Influence of the amine moiety on the thermal degradation of N-substituted 1-amino-1-deoxyfructoses
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry
Reference14 articles.
1. Thermal degradation of 1-deoxy-1-piperidino-d-fructose
2. Amadori compounds: vacuum thermolysis of 1-deoxy-1-l-prolino-d-fructose
3. Thermal analysis of 1-deoxy-1-glycino-d-fructose and 1-β-alanino-1-deoxy-d-fructose
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Maillard Reaction of Lactose and Fluoxetine Hydrochloride, a Secondary Amine;Journal of Pharmaceutical Sciences;1998-01
2. Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties;Critical Reviews in Food Science and Nutrition;1994-07
3. Heterocycles by Thermal Degradation of Amadori Intermediates;Developments in Food Science;1992
4. Novel mechanisms for the decomposition of 1-(amino acid)-1-deoxy-D-fructoses (Amadori compounds): A mass spectrometric approach;Food Chemistry;1987-01
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