- 1) Yamaguchi, N., Antioxidative activity of the oxidation products prepared from melanoidins. Dev. Food Sci., 13, 291–299 (1986).
- 2) Gomyo, T., and Miura, M., Melanoidin in foods: chemical and physiological aspects. Nippon Eiyou Syokuryougaku Kaishi (in Japanese), 36, 331–340 (1983).
- 3) Miura, M., and Gomyo, T., Formation of blue pigments in the earlier stage of browning in the system composed of D-xylose and glycine. Nippon Nogeikagaku Kaishi (in Japanese), 56, 417–425 (1982).
- 4) Gomyo, T., Haiyan, L., Miura, M., Hayase, F., and Kato, H., Kinetic aspects of the blue pigment formation in a Maillard reaction between D-xylose and glycine. Agric. Biol. Chem., 53, 949–957 (1989).
- 5) Hayase, F., Takahashi, Y., Tominaga, S., Miura, M., Gomyo, T., and Kato, H., Identification of blue pigment formed in a D-xylose-glycine reaction system. Biosci. Biotechnol. Biochem., 63, 1512–1514 (1999).
- 6) Benzing-Purdie, L. M., and Nikiforuk, J. H., Reaction of xylose and glycine: identification of the major water-soluble component. J. Carbohydr. Chem., 4, 15–27 (1985).
Bioscience, Biotechnology, and Biochemistry
Volume 70, 2006 - Issue 10