Crispy and browned baked goods Compounds of browned flavor from sugar-amine reactions Compounds of browned flavor derived from sugar-amine reactions Nonenzymatically Browned Soybean Meal for Lactating Dairy Cows 1 Effect of browned and unbrowned corn products intrinsically labeled with 65Zn on absorption of 65Zn in humans. Methods for suppressing acrylamide formation and restoring browned color and flavor Absorption of Lysine and Deoxyketosyllysine in an Early-Maillard Browned Casein by the Growing Pig Evaluation of the antioxidant activity and partial characterisation of extracts from browned yam flour diet. Effect of pH and Temperature on Comparative Antioxidant Activity of Nonenzymatically Browned Proteins Produced by Reaction with Oxid... Studies on the Influence of the Solvent on the Contribution of Single Maillard Reaction Products to the Total Color of Browned Pento...
