Controlling Maillard pathways to generate flavors / [edited by] Donald S. Mottram, Andrew J. Taylor ; sponsored by the ACS Division of Agricultural and Food Chemistry
Predictive modeling of flavor compound formation in the Maillard reaction: a SWOT analysis / M.A.J.S. van Boekel -- Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose / Dimitrios P. Balagiannis [and others] -- Dicarbonyl intermediates: a control factor in the Maillard reaction / Yu Wang and Chi-Tang Ho -- Dicarbonyls from Maillard degradation of glucose and maltose / M.A. Glomb, J. Gobert, and M. Voigt -- Generation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone during extrusion cooking: a multidisciplinary approach / Tomas Davidek [and others] -- Hydroxycinnamic acid -- Maillard reactions in simple aqueous model systems / Marlene R. Moskowitz and Devin G. Peterson -- Science and serendipity: the Maillard reaction and the creative flavorist / David A. Baines [and others] -- Meat flavor generation in complex Maillard model systems / S.I.F.S. Martins [and others] -- Flavor development in a meat-based petfood containing added glucose and glycine / Jane K. Parker [and others] -- The effects of storage on the formation of aroma and acrylamide in heated potato / J. Stephen Elmore [and others] -- Methionine-containing cyclic dipeptides: occurrence in natural products, synthesis, and sensory evaluation / Neil C. Da Costa [and others] -- Control of color formation by ionic species in non-enzymic browning reactions / George P. Rizzi -- Effect of physical properties of food matrices on the Maillard reaction / A.J. Taylor [and others] -- Control of the Maillard reaction during the cooking of food / Donald S. Mottram and J. Stephen Elmore
