ACS Symposium Series - Chemical Markers for Processed and Stored Foods
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Published By American Chemical Society

0841234043, 0841215804

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

The Use of Aminoguanidine To Trap and Measure Dicarbonyl Intermediates Produced During the Maillard Reaction

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ch003 ◽

1996 ◽

pp. 24-31 ◽

Cited By ~ 9

Author(s):

M. S. Feather ◽

V. Mossine ◽

J. Hirsch

Keyword(s):

Maillard Reaction

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Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ch001 ◽

1996 ◽

pp. 2-13

Author(s):

Jennifer M. Ames ◽

Richard G. Bailey ◽

Simona M. Monti ◽

Cheryl A. Bunn

Keyword(s):

Model Systems ◽

Reaction Products

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Subject Index

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ix002 ◽

1996 ◽

pp. 280-290

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Characteristic Stale Flavor Formed While Storing Beer

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ch011 ◽

1996 ◽

pp. 118-128

Author(s):

Fumitaka Hayase ◽

Koichi Harayama ◽

Hiromichi Kato

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Inactivation of Egg Trypsin Inhibitors by the Maillard Reaction

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ch020 ◽

1996 ◽

pp. 227-231

Author(s):

Y. Kato ◽

T. Matsuda

Keyword(s):

Maillard Reaction ◽

Trypsin Inhibitors

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Rapid Test for Alcohol Dehydrogenase During Peanut Maturation and Curing

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ch016 ◽

1996 ◽

pp. 179-188 ◽

Cited By ~ 1

Author(s):

Si-Yin Chung ◽

John R. Vercellotti ◽

Timothy H. Sanders

Keyword(s):

Alcohol Dehydrogenase ◽

Rapid Test

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Autoxidation ofL-Ascorbic Acid and Its Significance in Food Processing

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ch013 ◽

1996 ◽

pp. 137-145 ◽

Cited By ~ 4

Author(s):

T. Kurata ◽

N. Miyake ◽

E. Suzuki ◽

Y. Otsuka

Keyword(s):

Ascorbic Acid ◽

Food Processing

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Author Index

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ix001 ◽

1996 ◽

pp. 279-280

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Haptenic Sugar Antigens as Immunochemical Markers for the Maillard Reaction of Processed and Stored Milk Products

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ch019 ◽

1996 ◽

pp. 221-226 ◽

Cited By ~ 1

Author(s):

T. Matsuda ◽

Y. Kato

Keyword(s):

Maillard Reaction ◽

Milk Products

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Early Detection of Changes During Heat Processing and Storage of Tomato Products

ACS Symposium Series - Chemical Markers for Processed and Stored Foods ◽

10.1021/bk-1996-0631.ch004 ◽

1996 ◽

pp. 32-44 ◽

Cited By ~ 6

Author(s):

K. Eichner ◽

I. Schräder ◽

M. Lange

Keyword(s):

Early Detection ◽

Heat Processing ◽

Tomato Products ◽

Processing And Storage ◽

And Storage

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ACS Symposium Series - Chemical Markers for Processed and Stored FoodsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By American Chemical Society

The Use of Aminoguanidine To Trap and Measure Dicarbonyl Intermediates Produced During the Maillard Reaction

Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems

Subject Index

Characteristic Stale Flavor Formed While Storing Beer

Inactivation of Egg Trypsin Inhibitors by the Maillard Reaction

Rapid Test for Alcohol Dehydrogenase During Peanut Maturation and Curing

Autoxidation ofL-Ascorbic Acid and Its Significance in Food Processing

Author Index

Haptenic Sugar Antigens as Immunochemical Markers for the Maillard Reaction of Processed and Stored Milk Products

Early Detection of Changes During Heat Processing and Storage of Tomato Products

ACS Symposium Series - Chemical Markers for Processed and Stored Foods
Latest Publications