816
Views
243
CrossRef citations to date
0
Altmetric
Original Articles

Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties

, &
Pages 321-369 | Published online: 29 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (6)

Qiumu Lin, Xue Zhang, Nan Zhu, Sukma Surya Kusumah, Kenji Umemura & Zhongyuan Zhao. (2023) Preparation and investigation of an eco-friendly plywood adhesive composed of sucrose and ammonium polyphosphate. Wood Material Science & Engineering 18:4, pages 1202-1211.
Read now
Zikun Huang, Yunzi Feng, Jing Zeng & Mouming Zhao. (2023) Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce. Critical Reviews in Food Science and Nutrition 0:0, pages 1-12.
Read now
Debasree Chanda, Gangothri M. Venkataswamy, Lagamawwa V. Hipparagi & Nanishankar V. Harohally. (2021) Critical role of Bronsted acid in Lewis-acid-catalyzed synthesis of Amadori and Heyns compounds of β-amino acids. Synthetic Communications 51:22, pages 3379-3389.
Read now
Yu Fu, Yuhao Zhang, Olugbenga P. Soladoye & Rotimi E. Aluko. (2020) Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Critical Reviews in Food Science and Nutrition 60:20, pages 3429-3442.
Read now
Valeri V. Mossine, Todd S. Byrne, Charles L. Barnes & Thomas P. Mawhinney. (2018) Synthesis and structural studies of 1-amino-1-deoxy-α-L-xylo-hexulopyranose: L-Sorbosamine. Journal of Carbohydrate Chemistry 37:3, pages 153-162.
Read now
ChristineM. Oliver, LaurenceD. Melton & RogerA. Stanley. (2006) Creating Proteins with Novel Functionality via the Maillard Reaction: A Review. Critical Reviews in Food Science and Nutrition 46:4, pages 337-350.
Read now

Articles from other publishers (237)

Haoran Xing & Varoujan Yaylayan. (2024) Mechanochemistry of Strecker degradation: Interaction of glyoxal with amino acids. Food Chemistry 439, pages 138071.
Crossref
Yonghao Liu, Jiaqi Yu, Honghua Cao, Changhu Xue, Kai Chen, Ying Xu & Xun Sun. (2024) The cross-linking ability of dialdo-galactose in food processing condition. Food Chemistry 433, pages 137356.
Crossref
Wenyu Zhou, Cheng Huang, Yishun Yao, Tong Zhou, Heping Cui, Yunwei Niu, Foxin Zhang, Khizar Hayat, Xiaoming Zhang & Chi-Tang Ho. (2023) Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates. Food Bioscience 56, pages 103316.
Crossref
Pusen Chen, Heping Cui, Tong Zhou, Linhui Feng, Khizar Hayat, Xiaoming Zhang & Chi-Tang Ho. (2023) Exogenous Threonine-Induced Conversion of Threonine-Xylose Amadori Compound to Heyns Compound for Efficiently Promoting the Formation of Pyrazines. Journal of Agricultural and Food Chemistry 71:29, pages 11141-11149.
Crossref
Guihu Zhang, Peng Xiao, Mengmeng Yuan, Youming Li, Youqiang Xu, Hehe Li, Jinyuan Sun & Baoguo Sun. (2023) Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example. Frontiers in Nutrition 10.
Crossref
Yajing Xie, H.J. van der Fels-Klerx, Stefan P.J. van Leeuwen & Vincenzo Fogliano. (2023) Occurrence of dietary advanced glycation end-products in commercial cow, goat and soy protein based infant formulas. Food Chemistry 411, pages 135424.
Crossref
Valeri V. Mossine & Thomas P. Mawhinney. 2023. 27 132 .
Valeri V. Mossine & Thomas P. Mawhinney. 2023. 1 26 .
Katja C W van Dongen, Athanasia Ioannou, Sebastiaan Wesseling, Karsten Beekmann & Clara Belzer. (2023) Differences in gut microbial fructoselysine degradation activity between breast-fed and formula-fed infants. FEMS Microbiology Ecology 99:1.
Crossref
Yen-Tung Chen, You-Yu Lin, Min-Hsiung Pan, Chi-Tang Ho & Wei-Lun Hung. (2022) Inhibitory effects of rooibos (Aspalathus linearis) against reactive carbonyl species and advanced glycation end product formation in a glucose-bovine serum albumin model and cookies. Food Chemistry: X 16, pages 100515.
Crossref
Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang & Chi-Tang Ho. (2022) Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds. Journal of Agricultural and Food Chemistry 70:47, pages 14907-14918.
Crossref
Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang & Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. Journal of Agricultural and Food Chemistry 70:45, pages 14457-14467.
Crossref
Ashbala Shakoor, Chenping Zhang, Jianchun Xie & Xuelian Yang. (2022) Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties. Food Chemistry 393, pages 133416.
Crossref
Meichen Liu, Jingyang Yu, Tong Zhou, Huaneng Xu, Khizar Hayat, Xiaoming Zhang & Chi-Tang Ho. (2022) Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine–Ribose Amadori Compound. Journal of Agricultural and Food Chemistry 70:37, pages 11643-11651.
Crossref
Pengfei Chen, Renjie Yang, Yuhou Pei, Yang Yang, Jiong Cheng, Daoping He, Qing Huang, Heng Zhong & Fangming Jin. (2022) Hydrothermal synthesis of similar mineral-sourced humic acid from food waste and the role of protein. Science of The Total Environment 828, pages 154440.
Crossref
Yingjie Ma, You Long, Feng Li, Yan Zhang, Bei Gan, Qiang Yu, Jianhua Xie & Yi Chen. (2022) Exploring Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose-Asparagine-Linoleic Acid System With a Kinetic Model Approach. Frontiers in Nutrition 9.
Crossref
Sebastian Schmutzler, Michele Wölk & Ralf Hoffmann. (2022) Differentiation and Quantitation of Coeluting Isomeric Amadori and Heyns Peptides Using Sugar-Specific Fragment Ion Ratios. Analytical Chemistry 94:22, pages 7909-7917.
Crossref
Katja C.W. van Dongen, Leonie Kappetein, Ignacio Miro Estruch, Clara Belzer, Karsten Beekmann & Ivonne M.C.M. Rietjens. (2022) Differences in kinetics and dynamics of endogenous versus exogenous advanced glycation end products (AGEs) and their precursors. Food and Chemical Toxicology 164, pages 112987.
