Peer-Reviewed Research Database

Oats — 425 papers

Papers mentioning oats or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the oats research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Agricultural Sciences

Centre National de la Recherche Scientifique

Wageningen University & Research

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Beijing Technology and Business University

University of Florida

425 results for "maillard reaction" · Clear filters

2011 Journal of agricultural and food chemistry gc ms

Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.

The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reacti... Read full abstract on PubMed →

PMID: 21265545 DOI: 10.1021/jf104091p

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.