Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Gary W. Black
The Effect of Maillard Reaction Products and Yeast Strain on the Synthesis of Key Higher Alcohols and Esters in Beer Fermentations
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Related publications
The Influence of Brewing Yeast Strains on Monoterpene Alcohols and Esters Contributing to the Citrus Flavour of Beer
Journal of the Institute of Brewing
Food Science
Determination of Aldehydes, Esters and Higher Alcohols in Products of Rectification of Ethyl Alcohol.
Kvasny Prumysl
Effect of the Maillard Reaction on Functional Properties of Chitosan.
Nippon Suisan Gakkaishi
Aquatic Science
Maillard Reaction Products in Processed Food: Pros and Cons
Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.
Nippon Suisan Gakkaishi
Aquatic Science
Impact and Inhibitory Mechanism of Phenolic Compounds on the Formation of Toxic Maillard Reaction Products in Food
Frontiers of Agricultural Science and Engineering
Agricultural
Biotechnology
Veterinary
Biological Sciences
Effect of the Maillard Reaction on the Attributes of Egg White Proteins
Agricultural and Biological Chemistry
Effect of Various Factors on the Formation of Aminoreductone During the Maillard Reaction
Vietnam Journal of Science and Technology
Immunomodulation by Processed Animal Feed: The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs)
Frontiers in Immunology
Allergy
Immunology
