.2
Jones, D.J.3
Lewis, J.R.4
Davies, A.P.5
Haslam, E.6
Williamson, M.P.7
-
6
-
-
34250193288
-
A review of the occurrence, formation and analysis of furan in heat-processed foods
-
Crews, C. and Castle, L. (2007) A review of the occurrence, formation and analysis of furan in heat-processed foods. Trends in Food Science and Technology, 18, 365-372.
-
(2007)
Trends in Food Science and Technology
, vol.18
, pp. 365-372
-
-
Crews, C.1
Castle, L.2
-
7
-
-
0025150084
-
Isotope dilution mass spectrometry: What can it contribute to accuracy in trace analysis?
-
De Bièvre, P. (1990) Isotope dilution mass spectrometry: What can it contribute to accuracy in trace analysis? Fresenius Journal of Analytical Chemistry, 337, 766-771.
-
(1990)
Fresenius Journal of Analytical Chemistry
, vol.337
, pp. 766-771
-
-
De Bièvre, P.1
-
8
-
-
0013285756
-
EC guidelines, Commission Decision 2002/657/EC (12 August 2002) Implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results
-
EC guidelines, Commission Decision 2002/657/EC (12 August 2002) Implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Official Journal of European Communities, L221, 8-36.
-
Official Journal of European Communities
, vol.L221
, pp. 8-36
-
-
-
9
-
-
34250158586
-
Report of the Scientific Panel on Contaminants in the Food Chain on provisional findings of furan in food
-
EFSA, a, Available from:
-
EFSA (2004a) Report of the Scientific Panel on Contaminants in the Food Chain on provisional findings of furan in food. EFSA Journal, 137, 1-20. Available from: http://www.efsa.eu.int/science/contam/con-tam_documents/760/contam_furan_report7-11-051.pdf
-
(2004)
EFSA Journal
, vol.137
, pp. 1-20
-
-
-
10
-
-
84889380952
-
Report of the CONTAM Panel on provisional findings on furan in food
-
EFSA, b, Available from:
-
EFSA (2004b) Report of the CONTAM Panel on provisional findings on furan in food. Annexe corrigendum. Available from: http://www.efsa.europa.eu/etc/medialib/efsa/science/contam/con-tam_documents/760.Par.0002.File.dat/furan_annex1.pdf
-
(2004)
Annexe corrigendum
-
-
-
11
-
-
36749055367
-
Invitation to submit data on furan in food and beverages
-
EFSA, c, Available from:
-
EFSA (2006c) Invitation to submit data on furan in food and beverages. Available from: http://www.efsa.europa.eu/en/science/data_collection/furan.html
-
(2006)
-
-
-
12
-
-
25844435255
-
Impact of ionizing radiation and thermal treatments on furan levels in fruit juice
-
a
-
Fan, X. (2005a) Impact of ionizing radiation and thermal treatments on furan levels in fruit juice. Journal of Food Science, 70, E409-E414.
-
(2005)
Journal of Food Science
, vol.70
-
-
Fan, X.1
-
13
-
-
25844497817
-
Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing
-
b
-
Fan, X. (2005b) Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing. Journal of Agricultural and Food Chemistry, 53, 7826-7831.
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, pp. 7826-7831
-
-
Fan, X.1
-
14
-
-
33751250809
-
Effectiveness of ionizing radiation in reducing furan and acrylamide levels in foods
-
Fan, X.T. and Mastovska, K. (2006) Effectiveness of ionizing radiation in reducing furan and acrylamide levels in foods. Journal of Agricultural and Food Chemistry, 54, 8266-8270.
-
(2006)
Journal of Agricultural and Food Chemistry
, vol.54
, pp. 8266-8270
-
-
Fan, X.T.1
Mastovska, K.2
-
15
-
-
33749401797
-
Effect of gamma radiation on furan formation in ready-to-eat products and their ingredients
-
Fan, X.T. and Sommers, C.H. (2006) Effect of gamma radiation on furan formation in ready-to-eat products and their ingredients. Journal of Food Science, 71, C407-C412.
