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| Garcı́a-Baños, J. L., Villamiel, M., Olano, A., & Rada-Mendoza, M. (2004). Study on nonenzymatic browning in cookies, crackers and breakfast cereals by maltulose and furosine determination. Journal of Cereal Science, 39(2), 167-173. |
| Troise, A. D., Fiore, A., Wiltafsky, M., & Fogliano, V. (2015). Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry. Food Chemistry, 188, 357-364. |