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Control of the Maillard reaction by ferulic acid (2011)
Journal Article
Ames, J. M., Dolores Del Castillo, M., Assar, S. H., Silván, J. M., Silvan, J. M., Assar, S. H., …Ames, J. (2011). Control of the Maillard reaction by ferulic acid. Food Chemistry, 128(1), 208-213. https://doi.org/10.1016/j.foodchem.2011.03.047

This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mi... Read More about Control of the Maillard reaction by ferulic acid.