Computational studies on glyceraldehyde and glycine Maillard reaction—I
Author:
Publisher
Elsevier BV
Subject
Physical and Theoretical Chemistry,Condensed Matter Physics,Biochemistry
Reference31 articles.
1. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
2. A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation
3. Formation of Isoleucine-Specific Maillard Products from [1-13C]-D-Glucose and [1-13C]-D-Fructose
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1. A DFT Study of the Amadori Rearrangement above a Phosphatidylethanolamine Surface: Comparison to Reactions in Aqueous Environment;The Journal of Physical Chemistry C;2013-04-15
2. A comparative DFT study of the Schiff base formation from acetaldehyde and butylamine, glycine and phosphatidylethanolamine;Theoretical Chemistry Accounts;2012-08-24
3. Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy product quality during thermal processing;Journal of Dairy Science;2012-02
4. SO32- effects the 5-hydroxymethyl-2-furaldehyde content in ammonium sulphite-glucose solutions;International Journal of Food Science & Technology;2011-03-28
5. The reaction electronic flux: A new descriptor of the electronic activity taking place during a chemical reaction. Application to the characterization of the mechanism of the Schiff’s base formation in the Maillard reaction;Journal of Molecular Structure: THEOCHEM;2010-03
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