Crossref
Tianyu Ren, Wei Qi, Zhimin He & Ning Yan. (2022) One-pot production of phenazine from lignin-derived catechol. Green Chemistry 24:3, pages 1224-1230.
Crossref
Yuchen Zhu, Yinghua Luo, Guoyu Sun, Pengpu Wang, Xiaosong Hu & Fang Chen. (2022) The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies. Food Chemistry 370, pages 131271.
Crossref
Igor S. Cherepanov. Growth regulating activity of p-aminobenzoic acid – D-glucose system melanoidins. Growth regulating activity of p-aminobenzoic acid – D-glucose system melanoidins.
Carlos Hernandez-Castillo & Sarah C. Shuck. (2021) Diet and Obesity-Induced Methylglyoxal Production and Links to Metabolic Disease. Chemical Research in Toxicology 34:12, pages 2424-2440.
Crossref
Mengyu Ma, Heping Cui, Ziyan Wang, Khizar Hayat, Chengsheng Jia, Yan Xu, Xiaoming Zhang & Chi-Tang Ho. (2021) Dependence and Conversion Mechanism for Selective Preparation of a Xylose–Diglycine Amadori Compound and a Cross-linking Product in an Aqueous Maillard Reaction. Journal of Agricultural and Food Chemistry 69:49, pages 14915-14925.
Crossref
Linda Katsch, Frank-Jürgen Methner & Jan Schneider. (2021) Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants. International Journal of Food Engineering 17:9, pages 703-713.
Crossref
Ecem Berk, Işıl Gürsul Aktağ & Vural Gökmen. (2021) Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach. European Food Research and Technology 247:9, pages 2285-2298.
Crossref
Stefaniya Velichkova, Kenn Foubert & Luc Pieters. (2021) Natural Products as a Source of Inspiration for Novel Inhibitors of Advanced Glycation Endproducts (AGEs) Formation. Planta Medica 87:10/11, pages 780-801.
Crossref
Ivan Kristianto, Brian S. Haynes & Alejandro Montoya. (2021) Hydrothermal Decomposition of Glucose in the Presence of Ammonium. Industrial & Engineering Chemistry Research 60:28, pages 10129-10138.
Crossref
Yue Luo, Shiming Li & Chi-Tang Ho. (2021) Key Aspects of Amadori Rearrangement Products as Future Food Additives. Molecules 26:14, pages 4314.
Crossref
Katja C.W. van Dongen, Meike van der Zande, Ben Bruyneel, Jacques J.M. Vervoort, Ivonne M.C.M. Rietjens, Clara Belzer & Karsten Beekmann. (2021) An in vitro model for microbial fructoselysine degradation shows substantial interindividual differences in metabolic capacities of human fecal slurries. Toxicology in Vitro 72, pages 105078.
Crossref
Işıl Gürsul Aktağ & Vural Gökmen. (2021) Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions. European Food Research and Technology 247:4, pages 797-805.
Crossref
Yunpeng Bai, Yuqiang Liang, Guode Li, Shuixing Wu, Guangwen Wang, Yingbang Li, Yanling Liu & Chunbo Chen. (2020) Metal‐ion‐assisted structural and anomeric analysis of Amadori compounds by electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 35:1.
Crossref
Ivan A. Zanyatkin, Yulia Yu. Stroylova, Aleksandra K. Melnikova, Ali Akbar Moosavi-Movahedi, Ali Akbar Saboury, Thomas Haertle & Vladimir I. Muronetz. (2021) Unusual spiral structures formed by glycated β-casein in the presence of thioflavin T: amyloid transformation?. Mendeleev Communications 31:1, pages 73-75.
Crossref
Eun Sil Kim & Varoujan Yaylayan. (2021) 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 4, pages 287-294.
Crossref
Junhe Yu, Heping Cui, Qiang Zhang, Khizar Hayat, Huan Zhan, Jingyang Yu, Chengsheng Jia, Xiaoming Zhang & Chi-Tang Ho. (2020) Adducts Derived from (−)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis. Journal of Agricultural and Food Chemistry 68:39, pages 10902-10911.
Crossref
Christopher R. Apostol, Meredith Hay & Robin Polt. (2020) Glycopeptide drugs: A pharmacological dimension between “Small Molecules” and “Biologics”. Peptides 131, pages 170369.
Crossref
Zhongyuan Zhao, Caoxing Huang, Di Wu, Zhen Chen, Nan Zhu, Chengsheng Gui, Min Zhang, Kenji Umemura & Qiang Yong. (2020) Utilization of enzymatic hydrolysate from corn stover as a precursor to synthesize an eco-friendly plywood adhesive. Industrial Crops and Products 152, pages 112501.
Crossref
Işıl Gürsul Aktağ & Vural Gökmen. (2020) A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates. Journal of Food Composition and Analysis 91, pages 103523.
Crossref
Thi Phuong Nam Bui, Antonio Dario Troise, Bart Nijsse, Giovanni N Roviello, Vincenzo Fogliano & Willem M. de Vos. (2020) Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults. Journal of Functional Foods 70, pages 103974.
Crossref
Dorisel Torres-Rojas, Rachel Hestrin, Dawit Solomon, Adam W. Gillespie, James J. Dynes, Tom Z. Regier & Johannes Lehmann. (2020) Nitrogen speciation and transformations in fire-derived organic matter. Geochimica et Cosmochimica Acta 276, pages 170-185.
Crossref
Yuan Zhuang, Lu Dong, Jun‐ping Wang, Shu‐jun Wang & Shuo Wang. (2020) Formation and migration of α ‐dicarbonyl compounds during storage and reheating of a sugary food simulation system . Journal of the Science of Food and Agriculture 100:5, pages 2296-2304.
Crossref
Junhe Yu, Heping Cui, Wei Tang, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Yahui Gao, Xiaoming Zhang & Chi-Tang Ho. (2020) Interaction of (−)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N -(1-Deoxy- d -xylulos-1-yl)alanine . Journal of Agricultural and Food Chemistry 68:6, pages 1714-1724.
Crossref
Roberto Megias-Perez, Mauricio Moreno-Zambrano, Britta Behrends, Marcello Corno & Nikolai Kuhnert. (2020) Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approach. Food Research International 128, pages 108865.
Crossref
George N. Samaan, Naduni Paranagama, Ayesha Haque, David A. Hecht, Manal A. Swairjo & Byron W. Purse. (2020) Structure-based design of guanosine analogue inhibitors targeting GTP cyclohydrolase IB towards a new class of antibiotics. Bioorganic & Medicinal Chemistry Letters 30:2, pages 126818.
