The Amadori and Heyns Rearrangements: Landmarks in the History of Carbohydrate Chemistry or Unrecognized Synthetic Opportunities?

Author:

Wrodnigg Tanja M.,Eder Brigitte

Publisher

Springer Berlin Heidelberg

Reference124 articles.

1. (a) Hodge JE (1955) Adv Carbohydr Chem 10:169; (b) Hodge JE, Fisher BE (1963) Methods Carbohydr Chem II 99; (c) Stanìk J, èerny M, Kocourek J, Pacák J (1963) Amadori rearrangement. In: The monosaccharides. Publishing House of the Czechoslovak Academy of Science, Prague, p 456; (d) Verstraeten LMJ (1967) Adv Carbohyd 22:229

2. (a) Heyns K, Bleifuss W (1973) Chem Ber 106:2680; (b) Stanìk J, èerny M, Kocourek J, Pacák J (1963) Heyns rearrangement. In: The monosaccharides. Publishing House of the Czechoslovak Academy of Science, Praque, p 458

3. (a) Maillard LC (1912) C R Acad Sci Ser 2 154:66; (b) (1912) ibid 155:1554; (c) Ledl F, Schleicher E (1990) Angew Chem 102:597 and references cited therein

4. Van den Ouweland GAM, Peer HG, Tjan SB (1978) Flavor, foods beverages. In: Charalambous G, Inglett GE (eds) Chemical technology. Academic Press, New York, p 131 and references cited therein

5. Mauron J (1981) Prog Food Natur Sci 5:5

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