Non-enzymatic browning reaction of glucosamine at mild conditions: relationship between colour formation, radical scavenging activity and alpha-dicarbonyl compounds production
Iron (<TEX>$Fe^{2+}$</TEX>)-catalyzed glucosamine browning at <TEX>$50^{\circ}C$</TEX>: identification and quantification of major flavor compounds for antibacterial activity
Interactions of the products of oxidative polymerization of hydroquinone as catalyzed by birnessite with Fe (hydr)oxides-an implication of the reactive pathway for humic substance formation
Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: chemical modifications and taste-enhancing activity
Formation of the reduced form of furaneol (R) (2,5-dimethyl-4-hydroxy-tetrahydrofuran-3-one) during the Maillard reaction through catalysis of amino acid metal salts
Facile control of copper nanowire dimensions via the Maillard reaction: using food chemistry for fabricating large-scale transparent flexible conductors
Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system
Copper-4,4'-dipyridyl coordination compound as solid reagent for spectrophotometric determination of reducing sugar employing a multicommutation approach
Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems
