α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

Identification and cytotoxic evaluation of the novel rutin–methylglyoxal adducts with dione structures in vivo and in foods

(2022) Min Chen et al.   FOOD CHEMISTRY

Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions

(2022) Jinxin Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation

(2022) Pusen Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhanced RAGE Expression and Excess Reactive-Oxygen Species Production Mediates Rho Kinase-Dependent Detrusor Overactivity After Methylglyoxal Exposure

(2022) Akila L. Oliveira et al.   Frontiers in Physiology

Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing

(2022) Yuan Zhuang et al.   Frontiers in Nutrition

Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols

(2022) Yue Luo et al.   Food Science and Human Wellness

Dietary advanced glycation end products and cancer risk in Japan: From the Takayama study

(2022) Keiko Wada et al.   CANCER SCIENCE

A metabolomics approach revealed an Amadori compound distinguishes artificially heated and naturally matured acacia honey

(2022) Sha Yan et al.   FOOD CHEMISTRY

The Effects of Dietary Advanced Glycation End-Products on Neurocognitive and Mental Disorders

(2022) Nathan M. D’Cunha et al.   Nutrients

Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

(2022) Ashbala Shakoor et al.   FOOD CHEMISTRY

Formation of advanced glycation end products by novel food processing technologies: A review

(2022) Lucas Prestes Fallavena et al.   FOOD CHEMISTRY

Diet-induced weight loss reduces postprandial dicarbonyl stress in abdominally obese men: Secondary analysis of a randomized controlled trial

(2021) Mathias D.G. Van den Eynde et al.   CLINICAL NUTRITION

Chinese bayberry (Myrica rubra) phenolics mitigated protein glycoxidation and formation of advanced glycation end-products: a mechanistic investigation

(2021) Qiaozhi Zhang et al.   FOOD CHEMISTRY

Comprehensive Analyses of Carbohydrates, 1,2-Dicarbonyl Compounds, and Advanced Glycation End Products in Industrial Bread Making

(2021) Tobias Jost et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds

(2021) Dianwei Zhang et al.   Foods

Detection of acacia honey adulteration with high fructose corn syrup through determination of targeted α‑Dicarbonyl compound using ion mobility-mass spectrometry coupled with UHPLC-MS/MS

(2021) Sha Yan et al.   FOOD CHEMISTRY

Formation and fate of Amadori rearrangement products in Maillard reaction

(2021) Heping Cui et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

(2021) Fabrizio Cincotta et al.   Foods

Non-thermal Technologies for Food Processing

(2021) Harsh Bhaskar Jadhav et al.   Frontiers in Nutrition

Higher habitual intake of dietary dicarbonyls is associated with higher corresponding plasma dicarbonyl concentrations and skin autofluorescence: the Maastricht Study

(2021) Kim Maasen et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

A comprehensive review on impact of non-thermal processing on the structural changes of food components

(2021) Rahul Islam Barbhuiya et al.   FOOD RESEARCH INTERNATIONAL

Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula

(2021) Pernille Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reduction of 5-Hydroxymethylfurfural and 1,2-Dicarbonyl Compounds by Saccharomyces cerevisiae in Model Systems and Beer

(2021) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Experimental Animal Studies Support the Role of Dietary Advanced Glycation End Products in Health and Disease

(2021) Melpomeni Peppa et al.   Nutrients

Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems

(2020) Francisco J. Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Healthy Eating Recommendations: Good for Reducing Dietary Contribution to the Body’s Advanced Glycation/Lipoxidation End Products Pool?

