Iron (Fe2+)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity-Reference-Cited by-同舟云学术

Iron (Fe2+)-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity

Published:2016-04-11 Issue:16 Volume:64 Page:3266-3275
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hrynets Yuliya¹,Bhattacherjee Abhishek¹,Ndagijimana Maurice¹,Hincapie Martinez Daylin Johana¹,Betti Mirko¹

Affiliation:

1. Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada

Funder

National Research Council Canada

Alberta Livestock and Meat Agency

Alberta Innovates Bio Solutions

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b00761

Reference48 articles.

1. D-Glucosamine supplementation extends life span of nematodes and of ageing mice

2. Synthesis of water-compatible imprinted polymers of in situ produced fructosazine and 2,5-deoxyfructosazine

3. Effect of Roasting Time and Temperature on the Generation of Nonvolatile (Polyhydroxyalkyl)pyrazine Compounds in Peanuts, As Determined by High-Performance Liquid Chromatography

4. Isolation and identification of polyhydroxyalkylpyrazines in soy sauce.

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