Browning reactions of Heyns rearrangement products
Author:
Publisher
Wiley
Subject
Food Science
Reference14 articles.
1. Oxidative Browning of Amadori Compounds from Amino Acids and Peptides
2. Formation of glucosyl-deoxyosones from Amadori compounds of maltose
3. Novel mechanisms for the decomposition of 1-(amino acid)-1-deoxy-D-fructoses (Amadori compounds): A mass spectrometric approach
4. Novel Free Radicals Formed by the Amino-Carbonyl Reactions of Sugars with Amino Acids, Amines, and Proteins
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2. Chemical Stability: Browning and Oxidation;Engineering Foods for Bioactives Stability and Delivery;2016-12-04
3. Structure–reactivity relationship of Amadori rearrangement products compared to related ketoses;Carbohydrate Research;2016-06
4. Glycation of Plant Proteins under Environmental Stress — Methodological Approaches, Potential Mechanisms and Biological Role;Abiotic and Biotic Stress in Plants - Recent Advances and Future Perspectives;2016-02-17
5. Influence of various factors on formation of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) in a solid-state model system of Maillard reaction;European Food Research and Technology;2014-03-06
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