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Expert ID: 721326 Canada

Expert in Maillard Reaction; Flavor Analysis

MAILLARD REACTION; NON-ENZYMATIC BROWNING; REACTION FLAVOR. Expert has studied the interaction of amino acids or proteins with reducing sugars which results in a prominent chemical reaction that occurs during thermal processing of foods. This reaction, known as Maillard or browning…

Expert ID: 730003 Mauritius

Expert in Organic Chemistry, Chromatography, Spectroscopy, Pesticide Analysis, Sugar Cane and Editing

Expert. Expert is an expert in organic chemistry. While working on his projects, he synthesized various organic molecules. His project on the production of bio-plastics from sugarcane biomass attracted a research grant of € 934,500 from the European Union to…

Expert ID: 108181 New York, USA

Expert in Flavor Chemistry, Aromas

FLAVOR ANALYSIS; FLAVOR CHEMISTRY. Expert has more than 25 years of experience providing flavor analysis to major food companies. He is proficient in developing and applying methods of analysis for aromatic compounds in food flavors such as coffee, cereals, beverages,…

Expert ID: 108401 North Carolina, USA

Expert in Enzyme and Protein Technology

Expert has devoted much of his career to derivatization of surfaces, development of methods for immobilization of ligands, and characterization of affinity matrices. He pioneered development of the technique of analytical affinity chromatography and has used this technique to characterize…

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