title: Physiological and safety aspects of Maillard browning of foods.
mesh_terms: D000818:Animals; D001835:Body Weight / Q000187:drug effects; D055598:Chemical Phenomena; D002621:Chemistry; D004044:Dietary Proteins / Q000009:adverse effects / Q000592:standards*; D005260:Female; D005502:Food / Q000009:adverse effects / Q000592:standards*; D005511:Food Handling / Q000592:standards*; D006358:Hot Temperature; D008297:Male; D009152:Mutagenicity Tests; D009753:Nutritive Value; D009929:Organ Size; D010047:Ovalbumin / Q000009:adverse effects / Q000494:pharmacology; D051381:Rats; D012737:Sex Factors
chemical_list: D004044:Dietary Proteins; D010047:Ovalbumin