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F. J. Morales and S. Jimmenez-Perz, “Free Radical Scav enging Capacity of Maillard Reaction Products as Related to Colour and Fluorescence,” Food Chemistry, Vol. 72, No. 1, 2001, pp. 119-125.
doi:10.1016/S0308-8146(00)00239-9

has been cited by the following article:

• TITLE: Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas

  AUTHORS: Ranganathan Kumar, Ramalingam Rajamanickam, Shanmugam Nadanasabapathi

  KEYWORDS: Colour; Chlorophyll; Maillard Reaction Products (MRP); Heat Treatment

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9, August 20, 2013

  ABSTRACT: Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin were also reduced by the addition of MRP.