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| Maillard, Microwave, and Extrusion Cooking: Generation of Aromas | |
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| Regulatory Status of Maillard Reaction Flavors | |
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| Process Flavors and Precursor Systems: Commercial Preparation and Use | |
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| Basic Principles for Protecting New Developments: A Guide to Patent and Trade Secret Protection | |
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| Detection of Amadori Compounds in Heated Foods | |
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| Maillard Reaction Products from Microwave Heating of Model Systems: Exploiting Gas Chromatographic Variables | |
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| Gas Chromatography--Olfactometry of Glucose-Proline Maillard Reaction Products | |
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| Molasses Flavor Investigations with Sulfur Chemiluminescence Detection | |
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| Isolation of Aroma Volatiles from an Extruded Oat Ready-To-Eat Cereal: Comparison of Distillation-Extraction and Supercritical Fluid Extraction | |
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| Flavor Compounds Formed during the Maillard Reaction | |
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| Dicarbonyl Sugar Derivatives and Their Role in the Maillard Reaction | |
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| Mechanism of Pyrazine Formation | |
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| Reactivity of Peptides in the Maillard Reaction | |
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| Aroma Volatiles from Meatlike Maillard Systems | |
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| New Aroma Compounds in Wheat Bread | |
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| Formation Pathways for Primary Roasted Coffee Aroma Compounds | |
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| Indicator Compounds and Precursors for Cocoa Aroma Formation | |
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| Effect of pH on the Volatile Compounds Formed in a Xylose-Lysine Model System | |
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| Flavors from the Reaction of Lysine and Cysteine with Glucose in the Presence of Lipids | |
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| Formation of Maillard Products in the Proline-Glucose Model System: High-Temperature Short-Time Kinetics | |
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| Pyridoimidazoles, Histidine-Specific Reaction Products | |
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| Role of Cysteine in the Formation of 2-Methyl-3-furanthiol in a Thiamine-Cysteine Model System | |
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| Flavoring in Extrusion: An Overview | |
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| Lipid Oxidation in Extruded Products | |
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| Maillard Reaction Volatile Compounds and Color Quality of a Whey Protein Concentrate-Corn Meal Extruded Product | |
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| Ammonium Bicarbonate and Pyruvaldehyde as Flavor Precursors in Extruded Food Systems | |
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| Collection and Characterization of Volatile Compounds Released at the Die during Twin Screw Extrusion of Corn Flour | |
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| Formation and Degradation of Tryptophan Amadori Products during Extrusion Processing | |
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| Flavor Properties of Extrusion Cooked Mechanically Deboned Pork | |
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| Extrude Taro (Colocasia esculenta) Volatiles | |
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| Glycoside as a Flavor Precursor during Extrusion | |
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| Chain Length and Functional Group Impact on Flavor Retention during Extrusion | |
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| Critical Factors in Microwave-Generated Aromas | |
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| Flavor and Flavorings in Microwave Foods: An Overview | |
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| Microwave Volatilization of Aroma Compounds | |
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| Flavor Volatilization in Microwave Food Model Systems | |
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| Nonequilibrium Partition Model for Prediction of Microwave Flavor Release | |
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| Microwave and Thermally Induced Maillard Reactions | |
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| Flavor in the Cysteine-Glucose Model System Prepared in Microwave and Conventional Ovens | |
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| Flavor Formation during Frying and Subsequent Losses during Storage and Microwave Reheating in Pancakes | |