(Q73224248)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

title

Product quality and food processing: how to quantify the healthiness of a product (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

author name string

M A van Boekel

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

W M Jongen

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

language of work or name

English

0 references

publication date

1 March 1997

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

volume

114

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

issue

1-2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

page(s)

65-69

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

Nutritional and toxicological aspects of the Maillard browning reaction in foods

2 November 2019

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor.

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

Antimutagenic effect of Maillard browning products obtained from amino acids and sugars

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

Formation of mutagens in sugar-amino acid model systems

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

Studies on antimutagenic effect of milk cultured with lactic acid bacteria on the Trp-P2-induced mutagenicity to TA98 strain of Salmonella typhimurium

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

Antimutagenicity of Lactic Acid Bacteria from "Idly" Against Food-Related Mutagens

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

The measurement and mechanism of lipid peroxidation in biological systems

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

Inhibitory effect of cheese and some food constituents on mutagenicity generated in Vicia faba after treatment with nitrite

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

Stimulation of human peripheral blood lymphocytes by bioactive peptides derived from bovine milk proteins

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

A co-cultivation system as a model for in vitro studies of modulating effects of naturally occurring indoles on the genotoxicity of model compounds

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

Differential effects of milk proteins, BSA and soy protein on 4NQO- or MNNG-induced SCEs in V79 cells

1 reference

https://api.crossref.org/works/10.1016%2FS0304-3835%2897%2904627-2

7 January 2021

10.1016/S0304-3835(97)04627-2

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:9103256%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

1 reference