MSU Libraries
Digital Repository
Home
About
Collections
Selected filters
Subject: Maillard reaction
×
Collection
Electronic Theses & Dissertations
4
Material Type
Theses
4
Language
English
4
Copyright Status
In Copyright
4
Subject
Sort by
A-Z
Count
Amines
1
Anthocyanins
1
Antioxidants
2
Beef
1
Color of food
2
Cranberries
1
Enriched foods
1
Flavor
1
Food
1
Food--Analysis
1
Fruit juices
1
Heterocyclic compounds
1
Lipids
1
Mutagens
1
Pasteurization
1
Potato chips
1
Technological innovations
1
Vitamin C
1
Year
TO
Apply
Search results
Showing 1 to 4 of 4 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Contributions of amino acids and sugars to color development in potato chips made from selected potato cultivars
Chonhenchob, Vanee
Text (1997)
Part of
Electronic Theses & Dissertations
Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction
Faulkner, Jessalin
Text (1994)
Part of
Electronic Theses & Dissertations
Effect of lipids on flavor development in a maillard reaction model system
Chen, Shaun Chenghsiung
Text (1995)
Part of
Electronic Theses & Dissertations
Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C
Roidoung, Sunisa
Text (2016)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last
