Concepedia

Strecker Degradation

Strecker Degradation is a chemical reaction in the class of non-enzymatic browning processes wherein α-dicarbonyl compounds react with amino acids to yield aldehydes, carbon dioxide, and aminoketones, contributing to flavor and color development in thermally processed foods.

111

Publications

6.1K

Citations

312

Authors

107

Institutions

Publications per year

2017–2026

24

Variants

Strecker Reaction

Parents

Publications

111

A General Catalyst for the Asymmetric Strecker Reaction

Matthew S. Sigman, Petr Váchal, Eric N. Jacobsen · Angewandte Chemie International Edition · 2000 · 455 citations

, , +6

Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions

Laura Pripis‐Nicolau, Gilles de Revel, Alain Bertrand et al. · Journal of Agricultural and Food Chemistry · 2000 · 322 citations

, , +15

In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction

Richard H. Stadler, Fabien Robert, Sonja Riediker et al. · Journal of Agricultural and Food Chemistry · 2004 · 293 citations

, , +12

Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation

Varoujan A. Yaylayan · Food Science and Technology Research · 2003 · 211 citations · Full text

, , +13

The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation

George P. Rizzi · Food Reviews International · 2008 · 184 citations

, , +17

1–5 of 111

Authors

312

  1. RZ
    Rosario Zamora

    Instituto de la Grasa, Spain

    13 publications · 538 citations

    13

    h-index

  2. FJ
    Francisco J. Hidalgo

    Instituto de la Grasa, Spain

    13 publications · 538 citations

    13

    h-index

  3. EG
    Emerenciana Gallardo

    Instituto de la Grasa, Spain

    6 publications · 220 citations

    6

    h-index

  4. TH
    Thomas Henle

    Technische Universität Dresden, Germany

    3 publications · 112 citations

    3

    h-index

  5. MH
    Michael Hellwig

    Technische Universität Dresden, Germany

    3 publications · 112 citations

    3

    h-index

1–5 of 312

Institutions

107

  1. Instituto de la Grasa

    Seville, Spain

    13 h-index

    39 publications

    1.5K citations

  2. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    12 h-index

    36 publications

    1.4K citations

  3. McGill University

    Montreal, Canada

    3 h-index

    4 publications

    331 citations

  4. Technical University of Munich

    Munich, Germany

    3 h-index

    10 publications

    268 citations

  5. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    3 h-index

    8 publications

    701 citations

  6. University of Chemistry and Technology, Prague

    Prague, Czechia

    3 h-index

    9 publications

    306 citations

  7. Rutgers, The State University of New Jersey

    New Brunswick, United States

    3 h-index

    8 publications

    355 citations

  8. Universidade Católica Portuguesa

    Lisbon, Portugal

    3 h-index

    6 publications

    200 citations

1–8 of 107

Venues

  1. Journal of Agricultural and Food Chemistry

    44 publications · 2.8K citations

    28

    h-index

  2. Journal of Food Science

    JFS · 7 publications · 197 citations

    7

    h-index

  3. Food Chemistry

    5 publications · 214 citations

    5

    h-index

  4. Journal of the Science of Food and Agriculture

    5 publications · 326 citations

    5

    h-index

  5. Agricultural and Biological Chemistry

    4 publications · 72 citations

    4

    h-index

1–5