Crossref
Jürgen Arnhold. 2020. Cell and Tissue Destruction. Cell and Tissue Destruction 55 97 .
Christoph Gerke, Monika Buchholz, Holger Müller, Reinhard Meusinger, Matthias Grimmler & Erwin Metzmann. (2019) Direct glucosone-based synthesis and HILIC-ESI-MS/MS characterization of N-terminal fructosylated valine and valylhistidine for validation of enzymatic HbA1c assays in the diagnosis of diabetes mellitus. Analytical and Bioanalytical Chemistry 411:30, pages 7967-7979.
Crossref
Sahibzada Fahim Ullah, Nasir Mehmood Khan, Farman Ali, Shujaat Ahmad, Zia Ullah Khan, Noor Rehman, Abdul Khaliq Jan & Nawshad Muhammad. (2019) Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate. Food Science and Biotechnology 28:5, pages 1391-1399.
Crossref
Yuting Wang, Huiyu Hu, David Julian McClements, Shaoping Nie, Mingyue Shen, Chang Li, Yousheng Huang, Yadong Zhong, Jie Chen, Maomao Zeng & Mingyong Xie. (2019) pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. Food Research International 123, pages 403-413.
Crossref
Ecem Berk, Aytül Hamzalıoğlu & Vural Gökmen. (2019) Investigations on the Maillard Reaction in Sesame ( Sesamum indicum L.) Seeds Induced by Roasting . Journal of Agricultural and Food Chemistry 67:17, pages 4923-4930.
Crossref
Laura Mariño, Rodrigo Casasnovas, Rafael Ramis, Bartolomé Vilanova, Joaquín Ortega-Castro, Juan Frau & Miquel Adrover. (2019) Does glycation really distort the peptide α-helicity?. International Journal of Biological Macromolecules 129, pages 254-266.
Crossref
C Gómez H, M Villegas, J Velásquez-Cock, A Serpa, B Gómez H, P Gañán & R Zuluaga. (2019) Effect of the drying temperature of cornhusk on glucose and fructose concentration to control the size distribution of silver nanoparticles. Materials Research Express 6:6, pages 065052.
Crossref
Katarína Šebeková & Katarína Brouder Šebeková. (2019) Glycated proteins in nutrition: Friend or foe?. Experimental Gerontology 117, pages 76-90.
Crossref
Kenta Stier, Marek P. Checinski, Swjatoslaw N. R. Witte & Rainer Mahrwald. (2018) Matched/Mismatched Cases in Proline-Catalyzed Cascade Reactions with Carbohydrates: A Computational Insight into the Role of d - and l -Proline . The Journal of Organic Chemistry 84:3, pages 1201-1217.
Crossref
Zhifeng Jiang, Jigang Wang, Peng Zhao, Lijuan Zhang & Yunliang Guo. 2019. Glycans and Glycosaminoglycans as Clinical Biomarkers and Therapeutics - Part A. Glycans and Glycosaminoglycans as Clinical Biomarkers and Therapeutics - Part A 293 306 .
Xueling Wang, Rui Zhang, Lijuan Zhang & Zibin Tian. 2019. Glycans and Glycosaminoglycans as Clinical Biomarkers and Therapeutics - Part A. Glycans and Glycosaminoglycans as Clinical Biomarkers and Therapeutics - Part A 321 333 .
Zhe Wang, Guangqun Xing & Lijuan Zhang. 2019. Glycans and Glycosaminoglycans as Clinical Biomarkers and Therapeutics - Part A. Glycans and Glycosaminoglycans as Clinical Biomarkers and Therapeutics - Part A 307 319 .
Lijuan Du, Guoren Huang, Puyu Yang, Zhongfei Zhang, Lu Yu, Yaqiong Zhang & Boyan Gao. 2019. Chemical Hazards in Thermally-Processed Foods. Chemical Hazards in Thermally-Processed Foods 153 195 .
Jie Zheng, Juanying Ou & Shiyi Ou. 2019. Chemical Hazards in Thermally-Processed Foods. Chemical Hazards in Thermally-Processed Foods 19 46 .
W. Chansataporn, P. Prathumars, M. Nopharatana, S. Siriwattanayotin & C. Tangduangdee. (2019) Kinetics of Maillard reaction in a chicken meat model system using a multiresponses modeling approach. International Journal of Chemical Kinetics 51:1, pages 14-27.
Crossref
Zhongyuan Zhao, Shin Hayashi, Wei Xu, Zhihui Wu, Soichi Tanaka, Shijing Sun, Min Zhang, Kozo Kanayama & Kenji Umemura. (2018) A Novel Eco-Friendly Wood Adhesive Composed by Sucrose and Ammonium Dihydrogen Phosphate. Polymers 10:11, pages 1251.
Crossref
Philipp Bruhns, Martin Kaufmann, Timo Koch & Lothar W. Kroh. (2018) 2-Deoxyglucosone: A New C 6 -α-Dicarbonyl Compound in the Maillard Reaction of d -Fructose with γ-Aminobutyric Acid . Journal of Agricultural and Food Chemistry 66:44, pages 11806-11811.
Crossref
R. Srivastava, J. Bousquières, M. Cepeda-Vázquez, S. Roux, C. Bonazzi & B. Rega. (2018) Kinetic study of furan and furfural generation during baking of cake models. Food Chemistry 267, pages 329-336.
Crossref
Valeri V. Mossine, Charles L. Barnes & Thomas P. Mawhinney. (2018) Molecular and crystal structure and the Hirshfeld surface analysis of 1-amino-1-deoxy-α-d-sorbopyranose and 1-amino-1-deoxy-α-d-psicopyranose (“d-sorbosamine” and “d-psicosamine”) derivatives. Journal of Molecular Structure 1160, pages 73-79.
Crossref
Antonio Dario Troise, Markus Wiltafsky, Vincenzo Fogliano & Paola Vitaglione. (2018) The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products. Food Chemistry 247, pages 29-38.
Crossref
Cristina Delgado-Andrade & Vincenzo Fogliano. (2018) Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake. Annual Review of Food Science and Technology 9:1, pages 271-291.
Crossref
Martin Kaufmann, Sophie Krüger, Clemens Mügge & Lothar W. Kroh. (2018) Simultaneous formation of 3-deoxy-d-threo-hexo-2-ulose and 3-deoxy-d-erythro-hexo-2-ulose during the degradation of d-glucose derived Amadori rearrangement products: Mechanistic considerations. Carbohydrate Research 458-459, pages 44-51.
