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Publications by Georgios Koutsidis
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
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The Influence of Brewing Yeast Strains on Monoterpene Alcohols and Esters Contributing to the Citrus Flavour of Beer
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Effect of the Maillard Reaction on Functional Properties of Chitosan.
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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.
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Effect of the Maillard Reaction on the Attributes of Egg White Proteins
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Effect of Various Factors on the Formation of Aminoreductone During the Maillard Reaction
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