Thermal Generation of Maillard Aromas (C.–T.
The Role of Oxidation in the Maillard Reaction in Vivo (J. Baynes).
Free Radicals and Glycation Theory (S. Wolff).
Scavenging of Active Oxygen by Melanoidins (F. Hayase).
The Impact of the Maillard Reaction on the Nutritional Value of Food Proteins (M. Friedman).
Genotoxicity of Maillard Reaction Products (J. Wong & T Shibamoto).
DNA–Advanced Glycosylation (R. Bucala & A Cerami).
Maillard Reaction under Microwave Irradiation (V. Yaylayan).