Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry

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

(2022) Sha Yan et al.   FOOD CHEMISTRY

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

(2022) Ashbala Shakoor et al.   FOOD CHEMISTRY

In-Source Microdroplet Derivatization Using Coaxial Contained-Electrospray Mass Spectrometry for Enhanced Sensitivity in Saccharide Analysis

(2021) Derik R. Heiss et al.   ANALYTICAL CHEMISTRY

A Gas-Phase Reaction Accelerator Using Vortex Flows

(2020) Yuze Li et al.   ANALYTICAL CHEMISTRY

Discrimination of honey and syrup-based adulteration by mineral element chemometrics profiling

(2020) Tao Liu 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

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

An analysis of the changes on intermediate products during the thermal processing of black garlic

(2018) Heng Yuan et al.   FOOD CHEMISTRY

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

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

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

(2018) Antonio Dario Troise   Current Opinion in Food Science

Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry

(2017) Hiroshi Katayama et al.   FOOD CHEMISTRY

Organic Reactions in Microdroplets: Reaction Acceleration Revealed by Mass Spectrometry

(2016) Xin Yan et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

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

Honey: Chemical composition, stability and authenticity

(2016) Priscila Missio da Silva et al.   FOOD CHEMISTRY

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

Syntheses of Isoquinoline and Substituted Quinolines in Charged Microdroplets

(2015) Shibdas Banerjee et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

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

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

(2014) Michael Hellwig et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Antioxidant Capacity of 1-Deoxy-d-erythro-hexo-2,3-diulose and d-arabino-Hexo-2-ulose

(2014) Clemens Kanzler 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

Novel Insights into the Maillard Catalyzed Degradation of Maltose

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

3-Deoxygalactosone, a new glucose degradation product in peritoneal dialysis fluids: Identification, quantification by HPLC/DAD/MSMS and its pathway of formation

(2010) Stefan Mittelmaier et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

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

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

Honey diastase activity modified by heating

(2007) E. Tosi et al.   FOOD CHEMISTRY