Acrylamide Formation Mechanism in Heated Foods von Zyzak, David V, Sanders, Robert A, Stojanovic, Marko, Tallmadge, Daniel H, Eberhart, B. Loye, Ewald, Deborah K, Gruber, David C, Morsch, Thomas R, Strothers, Melissa A, Rizzi, George P, Villagran, Maria D

Volltext

Effects of Cationic Species on Visual Color Formation in Model Maillard Reactions of Pentose Sugars and Amino Acids von Rizzi, George P

Volltext

Role of Phosphate and Carboxylate Ions in Maillard Browning von Rizzi, George P

Volltext

Use of sacrificial anode technology to mitigate non-enzymic Maillard browning von Rizzi, George P.

Volltext

Formation of Strecker Aldehydes from Polyphenol-Derived Quinones and α-Amino Acids in a Nonenzymic Model System von Rizzi, George P

Volltext

On the Effect of Tetraborate Ions in the Generation of Colored Products in Thermally Processed Glycine−Carbohydrate Solutions von Rizzi, George P

Volltext

Quantification of Chemically Reducing Species in the Phosphate Ion Catalyzed Degradation of Reducing Sugars von Rizzi, George P, Amba, Eme E, Heineman, William R

Volltext

Electrochemical Study of the Maillard Reaction von Rizzi, George P

Volltext

Formation of pyrazines from acyloin precursors under mild conditions von Rizzi, George P

Volltext

Elucidation of Tautomer Structures of 2-Acetyltetrahydropyridine Using Gas Chromatography/Mass Spectrometry and Gas Chromatography/Infrared Spectroscopy von Sanders, Robert A., Zyzak, David V., Morsch, Thomas R., Rizzi, George P.

Volltext

Gluantification of Chemically Reducing Species in the Phosphate Ion Catalyzed Degradation of Reducing Sugars von RIZZI, George P, AMBA, Eme E, HEINEMAN, William R

Volltext

Observation of ether-linked phenolic products during thermal degradation of ferulic acid in the presence of alcohols von Rizzi, George P, Boekley, Lois J

Volltext

Evidence for an azomethine ylide intermediate in the carbonyl- assisted decarboxylation of sarcosine. Novel synthesis of dl-phenylephrine hydrochloride von Rizzi, George P

Volltext

Formation of methoxypyrazines in reactions of 2(1H)-pyrazinones with naturally occurring methylating agents von Rizzi, George P

Volltext

Chemically Reducing Properties of Maillard Reaction Intermediates von Rizzi, George P.

Volltext

Design of new artificial sweeteners based on aspartic acid amides von Rizzi, George P

Volltext

Formation of N-alkyl-2-acylpyrroles and aliphatic aldimines in model nonenzymic browning reactions von Rizzi, George P

Volltext

Mass spectral analysis of some naturally occurring polymethoxyflavones von Rizzi, George P, Boeing, Sally S

Volltext

Occurrence of simple alkyl pyrazines in cocoa butter von Rizzi, George P

Volltext

Reaction of 2,3-dialkylpyrazines and methyllithium. Indirect evidence for ring metalation von Rizzi, George P

Volltext