Skip to main navigation
Skip to search
Skip to main content
Experts@Minnesota Home
Home
Profiles
Research units
University Assets
Projects and Grants
Research output
Datasets
Press/Media
Activities
Fellowships, Honors, and Prizes
Impacts
Search by expertise, name or affiliation
Hydroxycinnamic acid - Maillard reactions in simple aqueous model systems
Marlene R. Moskowitz
, Devin G. Peterson
Food Science and Nutrition
Research output
:
Chapter in Book/Report/Conference proceeding
›
Conference contribution
2
Scopus citations
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Hydroxycinnamic acid - Maillard reactions in simple aqueous model systems'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Hydroxycinnamic Acids
100%
Maillard Reaction
100%
Aqueous Model System
100%
Maillard
50%
Amino Acids
33%
Flavor Development
33%
Flavor Properties
16%
Multiple Mechanisms
16%
Reaction Products
16%
Volatile Compounds
16%
Acetyl
16%
Isotopic Labeling
16%
Diacetyl
16%
Pyrazine
16%
Pyrrolines
16%
Hexose
16%
Flavor Precursors
16%
Reaction Flavor
16%
Acid Reaction
16%
Food Science
Amino Acid
100%
Glycation
100%
Flavor Development
100%
Aqueous Model System
100%
Volatile Agent
50%
Flavor Properties
50%
Flavor Precursors
50%
Pharmacology, Toxicology and Pharmaceutical Science
Coumaric Acid
100%
Amino Acid
33%
Diacetyl
16%
Acetic Acid Derivative
16%
Volatile Agent
16%
Pyrazine Derivative
16%
Hexose
16%