Effect of maillard reaction volatile products on lipid oxidation
Beatriz Elizalde(University of Udine), C.R. Lerici(University of Udine), Marco Dalla Rosa(Research Centre for Cereal and Industrial Crops)
Cited by 62
Related Papers
Review of non-enzymatic browning and antioxidant capacity in processed foods
|Trends in Food Science & Technology|2000|823
Loss and/or formation of antioxidants during food processing and storage
|Cancer Letters|1997|308
Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality
|Journal of Food Science|1985|302
Antioxidant properties of tomato juice as affected by heating
|Journal of the Science of Food and Agriculture|1999|171