(2020) María Dolores Del Castillo et al.   NUTRITION RESEARCH REVIEWS

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

(2020) Işıl Gürsul Aktağ et al.   FOOD CHEMISTRY

Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt

(2020) Hang Yu et al.   FOOD RESEARCH INTERNATIONAL

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

Correlation analysis between the concentration of α-dicarbonyls and flavor compounds in soy sauce

(2020) Sujeong Kim et al.   Food Bioscience

Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system

(2020) Antonio Dario Troise et al.   FOOD CHEMISTRY

Effect of unsaturated fatty acids on glycation product formation pathways (Ⅰ) the role of oleic acid

(2020) Xin Zhao et al.   FOOD RESEARCH INTERNATIONAL

Determination of Αlpha‐Dicarbonyl Compounds and 5‐Hydroxymethyl Furfural in Commercially Available Preserved Dried Fruits and Edible Seeds by Optimized UHPLC‐HR/MS and GC‐TQ/MS

(2020) Zahra Batool et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation

(2020) Zongshuai Zhu et al.   POULTRY SCIENCE

Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

(2020) Jie Zheng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mass spectrometry-based lipidomics as a powerful platform in foodomics research

(2020) Bangfu Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

(2020) Kim Maasen et al.   FOOD CHEMISTRY

Glycation from α-dicarbonyl compounds has different effects on the heat-induced aggregation of bovine serum albumin and β-casein

(2020) Di Zhao et al.   FOOD CHEMISTRY

Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion

(2020) Selina Brighina et al.   FOOD CHEMISTRY

Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods

(2020) Jeongeun Kwon et al.   FOOD CHEMISTRY

Nanohybrid sensor for simple, cheap, and sensitive electrochemical recognition and detection of methylglyoxal as chemical markers

(2019) Xiaobo Wu et al.   JOURNAL OF ELECTROANALYTICAL CHEMISTRY

Positive and negative effects of polyphenol incorporation in baked foods

(2019) Juanying Ou et al.   FOOD CHEMISTRY

Anti‐AGE activity of poplar‐type propolis: mechanism of action of main phenolic compounds

(2019) Séverine Boisard et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of Phenolic Compounds in Strecker Aldehyde Formation in Wine Model Systems: Target and Untargeted Analysis

(2019) A. R. Monforte et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature

(2019) Yuting Wang et al.   FOOD RESEARCH INTERNATIONAL

Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system

(2019) Sylwia Mildner-Szkudlarz et al.   FOOD CHEMISTRY

Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study

(2019) Hongkai Zhu et al.   FOOD CHEMISTRY

Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality

(2019) Sha Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review

(2019) Gangcheng Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods

(2019) Chieh-Hsiu Lee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Polyphenols and AGEs/RAGE axis. Trends and challenges

(2019) Ileana González et al.   FOOD RESEARCH INTERNATIONAL

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

Model for prediction of the carbonyl value of frying oil from the initial composition

(2019) Xiaofang Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ion mobility quadrupole time-of-flight mass spectrometry for the identification of non-intentionally added substances in UV varnishes applied on food contact materials. A safety by design study

(2019) E. Canellas et al.   TALANTA

Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds

(2019) Sang Mi Lee et al.   FOOD CHEMISTRY

Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review

(2019) Majid Khan et al.   FOOD RESEARCH INTERNATIONAL

The potential of Ion Mobility Mass Spectrometry for high-throughput and high-resolution lipidomics

(2018) Christine Hinz et al.   CURRENT OPINION IN CHEMICAL BIOLOGY

Role of Reactive Carbonyl Species in non-enzymatic browning of apple juice during storage

(2018) Laurianne Paravisini et al.   FOOD CHEMISTRY

Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products

(2018) Rosario Zamora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative analyses of α-dicarbonyl compounds in food samples by HPLC using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a derivatizing reagent

(2018) Xin-Jie Wang et al.   MICROCHEMICAL JOURNAL

Food-derived 1,2-dicarbonyl compounds and their role in diseases

(2018) Michael Hellwig et al.   SEMINARS IN CANCER BIOLOGY

The contribution of α-dicarbonyl compound dependent radical formation to the antiseptic effect of honey

(2018) Darius Henatsch et al.   Journal of Functional Foods

Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms

(2018) Yuanyuan Chen et al.   FOOD CHEMISTRY

Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model

(2017) Marta Navarro et al.   FOOD CHEMISTRY

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

(2017) Neslihan Göncüoğlu Taş et al.   FOOD CHEMISTRY

Browning Potential of C6-α-Dicarbonyl Compounds under Maillard Conditions

(2017) Paul T. Haase et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α-Dicarbonyl Compounds in a Lysine/Glucose Model System

(2017) Guimei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Diacetyl in Beer by a Precolumn Derivatization-HPLC-UV Method Using 4-(2,3-Dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a Derivatizing Reagent

(2017) Ji-Yu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recognizing occupational effects of diacetyl: What can we learn from this history?

