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Zum Einfluß von Maillard-Reaktionsprodukten auf Enzymreaktionen

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DOI: 10.1007/BF01625684
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Effects of Consumption of Maillard Reaction Products on Magnesium Digestibility and Tissue Distribution in Rats

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Influence of bread crust-derived Maillard reaction products on phosphorus balance in rats

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Maillard reaction products consumption: Magnesium bioavailability and bone mineralization in rats

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DOI: 10.1016/j.foodchem.2007.08.055
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Copper Metabolism in Rats Fed Diets Containing Maillard Reaction Products

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Journal of Food Science 67 (2) 855 (2002)
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Understanding and Measuring the Shelf-Life of Food

A. Arnoldi
Understanding and Measuring the Shelf-Life of Food 111 (2004)
DOI: 10.1533/9781855739024.1.111
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Einfluß des Keimstatus auf die Entwicklung nahrungsbedingter nephropathischer Veränderungen bei der Ratte

J. Schulze, D. W. R. Bleyl and F.-K. Grütte
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The Nutrition Handbook for Food Processors

A. Arnoldi
The Nutrition Handbook for Food Processors 265 (2002)
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Increased intake of Maillard reaction products reduces phosphorous digestibility in male adolescents

Cristina Delgado-Andrade, Isabel Seiquer, Marta Mesías García, Gabriel Galdó and M. Pilar Navarro
Nutrition 27 (1) 86 (2011)
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Melanoidin, a Food Protein-Derived Advanced Maillard Reaction Product, SuppressesHelicobacter pyloriin vitro and in vivo

Shigeru Hiramoto, Kazuro Itoh, Satomi Shizuuchi, et al.
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Untersuchungen zum Abbau von Maillard-Reaktionsprodukten durch amylolytische Enzyme

Lothar W. Kroh and D�rte Schumacher
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 203 (4) 385 (1996)
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Changes in calcium absorption and subsequent tissue distribution induced by Maillard reaction products:in vitro andin vivo assays

Cristina Delgado-Andrade, Isabel Seiquer and M Pilar Navarro
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The Maillard Reaction in Food Processing, Human Nutrition and Physiology

P. A. Finot
The Maillard Reaction in Food Processing, Human Nutrition and Physiology 259 (1990)
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