✦ LIBER ✦

Effect of Urea on Volatile Generation from Maillard Reaction of Cysteine and Ribose

✍ Scribed by Chen, Yong; Xing, Jinsong; Chin, Chee-Kok; Ho, Chi-Tang

Book ID: 126111237
Publisher: American Chemical Society
Year: 2000
Tongue: English
Weight: 41 KB
Volume: 48
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf991076l

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Carnosine on Volatile Generat

Effects of Carnosine on Volatile Generation from Maillard Reaction of Ribose and Cysteine

✍ Chen, Yong; Ho, Chi-Tang 📂 Article 📅 2002 🏛 American Chemical Society 🌐 English ⚖ 44 KB

Effects of supercritical carbon dioxide

Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine

✍ Honggao Xu; Yanxiang Gao; Xuan Liu; Jian Zhao 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 217 KB

Maillard-Lipid Interactions in Nonaqueou

Maillard-Lipid Interactions in Nonaqueous Systems: Volatiles from the Reaction of Cysteine and Ribose with Phosphatidylcholine

✍ Mottram, Donald S.; Whitfield, Frank B. 📂 Article 📅 1995 🏛 American Chemical Society 🌐 English ⚖ 694 KB

Effects of ribose to cysteine ratios on

Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide

✍ Honggao Xu; Xuan Liu; Jian Zhao; Yanxiang Gao 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 335 KB

Formation of Aroma Compounds from Ribose

Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

✍ Cerny, Christoph; Davidek, Tomas 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 118 KB

Effects of lard on the formation of vola

Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose

✍ Yongxia Xu; Qingchan Chen; Shengjiao Lei; Peng Wu; Gang Fan; Xiaoyun Xu; Siyi Pa 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 95 KB

## BACKGROUND: The presence of lipid oxidation products in the Maillard reaction pathway is of particular interest today. The objective of this study was to investigate the effect of lard and its oxidation products on the formation of volatiles from cysteine and xylose model systems. RESULTS: Head