Formation of styrene during the Maillard reaction is negligibleSTADLER, R.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2009, Vol 26, Num 5, pp 583-594, issn 1944-0049, 12 p.Article

Gas chromatographic determination of N-carboxymethyl amino acids, the periodate oxidation products of Amadori compoundsBADOUD, R; FAY, L; RICHLI, U et al.Journal of chromatography. 1991, Vol 552, Num 1-2, pp 345-351, issn 0021-9673Conference Paper

¹³C-N.M.R.-UNTERSUCHUNGEN AN MUTAROTATIONSGLEICHGEWICHTEN VON D-FRUCTOSE UND 1-AMINO-1-DESOXY-D-FRUCTOSE-DERIVATEN (AMADORIVERBINDUNGEN). = ETUDE PAR RMN DE ¹³C DES EQUILIBRES DE MUTAROTATION DES DERIVES DU D-FRUCTOSE ET DE L'AMINO-1 DESOXY-1 D-FRUCTOSE COMPOSES D'AMADORI)FUNCKE W; KLEMER A.1976; CARBOHYD. RES.; NETHERL.; DA. 1976; VOL. 50; NO 1; PP. 9-13; ABS. ANGL.; BIBL. 12 REF.Article

TENSIOACTIVOS. I. 1-N-ALQUILAMINO-1-DESOXI-D-TREO (L-ERITRO)-PENTULOSAS. = TENSIOACTIFS. I. N-ALKYLAMINO-1 DESOXY-1 D-THREO (L-ERYTHRO) PENTULOSESFERNANDEZ BOLANOS J; GIMENEZ GRACIA MP.1978; AN. QUIM.; ESP.; DA. 1978; VOL. 74; NO 2; PP. 298-300; ABS. ANGL.; BIBL. 12 REF.Article

Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reactionQI, Jun-Ru; YANG, Xiao-Quan; LIAO, Jin-Song et al.International journal of food science & technology. 2009, Vol 44, Num 11, pp 2296-2302, issn 0950-5423, 7 p.Article

Reversible and Covalent Binding of 5-(Hydroxymethyl)-2-furaldehyde (HMF) with Lysine and Selected Amino AcidsNIKOLOV, Plamen Y; YAYLAYAN, Varoujan A.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 11, pp 6099-6107, issn 0021-8561, 9 p.Article

A kinetic model for the glucose/glycine Maillard reaction pathwaysMARTINS, Sara I. F. S; VAN BOEKEL, Martinus A. J. S.Food chemistry. 2005, Vol 90, Num 1-2, pp 257-269, issn 0308-8146, 13 p.Article

Density functional computational studies on ribose and glycine Maillard reaction : Formation of the Amadori rearrangement products in aqueous solutionJALBOUT, Abraham F; ABUL HAIDER SHIPAR, Md; NAVARRO, Jose Luis et al.Food chemistry. 2007, Vol 103, Num 3, pp 919-926, issn 0308-8146, 8 p.Article

Evidence against dietary advanced glycation endproducts being a risk to human healthAMES, Jennifer M.Molecular nutrition & food research (Print). 2007, Vol 51, Num 9, pp 1085-1090, issn 1613-4125, 6 p.Conference Paper

Vinylogous Amadori rearrangement : Implications in food and biological systemsYAYLAYAN, Varoujan A; LOCAS, Carolina P.Molecular nutrition & food research (Print). 2007, Vol 51, Num 4, pp 437-444, issn 1613-4125, 8 p.Conference Paper

Protein glycation and oxidative stress in diabetes mellitus and ageingWOLFF, S. P; JIANG, Z. Y; HUNT, J. V et al.Free radical biology & medicine. 1991, Vol 10, Num 5, pp 339-352, issn 0891-5849Article

Determination of L- and D-amino acids in smokeless tobacco products and tobaccoALI, H; PÄTZOLD, R; BRÜCKNER, H et al.Food chemistry. 2006, Vol 99, Num 4, pp 803-812, issn 0308-8146, 10 p.Article

