Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products by Yajing Qi, Wenjun Wang, Tianxiang Yang, Wangmin Ding, Bin Xu

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Effect of flavonol on reduction of acrylamide in Maillard reaction and its correlation with antioxidant capacity by CHENG Jun, REN Yiping, ZHANG Ying, ZHANG Yu

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Trans Europe Express, étude et restauration d’une œuvre de Dorothée Selz by Marie Courseaux

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Trans Europe Express, study and restoration of a major artwork by Dorothée Selz by Marie Courseaux

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Hygroscopic stability of xylooligosaccharides and application on the corn flakes by Ping-Hsiu Huang, Yu-Tsung Cheng, Wen-Chien Lu, Po-Yuan Chiang, Chiun-Chuang R. Wang, Po-Hsien Li

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Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process by Meiyi Han, Hongkui Zhao, Zhihua Liu, Jing Liu, Xi Liu, Fangxue Hang, Kai Li, Caifeng Xie

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Influence of the Maillard Reaction on the Properties of Gelatin/Zein Nanofibers Loaded with Dihydromyricetin Prepared by Electro-Blowing Spinning by Hui Xiang, Runtian Wu, Man Xiao, Jianhui An, Longchen Shang, Yexing Tao, Lingli Deng

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Use of tristimulus reflectance colorimetry for detection of fresh milk adulteration with reconstituted dry milk by D. S. Myagkonosov, E. V. Topnikova, D. V. Abramov, O. G. Kashnikova

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Oral supplementation of the nutraceutical decarboxy carcinine HCl for rhytids and skin rejuvenation by Célia Kalil, Luciane Zagonel, Valéria Barreto Campos, Christine Chaves Prato, Clarissa Reinehr, Patrícia França, Pedro Vargas

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Improvement on non-Na+ saltiness via Maillard reaction between Katsuwonus pelamis hydrolysates and reducing sugar by Xixi Cai, Tingting Gao, Xincheng Huang, Xu Chen, Jianlian Huang, Shuo Wan, Shaoyun Wang

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Changes in the chemical composition and medicinal effects of black ginseng during processing by Ye Qiu, Ye Qiu, Ye Qiu, Nengyuan Wang, Zhe Yu, Xiao Guo, Ming Yang, Ming Yang

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Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties by Jaroslawa Rutkowska, Damian Baranowski

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Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix by Dila Donmez, Jasper Limon, Juan Pablo Russi, Alejandro E. Relling, Ken Riedl, Manjunath Manubolu, Osvaldo H. Campanella

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Study on the Structural Characteristics and Foaming Properties of Ovalbumin—Citrus Pectin Conjugates Prepared by the Maillard Reaction by Shanshan Zhang, Yibo Liu, Wenhui Wu

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Inhibitory effects of polyphenols on the Maillard reaction in low-lactose milk and the underlying mechanism by Zhiguo Na, Siqi Liu, Haixin Bi, Xin He, Tong Liu

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Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products by Beatrice Pellegrini, Lin Xin Strootman, Christos Fryganas, Daniela Martini, Vincenzo Fogliano

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Colorimetric method for estimating the intensity of heat load during milk pasteurization by E. V. Topnikova, D. S. Myagkonosov, D. V. Abramov, O. G. Kashnikova

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Preparation and Flavor Characteristics of Maillard Peptides from Sunflower Seed Protein by Xiumei LIU, Yuan WANG, Mengyu LI, Yuyu ZHANG, Baoguo SUN, Siyu ZHANG, Hongjian CHEN, Yanrong ZHANG, Yali YANG

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Effects of Tea Polyphenols on the Physicochemical Properties, Texture, and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction by Hengyu LIANG, Haoxiang GAO, Zan JING, Weicai ZENG

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Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein by Ying Liu, Chunyan Ran, Hongyi Zhang, Yaqi Cheng, Minaer Huanbieke, Yuying Liu, Jie Yang, Yuqing Mei, Yang Qu

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