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In: Analytical methods for the assessment of Maillard reactions in foods. Springer International
Publishing, Heidelberg, Germany
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determination of furosine in food products. In: Analytical methods for the assessment of Maillard
reactions in foods. Springer International Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018d) The analytical evaluation of
acrylamide in foods as a Maillard reaction product. In: Analytical methods for the assessment of
Maillard reactions in foods. Springer International Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018e) Melanoidins and browning
reactions in processed foods. Quantitative determinations, colour measurement, and sensorial
assessment. In: Analytical methods for the assessment of Maillard reactions in foods. Springer
International Publishing, Heidelberg, Germany
Soler-Rivas C, Espin JC, Wichers HJ (2000) Oleuropein and related compounds. A review. J
Sci Food Agric 80(7):1013–1023. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7%
3c1013:AID-JSFA571%3e3.0.CO;2-C
Steinka I, Barone C, Parisi S, Micali M (2017a) Antibiotic-resistant staphylococci isolated from
hermetically packaged frozen vegetables. In: The chemistry of frozen vegetables. Springer
International Publishing, Cham, pp 1–21
Steinka I, Barone C, Parisi S, Micali M (2017b) Technology and chemical features of frozen
vegetables. In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp
1–21
Steinka I, Barone C, Parisi S, Micali M (2017c) Instrumental systems for the control of frozen
vegetables during refrigeration. In: The chemistry of frozen vegetables. Springer International
Publishing, Cham, pp 1–21
Steinka I, Barone C, Parisi S, Micali M (2017d) Colorimetric modifications in frozen vegetables.
In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp 1–21
Vichapong J, Sookserm M, Srijesdaruk V, Swatsitang P, Srijaranai S (2010) High performance
liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice
varieties. LWT Food Sci Technol 43:1325–1330. https://doi.org/10.1016/j.lwt.2010.05.007
Yawadio R, Tanimori S, Morita N (2007) Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chem 101(4):1616–1625.
https://doi.org/10.1016/j.foodchem.2006.04.016
Zhou ZK, Robards K, Helliwell S, Blanchard C (2004) The distribution of phenolic acids in rice.
Food Chem 87(3):401–406. https://doi.org/10.1016/j.foodchem.2003.12.015
31
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018b) The control of Maillard reaction
in processed foods. Analytical testing methods for the determination of 5-hydroxymethylfurfural.
In: Analytical methods for the assessment of Maillard reactions in foods. Springer International
Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018c) Analytical methods for the
determination of furosine in food products. In: Analytical methods for the assessment of Maillard
reactions in foods. Springer International Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018d) The analytical evaluation of
acrylamide in foods as a Maillard reaction product. In: Analytical methods for the assessment of
Maillard reactions in foods. Springer International Publishing, Heidelberg, Germany
Singla RK, Dubey AK, Ameen SM, Montalto S, Parisi S (2018e) Melanoidins and browning
reactions in processed foods. Quantitative determinations, colour measurement, and sensorial
assessment. In: Analytical methods for the assessment of Maillard reactions in foods. Springer
International Publishing, Heidelberg, Germany
Soler-Rivas C, Espin JC, Wichers HJ (2000) Oleuropein and related compounds. A review. J
Sci Food Agric 80(7):1013–1023. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7%
3c1013:AID-JSFA571%3e3.0.CO;2-C
Steinka I, Barone C, Parisi S, Micali M (2017a) Antibiotic-resistant staphylococci isolated from
hermetically packaged frozen vegetables. In: The chemistry of frozen vegetables. Springer
International Publishing, Cham, pp 1–21
Steinka I, Barone C, Parisi S, Micali M (2017b) Technology and chemical features of frozen
vegetables. In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp
1–21
Steinka I, Barone C, Parisi S, Micali M (2017c) Instrumental systems for the control of frozen
vegetables during refrigeration. In: The chemistry of frozen vegetables. Springer International
Publishing, Cham, pp 1–21
Steinka I, Barone C, Parisi S, Micali M (2017d) Colorimetric modifications in frozen vegetables.
In: The chemistry of frozen vegetables. Springer International Publishing, Cham, pp 1–21
Vichapong J, Sookserm M, Srijesdaruk V, Swatsitang P, Srijaranai S (2010) High performance
liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice
varieties. LWT Food Sci Technol 43:1325–1330. https://doi.org/10.1016/j.lwt.2010.05.007
Yawadio R, Tanimori S, Morita N (2007) Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Food Chem 101(4):1616–1625.
https://doi.org/10.1016/j.foodchem.2006.04.016
Zhou ZK, Robards K, Helliwell S, Blanchard C (2004) The distribution of phenolic acids in rice.
Food Chem 87(3):401–406. https://doi.org/10.1016/j.foodchem.2003.12.015