{"doi":"10.1016/j.jfca.2018.06.009","title":"Individual Maillard reaction products as indicators of heat treatment of pasta — A survey of commercial products","abstract":null,"journal":"Journal of Food Composition and Analysis","year":2018,"id":24519,"datarank":1.7706643981160917,"base_score":3.6635616461296463,"endowment":3.6635616461296463,"self_citation_contribution":0.5495342469194471,"citation_network_contribution":1.2211301511966446,"self_endowment_contribution":0.5495342469194471,"citer_contribution":1.2211301511966446,"corpus_percentile":null,"corpus_rank":null,"citation_count":38,"citer_count":27,"citers_with_citation_signal":25,"citers_with_endowment":25,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":146902,"name":"Lennart Kühn","orcid":null,"position":1,"is_corresponding":false},{"id":146904,"name":"Thomas Henle","orcid":"0000-0001-6220-7267","position":2,"is_corresponding":false},{"id":146900,"name":"Michael Hellwig","orcid":null,"position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"base_score":3.6635616461296463,"endowment":3.6635616461296463,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"24523987","pmcid":null,"openalex_id":"https://openalex.org/W2809395342","authors":[],"funders":[],"total_grants":0,"fwci":2.5212,"citation_percentile":0.88310038,"influential_citations":0,"citation_trend":[{"year":2018,"count":1},{"year":2019,"count":5},{"year":2020,"count":4},{"year":2021,"count":6},{"year":2022,"count":4},{"year":2023,"count":7},{"year":2024,"count":3},{"year":2025,"count":8}],"oa_status":"closed","license":"https://www.elsevier.com/tdm/userlicense/1.0/","oa_locations":[{"url":"https://api.elsevier.com/content/article/PII:S0889157518303910?httpAccept=text/xml","host_type":"publisher"},{"url":"https://api.elsevier.com/content/article/PII:S0889157518303910?httpAccept=text/plain","host_type":"publisher"},{"url":"https://doi.org/10.1016/j.jfca.2018.06.009","host_type":"journal"}],"fields_of_study":["Advanced Glycation End Products research","Phytoestrogen effects and research","Phytochemicals and Antioxidant Activities","Chemistry","Agricultural and Food Sciences"],"mesh_terms":[],"keywords":["Maillard reaction","Amadori rearrangement","Chemistry","Methylglyoxal","Browning","Pentosidine","Glycation","Food science","Lysine","Food products","Hydroxymethylfurfural","Biochemistry","Organic chemistry","Amino acid","Enzyme"],"sdg_mappings":[],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-06-07T22:34:55.292173Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}