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For: BURTON HS, MCWEENY DJ, PANDHI PN. Non-Enzymatic Browning : Browning of Phenols and its Inhibition by Sulphur Dioxide. Nature 1963;199:659-61. [PMID: 14074551 DOI: 10.1038/199659a0] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Number Cited by Other Article(s)
1
Lv M, Fang L, Yu H, Rojruthai P, Sakdapipanich J. Discoloration Mechanisms of Natural Rubber and Its Control. Polymers (Basel) 2022;14:polym14040764. [PMID: 35215677 PMCID: PMC8875958 DOI: 10.3390/polym14040764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 02/05/2022] [Accepted: 02/10/2022] [Indexed: 12/10/2022]  Open
2
Thakur NS, Bhat MM, Rana N, Joshi VK. Standardization of pre-treatments for the preparation of dried arils from wild pomegranate. Journal of Food Science and Technology 2010;47:620-5. [PMID: 23572695 DOI: 10.1007/s13197-010-0091-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/30/2009] [Accepted: 12/07/2009] [Indexed: 11/28/2022]
3
Topping DC, Bernard LG, O'Donoghue JL, English JC. Hydroquinone: Acute and subchronic toxicity studies with emphasis on neurobehavioral and nephrotoxic effects. Food Chem Toxicol 2007;45:70-8. [PMID: 17030380 DOI: 10.1016/j.fct.2006.07.019] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2005] [Revised: 06/29/2006] [Accepted: 07/18/2006] [Indexed: 11/25/2022]
4
FERNANDES LI, McLELLAN MR. Hydroxymethylfurfural Accumulation in Applesauce Packaged in Multilayer Polymer Films and Glass. J Food Sci 1992. [DOI: 10.1111/j.1365-2621.1992.tb05534.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
5
Hashiba H, Koshiyama I, Fukushima D. Oxidative browning of Amadori compounds from amino acids and peptides. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1977;86B:419-48. [PMID: 562060 DOI: 10.1007/978-1-4757-9113-6_26] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
6
Mathew A, Parpia H. Food Browning as a Polyphenol Reaction. ADVANCES IN FOOD RESEARCH 1971. [DOI: 10.1016/s0065-2628(08)60031-2] [Citation(s) in RCA: 199] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
7
Roberts GR, Sanderson GW. Changes undergone by free amino-acids during the manufacture of black tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1966;17:182-188. [PMID: 5930536 DOI: 10.1002/jsfa.2740170409] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
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