Profiling of glucose degradation products through complexation with divalent metal ions coupled with ESI/qTOF/MS/MS analysis-Reference-Cited by-同舟云学术

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Profiling of glucose degradation products through complexation with divalent metal ions coupled with ESI/qTOF/MS/MS analysis

Published:2020-11 Issue: Volume:3 Page:268-274
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Kim Eun Sil,Yaylayan Varoujan

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference12 articles.

1. Sugar fragmentation in the maillard reaction cascade: formation of short-chain carboxylic acids, by a new oxidative α-dicarbonyl cleavage pathway;Davídek;J Agric Food Chem,2006

2. Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic β-dicarbonyl cleavage mechanism;Davídek;J Agric Food Chem,2006

3. Profiling of α-dicarbonyl content of commercial honeys from different botanical origins: identification of 3,4-Dideoxyglucosone-3-ene (3,4-DGE) and related compounds;Marceau;J Agric Food Chem,2009

4. Sugar-conjugated bis(glycinato)copper (II) complexes and their modulating influence on the maillard reaction;Nashalian;J Agric Food Chem,2015

5. The pros and cons of derivatization in the chromatographic determination of food additives;Page,1982

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