The Carbon Module Labeling (CAMOLA) Technique: A Useful Tool for Identifying Transient Intermediates in the Formation of Maillard-Type Target Molecules-Reference-Cited by-同舟云学术

The Carbon Module Labeling (CAMOLA) Technique: A Useful Tool for Identifying Transient Intermediates in the Formation of Maillard-Type Target Molecules

Published:2005-06 Issue:1 Volume:1043 Page:236-248
ISSN:0077-8923
Container-title:Annals of the New York Academy of Sciences
language:en
Short-container-title:

Author:

SCHIEBERLE PETER

Publisher

Wiley

Subject

History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1196/annals.1333.029/fullpdf

Reference23 articles.

1. In

2. Taste-active Maillard reaction products: the “tasty” world of nonvolatile Maillard reaction products;Hoffmann;Ann. N.Y. Acad. Sci.,2005

3. Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity;Lindenmeier;J. Agric. Food Chem.,2002

4. In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the Maillard reaction;Stadler;J. Agric. Food Chem.,2004

5. Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation;Granvogl;J. Agric. Food Chem.,2004

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