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  1. 1
    Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

    Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing von Mondaca‐Navarro, Blanca A, Ávila‐Villa, Luz A, González‐Córdova, Aarón F, López‐Cervantes, Jaime, Sánchez‐Machado, Dalia I, Campas‐Baypoli, Olga N, Rodríguez‐Ramírez, Roberto


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  2. 2
    Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts

    Obtaining glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal byproducts von Mondaca‐Navarro, Blanca Areli, Torres‐Arreola, Wilfrido, Ávila‐Villa, Luz Angélica, Villa‐Lerma, Alma Guadalupe, Hernández‐Mendoza, Adrián, Wall‐Medrano, Abraham, Ramírez, Roberto Rodríguez


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