R. D. Lozano

Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Color Changes Due to Nonenzymatic Browning

J. Chirife, C. Petriella, S. Resnik, 1985 .

Nonenzymatic Browning In Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Reaction Between Glucose and Glycine Peptides

J. Chirife, S. Resnik, R. D. Lozano, 1987 .

Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars

J. Chirife, S. Resnik, R. D. Lozano, 1987 .

Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity

J. Chirife, S. Resnik, R. D. Lozano, 1986 .

Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine

J. Chirife, C. Petriella, S. Resnik, 2007 .

Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose-Lysine Solutions

J. Chirife, C. Petriella, S. Resnik, 1988 .