Insight into the mechanochemistry of the Maillard reaction: degradation of Schiff bases via 5-oxazolidinone intermediate

Mechanochemical generation of Schiff bases and Amadori products and utilization of diagnostic MS/MS fragmentation patterns in negative ionization mode for their analysis

(2020) Haoran Xing et al.   CARBOHYDRATE RESEARCH

Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

(2020) Haoran Xing et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

New Insights into the Formation of Aroma-Active Strecker Aldehydes from 3-Oxazolines as Transient Intermediates

(2012) Michael Granvogl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Post-Schiff Base Chemistry of the Maillard Reaction

(2008) Fong Lam Chu et al.   Annals of the New York Academy of Sciences

FTIR monitoring of oxazolidin-5-one formation and decomposition in a glycolaldehyde–phenylalanine model system by isotope labeling techniques

(2008) Fong Lam Chu et al.   CARBOHYDRATE RESEARCH

Further Insight into Thermally and pH-Induced Generation of Acrylamide from Glucose/Asparagine Model Systems

(2008) Carolina Perez Locas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY