Review
Published on 26 Aug 2022
The Maillard reaction in traditional method sparkling wine
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.979866
- 19,396 views
- 50 citations
90 articles related to "Maillard"
Articles
Review
Published on 13 Sep 2018
Immunomodulation by Processed Animal Feed: The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs)
in Nutritional Immunology
Frontiers in Immunology
doi 10.3389/fimmu.2018.02088
- 20,632 views
- 50 citations
Original Research
Published on 27 Apr 2022
Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.889901
- 26,452 views
- 23 citations
Original Research
Published on 17 Mar 2023
Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1072261
- 7,568 views
- 24 citations
Original Research
Published on 24 Mar 2022
Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.857966
- 7,185 views
- 45 citations
Core Concept
Published on 08 Nov 2022
The Smell of the Kitchen
in Human Health
Frontiers for Young Minds
doi 10.3389/frym.2022.914163
- 15,792 views
- 1 citation
Review
Published on 12 Sep 2022
Insights into flavor and key influencing factors of Maillard reaction products: A recent update
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.973677
- 55,266 views
- 223 citations
Original Research
Published on 09 May 2025
Ultrasound-assisted Maillard reaction for the preparation of whey protein-fructooligosaccharide conjugates
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1531089
- 3,541 views
- 6 citations
Original Research
Published on 16 May 2022
Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.881865
- 6,221 views
- 26 citations
Original Research
Published on 08 Feb 2022
Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2021.794231
- 4,253 views
- 9 citations
Original Research
Published on 01 Mar 2024
Enhanced viability and stability of the Lactobacillus reuteri DSM 17938 probiotic strain following microencapsulation in pea and rice protein-inulin conjugates
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1284069
- 7,040 views
- 8 citations
Original Research
Published on 06 Feb 2024
Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1325886
- 4,232 views
- 9 citations
Original Research
Published on 21 Jun 2022
5-Keto-D-Fructose, a Natural Diketone and Potential Sugar Substitute, Significantly Reduces the Viability of Prokaryotic and Eukaryotic Cells
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.935062
- 7,100 views
- 3 citations
Original Research
Published on 18 Sep 2024
Biochar promotes compost humification by regulating bacterial and fungal communities
in Microbiological Chemistry and Geomicrobiology
Frontiers in Microbiology
doi 10.3389/fmicb.2024.1470930
- 4,353 views
- 17 citations
Original Research
Published on 23 Jun 2022
Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.925208
- 4,770 views
- 7 citations
Editorial
Published on 04 Apr 2023
Editorial: Inhibition strategies on the formation of Maillard reaction products in food
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1162097
- 2,500 views
- 1 citation