1. Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. (15th April 2016) Authors: Hong, Pui Khoon; Ndagijimana, Maurice; Betti, Mirko Journal: Food chemistry Issue: Volume 197:Part B(2016) Page Start: 1143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production. (1st December 2016) Authors: Hong, Pui Khoon; Betti, Mirko Journal: Food chemistry Issue: Volume 212(2016) Page Start: 234 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production. (1st December 2016) Authors: Hong, Pui Khoon; Betti, Mirko Journal: Food chemistry Issue: Volume 212(2016) Page Start: 234 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