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Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems
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On-fiber furan formation from volatile precursors: a critical example of artefact formation during solid-phase microextraction
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Furan formation upon degradation of carbohydrates in combination with proteins and lipids
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Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids
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Generation of Maillard flavour compounds and furan in amino acid/peptide - carbohydrate model systems
(2012) -
Chemical modifications of peptides and their impact on food properties
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Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes
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Furan formation in baby food model system via lipid oxidation and sugar degradation
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Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins
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Mechanistic insights into furan formation in Maillard model systems