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Publications by Philippe Schmitt‐Kopplin
Sunlight Selectively Modifies Maillard Reaction Products in a Wide Array of Chemical Reactions
Chemistry - A European Journal
Organic Chemistry
Catalysis
Chemistry
Related publications
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
Optimised Procedure to Analyse Maillard Reaction-Associated Fluorescence in Cereal-Based Products
Czech Journal of Food Sciences
Food Science
Antioxidant Effects of Maillard Reaction Products Obtained From Ovalbumin and DifferentD-Aldohexoses
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Antioxidant Activity Improvement of Apples Juice Supplemented With Chitosan-Galactose Maillard Reaction Products
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Immunomodulation by Processed Animal Feed: The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs)
Frontiers in Immunology
Allergy
Immunology
Sensory Characteristics of Maillard Reaction Products From Chicken Protein Hydrolysates With Different Degrees of Hydrolysis
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
The Maillard Reaction in Powdered Infant Formula
Journal of Food and Nutrition Research
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
