תגובת מייאר (Hebrew Wikipedia)

Analysis of information sources in references of the Wikipedia article "תגובת מייאר" in Hebrew language version.

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1tandfonline.com

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doi.org

dx.doi.org

Sara I.F.S Martins, Wim M.F Jongen, Martinus A.J.S van Boekel, A review of Maillard reaction in food and implications to kinetic modelling, Trends in Food Science & Technology 11, 2000-09, עמ' 364–373 doi: 10.1016/S0924-2244(01)00022-X
Dazhou Zhu, Baoping Ji, Hyang Lan Eum, Manuela Zude, Evaluation of the non-enzymatic browning in thermally processed apple juice by front-face fluorescence spectroscopy, Food Chemistry 113, 2009-03, עמ' 272–279 doi: 10.1016/j.foodchem.2008.07.009
Franz Ledl, Erwin Schleicher, New Aspects of the Maillard Reaction in Foods and in the Human Body, Angewandte Chemie International Edition in English 29, 1990, עמ' 565–594 doi: 10.1002/anie.199005653
Małgorzata Starowicz, Henryk Zieliński, How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?, Food Reviews International 35, 2019-11-17, עמ' 707–725 doi: 10.1080/87559129.2019.1600538
Neda Mollakhalili-Meybodi, Nasim Khorshidian, Amene Nematollahi, Masoumeh Arab, Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques, Environmental Science and Pollution Research International 28, 2021-04, עמ' 15627–15645 doi: 10.1007/s11356-021-12775-3
Nguyen Van Chuyen, Toxicity of the AGEs generated from the Maillard reaction: on the relationship of food-AGEs and biological-AGEs, Molecular Nutrition & Food Research 50, 2006-12, עמ' 1140–1149 doi: 10.1002/mnfr.200600144

elsevier.com

linkinghub.elsevier.com

Sara I.F.S Martins, Wim M.F Jongen, Martinus A.J.S van Boekel, A review of Maillard reaction in food and implications to kinetic modelling, Trends in Food Science & Technology 11, 2000-09, עמ' 364–373 doi: 10.1016/S0924-2244(01)00022-X
Dazhou Zhu, Baoping Ji, Hyang Lan Eum, Manuela Zude, Evaluation of the non-enzymatic browning in thermally processed apple juice by front-face fluorescence spectroscopy, Food Chemistry 113, 2009-03, עמ' 272–279 doi: 10.1016/j.foodchem.2008.07.009
Gema Arribas-Lorenzo, Francisco J. Morales, Recent Insights in Acrylamide as Carcinogen in Foodstuffs, כרך 6, Elsevier, 2012, עמ' 163–193, ISBN 978-0-444-59389-4. (באנגלית)

nih.gov

pubmed.ncbi.nlm.nih.gov

Neda Mollakhalili-Meybodi, Nasim Khorshidian, Amene Nematollahi, Masoumeh Arab, Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques, Environmental Science and Pollution Research International 28, 2021-04, עמ' 15627–15645 doi: 10.1007/s11356-021-12775-3
Nguyen Van Chuyen, Toxicity of the AGEs generated from the Maillard reaction: on the relationship of food-AGEs and biological-AGEs, Molecular Nutrition & Food Research 50, 2006-12, עמ' 1140–1149 doi: 10.1002/mnfr.200600144

tandfonline.com

Małgorzata Starowicz, Henryk Zieliński, How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?, Food Reviews International 35, 2019-11-17, עמ' 707–725 doi: 10.1080/87559129.2019.1600538

wiley.com

onlinelibrary.wiley.com

Franz Ledl, Erwin Schleicher, New Aspects of the Maillard Reaction in Foods and in the Human Body, Angewandte Chemie International Edition in English 29, 1990, עמ' 565–594 doi: 10.1002/anie.199005653

worldcat.org

S. E. Fayle, The Maillard reaction, Cambridge: Royal Society of Chemistry, 2002, ISBN 978-1-84755-210-5
The Maillard reaction : an overview, New York, 2018, ISBN 978-1-5361-4540-3