✦ LIBER ✦

Iterated reaction graphs: computer simulation of the Maillard volatile compounds

✍ Scribed by Stephen Russell; Shail Patel; Jeremy Rabone; Jos Tissen; Werner Klaffke

Book ID: 117550715
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 54 KB
Volume: 1245
Category: Article
ISSN: 0531-5131
DOI: 10.1016/s0531-5131(02)00921-4

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Volatile Compounds in Archaeological Pla

Volatile Compounds in Archaeological Plant Remains and the Maillard Reaction During Decay of Organic Matter

✍ Evershed, Richard P. (author);Bland, Helen A. (author);Van Bergen, Pim F. (autho 📂 Article 📅 1997 🏛 American Association for the Advancement of Scienc 🌐 English ⚖ 306 KB

Volatile Compounds in Archaeological Pla

Volatile Compounds in Archaeological Plant Remains and the Maillard Reaction During Decay of Organic Matter

✍ Evershed, Richard P. (author);Bland, Helen A. (author);Van Bergen, Pim F. (autho 📂 Article 📅 1997 🏛 American Association for the Advancement of Scienc 🌐 English ⚖ 306 KB

[ACS Symposium Series] Volatile Sulfur C

[ACS Symposium Series] Volatile Sulfur Compounds in Food Volume 1068 || Determination of Volatile Sulfur Compounds Formed by the Maillard Reaction of Glutathione with Glucose

✍ Qian, Michael C.; Fan, Xuetong; Mahattanatawee, Kanjana 📂 Article 📅 2011 🏛 American Chemical Society ⚖ 297 KB

Use of GC-headspace and “electronic nose

Use of GC-headspace and “electronic nose” for the detection of volatile compounds from glucose–glycine Maillard reaction

✍ Rimantas P. Venskutonis; Rasa Vasiliauskait≐; Algirdas Galdikas; Arūnas Šetkus 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 299 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

Volatile compounds generated from the Ma

Volatile compounds generated from the Maillard reaction of Pro-Gly, Gly-Pro, and a mixture of glycine and proline with glucose

✍ Oh, Yu Chiang.; Hartman, Thomas G.; Ho, Chi Tang. 📂 Article 📅 1992 🏛 American Chemical Society 🌐 English ⚖ 379 KB