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