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Index « Mesh.i » - entrée « Maillard Reaction »
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List of bibliographic references

Number of relevant bibliographic references: 9.
Ident.Authors (with country if any)Title
000228 (2003) Duried Alwazeer [France] ; Carole Delbeau ; Charles Divies ; Rémy CachonUse of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice.
000275 (2004) Yuki Shinoda [Japon] ; Masatsune Murata ; Seiichi Homma ; Hajime KomuraBrowning and decomposed products of model orange juice.
000378 (2005) Shirly Leizerson [Israël] ; Eyal ShimoniEffect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
000435 (2005) Yuki Shinoda [Japon] ; Hajime Komura ; Seiichi Homma ; Masatsune MurataBrowning of model orange juice solution: factors affecting the formation of decomposition products.
000802 (2008) B K Tiwari [Irlande (pays)] ; K. Muthukumarappan ; C P O'Donnell ; P J CullenEffects of sonication on the kinetics of orange juice quality parameters.
000861 (2008) Brijesh K. Tiwari [Irlande (pays)] ; Kasiviswanathan Muthukumarappan ; Colm P. O'Donnell ; P J CullenKinetics of freshly squeezed orange juice quality changes during ozone processing.
000B02 (2010) Nadiarid Jiménez [Costa Rica] ; Philippe Bohuon ; Janice Lima ; Manuel Dornier ; Fabrice Vaillant ; Ana Mercedes PérezKinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C).
000F43 (2011) Fabio Licciardello [Italie] ; Giuseppe MuratoreEffect of temperature and some added compounds on the stability of blood orange marmalade.
001248 (2013) Miryam Amigo-Benavent [Espagne] ; Chiara Nitride ; Laura Bravo ; Pasquale Ferranti ; M Dolores Del CastilloStability and bioactivity of a Bowman-Birk inhibitor in orange juice during processing and storage.

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