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
- 19,420 views
- 50 citations
52 articles related to "Maillard Reaction"
Articles
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
- 7,579 views
- 24 citations
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
- 20,664 views
- 50 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
- 15,853 views
- 1 citation
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
- 6,233 views
- 26 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
- 3,568 views
- 6 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
- 2,504 views
- 1 citation
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
- 7,208 views
- 45 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
- 4,240 views
- 9 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
- 4,782 views
- 7 citations
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
- 55,373 views
- 223 citations
Original Research
Published on 17 Oct 2023
Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1282485
- 3,457 views
- 5 citations
Original Research
Published on 25 Mar 2022
Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.874650
- 4,604 views
- 10 citations
Mini Review
Published on 29 Sep 2017
From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo
in Nutritional Immunology
Frontiers in Immunology
doi 10.3389/fimmu.2017.01207
- 50,327 views
- 97 citations
Original Research
Published on 15 Oct 2020
Covalent Immobilization of L-Asparaginase and Optimization of Its Enzyme Reactor for Reducing Acrylamide Formation in a Heated Food Model System
in Bioprocess Engineering
Frontiers in Bioengineering and Biotechnology
doi 10.3389/fbioe.2020.584758
- 5,713 views
- 28 citations
Original Research
Published on 06 Oct 2022
Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1031550
- 3,562 views
- 10 citations