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Maillard reaction
27
"Antioxidant activity developed at the different stages of Maillard reaction with milk proteins" (2018) Cortés Yáñez, D.A.; Gagneten, M.; Leiva, G.E.; Malec, L.S. LWT - Food Science and Technology. 89:344-349
"Antioxidant activity developed at the different stages of Maillard reaction with milk proteins" (2018) Cortés Yáñez, D.A.; Gagneten, M.; Leiva, G.E.; Malec, L.S. LWT - Food Science and Technology. 89:344-349
"Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2" (2018) Santagapita, P.R.; Matiacevich, S.B.; Buera, M.D.P. Food Research International. 114:97-103
"Rheological properties of whey protein and dextran conjugates at different reaction times" (2014) Spotti, M.J.;Martinez, M.J.;Pilosof, A.M.R. (...)Carrara, C.R. Food Hydrocolloids. 38:76-84
"The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures" (2013) Naranjo, G.B.; Gonzales, A.S.P.; Leiva, G.E.; Malec, L.S. Food Chemistry. 141(4):3790-3795
"The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures" (2013) Naranjo, G.B.; Gonzales, A.S.P.; Leiva, G.E.; Malec, L.S. Food Chemistry. 141(4):3790-3795
"The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures" (2013) Naranjo, G.B.; Gonzales, A.S.P.; Leiva, G.E.; Malec, L.S. Food Chemistry. 141(4):3790-3795
"The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures" (2013) Naranjo, G.B.; Gonzales, A.S.P.; Leiva, G.E.; Malec, L.S. Food Chemistry. 141(4):3790-3795
"Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems" (2012) Acevedo, N.C.; Schebor, C.; Buera, P. Food and Bioprocess Technology. 5(6):2428-2434
"Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems" (2012) Acevedo, N.C.; Schebor, C.; Buera, P. Food and Bioprocess Technology. 5(6):2428-2434
"Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits" (2011) Agudelo Laverde, L.M.; Acevedo, N.C.; Schebor, C.; Buera, M.D.P. LWT - Food Science and Technology. 44(4):963-968
"The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems" (2010) Matiacevich, S.B.; Santagapita, P.R.; Buera, M.d.P. Food Chemistry. 118(1):103-108
"Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures" (2010) Pereyra Gonzales, A.S.; Naranjo, G.B.; Leiva, G.E.; Malec, L.S. International Dairy Journal. 20(1):40-45
"A critical evaluation of fluorescence as a potential marker for the Maillard reaction" (2006) Matiacevich, S.B.; Pilar Buera, M. Food Chemistry. 95(3):423-430
"Fluorescence from the maillard reaction and its potential applications in food science" (2005) Matiacevich, S.B.; Santagapita, P.R.; Buera, M.P. Critical Reviews in Food Science and Nutrition. 45(6):483-495
"Fluorescence from the maillard reaction and its potential applications in food science" (2005) Matiacevich, S.B.; Santagapita, P.R.; Buera, M.P. Critical Reviews in Food Science and Nutrition. 45(6):483-495
"Loss of available lysine during processing of different dulce de leche formulations" (2005) Malec, L.S.; Llosa, R.A.; Naranjo, G.B.; Vigo, M.S. International Journal of Dairy Technology. 58(3):164-168
"Influence of water activity and storage temperature on lysine availability of a milk like system" (2002) Malec, L.S.; Pereyra Gonzales, A.S.; Naranjo, G.B.; Vigo, M.S. Food Research International. 35(9):849-853
"Color formation in dehydrated modified whey powder systems as affected by compression and T(g)" (2000) Burin, L.;Jouppila, K.;Roos, Y. (...)Del Pilar Buera, M. Journal of Agricultural and Food Chemistry. 48(11):5263-5268
"Sugar formulation effect on available lysine content of dulce de leche" (1999) Malec, L.S.; Llosa, R.A.; Vigo, M.S. Journal of Dairy Research. 66(2):335-339