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For:	Schumacher D, Kroh LW. [The effect of Maillard reaction products on enzyme reactions]. Z Ernahrungswiss 1996;35:213-25. [PMID: 9019913 DOI: 10.1007/bf01625684] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]

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Billaud C, Adrian J. Louis‐Camille Maillard, 1878–1936. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1081/fri-120025480] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]

Billaud C, Brun-Mérimée S, Louarme L, Nicolas J. Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple—I: Enzymatic browning and enzyme activity inhibition. Food Chem 2004. [DOI: 10.1016/s0308-8146(03)00206-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]

Inhibitory effect of unheated and heated d-glucose, d-fructose and l-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple. I. Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00376-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]