Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems-Reference-Cited by-同舟云学术

Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems

Published:2013-07-08 Issue:28 Volume:61 Page:6865-6872
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jang Hae Won¹,Jiang Yaping¹,Hengel Matt¹,Shibamoto Takayuki¹

Affiliation:

1. Department of Environmental Toxicology, University of California, Davis, California 95616, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf401958w

Reference22 articles.

1. National Toxicology Program.Toxicology and Carcinogenesis Studies of 4-Methylimidazole (CAS No. 822-36-6) in F344/N Rats and B6C3F1Mice (Fee Studies).NTP Technical Report Series No. 535, 1-274, NIH Publication No. 07-4471;U.S. Department of Health and Human Service:Research Triangle Park, NC, 2007.

2. HETEROCYCLIC COMPOUNDS IN BROWNING AND BROWNING/NITRITE MODEL SYSTEMS: OCCURRENCE, FORMATION MECHANISMS, FLAVOR CHARACTERISTICS AND MUTAGENIC ACTIVITY

3. Carcinogenic 4(5)-Methylimidazole Found in Beverages, Sauces, and Caramel Colors: Chemical Properties, Analysis, and Biological Activities

4. Ueber Glyoxalin und seine Homologe

Cited by 50 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Key Maillard intermediates - α-dicarbonyl compounds in foods: Occurrence, analysis, toxicity, and mitigation strategies;Food Control;2024-12

2. Identification of characteristic volatiles of Zhenjiang aromatic vinegar using HS‐SPME‐GC/MS coupled with multivariate analysis;Flavour and Fragrance Journal;2024-06-07

3. Determination of toxic α-dicarbonyl compounds in sesame oils using dispersive liquid–liquid microextraction coupled with gas chromatography–mass spectrometry;Food Chemistry: X;2024-06

4. Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating;Food Research International;2024-02

5. Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies;Journal of Agricultural and Food Chemistry;2024-01-29