191 related articles for article (PubMed ID: 21417407)
1. Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
Guerra PV; Yaylayan VA
J Agric Food Chem; 2011 May; 59(9):4699-704. PubMed ID: 21417407
[TBL] [Abstract][Full Text] [Related]
2. Cyclocondensation of 2,3-butanedione in the presence of amino acids and formation of 4,5-dimethyl-1,2-phenylendiamine.
Guerra PV; Yaylayan VA
Food Chem; 2013 Dec; 141(4):4391-6. PubMed ID: 23993630
[TBL] [Abstract][Full Text] [Related]
3. Formation of furan and methylfuran by maillard-type reactions in model systems and food.
Limacher A; Kerler J; Davidek T; Schmalzried F; Blank I
J Agric Food Chem; 2008 May; 56(10):3639-47. PubMed ID: 18439018
[TBL] [Abstract][Full Text] [Related]
4. Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction.
Yaylayan VA; Machiels D; Istasse L
J Agric Food Chem; 2003 May; 51(11):3358-66. PubMed ID: 12744667
[TBL] [Abstract][Full Text] [Related]
5. Intermediate role of α-keto acids in the formation of Strecker aldehydes.
Hidalgo FJ; Delgado RM; Zamora R
Food Chem; 2013 Nov; 141(2):1140-6. PubMed ID: 23790896
[TBL] [Abstract][Full Text] [Related]
6. [Nonenzymatic formation of 4,5-dimethyl-3-hydroxy-2(5H)-furanone in foodstuffs].
Pisarnitskiĭ AF; Bezzubov AA; Egorov IA
Prikl Biokhim Mikrobiol; 1987; 23(5):642-6. PubMed ID: 3122196
[TBL] [Abstract][Full Text] [Related]
7. Monitoring carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols by FTIR spectroscopy--a possible route to Amadori products.
Wnorowski A; Yaylayan VA
J Agric Food Chem; 2003 Oct; 51(22):6537-43. PubMed ID: 14558775
[TBL] [Abstract][Full Text] [Related]
8. Origin and mechanistic pathways of formation of the parent furan--a food toxicant.
Perez Locas C; Yaylayan VA
J Agric Food Chem; 2004 Nov; 52(22):6830-6. PubMed ID: 15506823
[TBL] [Abstract][Full Text] [Related]
9. Sotolone production by hairy root cultures of Trigonella foenum-graecum in airlift with mesh bioreactors.
Peraza-Luna F; Rodríguez-Mendiola M; Arias-Castro C; Bessiere JM; Calva-Calva G
J Agric Food Chem; 2001 Dec; 49(12):6012-9. PubMed ID: 11743801
[TBL] [Abstract][Full Text] [Related]
10. Double Schiff base adducts of 2,3-butanedione with glycine: formation of pyrazine rings with the participation of amino acid carbon atoms.
Guerra PV; Yaylayan VA
J Agric Food Chem; 2012 Nov; 60(45):11440-5. PubMed ID: 23106172
[TBL] [Abstract][Full Text] [Related]
11. Mechanistic insights into furan formation in Maillard model systems.
Van Lancker F; Adams A; Owczarek-Fendor A; De Meulenaer B; De Kimpe N
J Agric Food Chem; 2011 Jan; 59(1):229-35. PubMed ID: 21126076
[TBL] [Abstract][Full Text] [Related]
12. 4,5-dimethyl-3-hydroxy-2[5H]-furanone (sotolone)--the odour of maple syrup urine disease.
Podebrad F; Heil M; Reichert S; Mosandl A; Sewell AC; Böhles H
J Inherit Metab Dis; 1999 Apr; 22(2):107-14. PubMed ID: 10234605
[TBL] [Abstract][Full Text] [Related]
13. Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry.
Märk J; Pollien P; Lindinger C; Blank I; Märk T
J Agric Food Chem; 2006 Apr; 54(7):2786-93. PubMed ID: 16569077
[TBL] [Abstract][Full Text] [Related]
14. Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems.
Koutsidis G; Simons SP; Thong YH; Haldoupis Y; Mojica-Lazaro J; Wedzicha BL; Mottram DS
J Agric Food Chem; 2009 Oct; 57(19):9011-5. PubMed ID: 19739658
[TBL] [Abstract][Full Text] [Related]
15. A novel way for the formation of alpha-amino acids and their derivatives in an aqueous medium.
Yanagawa H; Makino Y; Sato K; Nishizawa M; Egami F
Adv Space Res; 1983; 3(9):69-74. PubMed ID: 11542465
[TBL] [Abstract][Full Text] [Related]
16. Identification of hydroxycinnamic acid-maillard reaction products in low-moisture baking model systems.
Jiang D; Chiaro C; Maddali P; Prabhu KS; Peterson DG
J Agric Food Chem; 2009 Nov; 57(21):9932-43. PubMed ID: 19817410
[TBL] [Abstract][Full Text] [Related]
17. Food anoxia and the formation of either flavor or toxic compounds by amino acid degradation initiated by oxidized lipids.
Hidalgo FJ; Zamora R
Ann N Y Acad Sci; 2008 Apr; 1126():25-9. PubMed ID: 18448792
[TBL] [Abstract][Full Text] [Related]
18. Fun with furans.
Rowe D
Chem Biodivers; 2004 Dec; 1(12):2034-41. PubMed ID: 17191838
[TBL] [Abstract][Full Text] [Related]
19. Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal: a Maillard reaction intermediate.
Wang Y; Ho CT
J Agric Food Chem; 2008 Aug; 56(16):7405-9. PubMed ID: 18593173
[TBL] [Abstract][Full Text] [Related]
20. Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
Totlani VM; Peterson DG
J Agric Food Chem; 2007 Jan; 55(2):414-20. PubMed ID: 17227073
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]