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2. Physiological and safety aspects of Maillard browning of foods. Lee TC; Kimiagar M; Pintauro SJ; Chichester CO Prog Food Nutr Sci; 1981; 5(1-6):243-56. PubMed ID: 7034050 [No Abstract] [Full Text] [Related]
3. The estimation of available lysine foodstuffs after Maillard reactions. Hurrell RF; Carpenter KJ Prog Food Nutr Sci; 1981; 5(1-6):159-76. PubMed ID: 6798628 [No Abstract] [Full Text] [Related]
4. Maillard reactions in food. Chemical, physiological and technological aspects. Preface. Eriksson CE; Asp NG; Theander O Prog Food Nutr Sci; 1981; 5(1-6):1-3. PubMed ID: 7323295 [No Abstract] [Full Text] [Related]
5. [Changes in foods caused by technologic procedures]. Matissek R; Baltes W Z Hautkr; 1987; 62 Suppl 1():22-35. PubMed ID: 3442081 [TBL] [Abstract][Full Text] [Related]
6. The Maillard reaction in food; a critical review from the nutritional standpoint. Mauron J Prog Food Nutr Sci; 1981; 5(1-6):5-35. PubMed ID: 7034051 [No Abstract] [Full Text] [Related]
7. [Nonenzymatic changes in food manipulation and processing of food]. Baltes W Z Ernahrungswiss Suppl; 1973; 16():34-49. PubMed ID: 4522846 [No Abstract] [Full Text] [Related]
9. Toxicological evaluation of Maillard products. Asp NG Prog Food Nutr Sci; 1981; 5(1-6):483-4. PubMed ID: 7323299 [No Abstract] [Full Text] [Related]
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13. Energy-modification of standardized quantity recipes. Unklesbay N; Unklesbay K J Am Diet Assoc; 1980 Mar; 76(3):258-63. PubMed ID: 7391461 [TBL] [Abstract][Full Text] [Related]
14. [Dietary safety and new products]. Rosset R Bull Acad Natl Med; 1988 May; 172(5):687-92. PubMed ID: 3056581 [No Abstract] [Full Text] [Related]
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