Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures

Diagnostic MS/MS fragmentation patterns for the discrimination between Schiff bases and their Amadori or Heyns rearrangement products

(2020) Haoran Xing et al.   CARBOHYDRATE RESEARCH

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

Mechanochemistry for Synthesis

(2019) Tomislav Friscic et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Analytical strategies to depict the fate of the Maillard reaction in foods

(2018) Antonio Dario Troise   Current Opinion in Food Science

Evolution of Complex Maillard Chemical Reactions, Resolved in Time

(2017) Daniel Hemmler et al.   Scientific Reports

The Simultaneous Analysis of Amadori and Heyns Compounds in Dried Fruits by High Performance Liquid Chromatography Tandem Mass Spectrometry

(2016) Heng Yuan et al.   Food Analytical Methods

The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic

(2016) Heng Yuan et al.   JOURNAL OF FOOD SCIENCE

Mechanochemistry: opportunities for new and cleaner synthesis

(2011) Stuart L. James et al.   CHEMICAL SOCIETY REVIEWS