• Reference Citation Analysis
  • v
  • v
  • Find an Article
Find an Article PDF (4613486)   Today's Articles (1022)   Subscriber (49388)
For: Edwards AS, Wedzicha BL. Kinetics and mechanism of the reaction between 3-deoxyhexosulose and thiols. Food Addit Contam 1992;9:461-9. [PMID: 1298650 DOI: 10.1080/02652039209374098] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Number Cited by Other Article(s)
1
Bradshaw MP, Barril C, Clark AC, Prenzler PD, Scollary GR. Ascorbic acid: a review of its chemistry and reactivity in relation to a wine environment. Crit Rev Food Sci Nutr 2012;51:479-98. [PMID: 21929328 DOI: 10.1080/10408391003690559] [Citation(s) in RCA: 98] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
2
Thornalley PJ, Yurek-George A, Argirov OK. Kinetics and mechanism of the reaction of aminoguanidine with the alpha-oxoaldehydes glyoxal, methylglyoxal, and 3-deoxyglucosone under physiological conditions. Biochem Pharmacol 2000;60:55-65. [PMID: 10807945 DOI: 10.1016/s0006-2952(00)00287-2] [Citation(s) in RCA: 165] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
3
Weenen H. Reactive intermediates and carbohydrate fragmentation in Maillard chemistry. Food Chem 1998. [DOI: 10.1016/s0308-8146(98)00074-0] [Citation(s) in RCA: 128] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
4
Ames JM. Applications of the Maillard reaction in the food industry. Food Chem 1998. [DOI: 10.1016/s0308-8146(98)00078-8] [Citation(s) in RCA: 136] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
5
Edwards A, Wedzicha B. Uptake of thiol anti-browning agents by cabbage on blanching and reactivity during dehydration. Food Chem 1997. [DOI: 10.1016/s0308-8146(96)00305-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
6
Hilmes C, Fischer A. Inhibitory effect of sulfur-containing amino acids on burnt off-flavours in canned liver sausages. Meat Sci 1997;46:199-210. [DOI: 10.1016/s0309-1740(97)00019-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/1996] [Revised: 01/29/1997] [Accepted: 02/04/1997] [Indexed: 11/28/2022]
7
Synthesis of some sulphydryl dipeptides with novel anti-browning properties. Food Chem 1994. [DOI: 10.1016/0308-8146(94)90190-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
8
Wedzicha BL. Chemistry of sulphiting agents in food. FOOD ADDITIVES AND CONTAMINANTS 1992;9:449-59. [PMID: 1298649 DOI: 10.1080/02652039209374097] [Citation(s) in RCA: 47] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
PrevPage 1 of 1 1Next
© 2004-2024 Baishideng Publishing Group Inc. All rights reserved. 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA