ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology
Latest Publications

TOTAL DOCUMENTS

14

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1

(FIVE YEARS 0)

Published By American Chemical Society

0841231850, 0841231842

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Subject Index

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.ix002 ◽

2016 ◽

pp. 151-153

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Characterization of Browning Formation in Orange Juice during Storage

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.ch005 ◽

2016 ◽

pp. 55-65 ◽

Author(s):

Laurianne Paravisini ◽

Devin G. Peterson

Keyword(s):

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Controlling Amino Acid Degradations Produced by Reactive Carbonyls in Foods

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.ch003 ◽

2016 ◽

pp. 23-34

Author(s):

Francisco J. Hidalgo ◽

Rosario Zamora

Keyword(s):

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On the Role of Amadori Rearrangement Products as Precursors of Aroma-Active Strecker Aldehydes in Cocoa

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.ch001 ◽

2016 ◽

pp. 1-13

Author(s):

Sandra Hartmann ◽

Peter Schieberle

Keyword(s):

Amadori Rearrangement ◽

Strecker Aldehydes

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Preface

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.pr001 ◽

2016 ◽

pp. ix-x

Author(s):

Michael Granvogl

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Title, Copyright, Foreword

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.fw001 ◽

2016 ◽

pp. i-v

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Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.ch004 ◽

2016 ◽

pp. 35-53

Author(s):

Nigel G. Halford ◽

Tanya Y. Curtis

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The Maillard Reaction Product Nε-Carboxymethyl-L-Lysine Induces Heat Shock Proteins 72 and 90α via RAGE Interaction in HEK-293 Cells

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.ch007 ◽

2016 ◽

pp. 81-101

Author(s):

Sebastian Foth ◽

Ann-Katrin Holik ◽

Veronika Somoza

Keyword(s):

Heat Shock Proteins ◽

Maillard Reaction ◽

Maillard Reaction Product ◽

Hek 293 ◽

Hek 293 Cells ◽

293 Cells ◽

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Characterization of Key Aroma-Active Compounds in Raw and Roasted White Mustard Seeds (Sinapis albaL.)

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.ch008 ◽

2016 ◽

pp. 103-116

Author(s):

Eva Ortner ◽

Peter Schieberle ◽

Michael Granvogl

Keyword(s):

White Mustard ◽

Active Compounds ◽

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Editors’ Biographies

ACS Symposium Series - Browned Flavors: Analysis, Formation, and Physiology ◽

10.1021/bk-2016-1237.ot001 ◽

2016 ◽

pp. 145-146

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