-
(2006)
Journal of Food Science
, vol.71
-
-
Fan, X.T.1
Sommers, C.H.2
-
16
-
-
84889449200
-
Acrylamide and other food processing derived contaminants
-
FAPAS, May 2005-June 2005.
-
FAPAS (2005) Acrylamide and other food processing derived contaminants. Proficiency test 3012, May 2005-June 2005.
-
(2005)
Proficiency test 3012
-
-
-
17
-
-
16644387678
-
Exploratory data on furan in food
-
FDA, a, Available from:
-
FDA (2004a) Exploratory data on furan in food. Available from: http://www.cfsan.fda.gov/wdms/furandat.htm
-
(2004)
-
-
-
18
-
-
25844496099
-
Determination of furan in foods
-
FDA, b, Available from:
-
FDA (2004b) Determination of furan in foods. Available from: http://www.cfsan.fda.gov/wdms/furan.html
-
(2004)
-
-
-
19
-
-
0011509029
-
Nonenzymatic browning in a lactose-casein model system
-
Ferretti, A., Flanagan, V.P. and Ruth, J.M. (1970) Nonenzymatic browning in a lactose-casein model system. Journal of Agricultural and Food Chemistry, 18, 13-18.
-
(1970)
Journal of Agricultural and Food Chemistry
, vol.18
, pp. 13-18
-
-
Ferretti, A.1
Flanagan, V.P.2
Ruth, J.M.3
-
20
-
-
21144436383
-
Rapid determination of furan in heated foodstuffs by isotope dilution solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS)
-
Goldmann, T., Perisset, A., Scanlan, F. and Stadler, R.H. (2005) Rapid determination of furan in heated foodstuffs by isotope dilution solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Analyst, 130, 878-883.
-
(2005)
Analyst
, vol.130
, pp. 878-883
-
-
Goldmann, T.1
Perisset, A.2
Scanlan, F.3
Stadler, R.H.4
-
21
-
-
84887261577
-
Volatile components in the breast muscle of chicken of different ages
-
Grey, T. and Shrimpton, D.H. (1967) Volatile components in the breast muscle of chicken of different ages. British Poultry Science, 8, 35-41.
-
(1967)
British Poultry Science
, vol.8
, pp. 35-41
-
-
Grey, T.1
Shrimpton, D.H.2
-
22
-
-
84889300195
-
Acrylamide in roast coffee-investigations of influencing factors
-
Guenther, H., Lantz, I., Ternite, R., Wilkens, J., Hoenicke, K. and van der Stegen, G. (2006) Acrylamide in roast coffee-investigations of influencing factors. Colloque Scientifique International sur le Cafe, 21, 582-589.
-
(2006)
Colloque Scientifique International sur le Cafe
, vol.21
, pp. 582-589
-
-
Guenther, H.1
Lantz, I.2
Ternite, R.3
Wilkens, J.4
Hoenicke, K.5
Van Der Stegen, G.6
-
23
-
-
33644820809
-
Some factors affecting the formation of furan in heated foods
-
Hasnip, S., Crews, C. and Castle, L. (2006) Some factors affecting the formation of furan in heated foods. Food Additives and Contaminants, 23, 219-227.
-
(2006)
Food Additives and Contaminants
, vol.23
, pp. 219-227
-
-
Hasnip, S.1
Crews, C.2
Castle, L.3
-
24
-
-
16644368399
-
Determination of furan levels in coffee using automated solid-phase microextraction and gas chromatography/mass spectrometry
-
Ho, I.P., Yoo, S.J. and Tefera, S. (2005) Determination of furan levels in coffee using automated solid-phase microextraction and gas chromatography/mass spectrometry. Journal of AOAC International, 88, 574-576.
