Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Alexis Huyghues-Despointes"'
Publikováno v:
Carbohydrate Research. 286:179-187
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d7469985dd156764f5fe00027896f12
https://doi.org/10.1016/0008-6215(96)00046-8
https://doi.org/10.1016/0008-6215(96)00046-8
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:672-681
Oxidation−reduction reactions necessary to justify many of the products observed in Maillard model systems are usually attributed to molecular oxygen and the so-called reductons. The proline specific 1-(1‘-pyrrolidinyl)-2-propanone and 1-(1‘-py
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a42a7a32ff06fe6b94fc161786db0a85
https://doi.org/10.1021/jf9502921
https://doi.org/10.1021/jf9502921
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:1464-1469
The kinetics of the reaction of glucose with morpholine to produce morpholino-1-deoxy-d-fructose (Amadori product) were studied under experimental conditions that minimize side reactions and maximi...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8ef8f85eb3671f6d619345fe812aa93
https://doi.org/10.1021/jf950449p
https://doi.org/10.1021/jf950449p
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:2519-2524
Pyrolysis/GC/MS was applied to the study of primary and secondary pyrolysis products of 1-[(2'-carboxy)pyrrolidinyl]-1-deoxy-D-fructose (proline Amadori compound). The Amadori product was pyrolyzed on a ribbon probe at 150, 200, 250, 300, an 350 o C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8c6ce223424a7e4c8970a26804c1da1
https://doi.org/10.1021/jf00047a027
https://doi.org/10.1021/jf00047a027
Publikováno v:
Food Chemistry. 51:109-117
Most of the HPLC- and GLC-based analytical procedures described in the literature and used to analyze Maillard reaction mixtures attempt to separate and identify Amadori products; however, many of the other important intermediates that form during th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::844d2ef1d91b473b742f925d22f5e61c
https://doi.org/10.1016/0308-8146(94)90057-4
https://doi.org/10.1016/0308-8146(94)90057-4
Publikováno v:
Analytica Chimica Acta. 280:245-251
High resolution, linked-field scan and neutral loss experiments have indicated that 1-[(2′-carboxyl)pyrrolidinyl]-1-deoxy-d-fructose (proline Amadori product) followed two main pathways of fragmentation under electron impact conditions; one initiat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34cc9f3bd012c8ae19a0bf525b8ebd8f
https://doi.org/10.1016/0003-2670(93)85128-7
https://doi.org/10.1016/0003-2670(93)85128-7
Publikováno v:
Food Research International. 25:269-275
The fluorescence resulting from the reaction of a protein with fluorescamine is an indication of the number of free amino groups in that protein, consequently glycated proteins which have fewer free amino groups will show less fluorescence. With the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d55745ed32fb3bde76d599e9c4364a05
https://doi.org/10.1016/0963-9969(92)90123-m
https://doi.org/10.1016/0963-9969(92)90123-m
Publikováno v:
J. Anal. At. Spectrom.. 6:225-232
The operation of a prototype high-performance liquid chromatography–atomic absorption spectrometry (HPLC–AAS) interface based on thermochemical hydride generation (THG) was characterized for the determination of selenonium compounds. Methanolic s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18d634fea12d094bdbdd0c82017b0b4f
https://doi.org/10.1039/ja9910600225
https://doi.org/10.1039/ja9910600225
The acyclic forms of reducing sugars and Amadori products were studied by FTIR spectroscopy. The spectra of different aldoses and ketoses were recorded as a function of temperature and pH. Fourier self-deconvolution of the carbonyl region (1700 - 175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13f827dabc285d6a52667c018e663f68
https://doi.org/10.1533/9781845698393.2.69
https://doi.org/10.1533/9781845698393.2.69
Publikováno v:
Flavor Technology ISBN: 9780841233263
Flavor Technology: Physical Chemistry, Modification, and Process
Flavor Technology: Physical Chemistry, Modification, and Process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daf0d478bffbd83ff47b45a44e439cf8
https://doi.org/10.1021/bk-1995-0610.ch002
https://doi.org/10.1021/bk-1995-0610.ch002