(Q35501196)

8 August 2017

1 reference

title

CHEMISTRY OF NONENZYMIC BROWNING. I. THE REACTION BETWEEN ALDOSES AND AMINES. (English)

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8 August 2017

REYNOLDS TM

1

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8 August 2017

publication date

1 January 1963

1 reference

Advances in food research

8 August 2017

published in

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8 August 2017

volume

12

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8 August 2017

page(s)

1-52

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Thin-layer chromatography of 2,4-dinitrophenyl-hydrazine derivatives of hydroxycarbonyl compounds

8 August 2017

cites work

1 reference

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7 January 2021

Reactions between Amino-Acids, Organic Acids and Sugars in Freeze-dried Apricots

1 reference

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7 January 2021

Physical and chemical agents of the production, storage and utility of dry milk products

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https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

Reactions between sugars and nitrogenous compounds and their relationship to certain food problems.

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

The Maillard reaction

1 reference

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7 January 2021

Some biochemically relevant properties of N-substituted fructosamines derived from amino-acids and N-arylglucosylamines

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

Deterioration of dried fruits; the effect of sugars and of furfurals.

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

Studies of the reaction between proteins and reducing sugars in the dry state. VI. The reactivity of the terminal amino groups of lysine in model systems

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

The Amadori rearrangement.

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

Hydroxylation of 2,3-dihydropyran and the application of desoxyaldopentoses in the Browning reaction

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

Displacement chromatography on synthetic ion-exchange resins. VIII. A systematic method for the separation of amino-acids

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

Non-enzymic browning; the reaction between D-glucose and glycine in the dry state

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

The Strecker Degradation of α-Amino Acids

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

The chemical deterioration of dried fruit during storage; chromatographic separation of carbonyl compounds as 2,4-dinitrophenylhydrazones

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

Storage of dried fruit; influence of moisture and sulfur dioxide on deterioration of apricots

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

Deterioration of dried fruits; identification of furfurals

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960005-1

7 January 2021

10.1016/S0065-2628(08)60005-1

Identifiers

DOI

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1 reference