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Cited article:

Evaluation of the Maillard Reaction in Infant Formulas by Means of Front‐Face Fluorescence

I. BIRLOUEZ‐ARAGON, N LOCQUET, E DE ST LOUVENT, D JOUAN‐RIMBAUD BOUVERESSE and P STAHL
Annals of the New York Academy of Sciences 1043 (1) 308 (2005)
https://doi.org/10.1196/annals.1333.038

Ratio of Maltose to Maltulose and Furosine as Quality Parameters for Infant Formula

Valle Morales, Agustin Olano and Nieves Corzo
Journal of Agricultural and Food Chemistry 52 (22) 6732 (2004)
https://doi.org/10.1021/jf0401468

Generation of Furosine and Color in Infant/Enteral Formula-Resembling Systems

José Ángel Rufián-Henares, Belén García-Villanova and Eduardo Guerra-Hernández
Journal of Agricultural and Food Chemistry 52 (17) 5354 (2004)
https://doi.org/10.1021/jf040088q

Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin

Cristina Puscasu and Inès Birlouez-Aragon
Food Chemistry 78 (4) 399 (2002)
https://doi.org/10.1016/S0308-8146(01)00334-X

Fortification of milk with iron-ascorbate promotes lysine glycation and tryptophan oxidation

Juliette Leclère, Inès Birlouez-Aragon and Michaël Meli
Food Chemistry 76 (4) 491 (2002)
https://doi.org/10.1016/S0308-8146(01)00369-7

Lactosylation of milk proteins during the manufacture and storage of skim milk powders

Fanny Guyomarc’h, Françoise Warin, D. Donald Muir and Jeffrey Leaver
International Dairy Journal 10 (12) 863 (2000)
https://doi.org/10.1016/S0958-6946(01)00020-6