| A review of Maillard reaction in food and implications to kinetic modelling SIFS Martins, WMF Jongen, MAJS Van Boekel Trends in food science & technology 11 (9-10), 364-373, 2000 | 1924 | 2000 |
| A kinetic model for the glucose/glycine Maillard reaction pathways SIFS Martins, MAJS Van Boekel Food Chemistry 90 (1-2), 257-269, 2005 | 361 | 2005 |
| Internalization and vacuolar targeting of the brassinosteroid hormone receptor BRI1 are regulated by ubiquitination S Martins, EMN Dohmann, A Cayrel, A Johnson, W Fischer, F Pojer, ... Nature communications 6 (1), 6151, 2015 | 185 | 2015 |
| Kinetics of the glucose/glycine Maillard reaction pathways: influences of pH and reactant initial concentrations SIFS Martins, MAJS Van Boekel Food chemistry 92 (3), 437-448, 2005 | 185 | 2005 |
| Melanoidins extinction coefficient in the glucose/glycine Maillard reaction SIFS Martins, MAJS van Boekel Food Chemistry 83 (1), 135-142, 2003 | 180 | 2003 |
| Brassinosteroid signaling-dependent root responses to prolonged elevated ambient temperature S Martins, A Montiel-Jorda, A Cayrel, S Huguet, CPL Roux, K Ljung, ... Nature communications 8 (1), 309, 2017 | 139 | 2017 |
| Kinetic modelling of Amadori N-(1-deoxy-d-fructos-1-yl)-glycine degradation pathways. Part I—Reaction mechanism SIFS Martins, ATM Marcelis, MAJS van Boekel Carbohydrate Research 338 (16), 1651-1663, 2003 | 124 | 2003 |
| Kinetic modelling of Amadori N-(1-deoxy-d-fructos-1-yl)-glycine degradation pathways. Part II—Kinetic analysis SIFS Martins, MAJS Van Boekel Carbohydrate research 338 (16), 1665-1678, 2003 | 68 | 2003 |
| Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams C Ayed, SIFS Martins, AM Williamson, E Guichard Food chemistry 267, 132-139, 2018 | 61 | 2018 |
| Strecker aldehyde formation in wine: New insights into the role of gallic acid, glucose, and metals in phenylacetaldehyde formation AR Monforte, SIFS Martins, AC Silva Ferreira Journal of agricultural and food chemistry 66 (10), 2459-2466, 2017 | 54 | 2017 |
| Unravelling the Maillard reaction network by multiresponse kinetic modelling SIFS Martins PQDT-Global, 2003 | 51 | 2003 |
| 温度对美拉德反应的研究 (英文) 吴少雄， 郭祀远， 李琳 食品科学 26 (7), 63-66, 2005 | 40 | 2005 |
| Endocytosis of BRASSINOSTEROID INSENSITIVE1 is partly driven by a canonical Tyr-based motif D Liu, R Kumar, LAN Claus, AJ Johnson, W Siao, I Vanhoutte, P Wang, ... Plant Cell 32 (11), 3598-3612, 2020 | 37 | 2020 |
| Lead toxicity in Saccharomyces cerevisiae M Van der Heggen, S Martins, G Flores, EV Soares Applied microbiology and biotechnology 88, 1355-1361, 2010 | 33 | 2010 |
| Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness M Doyennette, MG Aguayo-Mendoza, AM Williamson, SIFS Martins, ... Food Quality and Preference 78, 103721, 2019 | 27 | 2019 |
| Persistence of aroma volatiles in the oral and nasal cavities: real-time monitoring of decay rate in air exhaled through the nose and mouth JA Sánchez-López, A Ziere, SIFS Martins, R Zimmermann, C Yeretzian Journal of breath research 10 (3), 036005, 2016 | 23 | 2016 |
| Meat flavor generation in complex Maillard model systems: Reactants synergetic and/or competition effect? S Martins, A Leussink, EAE Rosing, GA Desclaux, C Boucon Controlling Maillard pathways to generate flavors, 71-83, 2010 | 23 | 2010 |
| Nonselective chemical inhibition of Sec7 domain-containing ARF GTPase exchange factors K Mishev, Q Lu, B Denoo, F Peurois, W Dejonghe, J Hullaert, R De Rycke, ... The Plant Cell 30 (10), 2573-2593, 2018 | 22 | 2018 |
| Effects of temperatures on Maillard reactions WU Shaoxiong, M van BOEKE, S Martins Food science 26 (7), 63-66, 2005 | 22 | 2005 |
| Fate of glycine in the glucose–glycine reaction: A kinetic analysis MAJS Van Boekel, SIFS Martins International Congress Series 1245, 289-293, 2002 | 22 | 2002 |
marcelis atmWageningen UniversityVerifisert e-postadresse på wur.nl