Molecular-level analysis of non-volatile Maillard reaction products and their chemical interplay in model reactions
- Alternative title
-
Molekulare Analyse nichtflüchtiger Maillard-Reaktionsprodukte und ihr chemisches Zusammenspiel in Modellreaktionen
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Dissertation, 2019
- Keyword
-
Manufactures
Maillard reaction
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
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Universitätsbibliothek der TU München
- (when)
-
2019
- Creator
-
Hemmler, Daniel
- Contributor
-
Schmitt-Kopplin, Philippe
Engel, Karl-Heinz
Yaylayan, Varoujan
Schmitt-Kopplin, Philippe
- URN
-
urn:nbn:de:bvb:91-diss-20191217-1482943-1-8
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:43 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Hemmler, Daniel
- Schmitt-Kopplin, Philippe
- Engel, Karl-Heinz
- Yaylayan, Varoujan
- Universitätsbibliothek der TU München
Time of origin
- 2019
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[Colin-Maillard]
Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants
Maillard reactions in food : chem., physiolog., and technolog. aspects
Inhibition of zinc-dependent peptidases by Maillard reaction products
Pathways of the Maillard reaction under physiological conditions : [kumulative Dissertation]
The Maillard reaction in food processing, human nutrition and physiology
Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction Intermediates
Influence of the Maillard reaction on the allergenicity of food allergens
Influence of the Maillard reaction on the allergenicity of food allergens
Interplay between mineral reaction and deformation via structural defects
Maillard, Herbert
Maillard, Ulrich
[Colin-Maillard]
Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants
Maillard reactions in food : chem., physiolog., and technolog. aspects
Inhibition of zinc-dependent peptidases by Maillard reaction products
Pathways of the Maillard reaction under physiological conditions : [kumulative Dissertation]
The Maillard reaction in food processing, human nutrition and physiology
Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction Intermediates
Influence of the Maillard reaction on the allergenicity of food allergens
Influence of the Maillard reaction on the allergenicity of food allergens
Interplay between mineral reaction and deformation via structural defects
Maillard, Herbert
Maillard, Ulrich