Crossref
Dipak K. Chowdhury, Haripada Sarker & Paul Schwartz. (2017) Regulatory Notes on Impact of Excipients on Drug Products and the Maillard Reaction. AAPS PharmSciTech 19:2, pages 965-969.
Crossref
Antonio Dario Troise. (2018) Analytical strategies to depict the fate of the Maillard reaction in foods. Current Opinion in Food Science 19, pages 15-22.
Crossref
Jikang Wu, Anice Sabag-Daigle, Thomas O. Metz, Brooke L. Deatherage Kaiser, Venkat Gopalan, Edward J. Behrman, Vicki H. Wysocki & Brian M. M. Ahmer. (2017) Measurement of Fructose–Asparagine Concentrations in Human and Animal Foods. Journal of Agricultural and Food Chemistry 66:1, pages 212-217.
Crossref
Deniz Turan, Monika Gibis, Gurbuz Gunes, Stefan K. Baier & Jochen Weiss. (2018) The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)–dextran conjugates in fibers produced by needleless electrospinning after annealing. Food & Function 9:4, pages 2193-2200.
Crossref
Li Hou, Jianchun Xie, Jian Zhao, Mengyao Zhao, Mengdie Fan, Qunfei Xiao, Jingjing Liang & Feng Chen. (2017) Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems. Food Chemistry 232, pages 135-144.
Crossref
Changchun Cao, Jianchun Xie, Li Hou, Jian Zhao, Feng Chen, Qunfei Xiao, Mengyao Zhao & Mengdie Fan. (2017) Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor. Food Research International 99, pages 444-453.
Crossref
Yasmeen Saeed, J. Q. Wang & N. Zheng. (2017) Furosine induces DNA damage and cell death in selected human cell lines: a strong toxicant to kidney Hek-293 cells. Food Science and Biotechnology 26:4, pages 1093-1101.
Crossref
Phoebe X. Qi, Yingping Xiao & Edward D. Wickham. (2017) Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating. Food Hydrocolloids 67, pages 1-13.
Crossref
Cherokee S. Hoaglund Hyzer, Michele L. Williamson, Patrick J. Jansen, Michael E. Kopach, R. Brian Scherer & Steven W. Baertschi. (2017) Mechanistic Studies of the N-formylation of Edivoxetine, a Secondary Amine-Containing Drug, in a Solid Oral Dosage Form. Journal of Pharmaceutical Sciences 106:5, pages 1218-1238.
Crossref
Neslihan Göncüoğlu Taş & Vural Gökmen. (2017) Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study. Food Chemistry 221, pages 1911-1922.
Crossref
Firoz Akhter, M. Salman Khan, Mohammad Faisal, Abdulrahman A. Alatar & Saheem Ahmad. (2017) Detection of Circulating Auto-Antibodies Against Ribosylated-LDL in Diabetes Patients. Journal of Clinical Laboratory Analysis 31:2, pages e22039.
Crossref
Jie Wang, Ping Nie, Bing Ding, Shengyang Dong, Xiaodong Hao, Hui Dou & Xiaogang Zhang. (2017) Biomass derived carbon for energy storage devices. Journal of Materials Chemistry A 5:6, pages 2411-2428.
Crossref
Antonio Dario Troise, Martina Buonanno, Alberto Fiore, Simona Maria Monti & Vincenzo Fogliano. (2016) Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I. Food Chemistry 212, pages 722-729.
Crossref
Tolgahan Kocadağlı & Vural Gökmen. (2016) Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system. Food Chemistry 211, pages 892-902.
Crossref
Celin Richter, Michael Krumrey, Kristin Klaue & Rainer Mahrwald. (2016) Cascade Reactions of Unprotected Ketoses with Ketones - A Stereoselective Access to C-Glycosides. European Journal of Organic Chemistry 2016:31, pages 5309-5320.
Crossref
Tolgahan Kocadağlı & Vural Gökmen. (2016) Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking. Journal of Agricultural and Food Chemistry 64:41, pages 7838-7848.
Crossref
Tolgahan Kocadağlı & Vural Gökmen. (2016) Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach. Journal of Agricultural and Food Chemistry 64:32, pages 6333-6342.
Crossref
Martin Kaufmann, Philipp M. Meissner, Daniel Pelke, Clemens Mügge & Lothar W. Kroh. (2016) Structure–reactivity relationship of Amadori rearrangement products compared to related ketoses. Carbohydrate Research 428, pages 87-99.
Crossref
Antonio Dario Troise, Claire C. Berton-Carabin & Vincenzo Fogliano. (2016) Amadori products formation in emulsified systems. Food Chemistry 199, pages 51-58.
Crossref
Yuliya Hrynets, Abhishek Bhattacherjee, Maurice Ndagijimana, Daylin Johana Hincapie Martinez & Mirko Betti. (2016) Iron (Fe 2+ )-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity . Journal of Agricultural and Food Chemistry 64:16, pages 3266-3275.
Crossref
. 2016. Handbook of Food Science and Technology 1. Handbook of Food Science and Technology 1 235 244 .
Kishore Kumar Hotha, Swapan Roychowdhury & Veerappan Subramanian. (2016) Drug-Excipient Interactions: Case Studies and Overview of Drug Degradation Pathways. American Journal of Analytical Chemistry 07:01, pages 107-140.
Crossref
Antonio Dario Troise, Daniele Vitiello, Catherine Tsang & Alberto Fiore. (2016) Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk. Food & Function 7:6, pages 2591-2602.
Crossref
Tolgahan Kocadağlı, Slađana Žilić, Neslihan Göncüoğlu Taş, Jelena Vančetović, Dejan Dodig & Vural Gökmen. (2015) Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. European Food Research and Technology 242:1, pages 51-60.
Crossref
Antonio Dario Troise, Alberto Fiore, Markus Wiltafsky & Vincenzo Fogliano. (2015) Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry. Food Chemistry 188, pages 357-364.
Crossref
Amit Kumar Dinda, Debi Ranjan Tripathy & Swagata Dasgupta. (2015) Glycation of Ribonuclease A affects its enzymatic activity and DNA binding ability. Biochimie 118, pages 162-172.
Crossref
Yuliya Hrynets, Maurice Ndagijimana & Mirko Betti. (2015) Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C. Journal of Agricultural and Food Chemistry 63:27, pages 6249-6261.
