Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions

(2021) Işıl Gürsul Aktağ et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage

(2020) Işıl Gürsul Aktağ et al.   FOOD CHEMISTRY

A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates

(2020) Işıl Gürsul Aktağ et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Study of nutritional quality of pomegranate (Punica granatum L.) juice using 1H NMR-based metabolomic approach: A comparison between conventionally and organically grown fruits

(2020) Nemesio Villa-Ruano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

(2019) Philipp Bruhns et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions

(2019) Aytül Hamzalıoğlu et al.   Journal of Functional Foods

Mechanisms non-enzymatic browning in orange juice during storage

(2019) Laurianne Paravisini et al.   FOOD CHEMISTRY

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

(2019) Işıl Gürsul Aktağ et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids

(2018) Aytül Hamzalıoğlu et al.   FOOD CHEMISTRY

Metabolic and physiologic profile during the fruit ripening of three blueberries highbush (Vaccinium corymbosum) cultivars

(2018) M.L. Montecchiarini et al.   Journal of Berry Research

Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage

(2017) Ayşenur Salur-Can et al.   FOOD CHEMISTRY

Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

(2017) Yunfeng Pu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

(2016) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Occurrence of (Z)-3,4-Dideoxyglucoson-3-ene in Different Types of Beer and Malt Beer as a Result of 3-Deoxyhexosone Interconversion

(2016) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Trans -3,4-dideoxyglucone-3-ene ( trans -3,4-DGE), a most reactive glucose degradation product in freshly heat sterilized glucose solutions

(2015) Ke Chen et al.   CARBOHYDRATE RESEARCH

Structure- and Concentration-Specific Assessment of the Physiological Reactivity of α-Dicarbonyl Glucose Degradation Products in Peritoneal Dialysis Fluids

(2014) Leonie Distler et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Investigation of α-Dicarbonyl Compounds in Baby Foods by High-Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry

(2014) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and determination of 3-deoxyglucosone and glucosone in carbohydrate-rich foods

(2014) Ana I Ruiz-Matute et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

(2012) Julia Degen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products

(2010) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†

(2009) Jenny Gobert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

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