-
(2005)
Journal of AOAC International
, vol.88
, pp. 574-576
-
-
Ho, I.P.1
Yoo, S.J.2
Tefera, S.3
-
25
-
-
34250201268
-
Analysis of furan in different foodstuffs using gas chromatography mass spectrometry
-
Hoenicke, K., Fritz, H., Gatermann, R. and Weidemann, S. (2004) Analysis of furan in different foodstuffs using gas chromatography mass spectrometry. Czech Journal of Food Science, 22, 357-358.
-
(2004)
Czech Journal of Food Science
, vol.22
, pp. 357-358
-
-
Hoenicke, K.1
Fritz, H.2
Gatermann, R.3
Weidemann, S.4
-
26
-
-
34548297966
-
The caffeine-chlorogenate complex of coffee. An NMR study
-
in, Lisbonne
-
Horman, I. and Viani, R. (1971) The caffeine-chlorogenate complex of coffee. An NMR study, in Proceeding of ASIC, 5e colloque, Lisbonne, pp. 102-111.
-
(1971)
Proceeding of ASIC, 5e colloque
, pp. 102-111
-
-
Horman, I.1
Viani, R.2
-
27
-
-
62949120323
-
Monographs on the Evaluation of Carcinogenic Risks to Humans
-
IARC (International Agency for Research on Cancer), Dry Cleaning, Some Chlorinated Solvents and Other Industrial Chemicals. IARC Lyon, France
-
IARC (International Agency for Research on Cancer) (1995) Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 63. Dry Cleaning, Some Chlorinated Solvents and Other Industrial Chemicals. IARC Lyon, France, pp. 3194-3407.
-
(1995)
, vol.63
, pp. 3194-3407
-
-
-
29
-
-
84986495417
-
Analysis of the headspace of foodstuffs near room temperature
-
Kallio, H., Leino, M. and Salorinne, L. (1989) Analysis of the headspace of foodstuffs near room temperature. Journal of High Resolution Chromatography, 12, 174-177.
-
(1989)
Journal of High Resolution Chromatography
, vol.12
, pp. 174-177
-
-
Kallio, H.1
Leino, M.2
Salorinne, L.3
-
30
-
-
22244440547
-
Furan in Kaffee und Kaffeegetranken
-
Kuballa, T., Stier, S. and Strichow, N. (2005) Furan in Kaffee und Kaffeegetranken. Deutsche Lebensmittel-Rundschau, 101, 229-235.
-
(2005)
Deutsche Lebensmittel-Rundschau
, vol.101
, pp. 229-235
-
-
Kuballa, T.1
Stier, S.2
Strichow, N.3
-
31
-
-
0001038164
-
Selected reactions of L-ascorbic acid related to foods
-
Liao, M.L. and Seib, P.A. (1987) Selected reactions of L-ascorbic acid related to foods. Food Technology, 41(11), 104-107, 111.
-
(1987)
Food Technology
, vol.41
, Issue.11
-
-
Liao, M.L.1
Seib, P.A.2
-
32
-
-
34547897415
-
Formation of furan and methylfuran from ascorbic acid in model systems and food
-
Limacher, A., Kerler, J., Conde-Petit, B. and Blank, I. (2007) Formation of furan and methylfuran from ascorbic acid in model systems and food. Food Additives and Contaminants, 24(S1), 122-135.
-
(2007)
Food Additives and Contaminants
, vol.24
, Issue.S1
, pp. 122-135
-
-
Limacher, A.1
Kerler, J.2
Conde-Petit, B.3
Blank, I.4
-
34
-
-
33645990285
-
Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry
-
Mark, J., Pollien, Ph., Lindinger, Ch., Blank, I. and Märk, T. (2006) Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry. Journal of Agricultural and Food Chemistry, 54, 2786-2793.
-
(2006)
Journal of Agricultural and Food Chemistry
, vol.54
, pp. 2786-2793
-
-
Mark, J.1
Pollien, P.2
Lindinger, C.3
Blank, I.4
Märk, T.5
-
35
-
-
52849124590
-
Sensory study of the character impact aroma compounds of a coffee beverage
-
Mayer, F., Czerny, M. and Grosch, W. (2000) Sensory study of the character impact aroma compounds of a coffee beverage. European Food Research and Technology, 211, 272-276.
-
(2000)
European Food Research and Technology
, vol.211
, pp. 272-276
-
-
Mayer, F.1
Czerny, M.2
Grosch, W.3
-
36
-
-
0346786577
-
Quantification of impact odorants in food by isotope dilution assay-strength and limitations
-
in, ACS Symposium Series 705 (eds. C.J. Mussinan and M.J. Morello). American Chemical Society, Washington, DC
-
Milo, C. and Blank, I. (1998) Quantification of impact odorants in food by isotope dilution assay-strength and limitations, in Flavor Analysis-Developments in Isolation and Characterizing; ACS Symposium Series 705 (eds. C.J. Mussinan and M.J. Morello). American Chemical Society, Washington, DC, pp. 250-259.
-
(1998)
Flavor Analysis-Developments in Isolation and Characterizing
, pp. 250-259
-
-
Milo, C.1
Blank, I.2
-
37
-
-
84889485721
-
A survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and an estimate of adult exposure
-
DOI: 10.1080/0265203070/15252949.
-
Morehouse, K.M., Nyman, P.J., McNeal, T.P., DiNovi, M.J. and Perfetti, G.A. (2007) A survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and an estimate of adult exposure. Food Additives and Contaminants, DOI: 10.1080/0265203070/15252949.
-
(2007)
Food Additives and Contaminants
-
-
Morehouse, K.M.1
Nyman, P.J.2
McNeal, T.P.3
DiNovi, M.J.4
Perfetti, G.A.5
-
38
-
-
33646077337
-
The odour of white bread
-
Mulders, E.J., Maarse, H. and Weurman, C. (1972) The odour of white bread. Zeitschrift für Lebensmittel Untersuchung und Forschung, 150, 68-74.
-
(1972)
Zeitschrift für Lebensmittel Untersuchung und Forschung
, vol.150
, pp. 68-74
-
-
Mulders, E.J.1
Maarse, H.2
Weurman, C.3
-
39
-
-
34547865431
-
Toxicology and carcinogenesis studies of furan (CAS No. 11000-9) in F344/N rats and B6C3Fl mice (gavage studies)
-
NTP (National Toxicology Program), U.S. Department of Health and Human Services, Public Health Service, National Institutes of Health, Research Triangle Park, NC.
-
NTP (National Toxicology Program) (1993) Toxicology and carcinogenesis studies of furan (CAS No. 11000-9) in F344/N rats and B6C3Fl mice (gavage studies). NTP Technical Report No. 402, U.S. Department of Health and Human Services, Public Health Service, National Institutes of Health, Research Triangle Park, NC.
-
(1993)
NTP Technical Report No. 402
-
-
-
40
-
-
33749827138
-
Single-laboratory validation of a method for the determination of furan in foods by using static headspace sampling and gas chromatography/mass spectrometry
-
Nyman, P.J., Morehouse, K.M., McNeal, T.P., Perfetti, G.A. and Diachenko, G.W. (2006) Single-laboratory validation of a method for the determination of furan in foods by using static headspace sampling and gas chromatography/mass spectrometry. Journal of AOAC International, 89, 1417-1424.
-
(2006)
Journal of AOAC International
, vol.89
, pp. 1417-1424
-
-
Nyman, P.J.1
Morehouse, K.M.2
McNeal, T.P.3
Perfetti, G.A.4
Diachenko, G.W.5
-
41
-
-
7244221416
-
Origin and mechanistic pathways of formation of the parent furan-A food toxicant
-
Perez, L.C. and Yaylayan, V.A. (2004) Origin and mechanistic pathways of formation of the parent furan-A food toxicant. Journal of Agricultural and Food Chemistry, 52, 6830-6836.