Crossref
Yande Huang, Charles Pathirana, Qingmei Ye & Venkatapuram Palaniswamy. (2015) Non-enzymatic transformation of dl-glyceraldehyde, 1,3-dihydroxyacetone, and pyruvaldehyde with primary amine to the same dl-alanine derivatives. Tetrahedron Letters 56:30, pages 4516-4519.
Crossref
Ieva Račkauskienė, Audrius Pukalskas, Petras Rimantas Venskutonis, Alberto Fiore, Antonio Dario Troise & Vincenzo Fogliano. (2015) Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems. Food Research International 70, pages 31-39.
Crossref
Maria-Magdalena Titirici, Robin J. White, Nicolas Brun, Vitaliy L. Budarin, Dang Sheng Su, Francisco del Monte, James H. Clark & Mark J. MacLachlan. (2015) Sustainable carbon materials. Chemical Society Reviews 44:1, pages 250-290.
Crossref
Maria-Magdalena Titirici, Axel Funke & Andrea Kruse. 2015. Recent Advances in Thermo-Chemical Conversion of Biomass. Recent Advances in Thermo-Chemical Conversion of Biomass 325 352 .
Antonio Dario Troise, Alberto Fiore, Giovanni Roviello, Simona Maria Monti & Vincenzo Fogliano. (2014) Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry. Amino Acids 47:1, pages 111-124.
Crossref
Zuzana Hricovíniová. 2015. Polysaccharides. Polysaccharides 1319 1371 .
Antonio Dario Troise, Alberto Fiore, Antonio Colantuono, Smaro Kokkinidou, Devin G. Peterson & Vincenzo Fogliano. (2014) Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk. Journal of Agricultural and Food Chemistry 62:41, pages 10092-10100.
Crossref
Sonali S. Bharate & Sandip B. Bharate. (2012) Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality. Journal of Food Science and Technology 51:10, pages 2271-2288.
Crossref
Antonio Dario Troise, Rosalia Ferracane, Mariantonella Palermo & Vincenzo Fogliano. (2014) Targeted metabolite profile of food bioactive compounds by Orbitrap high resolution mass spectrometry: The “FancyTiles” approach. Food Research International 63, pages 139-146.
Crossref
Francisco Espejo & Sandra Armada. (2014) Colour Changes in Brandy Spirits Induced by Light-Emitting Diode Irradiation and Different Temperature Levels. Food and Bioprocess Technology 7:9, pages 2595-2609.
Crossref
Michael Hellwig, Katja Löbmann, Tom Orywol & Annegrit Voigt. (2014) Model Studies on the Oxidation of Benzoyl Methionine in a Carbohydrate Degradation System. Journal of Agricultural and Food Chemistry 62:19, pages 4425-4433.
Crossref
Chuanjiang Li, Hui Wang, Manuel Juárez & Eric Dongliang Ruan. (2014) Structural Characterization of Amadori Rearrangement Product of Glucosylated N α -Acetyl-Lysine by Nuclear Magnetic Resonance Spectroscopy . International Journal of Spectroscopy 2014, pages 1-6.
Crossref
Antonio Dario Troise, Nina A. Dathan, Alberto Fiore, Giovanni Roviello, Anna Di Fiore, Simonetta Caira, Marina Cuollo, Giuseppina De Simone, Vincenzo Fogliano & Simona M. Monti. (2013) Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk. Amino Acids 46:2, pages 279-288.
Crossref
Zuzana Hricovíniová. 2021. Polysaccharides. Polysaccharides 1 45 .
Antonio Dario Troise & Vincenzo Fogliano. (2013) Reactants encapsulation and Maillard Reaction. Trends in Food Science & Technology 33:1, pages 63-74.
Crossref
Sooyoun Seo, Salwa Karboune, Lamia L'Hocine & Varoujan Yaylayan. (2013) Characterization of glycated lysozyme with galactose, galactooligosaccharides and galactan: Effect of glycation on structural and functional properties of conjugates. LWT - Food Science and Technology 53:1, pages 44-53.
Crossref
M. Evans, I. Ratcliffe & P.A. Williams. (2013) Emulsion stabilisation using polysaccharide–protein complexes. Current Opinion in Colloid & Interface Science 18:4, pages 272-282.
Crossref
G. Asher Newsome & Peter F. Scholl. (2012) Quantification of Allergenic Bovine Milk α S1 -Casein in Baked Goods Using an Intact 15 N-Labeled Protein Internal Standard . Journal of Agricultural and Food Chemistry 61:24, pages 5659-5668.
Crossref
Qing Bin, Deshou Jiang, In Hee Cho & Devin G. Peterson. (2012) Chemical markers for bitterness in wheat bread. Flavour and Fragrance Journal 27:6, pages 454-458.
Crossref
Julia Degen, Michael Hellwig & Thomas Henle. (2012) 1,2-Dicarbonyl Compounds in Commonly Consumed Foods. Journal of Agricultural and Food Chemistry 60:28, pages 7071-7079.
Crossref
Michael Hellwig & Thomas Henle. (2012) Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food. European Food Research and Technology 235:1, pages 99-106.
Crossref
Hyun Young Kim, Ki Ho Lee, Dong Gu Lee & Sanghyun Lee. (2012) The protective activity of linear furanocoumarins from Angelica dahurica against glucose-mediated protein damage. Journal of the Korean Society for Applied Biological Chemistry 55:3, pages 355-358.
Crossref
Hyun Young Kim, Dong Gu Lee, Ki Ho Lee & Sanghyun Lee. (2012) Protective effects of 3,4-seco-lupane type triterpenes from Acanthopanax senticosus against advanced glycation endproducts. Horticulture, Environment, and Biotechnology 53:3, pages 242-246.
Crossref
Ludwig Narziß & Werner Back. 2012. Die Bierbrauerei. Die Bierbrauerei 847 878 .
Gabriella Pinto, Simonetta Caira, Marina Cuollo, Olga Fierro, Maria Adalgisa Nicolai, Lina Chianese & Francesco Addeo. (2011) Lactosylated casein phosphopeptides as specific indicators of heated milks. Analytical and Bioanalytical Chemistry 402:5, pages 1961-1972.
Crossref
Imran Mustafa, Saheem Ahmad, Kiran Dixit, Moinuddin, Jamal Ahmad & Asif Ali. (2012) Glycated human DNA is a preferred antigen for anti-DNA antibodies in diabetic patients. Diabetes Research and Clinical Practice 95:1, pages 98-104.