(2017) Kathleen Kreiss   TOXICOLOGY

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

(2016) Tolgahan Kocadağlı et al.   FOOD CHEMISTRY

Effect of alkalization on the Maillard reaction products formed in cocoa during roasting

(2016) Neslihan Göncüoğlu Taş et al.   FOOD RESEARCH INTERNATIONAL

Investigations on the Reaction of C3 and C6 α-Dicarbonyl Compounds with Hydroxytyrosol and Related Compounds under Competitive Conditions

(2016) Marta Navarro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

(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

Impact of High-Intensity Pulsed Electric Fields or Thermal Treatment on the Quality Attributes of Date Juice through Storage

(2016) H. Mtaoua et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quantification of reactive carbonyl compounds in icodextrin-based peritoneal dialysis fluids by combined UHPLC-DAD and -MS/MS detection

(2016) Sabrina Gensberger-Reigl et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

The role of sugars and sweeteners in food, diet and health: Alternatives for the future

(2016) Cathrina H. Edwards et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Novel HPLC – Fluorescence methodology for the determination of methylglyoxal and glyoxal. Application to the analysis of monovarietal wines “Ribera del Guadiana”

(2015) Mª Isabel Rodríguez-Cáceres et al.   FOOD CHEMISTRY

Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems

(2015) Li Wei Zheng et al.   FOOD RESEARCH INTERNATIONAL

Study on microwave-accelerated casein protein grafted with glucose and β-cyclodextrin to improve the gel properties

(2015) Weiwei Bi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of the presence of natural monosaccharides in the quantification of α-dicarbonyl compounds in high content sugar samples. A comparative study by ultra-high performance liquid chromatography–single quadrupole mass spectrometry using different derivatization reactions

(2015) María del Carmen Hurtado-Sánchez et al.   JOURNAL OF CHROMATOGRAPHY A

Acrylamide - Still a matter of concern for fried potato food?*

(2014) Bertrand Matthäus et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion

(2014) Adele Papetti et al.   FOOD CHEMISTRY

Methylglyoxal is associated with bacteriostatic activity of high fructose agave syrups

(2014) Alma Rosa Corrales Escobosa et al.   FOOD CHEMISTRY

Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

(2014) F.S.H. Lu et al.   FOOD CHEMISTRY

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics

(2014) H.J. Van Der Fels-Klerx et al.   FOOD RESEARCH INTERNATIONAL

Determination of Antioxidant Capacities, α-Dicarbonyls, and Phenolic Phytochemicals in Florida Varietal Honeys Using HPLC-DAD-ESI-MSn

(2014) Sara M. Marshall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Influence on Urinary Excretion of 3-Deoxyglucosone and Its Metabolite 3-Deoxyfructose

(2014) Julia Degen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

High-performance liquid chromatography determination of glyoxal, methylglyoxal, and diacetyl in urine using 4-methoxy-o-phenylenediamine as derivatizing reagent

(2013) Armando Gómez Ojeda et al.   ANALYTICAL BIOCHEMISTRY

Impacts of selected dietary polyphenols on caramelization in model systems

(2013) Xinchen Zhang et al.   FOOD CHEMISTRY

Analysis of Sugar Degradation Products with α-Dicarbonyl Structure in Carbonated Soft Drinks by UHPLC-DAD-MS/MS

(2013) Sabrina Gensberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Liquid Chromatographic Behavior of Lumazinic Derivatives, from α-Dicarbonyl Compounds, in Different C18 Columns: Application to Wine Samples Using a Fused-Core Column and Fluorescence Detection

