Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose

Author:

Cerny Christoph,Guntz-Dubini Renée

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. Analysis of free amino acids in green coffee beans. Part 2. Changes of the amino acid content in Arabica coffees in connection with post-harvest model treatment;Arnold;Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung,2012

2. Identification and determination of volatile constituents in wines from different vine cultivars;Baumes;Journal of the Science of Food and Agriculture,1986

3. Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC–MS/MS: Resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol;Capone;Journal of Agricultural and Food Chemistry,2010

4. Formation of aroma compounds from ribose and cysteine during the Maillard reaction;Cerny;Journal of Agricultural and Food Chemistry,2003

5. Shigematsu variation of the Maillard reaction;De Rijke,1981

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