Crossref
J. Moisés Laparra, Marta Corzo-Martinez, Mar Villamiel, F. Javier Moreno & Yolanda Sanz. (2011) Maillard-type glycoconjugates from dairy proteins inhibit adhesion of Escherichia coli to mucin. Food Chemistry 129:4, pages 1435-1443.
Crossref
Hyun Young Kim, Jeong Min Lee, Takako Yokozawa, Kiyoka Sakata & Sanghyun Lee. (2011) Protective activity of flavonoid and flavonoid glycosides against glucose-mediated protein damage. Food Chemistry 126:3, pages 892-895.
Crossref
Judith Herzfeld, Danielle Rand, Yoh Matsuki, Eugenio Daviso, Melody Mak-Jurkauskas & Irena Mamajanov. (2011) Molecular Structure of Humin and Melanoidin via Solid State NMR. The Journal of Physical Chemistry B 115:19, pages 5741-5745.
Crossref
Danielle Rand, Marina Belenky & Judith Herzfeld. (2010) Microspherules from Sugars in the Absence of Nitrogen. Origins of Life and Evolution of Biospheres 41:1, pages 17-22.
Crossref
Olaf Brouwers, Petra M. Niessen, Isabel Ferreira, Toshio Miyata, Peter G. Scheffer, Tom Teerlink, Patrick Schrauwen, Michael Brownlee, Coen D. Stehouwer & Casper G. Schalkwijk. (2011) Overexpression of Glyoxalase-I Reduces Hyperglycemia-induced Levels of Advanced Glycation End Products and Oxidative Stress in Diabetic Rats. Journal of Biological Chemistry 286:2, pages 1374-1380.
Crossref
Seong-Il Lim, Eun-Jung Kwak, Ok-Hwan Lee & Boo-Yong Lee. (2010) Effect of Antibrowning Agents on Browning and Intermediate Formation in the Glucose-Glutamic Acid Model. Journal of Food Science 75:8, pages C678-C683.
Crossref
Zerong Wang. 2010. Comprehensive Organic Name Reactions and Reagents. Comprehensive Organic Name Reactions and Reagents 74 79 .
Masayoshi Takeuchi, Mina Iwaki, Jun-ichi Takino, Hikari Shirai, Mihoko Kawakami, Richard Bucala & Sho-ichi Yamagishi. (2010) Immunological detection of fructose-derived advanced glycation end-products. Laboratory Investigation 90:7, pages 1117-1127.
Crossref
Michael Hellwig & Thomas Henle. (2010) Formyline, a new glycation compound from the reaction of lysine and 3-deoxypentosone. European Food Research and Technology 230:6, pages 903-914.
Crossref
Josef Kerler, Chris Winkel, Tomas Davidek & Imre Blank. 2010. Food Flavour Technology. Food Flavour Technology 51 88 .
Sonja Visentin, Claudio Medana, Alessandro Barge, Valeria Giancotti & Giancarlo Cravotto. (2010) Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs). Organic & Biomolecular Chemistry 8:10, pages 2473.
Crossref
Valeri V. Mossine & Thomas P. Mawhinney. 2010. 291 402 .
Marta Corzo-Martínez, Rosa Lebrón-Aguilar, Mar Villamiel, Jesús Eduardo Quintanilla-López & F. Javier Moreno. (2009) Application of liquid chromatography–tandem mass spectrometry for the characterization of galactosylated and tagatosylated β-lactoglobulin peptides derived from in vitro gastrointestinal digestion. Journal of Chromatography A 1216:43, pages 7205-7212.
Crossref
Farnaz Monajjemzadeh, Davoud Hassanzadeh, Hadi Valizadeh, Mohammad R. Siahi-Shadbad, Javid Shahbazi Mojarrad, Thomas Robertson & Michael S. Roberts. (2009) Assessment of Feasibility of Maillard Reaction between Baclofen and Lactose by Liquid Chromatography and Tandem Mass Spectrometry, Application to Pre Formulation Studies. AAPS PharmSciTech 10:2, pages 649-659.
Crossref
Johan Svantesson SjöbergSven Bulterijs. (2009) Characteristics, Formation, and Pathophysiology of Glucosepane: A Major Protein Cross-Link. Rejuvenation Research 12:2, pages 137-148.
Crossref
Pei-chun Chao, Cheng-chin Hsu & Mei-chin Yin. (2009) Analysis of glycative products in sauces and sauce-treated foods. Food Chemistry 113:1, pages 262-266.
Crossref
D.P. De Schutter, D. Saison, F. Delvaux, G. Derdelinckx & F.R. Delvaux. 2009. Beer in Health and Disease Prevention. Beer in Health and Disease Prevention 375 388 .
John O’Brien*. 2009. Advanced Dairy Chemistry. Advanced Dairy Chemistry 231 294 .
Marta Corzo-Martínez, F. Javier Moreno, Agustín Olano & Mar Villamiel. (2008) Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods. Journal of Agricultural and Food Chemistry 56:11, pages 4244-4252.
Crossref
Miquel Adrover, Bartolomé Vilanova, Juan Frau, Francisco Muñoz & Josefa Donoso. (2008) The pyridoxamine action on Amadori compounds: A reexamination of its scavenging capacity and chelating effect. Bioorganic & Medicinal Chemistry 16:10, pages 5557-5569.
Crossref
Frédéric Mestdagh, Tineke De Wilde, Pieter Castelein, Orsolya Németh, Carlos Van Peteghem & Bruno De Meulenaer. (2007) Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries. European Food Research and Technology 227:1, pages 69-76.
Crossref
Jun Wang, Yi-Min Lu, Bai-Zhan Liu & He-Yong He. (2008) Electrospray positive ionization tandem mass spectrometry of Amadori compounds. Journal of Mass Spectrometry 43:2, pages 262-264.
Crossref
Jianbo Zhang. 2008. Glycoscience. Glycoscience 375 426 .
Mirosław Tarnawski, Renata Kuliś-Orzechowska & Bogdan Szelepin. (2007) Stimulatory effect of N-(1-deoxy-β-d-fructopyranos-1-yl)-l-proline on antibody production in mice. International Immunopharmacology 7:12, pages 1577-1581.
Crossref
Mirosław Tarnawski, Katarzyna Ślepokura, Tadeusz Lis, Renata Kuliś-Orzechowska & Bogdan Szelepin. (2007) Crystal structure of N-(1-deoxy-β-d-fructopyranos-1-yl)-l-proline—an Amadori compound. Carbohydrate Research 342:9, pages 1264-1270.
