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    1. Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwjV1LSwMxEA4-LnrwjW-JoKCHbXeT3W0CUpBiEfFiaxFPS56toq1024P_3slmW62oeArsJoEkk8w3mS8zCJ2QhBmaWBsQJeIg1swGgoYs0DIFfa-N4dJdDTywm0dy12LNxmeYnO8efBJVhcorz8KqCpeOlEjn0SJJQYk6GNRoT09dF6jd0zmigAEoKF2SP_XgFJHKZxXRL-iy0DLNVdSZvNUpKNYVTzHxlw0z3OsvQRz_MZQ1tFLCTnzp5WQdzZn-Blq-7A7L0BtmE3W_hNwAUcSDPgZwiC96dcfDAANY45bxzyAuqr06furjtsnFq8FnRTl-xc7_raC8rZzDP6Nz7DKDKKOxfMetgcgdx3oLdZpX943roEzDAKtG01EQxxZAYsSZUJLoRGlBCaA2SVRiOdhrNVrTYLQpyrURoVVcEJGCZiQSbENJLN1BOLEpMyFnDjDGtZBJ4-5PrAwFnCma2F10CpOTlfsnzwrXOImy4iPMWFbO2C6qThYtU2UQc5dL4-WPFufTFm8-gMcfdY8ncpDBLnOuE9E3g3GeEeICCVJCoc62F5BpbxSsQJBHvvfPMeyjJUBd3LMmD9DCaDg2hz4XxVEh0x_L7fKX

      by Hamzalıoğlu, Aytül; Gökmen, Vural and Berk, Ecem

      Journal Of Agricultural And Food Chemistry, Volume 67, Issue 17, pp. 4923 - 4930

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    2. Kinetics of 5‐hydroxymethylfurfural formation in the sugar–amino acid model of Maillard (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1fT9RAEN8QeVAfRE-jB0hWQowv5XrbbrsNhOSCNgbFRJQYn5r9y50ed-TKPfDGRyDhG_JJmOm2RaIS41uTTje725nd3-zO_IaQDcaFjbhzAdMyDmIjXCCjUARGJbDfG2szhUcD38Ted_b5QOS7C2SryYXx_BDtgRtaRrVeo4FLVfZuSEN_lE5uZnEE6-8igHoO6r24f5Affrzh3M38VSUGrAMuYA2xUMh67ce3t6PfMOYvkJXVe06-5GNDqsJkGHC96QNO_NHDrUjshtLxPwf2mDyqUSkdeDV6QhbspEMeDo5mNTOH7ZDu25E9pa9pTSQ6pp8aHv8Oud-kN5dPyc8P0AHkfqZTR_nV-cXwzGDPsVT12djNZw6JPmibNElHEwoglJbzIzm7Or-Ux6PJlEo9MrSq0oPNbA93MBYEnHBDAeRWqRjbveHOM3KYv_u6-z6oKzoEOgLXKUiNDXXfRdrYNHOG98EdNJYZLpxKMqOkk47ZJAFYwp3OuHJagMJoE_eFMkZFLwjlLhE2zARizzgNhbJ4FONUKGF5Msx1yZvmjxa65jnHchvjwjM0swInuMAJ7pL1VvTEk3v8SWi1UYuitu-yQMcYoVmfd8mr9jVYJl63yImdzlGGRSlDOpw7ZBi43CGATmjnuVe5ticALiIAUykMqFKXv3ex2PuSD_Bh-d9FV8gDwH5ZlV4ZrpJ7p7O5fekrYqzVhnQNs7snWg

      by Sun, Ying; Zhang, Yu‐Yu; Zhang, Li‐Li; Sun, Bao‐Guo; Chen, Hai‐Tao; Kong, Yan and Yang, Xiao

      Journal Of The Science Of Food And Agriculture, Volume 99, Issue 5, pp. 2340 - 2347

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    3. N‑(1-Deoxy‑d‑xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwjV1baxQxFA5eXvShXtHVKhEU7EN255KZyUgpLFtX8UG0tahPQy4nbsuyK51dcN76F_wx_iF_iedMZretlNKHgWHI5JDDSc4lX74w9jLJFKSZ9yKxWgrplBc6jZRwJkd_7wBKQ6WBr-rD9-TznhqPTmly_t_BT-KBtnX_SHvbLw3lcvI6u5nk6EQpDBrtr1ddImoPcI5YKAwKui3Ji3ogR2Tr847oougy7bzM-A47WJ3VaSHW_QAxCcWGc9jrMySOVxjKXbbRhZ18GOzkHrsGs_vs9vDHcUe9AQ_Yn49_T36_jsUuoFR8dfj8aqbL6bzGBLCZbhG8fUFgxfkM3vAh357sEEIDU2PH9yAckNgeTHZ4W2Vsj6QsgH8iRlLC2xC-mh_O-BA1MF_W_N1pb-Jbg1KAd_Tp3DR8_5CgjnrWNt2FSeOCqQqUelbYQ3Ywfvtl9F50lzqgDaT5QkBSWm2j3Ma5kZF1pZKmAKlSU2bapd4UhY1sAWgpRFxTgtRxro30GOqgwy3Tx4xnPlcQlYrCT1lEygBVY7yJNK5QLvE99gpVXXWzsa7ajfYkrtqPqP-q03-PDVYmUNmOEp1u5phe8sfW-o-fgQ7kkrYvVlZV4ZyljZigtQpD3gzTOFxLe-xRMLd1bymd7U3z_MkVx_CU3cIYrqQydyw32Y3F8RKehZstnrcz5B-21BOW

      by Hussain, Shahzad; Zhang, Xiaoming; Yu, Xiaohong; Cui, Heping; Tang, Wei; Ho, Chi-Tang; Sun, Fuli; Hayat, Khizar and Tahir, Muhammad Usman

      Journal Of Agricultural And Food Chemistry, Volume 67, Issue 32, pp. 8994 - 9001

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    1. The Maillard reaction

      https://find.library.duke.edu/catalog/DUKE99119421375908501

      S.E. Fayle, J.A. Gerrard.

      Book : View Online

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    2. The Maillard reaction : an overview

      https://find.library.duke.edu/catalog/DUKE99119767206308501

      Danica Slavica Crncevic, editor.

      Book : View Online

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    3. The Maillard reaction : interface between aging, nutrition, and metabolism

      https://find.library.duke.edu/catalog/DUKE99119439560208501

      edited by Merlin C. Thomas and Josephine Forbes.

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    1. Shin of Beef Stewed with Wow Wow Sauce (1823) - Rubenstein Library Test Kitchen - The Devil's Tale

      https://blogs.library.duke.edu/rubenstein/2015/03/27/shin-of-beef-stewed-with-wow-wow-sauce-1823-rubenstein-library-test-kitchen/

      Here’s my hot take on the Maillard reaction – it’s overrated. Now it’s time to whip up the Wow Wow Sauce.

    2. The Devil's Tale - Page 54 of 131 - Dispatches from the David M. Rubenstein Rare Book and Manuscript

      https://blogs.library.duke.edu/rubenstein/page/54/

      Here’s my hot take on the Maillard reaction – it’s overrated. Now it’s time to whip up the Wow Wow Sauce.

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