-
(2004)
Journal of Agricultural and Food Chemistry
, vol.52
, pp. 6830-6836
-
-
Perez, L.C.1
Yaylayan, V.A.2
-
42
-
-
84987318539
-
Aroma of canned beef: Gas chromatographic and mass spectrometric analysis of the volatiles
-
Persson, T. and von Sydow, E. (1973) Aroma of canned beef: Gas chromatographic and mass spectrometric analysis of the volatiles. Journal of Food Science, 38, 377-385.
-
(1973)
Journal of Food Science
, vol.38
, pp. 377-385
-
-
Persson, T.1
Von Sydow, E.2
-
43
-
-
33847798406
-
Theoretical considerations in stable isotope dilution mass spectrometry for organic analysis
-
Pickup, J.F. and McPherson, K. (1976) Theoretical considerations in stable isotope dilution mass spectrometry for organic analysis. Analytical Chemistry, 48, 1885-1890.
-
(1976)
Analytical Chemistry
, vol.48
, pp. 1885-1890
-
-
Pickup, J.F.1
McPherson, K.2
-
44
-
-
0142135878
-
Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide in food and Maillard systems
-
Pollien, P., Lindinger, C., Yeretzian, C. and Blank, I. (2003) Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide in food and Maillard systems. Analytical Chemistry, 75, 5488-5494.
-
(2003)
Analytical Chemistry
, vol.75
, pp. 5488-5494
-
-
Pollien, P.1
Lindinger, C.2
Yeretzian, C.3
Blank, I.4
-
45
-
-
0001124675
-
Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems
-
Qvist, I.H. and von Sydow, E.C.F. (1974) Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems. Journal of Agricultural and Food Chemistry, 22, 1077-1084.
-
(1974)
Journal of Agricultural and Food Chemistry
, vol.22
, pp. 1077-1084
-
-
Qvist, I.H.1
Von Sydow, E.C.F.2
-
46
-
-
33644829211
-
Furan in foods on the Swiss market-Method and results
-
Reinhard, H., Sager, F., Zimmermann, H. and Zoller, O. (2004) Furan in foods on the Swiss market-Method and results. Mitteilungen in Lebensmittel Hygiene, 95, 532-535.
-
(2004)
Mitteilungen in Lebensmittel Hygiene
, vol.95
, pp. 532-535
-
-
Reinhard, H.1
Sager, F.2
Zimmermann, H.3
Zoller, O.4
-
47
-
-
36749078603
-
Effect of consumer cooking on furan in convenience foods
-
Roberts, D., Crews, C., Grundy, H., Mills, G. and Matthews, W. (2008) Effect of consumer cooking on furan in convenience foods. Food Additives and Contaminants, 25, 25-31.
-
(2008)
Food Additives and Contaminants
, vol.25
, pp. 25-31
-
-
Roberts, D.1
Crews, C.2
Grundy, H.3
Mills, G.4
Matthews, W.5
-
48
-
-
0027396851
-
Pyrrole formation from 4-hydroxynonenal and primary amines
-
Sayre, L.M., Arora, P.K., Iyer, R.S. and Salomon, R.G. (1993) Pyrrole formation from 4-hydroxynonenal and primary amines. Chemical Research in Toxicology, 6, 19-22.
-
(1993)
Chemical Research in Toxicology
, vol.6
, pp. 19-22
-
-
Sayre, L.M.1
Arora, P.K.2
Iyer, R.S.3
Salomon, R.G.4
-
49
-
-
23744481910
-
The carbon module labeling (CAMOLA) technique: A useful tool for identifying transient intermediates in the formation of Maillard-type target molecules
-
Schieberle, P. (2005) The carbon module labeling (CAMOLA) technique: A useful tool for identifying transient intermediates in the formation of Maillard-type target molecules. Annals of the New York Academy of Sciences, 1043, 236-248.