(2013) María del Carmen Hurtado-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems

(2013) Hae Won Jang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Toxic α-Dicarbonyl Compounds, Glyoxal, Methylglyoxal, and Diacetyl, Released to the Headspace of Lipid Commodities upon Heat Treatment

(2013) Yaping Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and quantification of α-dicarbonyl compounds in balsamic and traditional balsamic vinegars and their cytotoxicity against human cells

(2013) Maria Daglia et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Voltammetric detection of the α-dicarbonyl compound: Methylglyoxal as a flavoring agent in wine and beer

(2012) Sanghamitra Chatterjee et al.   ANALYTICA CHIMICA ACTA

Flavour chemistry of methylglyoxal and glyoxal

(2012) Yu Wang et al.   CHEMICAL SOCIETY REVIEWS

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

(2012) Qing Zhang et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Cytotoxicity of α-dicarbonyl compounds submitted to in vitro simulated digestion process

(2012) Alessandra Amoroso et al.   FOOD CHEMISTRY

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

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

Development of a method for the determination of advanced glycation end products precursors by liquid chromatography and its application in human urine samples

(2012) María del Carmen Hurtado-Sánchez et al.   JOURNAL OF SEPARATION SCIENCE

Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems

(2011) Xiu-Min Chen et al.   FOOD RESEARCH INTERNATIONAL

Novel Insights into the Maillard Catalyzed Degradation of Maltose

(2011) Mareen Smuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal Decomposition of 5-(Hydroxymethyl)-2-furaldehyde (HMF) and Its Further Transformations in the Presence of Glycine

(2011) Plamen Y. Nikolov et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese

(2011) Robert Spanneberg 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

Investigation of Reactive α-Dicarbonyl Compounds Generated from the Maillard Reactions ofl-Methionine with Reducing Sugars via Their Stable Quinoxaline Derivatives

(2010) Yvonne V. Pfeifer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants

(2010) Gema Arribas-Lorenzo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A novel capillary electrophoretic method for determining methylglyoxal and glyoxal in urine and water samples

(2010) Junbo Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Use of ultra-high-pressure homogenization to preserve apple juice without heat damage

(2009) J. Saldo et al.   HIGH PRESSURE RESEARCH

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

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

Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds

(2009) Eric Marceau et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry

(2009) Daan Saison et al.   JOURNAL OF CHROMATOGRAPHY A

Misconceptions about High-Fructose Corn Syrup: Is It Uniquely Responsible for Obesity, Reactive Dicarbonyl Compounds, and Advanced Glycation Endproducts?

(2009) John S. White   JOURNAL OF NUTRITION

Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches

(2009) Kristel De Vleeschouwer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar-Amino Acid Maillard Reaction Model Systems

(2008) Xiu-Min Chen et al.   Annals of the New York Academy of Sciences

Apple Polyphenols, Phloretin and Phloridzin: New Trapping Agents of Reactive Dicarbonyl Species

(2008) Xi Shao et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Methylglyoxal increase in uremia with special reference to snakebite-mediated acute renal failure

(2008) Soma Mukhopadhyay et al.   CLINICA CHIMICA ACTA

Modification of Casein by the Lipid Oxidation Product Malondialdehyde

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

(2008) Adriana Bravo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

(2008) Kenneth B. Miller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process

(2008) C. Andres-Lacueva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous determination of derivatized light aldehydes by microchip electrophoresis with electrochemical detection

(2008) Nicolò Dossi et al.   JOURNAL OF CHROMATOGRAPHY A

A novel derivatization approach for simultaneous determination of glyoxal, methylglyoxal, and 3-deoxyglucosone in plasma by gas chromatography–mass spectrometry

(2008) Meng-Yan Wu et al.   JOURNAL OF CHROMATOGRAPHY A

Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium)honeys from New Zealand

(2008) Elvira Mavric et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system

(2007) Yuan Yuan et al.   FOOD CHEMISTRY

Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

(2007) C LO et al.   FOOD CHEMISTRY