Crossref
Varoujan A. Yaylayan & Carolina P. Locas. (2007) Vinylogous Amadori rearrangement: Implications in food and biological systems. Molecular Nutrition & Food Research 51:4, pages 437-444.
Crossref
Trine Kastrup Dalsgaard, Jacob Holm Nielsen & Lotte Bach Larsen. (2007) Proteolysis of milk proteins lactosylated in model systems. Molecular Nutrition & Food Research 51:4, pages 404-414.
Crossref
Miquel Adrover, Bartolomé Vilanova, Francisco Muñoz & Josefa Donoso. (2007) Pyridoxamine, a scavenger agent of carbohydrates. International Journal of Chemical Kinetics 39:3, pages 154-167.
Crossref
Vincent Varlet, Carole Prost & Thierry Serot. (2007) Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation. Food Chemistry 105:4, pages 1536-1556.
Crossref
Masafumi Ota, Masanori Kohmura & Hirokazu Kawaguchi. (2006) Characterization of a New Maillard Type Reaction Product Generated by Heating 1-Deoxymaltulosyl-glycine in the Presence of Cysteine. Journal of Agricultural and Food Chemistry 54:14, pages 5127-5131.
Crossref
R. Pätzold & H. Brückner. (2006) Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell. Amino Acids 31:1, pages 63-72.
Crossref
Carmela Mennella, Marianna Visciano, Aurora Napolitano, Maria Dolores Del Castillo & Vincenzo Fogliano. (2006) Glycation of lysine-containing dipeptides. Journal of Peptide Science 12:4, pages 291-296.
Crossref
Ralf Pätzold & Hans Brückner. (2005) Mass Spectrometric Detection and Formation of d -Amino Acids in Processed Plant Saps, Syrups, and Fruit Juice Concentrates . Journal of Agricultural and Food Chemistry 53:25, pages 9722-9729.
Crossref
Laurent B. Fay & Hugues Brevard. (2005) Contribution of mass spectrometry to the study of the Maillard reaction in food. Mass Spectrometry Reviews 24:4, pages 487-507.
Crossref
Miquel Adrover, Bartolomé Vilanova, Francisco Muñoz & Josefa Donoso. (2005) Inhibition of Glycosylation Processes: the Reaction between Pyridoxamine and Glucose. Chemistry & Biodiversity 2:7, pages 964-975.
Crossref
R. I. Kublashvili & D. Sh. Ugrekhelidze. (2005) Incorporation of Glycine Carbon Atoms into Melanoidin Polymers. Chemistry of Natural Compounds 41:3, pages 336-339.
Crossref
DAMIAN FRANK, IAN GOULD & MARY MILLIKAN. (2005) ning reactions during storage of low-moisture Australian sultanas: Effects of vine nitrogen nutrition on subsequent arginine-mediated Maillard reactions during storage of dried fruit. Australian Journal of Grape and Wine Research 11:1, pages 15-23.
Crossref
Hugo Weenen, J. Kerler & J.G.M. van der Ven. 2005. Flavours and Fragrances. Flavours and Fragrances 153 170 .
Kazuki Akira & Takao Hashimoto. (2005) Use of 13C Labeling and NMR Spectroscopy for the Investigation of Degradation Pathways of Amadori Compounds. Biological and Pharmaceutical Bulletin 28:2, pages 344-348.
Crossref
Takako Nakagawa, Takako Yokozawa, Young Ae Kim, Ki Sung Kang & Takashi Tanaka. (2012) Activity of Wen-Pi-Tang, and Purified Constituents of Rhei Rhizoma and Glycyrrhizae Radix against Glucose-Mediated Protein Damage. The American Journal of Chinese Medicine 33:05, pages 817-829.
Crossref
M.C. Nicoli & O. Savonitti. 2005. Espresso Coffee. Espresso Coffee 230 258 .
Armando Rojas & Miguel A. Morales. (2004) Advanced glycation and endothelial functions: A link towards vascular complications in diabetes. Life Sciences 76:7, pages 715-730.
Crossref
DAMIAN FRANK, IAN GOULD & MARY MILLIKAN. (2008) Browning reactions during storage of low-moisture Australian sultanas: Further evidence for arginine-mediated Maillard reactions during storage, and some effects of vine-shading and harvest date. Australian Journal of Grape and Wine Research 10:3, pages 182-195.
Crossref
Tobin J. Dickerson, Noboru Yamamoto, Diana I. Ruiz & Kim D. Janda. (2004) Immunological Consequences of Methamphetamine Protein Glycation. Journal of the American Chemical Society 126:37, pages 11446-11447.
Crossref
Hans‐Ulrich Humpf & Kenneth A. Voss. (2004) Effects of thermal food processing on the chemical structure and toxicity of fumonisin mycotoxins. Molecular Nutrition & Food Research 48:4, pages 255-269.
Crossref
Casper G. Schalkwijk, Coen D. A. Stehouwer & Victor W. M. van Hinsbergh. (2004) Fructose‐mediated non‐enzymatic glycation: sweet coupling or bad modification. Diabetes/Metabolism Research and Reviews 20:5, pages 369-382.
Crossref
Phillip F. Britt, A.C. Buchanan, Clyde V. OwensJrJr & J. Todd Skeen. (2004) Does glucose enhance the formation of nitrogen containing polycyclic aromatic compounds and polycyclic aromatic hydrocarbons in the pyrolysis of proline?. Fuel 83:11-12, pages 1417-1432.
Crossref
Agustin Olano & Isabel Martinez-Castro. 2004. Handbook of Food Analysis, Second Edition -3 Volume Set. Handbook of Food Analysis, Second Edition -3 Volume Set 1855 1890 .
DAMIAN FRANK, IAN GOULD & MARY MILLIKAN. (2004) Browning reactions during storage of low-moisture Australian sultanas: Evidence for arginine-mediated Maillard reactions. Australian Journal of Grape and Wine Research 10:2, pages 151-163.
Crossref
Jörg Hau, Stéphanie Devaud & Imre Blank. (2004) Detection of Amadori compounds by capillary electrophoresis coupled to tandem mass spectrometry. ELECTROPHORESIS 25:13, pages 2077-2083.
Crossref
Takako Yokozawa & Takako Nakagawa. (2004) Inhibitory effects of Luobuma tea and its components against glucose-mediated protein damage. Food and Chemical Toxicology 42:6, pages 975-981.
Crossref
Štefica Horvat & Andreja Jakas. (2003) Peptide and amino acid glycation: new insights into the Maillard reaction. Journal of Peptide Science 10:3, pages 119-137.