-
(2005)
Annals of the New York Academy of Sciences
, vol.1043
, pp. 236-248
-
-
Schieberle, P.1
-
50
-
-
31344440270
-
Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?
-
Şenyuva, H.Z. and Gökmen, V. (2005) Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique? Food Additives and Contaminants, 22, 1198-1202.
-
(2005)
Food Additives and Contaminants
, vol.22
, pp. 1198-1202
-
-
Şenyuva, H.Z.1
Gökmen, V.2
-
51
-
-
34547912164
-
Potential of furan formation in hazelnuts during heat treatment
-
Şenyuva, H.Z. and Gökmen, V. (2007) Potential of furan formation in hazelnuts during heat treatment. Food Additives and Contaminants, 24(S1), 136-142.
-
(2007)
Food Additives and Contaminants
, vol.24
, Issue.S1
, pp. 136-142
-
-
Şenyuva, H.Z.1
Gökmen, V.2
-
52
-
-
28244455813
-
Browning of model orange juice solution: Factors affecting the formation of decomposition products
-
Shinoda, Y., Komura, H., Homma, S. and Murata, M. (2005) Browning of model orange juice solution: Factors affecting the formation of decomposition products. Bioscience Biotechnology and Biochemistry, 69, 2129-2137.
-
(2005)
Bioscience Biotechnology and Biochemistry
, vol.69
, pp. 2129-2137
-
-
Shinoda, Y.1
Komura, H.2
Homma, S.3
Murata, M.4
-
53
-
-
84981876983
-
Thermal degradation of sugars. II. Volatile decomposition products of glucose caramel
-
Sugisawa, H. (1966) Thermal degradation of sugars. II. Volatile decomposition products of glucose caramel. Journal of Food Science, 31, 381-385.
-
(1966)
Journal of Food Science
, vol.31
, pp. 381-385
-
-
Sugisawa, H.1
-
55
-
-
0042879880
-
Recent advances in the chemistry of Strecker degradation and Amadori rearrangement: Implications to aroma and color formation
-
Yaylayan, V. (2003) Recent advances in the chemistry of Strecker degradation and Amadori rearrangement: Implications to aroma and color formation. Food Science and Technology Research, 9, 1-6.
-
(2003)
Food Science and Technology Research
, vol.9
, pp. 1-6
-
-
Yaylayan, V.1
-
56
-
-
0007304641
-
Microwave and thermally induced Maillard reactions
-
in, (eds. T.H. Parliment, M.J. Morello and R.J. MacGorrin). American Chemical Society, Washington, DC
-
Yaylayan, V.A., Forage, N.G. and Mandeville, S. (1994) Microwave and thermally induced Maillard reactions, in Thermally Generated Flavors (eds. T.H. Parliment, M.J. Morello and R.J. MacGorrin). American Chemical Society, Washington, DC, pp. 449-456.
-
(1994)
Thermally Generated Flavors
, pp. 449-456
-
-
Yaylayan, V.A.1
Forage, N.G.2
Mandeville, S.3
-
57
-
-
7244239461
-
The role of L-serine and L-threonine in the generation of sugar-specific reactive intermediates during Maillard reaction
-
in, (eds. A. Spanier, F. Shahidi, T. Parliment, C. Mussinan, C.-T. Ho and E. Contis). Royal Society of Chemistry, Cambridge, UK
-
Yaylayan, V. and Wnorowski, A. (2001) The role of L-serine and L-threonine in the generation of sugar-specific reactive intermediates during Maillard reaction, in Food Flavors and Chemistry-Advances of the New Millennium (eds. A. Spanier, F. Shahidi, T. Parliment, C. Mussinan, C.-T. Ho and E. Contis). Royal Society of Chemistry, Cambridge, UK, pp. 313-317.
-
(2001)
Food Flavors and Chemistry-Advances of the New Millennium
, pp. 313-317
-
-
Yaylayan, V.1
Wnorowski, A.2
|