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Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures

International journal of molecular sciences, 2022-03, Vol.23 (7), p.3430

2022

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Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

European food research & technology, 2021, Vol.247 (1), p.111-120

2021

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Insight into the mechanochemistry of the Maillard reaction: degradation of Schiff bases via 5-oxazolidinone intermediate

European food research & technology, 2021-05, Vol.247 (5), p.1095-1106

2021

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Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry

Journal of agricultural and food chemistry, 2022-10, Vol.70 (42), p.13637-13650

2022

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Thermally Induced Oxidative Decarboxylation of Copper Complexes of Amino Acids and Formation of Strecker Aldehyde

Journal of agricultural and food chemistry, 2014-08, Vol.62 (33), p.8518-8523

2014

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Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6717-6723

2008

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Interaction of Flavanols with Amino Acids: Postoxidative Reactivity of the B‑Ring of Catechin with Glycine

Journal of agricultural and food chemistry, 2014-04, Vol.62 (17), p.3831-3836

2014

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Mechanochemical depolymerization of inulin

Carbohydrate research, 2018-05, Vol.460, p.14-18

2018

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Interaction of free arginine and guanidine with glucose under thermal processing conditions and formation of Amadori-derived imidazolones

Food chemistry, 2017-04, Vol.220, p.87-92

2017

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Amino-Acid-Derived Oxazolidin-5-Ones as Chemical Markers for Schiff Base Formation in Glycation Reactions

Applied sciences, 2023-06, Vol.13 (13), p.7658

2023

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Formation of the reduced form of furaneol® (2,5-dimethyl-4-hydroxy-tetrahydrofuran-3-one) during the Maillard reaction through catalysis of amino acid metal salts

Food chemistry, 2016-11, Vol.210, p.43-48

2016

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Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10837-10844

2009

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In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia

Food chemistry, 2016-04, Vol.197 (Pt A), p.489-495

2016

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Sugar-Conjugated Bis(glycinato)copper(II) Complexes and Their Modulating Influence on the Maillard Reaction

Journal of agricultural and food chemistry, 2015-05, Vol.63 (17), p.4353-4360

2015

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Reactivity of nitrogen atoms in adenine and (Ade)2Cu complexes towards ribose and 2-furanmethanol: Formation of adenosine and kinetin

Food chemistry, 2017-01, Vol.215, p.463-469

2017

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Origin and Mechanistic Pathways of Formation of the Parent FuranA Food Toxicant

Journal of agricultural and food chemistry, 2004-11, Vol.52 (22), p.6830-6836

2004

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Thermal Decomposition of 5-(Hydroxymethyl)-2-furaldehyde (HMF) and Its Further Transformations in the Presence of Glycine

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10104-10113

2011

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De Novo Synthesis of Amino Acids during the Maillard Reaction: qTOF/ESI Mass Spectrometric Evidence for the Mechanism of Akabori Transformation

Journal of agricultural and food chemistry, 2015-01, Vol.63 (1), p.328-334

2015

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Dimerization of Azomethine Ylides: An Alternate Route to Pyrazine Formation in the Maillard Reaction

Journal of agricultural and food chemistry, 2010-12, Vol.58 (23), p.12523-12529

2010

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Profiling of glucose degradation products through complexation with divalent metal ions coupled with ESI/qTOF/MS/MS analysis

Current research in food science, 2020-11, Vol.3, p.268-274

2020

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Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique

Current research in food science, 2021-01, Vol.4, p.287-294

2021

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Double Schiff Base Adducts of 2,3-Butanedione with Glycine: Formation of Pyrazine Rings with the Participation of Amino Acid Carbon Atoms

Journal of agricultural and food chemistry, 2012-11, Vol.60 (45), p.11440-11445

2012

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Why Asparagine Needs Carbohydrates To Generate Acrylamide

Journal of agricultural and food chemistry, 2003-03, Vol.51 (6), p.1753-1757

2003

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Model Studies on the Oxygen-Induced Formation of Benzaldehyde from Phenylacetaldehyde Using Pyrolysis GC-MS and FTIR

Journal of agricultural and food chemistry, 2008-11, Vol.56 (22), p.10697-10704

2008

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Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol

Food chemistry, 2010, Vol.118 (1), p.56-61

2010

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Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures

Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

Insight into the mechanochemistry of the Maillard reaction: degradation of Schiff bases via 5-oxazolidinone intermediate

Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry

Thermally Induced Oxidative Decarboxylation of Copper Complexes of Amino Acids and Formation of Strecker Aldehyde

Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

Interaction of Flavanols with Amino Acids: Postoxidative Reactivity of the B‑Ring of Catechin with Glycine

Mechanochemical depolymerization of inulin

Interaction of free arginine and guanidine with glucose under thermal processing conditions and formation of Amadori-derived imidazolones

Amino-Acid-Derived Oxazolidin-5-Ones as Chemical Markers for Schiff Base Formation in Glycation Reactions

Formation of the reduced form of furaneol® (2,5-dimethyl-4-hydroxy-tetrahydrofuran-3-one) during the Maillard reaction through catalysis of amino acid metal salts

Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds

In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia

Sugar-Conjugated Bis(glycinato)copper(II) Complexes and Their Modulating Influence on the Maillard Reaction

Reactivity of nitrogen atoms in adenine and (Ade)2Cu complexes towards ribose and 2-furanmethanol: Formation of adenosine and kinetin

Origin and Mechanistic Pathways of Formation of the Parent FuranA Food Toxicant

Thermal Decomposition of 5-(Hydroxymethyl)-2-furaldehyde (HMF) and Its Further Transformations in the Presence of Glycine

De Novo Synthesis of Amino Acids during the Maillard Reaction: qTOF/ESI Mass Spectrometric Evidence for the Mechanism of Akabori Transformation

Dimerization of Azomethine Ylides: An Alternate Route to Pyrazine Formation in the Maillard Reaction

Profiling of glucose degradation products through complexation with divalent metal ions coupled with ESI/qTOF/MS/MS analysis

Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique

Double Schiff Base Adducts of 2,3-Butanedione with Glycine: Formation of Pyrazine Rings with the Participation of Amino Acid Carbon Atoms

Why Asparagine Needs Carbohydrates To Generate Acrylamide

Model Studies on the Oxygen-Induced Formation of Benzaldehyde from Phenylacetaldehyde Using Pyrolysis GC-MS and FTIR

Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol

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