Maillard Reaction of Maltose - Isolation of 4-(Glucopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone-Reference-Cited by-同舟云学术

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Maillard Reaction of Maltose - Isolation of 4-(Glucopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone

Published:1994-04 Issue:4 Volume:42 Page:890-892
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pischetsrieder Monika,Severin Theodor

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00040a010

Cited by 14 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. Valorization of biomass-derived furfurals: reactivity patterns, synthetic strategies, and applications;Biomass Conversion and Biorefinery;2021-09-09

2. Efficient mild oxidation of 5-hydroxymethylfurfural to 5-hydroxymethyl-2(5H)-furanone, a versatile chemical intermediate;Research on Chemical Intermediates;2016-06-03

3. Increasing intracellular trehalose is sufficient to confer desiccation tolerance toSaccharomyces cerevisiae;Proceedings of the National Academy of Sciences;2015-04-27

4. Effect of Maillard reaction on reducing power of malts and beers;Czech Journal of Food Sciences;2012-12-01

5. Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar;Food Chemistry;2007-01

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