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Maurice Ndagijimana

University of Bologna
University of Alberta

61

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1982

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Iron (Fe2+)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

2016 Journal of Agricultural and Food Chemistry
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Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must

2016 Frontiers in Microbiology
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Glucosamine-derived antimicrobial compounds against heat resistant E. coli AW 1.7 isolated from beef

2016 Meat Science
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Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity

2016 Food Chemistry
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Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity

2015 Annals of Microbiology
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Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C

2015 Journal of Agricultural and Food Chemistry
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Rapid Myoglobin Aggregation through Glucosamine-Induced α-Dicarbonyl Formation.

2015 PLOS ONE
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Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties

2014 Lwt - Food Science and Technology
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Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity

2014 Food Chemistry
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High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods

2013 American Journal of Enology and Viticulture
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