Identification of MS/MS diagnostic ions to distinguish Schiff bases of Nα- or Nε-mono-glycated and Nα,Nε-di-glycated lysines from their Amadori isomers

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

(2022) Haoran Xing et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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

Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans

(2020) Paweł J. Andruszkiewicz et al.   FOOD RESEARCH INTERNATIONAL

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

Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate

(2019) Ana Betine Beutinger Bender et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

Study of Fragmentation Behavior of Amadori Rearrangement Products in Lysine-Containing Peptide Model by Tandem Mass Spectrometry

(2013) Eric D. Ruan et al.   EUROPEAN JOURNAL OF MASS SPECTROMETRY

Formation of Pent-4-en-1-amine, the Counterpart of Acrylamide from Lysine and Its Conversion into Piperidine in Lysine/Glucose Reaction Mixtures

(2010) Plamen Y. Nikolov et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Electrospray positive ionization tandem mass spectrometry of Amadori compounds

(2007) Jun Wang et al.   JOURNAL OF MASS SPECTROMETRY