129 related articles for article (PubMed ID: 20572669)
1. Investigation of reactive alpha-dicarbonyl compounds generated from the Maillard reactions of L-methionine with reducing sugars via their stable quinoxaline derivatives.
Pfeifer YV; Kroh LW
J Agric Food Chem; 2010 Jul; 58(14):8293-9. PubMed ID: 20572669
[TBL] [Abstract][Full Text] [Related]
2. Novel insights into the maillard catalyzed degradation of maltose.
Smuda M; Glomb MA
J Agric Food Chem; 2011 Dec; 59(24):13254-64. PubMed ID: 22122608
[TBL] [Abstract][Full Text] [Related]
3. Degradation of glucose: reinvestigation of reactive alpha-Dicarbonyl compounds.
Gobert J; Glomb MA
J Agric Food Chem; 2009 Sep; 57(18):8591-7. PubMed ID: 19711949
[TBL] [Abstract][Full Text] [Related]
4. News on the Maillard reaction of oligomeric carbohydrates: a survey.
Kroh LW; Schulz A
Nahrung; 2001 Jun; 45(3):160-3. PubMed ID: 11455781
[TBL] [Abstract][Full Text] [Related]
5. Model studies on the oxidation of benzoyl methionine in a carbohydrate degradation system.
Hellwig M; Löbmann K; Orywol T; Voigt A
J Agric Food Chem; 2014 May; 62(19):4425-33. PubMed ID: 24766214
[TBL] [Abstract][Full Text] [Related]
6. Reactivity of 1-deoxy-D-erythro-hexo-2,3-diulose: a key intermediate in the maillard chemistry of hexoses.
Voigt M; Glomb MA
J Agric Food Chem; 2009 Jun; 57(11):4765-70. PubMed ID: 19422225
[TBL] [Abstract][Full Text] [Related]
7. Degradation of oligosaccharides in nonenzymatic browning by formation of alpha-dicarbonyl compounds via a "peeling off" mechanism.
Hollnagel A; Kroh LW
J Agric Food Chem; 2000 Dec; 48(12):6219-26. PubMed ID: 11312795
[TBL] [Abstract][Full Text] [Related]
8. Fragmentation pathways during Maillard-induced carbohydrate degradation.
Smuda M; Glomb MA
J Agric Food Chem; 2013 Oct; 61(43):10198-208. PubMed ID: 23425499
[TBL] [Abstract][Full Text] [Related]
9. Sugar fragmentation in the maillard reaction cascade: formation of short-chain carboxylic acids by a new oxidative alpha-dicarbonyl cleavage pathway.
Davídek T; Robert F; Devaud S; Vera FA; Blank I
J Agric Food Chem; 2006 Sep; 54(18):6677-84. PubMed ID: 16939326
[TBL] [Abstract][Full Text] [Related]
10. Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars.
Lee SM; Jo YJ; Kim YS
J Agric Food Chem; 2010 Mar; 58(5):3116-24. PubMed ID: 20146478
[TBL] [Abstract][Full Text] [Related]
11. alpha-Dicarbonyl compounds--key intermediates for the formation of carbohydrate-based melanoidins.
Kroh LW; Fiedler T; Wagner J
Ann N Y Acad Sci; 2008 Apr; 1126():210-5. PubMed ID: 18448818
[TBL] [Abstract][Full Text] [Related]
12. Proteomic method for the quantification of methionine sulfoxide.
Brock JW; Cotham WC; Ames JM; Thorpe SR; Baynes JW
Ann N Y Acad Sci; 2005 Jun; 1043():284-9. PubMed ID: 16037250
[TBL] [Abstract][Full Text] [Related]
13. 3-deoxygalactosone, a "new" 1,2-dicarbonyl compound in milk products.
Hellwig M; Degen J; Henle T
J Agric Food Chem; 2010 Oct; 58(19):10752-60. PubMed ID: 20822095
[TBL] [Abstract][Full Text] [Related]
14. Stabilization of sulfide radical cations through complexation with the peptide bond: mechanisms relevant to oxidation of proteins containing multiple methionine residues.
Bobrowski K; Hug GL; Pogocki D; Marciniak B; Schöneich C
J Phys Chem B; 2007 Aug; 111(32):9608-20. PubMed ID: 17658786
[TBL] [Abstract][Full Text] [Related]
15. Oxidative pyrolysis and postpyrolytic derivatization techniques for the total analysis of maillard model systems: investigation of control parameters of maillard reaction pathways.
Yaylayan VA; Haffenden L; Chu FL; Wnorowski A
Ann N Y Acad Sci; 2005 Jun; 1043():41-54. PubMed ID: 16037220
[TBL] [Abstract][Full Text] [Related]
16. Reactivity of thermally treated α-dicarbonyl compounds.
Pfeifer YV; Haase PT; Kroh LW
J Agric Food Chem; 2013 Mar; 61(12):3090-6. PubMed ID: 23432453
[TBL] [Abstract][Full Text] [Related]
17. Electrochemical study of the Maillard reaction.
Rizzi GP
J Agric Food Chem; 2003 Mar; 51(6):1728-31. PubMed ID: 12617613
[TBL] [Abstract][Full Text] [Related]
18. Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose.
Kanzler C; Schestkowa H; Haase PT; Kroh LW
J Agric Food Chem; 2017 Oct; 65(40):8957-8965. PubMed ID: 28880081
[TBL] [Abstract][Full Text] [Related]
19. Non-enzymatic model glycation reactions--a comprehensive study of the reactivity of a modified arginine with aldehydic and diketonic dicarbonyl compounds by electrospray mass spectrometry.
Saraiva MA; Borges CM; Florêncio MH
J Mass Spectrom; 2006 Jun; 41(6):755-70. PubMed ID: 16646000
[TBL] [Abstract][Full Text] [Related]
20. Nonvolatile oxidation products of glucose in Maillard model systems: formation of saccharinic and aldonic acids and their corresponding lactones.
Haffenden LJ; Yaylayan VA
J Agric Food Chem; 2008 Mar; 56(5):1638-43. PubMed ID: 18251497
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
