Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Dieter Rewicki"'
Publikováno v:
International Congress Series. 1245:203-209
In model experiments of 4-aminobutyric acid and N α -acetyl- l -lysine with [1- 13 C]- d -glucose and [1- 13 C]- d -lactose cleavage reactions into N e -formyllysine and N e -carboxymethyllysine (CML) were elucidated. The α-dicarbonyl cleavage reac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::497ae638b7c6e4246c34990f2704e88d
https://doi.org/10.1016/s0531-5131(02)01011-7
https://doi.org/10.1016/s0531-5131(02)01011-7
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:1765-1776
N-Substituted pyrroles (1), 2-furaldehyde (2), and N-substituted 2-formylpyrroles (3), formed in pentose (hexose) Maillard systems, were identified as components of extraordinary polycondensation a...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc591acf2a04988114122e644be4c5f4
https://doi.org/10.1021/jf970973r
https://doi.org/10.1021/jf970973r
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:104-110
In the 2-deoxy-D-ribose/methyl 4-aminobutyrate Maillard system a trapped N-substituted 2-(hydroxymethyl)pyrrole is one of the major products. However, nontrapped representatives of this type of compound were hitherto not found in other Maillard model
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd7c5281b6ce4a7253f51191d9e1fdfc
https://doi.org/10.1021/jf970657c
https://doi.org/10.1021/jf970657c
Publikováno v:
Journal of Agricultural and Food Chemistry. 43:1163-1169
The Maillard reaction of 1- 13 C-labeled D-glucose and D-fructose with L-isoleucine was investigated. The extent and position of the isotopic labeling (from MS data) were used to evaluate origin, reactive intermediates, and formation pathways of pyrr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3331d993565f4d072e46c09cc7209265
https://doi.org/10.1021/jf00053a009
https://doi.org/10.1021/jf00053a009
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:2692-2697
The Maillard reaction of model compounds for peptide-bound lysine (4-aminobutyric acid, 6-aminocaproic acid, N α -acetyl-L-lysine) with reducing sugars (D-ribose, D-xylose, D-arabinose, D-glucose, D-fructose, D-glyceraldehyde) was investigated under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c920c6d536386145b9daad399f6f374c
https://doi.org/10.1021/jf00048a009
https://doi.org/10.1021/jf00048a009
Publikováno v:
Journal of Agricultural and Food Chemistry. 41:2278-2285
The Maillard reaction of 1- 13 C-labeled D-glucose, D-arabinose, and D-fructose with 4-aminobutyric acid was investigated. The extent and position of the isotopic labeling (from MS data) were used to evaluate origin, reactive intermediates, and forma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb2d84189951212482f90e42c14ce4fb
https://doi.org/10.1021/jf00036a011
https://doi.org/10.1021/jf00036a011
Publikováno v:
Journal of Agricultural and Food Chemistry. 41:2125-2130
The Maillard reaction of 4-aminobutyric acid with reducing sugar (D-arabinose, D-glucose, L-rhamnose, D-fructose, maltose) was investigated in slightly acidic aqueous media. Eight pyrroles, 14 2-pyrrolidones, and 2 4-pyridones were characterized and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63984c875b17e35cab395514cd26accf
https://doi.org/10.1021/jf00035a057
https://doi.org/10.1021/jf00035a057
Publikováno v:
Journal of Agricultural and Food Chemistry. 41:547-553
The maillard reactions of [1-13C]glucose with proline and hydroxyproline, respectively, were investigated to gain more insight into the reaction pathways involved. Among others, maltoxazine, cyclotene, cyclopenta[b]azepinones and pyridinones, 2-acety
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc1c0f844a67515f5b1f54d44c478aee
https://doi.org/10.1021/jf00028a008
https://doi.org/10.1021/jf00028a008
Publikováno v:
ChemInform. 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d1c4b42532fcd0993edfb8c0660165c
https://doi.org/10.1002/chin.199441273
https://doi.org/10.1002/chin.199441273
Ketoses are known to react with amino compounds via ketimines to form the so-called Heyns compounds (2-aminoaldoses), which are assumed to undergo subsequent transformations parallel to those observed with the corresponding Amadori compounds. Until n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d3d1a9004f7e0e17d53b4b3a3c29bdf
https://doi.org/10.1533/9781845698393.2.61
https://doi.org/10.1533/9781845698393.2.61
