G. A. M. van den Ouweland

Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide

G. A. M. van den Ouweland, Henricus G. Peer · Journal of Agricultural and Food Chemistry · 1975 · 100 citations

Food Chemistry, Thio Analog, Volatile Compounds +14

Analysis of the 220-MHz, P.M.R. spectra of some products of the amadori and heyns rearrangements

Johannes H. Altena, G. A. M. van den Ouweland, Cornelis J. Teunis et al. · Carbohydrate Research · 1981 · 34 citations

Physics, Heyns Rearrangements, Natural Sciences +5

The reaction of aldopentoses and secondary amine salts, a convenient method of preparing 4‐hydroxy‐5‐methyl‐2,3‐dihydrofuran‐3‐one

H. G. Peer, G. A. M. van den Ouweland, C. N. de Groot · Recueil des Travaux Chimiques des Pays-Bas · 1968 · 25 citations

Optimum Yield, Engineering, Biochemistry +7

Synthesis of 4‐hydroxy‐5‐methyl‐2,3‐dihydrofuran‐3‐one from D‐ribose 5‐phosphate

H. G. Peer, G. A. M. van den Ouweland · Recueil des Travaux Chimiques des Pays-Bas · 1968 · 20 citations

Phosphoric Acid, Biosynthesis, Bioorganic Chemistry +10

Synthesis of 3,5‐Dihydroxy‐2‐Methyl‐5,6‐Dihydropyran‐4‐one from Aldohexoses and Secondary Amine salts

G. A. M. van den Ouweland, H. G. Peer · Recueil des Travaux Chimiques des Pays-Bas · 1970 · 17 citations

Biosynthesis, Engineering, Amadori Rearrangement +12