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The maillard reaction: chemistry, biochemistry and implications.

Nursten, Harry

1st edition., 2005

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Effect of Modification of the Kilning Regimen on Levels of Free Ferulic Acid and Antioxidant Activity in Malt

Journal of agricultural and food chemistry, 2011-09, Vol.59 (17), p.9335-9343

2011

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Effect of Heat Treatment on the Antioxidant Activity, Color, and Free Phenolic Acid Profile of Malt

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6539-6546

2007

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A New Type of Tea Pigment-From the Chemical Oxidation of Epicatechin Gallate and Isolated from Tea

Journal of the science of food and agriculture, 1997-07, Vol.74 (3), p.401-408

1997

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Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks

Journal of Chromatography A, 2000-04, Vol.876 (1), p.213-220

2000

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Isolation and analysis of a polymeric thearubigin fraction from tea

Journal of the science of food and agriculture, 1992, Vol.59 (3), p.365-375

1992

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Use of an HPLC photodiode-array detector in a study of the nature of a black tea liquor

Journal of the science of food and agriculture, 1990, Vol.52 (4), p.509-525

1990

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Capillary electrophoresis for food analysis: method development.

1, 2007

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Identification and quantification of class IV caramels using capillary electrophoresis and its application to soft drinks

Journal of the science of food and agriculture, 1998-04, Vol.76 (4), p.579-587

1998

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liquid chromatography-mass spectrometry study of a black tea liquor using the plasmaspray interface

Journal of the science of food and agriculture, 1994-10, Vol.66 (2), p.203-208

1994

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The development and application of capillary electrophoresis methods for food analysis

Electrophoresis, 1999-10, Vol.20 (15-16), p.3156-3180

1999

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Flavour and flavour perception

International journal of food science & technology, 1998, Vol.33 (1)

NURSTEN, Harry E

1998

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Derek Land's contribution to food science, with particular reference to the Journal

International journal of food science & technology, 1998-02, Vol.33 (1), p.1-5

Nursten, Harry E.

1998

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A liquid chromatographic method for the estimation of Class III caramel added to foods

Food chemistry, 1997-03, Vol.58 (3), p.259-267

1997

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Separation of thearubigins on sephadex LH-20

Phytochemistry (Oxford), 1977, Vol.16 (8), p.1269-1272

1977

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The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in Maillard reactions, in alkaline degradation of sugars, and in caramelisation

Food chemistry, 1994, Vol.51 (4), p.417-420

1994

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The source of the acyl moiety in the biosynthesis of volatile banana esters

Journal of the science of food and agriculture, 1976-02, Vol.27 (2), p.152-158

1976

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Gas-chromatographic analysis of dilute aqueous systems

Analytical chemistry (Washington), 1967-04, Vol.39 (4), p.521-523

1967

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Cyclotene Hydrate, C6H8O2.H2O

Acta crystallographica. Section C, Crystal structure communications, 1998-03, Vol.54 (3), p.404-405

1998

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effect of 2-furanmethanethiol upon the flavour of instant coffee

International journal of food science & technology, 1993-10, Vol.28 (5), p.531-536

1993

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Quantum mechanics studies of the tautomers of dihydrodiacetylformoin, an important Maillard intermediate and the synthesis of furaneol

Journal of molecular structure. Theochem, 2008-02, Vol.850 (1), p.38-47

2008

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Coloured compounds formed by the interaction of glycine and xylose

Food chemistry, 1986, Vol.20 (1), p.45-60

1986

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The Mechanism of Formation of 3-Methylcyclopent-2-en-2-olone

The Maillard Reaction in Foods and Medicine, 1998, p.65-68

Nursten, Harry E.

1998

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Quantum mechanics studies of the tautomers of diacetylformoin, an important maillard product and odorant

Journal of molecular structure. Theochem, 2006-11, Vol.775 (1), p.67-76

2006

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The Relationship Between the Coloured Compounds Present in the Pressed Liquor of Cane Sugar and Those Formed in Maillard Reactions, in Alkaline Degradation of Sugars, and in Caramelisation

Maillard Reaction in Chemistry, Food, and Health, 1998, p.417-417

1998

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The maillard reaction: chemistry, biochemistry and implications.

Effect of Modification of the Kilning Regimen on Levels of Free Ferulic Acid and Antioxidant Activity in Malt

Effect of Heat Treatment on the Antioxidant Activity, Color, and Free Phenolic Acid Profile of Malt

A New Type of Tea Pigment-From the Chemical Oxidation of Epicatechin Gallate and Isolated from Tea

Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks

Isolation and analysis of a polymeric thearubigin fraction from tea

Use of an HPLC photodiode-array detector in a study of the nature of a black tea liquor

Capillary electrophoresis for food analysis: method development.

Identification and quantification of class IV caramels using capillary electrophoresis and its application to soft drinks

liquid chromatography-mass spectrometry study of a black tea liquor using the plasmaspray interface

The development and application of capillary electrophoresis methods for food analysis

Flavour and flavour perception

Derek Land's contribution to food science, with particular reference to the Journal

A liquid chromatographic method for the estimation of Class III caramel added to foods

Separation of thearubigins on sephadex LH-20

The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in Maillard reactions, in alkaline degradation of sugars, and in caramelisation

The source of the acyl moiety in the biosynthesis of volatile banana esters

Gas-chromatographic analysis of dilute aqueous systems

Cyclotene Hydrate, C6H8O2.H2O

effect of 2-furanmethanethiol upon the flavour of instant coffee

Quantum mechanics studies of the tautomers of dihydrodiacetylformoin, an important Maillard intermediate and the synthesis of furaneol

Coloured compounds formed by the interaction of glycine and xylose

The Mechanism of Formation of 3-Methylcyclopent-2-en-2-olone

Quantum mechanics studies of the tautomers of diacetylformoin, an important maillard product and odorant

The Relationship Between the Coloured Compounds Present in the Pressed Liquor of Cane Sugar and Those Formed in Maillard Reactions, in Alkaline Degradation of Sugars, and in Caramelisation

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