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Publications by Wen-Kuei Chiu
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
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Studies on Products of Browning Reaction. Antioxidative Activities of Products of Browning Reaction Prepared From Glucosamine.
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Immunomodulation by Processed Animal Feed: The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs)
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Optimised Procedure to Analyse Maillard Reaction-Associated Fluorescence in Cereal-Based Products
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Properties of Glycated Globin Prepared Through the Maillard Reaction.
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Sensory Characteristics of Maillard Reaction Products From Chicken Protein Hydrolysates With Different Degrees of Hydrolysis
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Sunlight Selectively Modifies Maillard Reaction Products in a Wide Array of Chemical Reactions
Chemistry - A European Journal
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Catalysis
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