Raphael Ikan is the editor of The Maillard Reaction, published by Wiley.

"On the whole the editor should be congratulated on the excellentstandard of preparation including a comprehensive list of authorand subject index." (Food Science & Technology Today, March1999)

• Geochemical Aspects of the Maillard Reaction (R. Ikan, etal.). Thermal Generation of Maillard Aromas (C.-T. Ho). The Role of Oxidation in the Maillard Reaction in Vivo (J.Baynes). Free Radicals and Glycation Theory (S. Wolff). Scavenging of Active Oxygen by Melanoidins (F. Hayase). The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman). Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto). DNA-Advanced Glycosylation (R. Bucala & A Cerami). Maillard Reaction under Microwave Irradiation (V. Yaylayan). Indexes.

Raphael Ikan is the editor of The Maillard Reaction, published by Wiley.

"On the whole the editor should be congratulated on the excellentstandard of preparation including a comprehensive list of authorand subject index." (Food Science & Technology Today, March1999)

• Geochemical Aspects of the Maillard Reaction (R. Ikan, etal.). Thermal Generation of Maillard Aromas (C.-T. Ho). The Role of Oxidation in the Maillard Reaction in Vivo (J.Baynes). Free Radicals and Glycation Theory (S. Wolff). Scavenging of Active Oxygen by Melanoidins (F. Hayase). The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman). Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto). DNA-Advanced Glycosylation (R. Bucala & A Cerami). Maillard Reaction under Microwave Irradiation (V. Yaylayan). Indexes.

Raphael Ikan is the editor of The Maillard Reaction, published by Wiley.

"On the whole the editor should be congratulated on the excellentstandard of preparation including a comprehensive list of authorand subject index." (Food Science & Technology Today, March1999)

• Geochemical Aspects of the Maillard Reaction (R. Ikan, etal.). Thermal Generation of Maillard Aromas (C.-T. Ho). The Role of Oxidation in the Maillard Reaction in Vivo (J.Baynes). Free Radicals and Glycation Theory (S. Wolff). Scavenging of Active Oxygen by Melanoidins (F. Hayase). The Impact of the Maillard Reaction on the Nutritional Value ofFood Proteins (M. Friedman). Genotoxicity of Maillard Reaction Products (J. Wong & TShibamoto). DNA-Advanced Glycosylation (R. Bucala & A Cerami). Maillard Reaction under Microwave Irradiation (V. Yaylayan). Indexes.