Crossref
A. Arnoldi. 2004. Understanding and Measuring the Shelf-Life of Food. Understanding and Measuring the Shelf-Life of Food 111 127 .
Lidija Varga-Defterdarović & Gorana Hrlec. (2004) Synthesis and intramolecular reactions of Tyr-Gly and Tyr-Gly-Gly related 6-O-glucopyranose esters. Carbohydrate Research 339:1, pages 67-75.
Crossref
François Collard, Ghislain Delpierre, Vincent Stroobant, Gert Matthijs & Emile Van Schaftingen. (2003) A Mammalian Protein Homologous to Fructosamine-3-Kinase Is a Ketosamine-3-Kinase Acting on Psicosamines and Ribulosamines but not on Fructosamines. Diabetes 52:12, pages 2888-2895.
Crossref
Xinle Wu & Vincent M Monnier. (2003) Enzymatic deglycation of proteins. Archives of Biochemistry and Biophysics 419:1, pages 16-24.
Crossref
Walburga Seefelder, Anja Knecht & Hans-Ulrich Humpf. (2003) Bound Fumonisin B 1 :  Analysis of Fumonisin-B 1 Glyco and Amino Acid Conjugates by Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry . Journal of Agricultural and Food Chemistry 51:18, pages 5567-5573.
Crossref
Andreja Jakas & ?tefica Horvat. (2003) Study of degradation pathways of Amadori compounds obtained by glycation of opioid pentapeptide and related smaller fragments: Stability, reactions, and spectroscopic properties. Biopolymers 69:4, pages 421-431.
Crossref
Akane SAKAGUCHI, Wakako TSUGAWA, Stefano FERRI & Koji SODE. (2003) Development of Highly-sensitive Fructosyl-valine Enzyme Sensor Employing Recombinant Fructosyl Amine Oxidase. Electrochemistry 71:6, pages 442-445.
Crossref
Imre Blank, Stéphanie Devaud, Walter Matthey-Doret & Fabien Robert. (2003) Formation of Odorants in Maillard Model Systems Based on l -Proline as Affected by pH . Journal of Agricultural and Food Chemistry 51:12, pages 3643-3650.
Crossref
A. Arnoldi. 2003. Taints and Off-Flavours in Foods. Taints and Off-Flavours in Foods 162 175 .
F. Javier Moreno, Elena Molina, Agustín Olano & Rosina López-Fandiño. (2002) High-Pressure Effects on Maillard Reaction between Glucose and Lysine. Journal of Agricultural and Food Chemistry 51:2, pages 394-400.
Crossref
Boaz Levi & Moshe J Werman. (2003) Fructose and related phosphate derivatives impose DNA damage and apoptosis in L5178Y mouse lymphoma cells. The Journal of Nutritional Biochemistry 14:1, pages 49-60.
Crossref
Takashi Nagasawa, Nobuaki Tabata, Yoshiaki Ito, Naoyuki Nishizawa, Youichi Aiba & David D. Kitts. 2003. Biochemistry of Diabetes and Atherosclerosis. Biochemistry of Diabetes and Atherosclerosis 3 10 .
Tobin J. Dickerson & Kim D. Janda. (2002) A previously undescribed chemical link between smoking and metabolic disease. Proceedings of the National Academy of Sciences 99:23, pages 15084-15088.
Crossref
Imre Blank, Tomas Davidek, Stéphanie Devaud & Nathalie Clety. (2002) Analysis of Amadori compounds by high performance anion exchange chromatography–pulse amperometric detection. International Congress Series 1245, pages 263-267.
Crossref
Tomas Davidek, Nathalie Clety, Sandra Aubin & Imre Blank. (2002) Degradation of the Amadori Compound N -(1-Deoxy- d -fructos-1-yl)glycine in Aqueous Model Systems . Journal of Agricultural and Food Chemistry 50:19, pages 5472-5479.
Crossref
F. Javier Moreno, Rosina López-Fandiño & Agustín Olano. (2002) Characterization and Functional Properties of Lactosyl Caseinomacropeptide Conjugates. Journal of Agricultural and Food Chemistry 50:18, pages 5179-5184.
Crossref
Ivanka Jeri?Cornelis Versluis, ?tefica Horvat & Albert J. R. Heck. (2002) Tracing glycoprotein structures: electrospray ionization tandem mass spectrometric analysis of sugar-peptide adducts. Journal of Mass Spectrometry 37:8, pages 803-811.
Crossref
Yun Lu, Laura Clifford, Catherine C. Hauck, Suzanne Hendrich, Gary Osweiler & Patricia A. Murphy. (2002) Characterization of Fumonisin B 1 −Glucose Reaction Kinetics and Products . Journal of Agricultural and Food Chemistry 50:16, pages 4726-4733.
Crossref
W.M ColemanIIIIII & H.L Chung. (2002) Pyrolysis GC-MS analysis of Amadori compounds derived from selected amino acids with glucose and rhamnose. Journal of Analytical and Applied Pyrolysis 63:2, pages 349-366.
Crossref
Takako Nakagawa, Takako Yokozawa, Katsutoshi Terasawa, Seiji Shu & Lekh Raj Juneja. (2002) Protective Activity of Green Tea against Free Radical- and Glucose-Mediated Protein Damage. Journal of Agricultural and Food Chemistry 50:8, pages 2418-2422.
Crossref
Stephen M. Poling, Ronald D. Plattner & David Weisleder. (2002) N -(1-Deoxy- d -fructos-1-yl) Fumonisin B 1 , the Initial Reaction Product of Fumonisin B 1 and d -Glucose . Journal of Agricultural and Food Chemistry 50:5, pages 1318-1324.
Crossref
W.M. ColemanIIIIII & H.L. Chung. (2002) Pyrolysis GC–MS analysis of Amadori compounds derived from selected amino acids and glucose. Journal of Analytical and Applied Pyrolysis 62:2, pages 215-223.
Crossref
A. Arnoldi. 2002. The Nutrition Handbook for Food Processors. The Nutrition Handbook for Food Processors 265 292 .
Iain D. CraigRoger ParkerNeil M. RigbyPaul CairnsSteve G. Ring. (2001) Maillard Reaction Kinetics in Model Preservation Systems in the Vicinity of the Glass Transition:  Experiment and Theory. Journal of Agricultural and Food Chemistry 49:10, pages 4706-4712.
Crossref

Displaying 200 of 243 citing articles. Use the download link below to view the full list of citing articles.

Download full citations list

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.