ANALYSIS OF THE 220-MHZ, P.M.R. SPECTRA OF SOME PRODUCTS OF THE AMADORI AND HEYNS REARRANGEMENTSALTENA JH; VAN DEN OUWELAND GAM; TEUNIS CJ et al.1981; CARBOHYDR. RES.; ISSN 0008-6215; NLD; DA. 1981; VOL. 92; NO 1; PP. 37-49; BIBL. 23 REF.Article

UEBER DEN OXIDATIVEN KETTENBRUCH VON AMADORIVERBINDUNGEN ZU FORMAMIDINIUM-D-ARABINONATEN = SCISSION OXYDANTE DES PRODUITS D'AMADORI EN ARABINONATES DE FORMAMIDINIUMFUNCKE W; KLEMER A; MEISSNER E et al.1980; CARBOHYD. RES.; NLD; DA. 1980; VOL. 79; NO 2; PP. 298-302; BIBL. 13 REF.Article

N- ET O-GLUCOSIDES D'INDOLYLAKYLAMINES. VIII. TRANSPOSITION D'AMADORI DES N-GLUCOSIDES DE L'HYDROXY-5 ET DE LA METHOXY-5 TRYPTAMINETURCHINA RP; VIGDORCHIK MM; TURCHIN KF et al.1977; ZH. ORG. KHIM.; S.S.S.R.; DA. 1977; VOL. 13; NO 6; PP. 1316-1325; BIBL. 12 REF.Article

Pyrolysis of cherry red tobacco and 1-deoxy-1-[(S)-2-(3-pyridyl)-1-pyrrolidinyl[-β-D-fructose (pyranose and furanose isomers) Amadori products of Cherry red tobaccoWEEKS, W. W; CAMPOS, M. P; MOLDOVEANU, S et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 8, pp 2247-2253, issn 0021-8561Article

Mechanistic pathway for the formation of maltroxazine from intact 1-[(2'-carboxyl)pyrrolidinyl]-1-deoxy-D-fructose (amadori-proline)YAYLAYAN, V. A; MANDEVILLE, S.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 9, pp 1841-1844, issn 0021-8561Article

Investigation of the glucose/propylamine reaction by HPLCKNERR, T; SEVERIN, T.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1993, Vol 196, Num 4, pp 366-369, issn 0044-3026Article

Presence of 3-deoxyglucosone, a potent protein crosslinking intermediate of Maillard reaction, in diabetic serumNIWA, T; TAKEDA, N; YOSHIZUMI, H et al.Biochemical and biophysical research communications (Print). 1993, Vol 196, Num 2, pp 837-843, issn 0006-291XArticle

Immunohistochemical distribution and subcellular localization of three distinct specific molecular structures of advanced glycation end products in human tissuesXIA LING; SAKASHITA, N; TAKEYA, M et al.Laboratory investigation. 1998, Vol 78, Num 12, pp 1591-1606, issn 0023-6837Article

Purification and properties of fructosylamine oxidase from Aspergillus sp. 1005HORIUCHI, T; KUROKAWA, T.Agricultural and biological chemistry. 1991, Vol 55, Num 2, pp 333-338, issn 0002-1369Article

A NEW MECHANISM OF THE MAILLARD REACTION INVOLVING SUGAR FRAGMENTATION AND FREE RADICAL FORMATIONNAMIKI M; HAYASHI T.1983; ACS SYMPOSIUM SERIES; ISSN 0097-6156; USA; DA. 1983; NO 215; PP. 21-46; BIBL. 10 REF.Conference Paper

Effective HPLC method for the determination of aromatic Amadori compoundsSHI-JUN GE; TUNG-CHING LEE.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 4, pp 1053-1057, issn 0021-8561Article

Kinetic analysis of formation and degradation of 1-morpholino-1-deoxy-D-fructoseHUYGHUES-DESPOINTES, A; YAYLAYAN, V. A.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 6, pp 1464-1469, issn 0021-8561Article

Synthesis of the N-glycopeptide partial sequence A¹-A¹² of the β-chain of glycosylated heamoglobin HbA_1c. A new approach to amadori N-glycopetidesFORROW, N. J; BATCHELOR, M. J.Tetrahedron letters. 1990, Vol 31, Num 24, pp 3493-3494, issn 0040-4039, 2 p.Article