Formation of 1-amino-1,4-dideoxy-2,3-hexodiuloses and 2-aminoacetylfurans in the Maillard reaction

Further identification of the nature and linkage of the carbohydrate in hemoglobin A1c

H. Franklin Bunn, David N. Haney, Kenneth H. Gabbay et al. · Biochemical and Biophysical Research Communications · 1975 · 403 citations

Biochemistry, Medicine, Bioanalysis +7

Structure of carbohydrate of hemoglobin AIc.

Ronald J. Koenig, Steven H. Blobstein, Anthony Cerami · Journal of Biological Chemistry · 1977 · 223 citations · Full text

Formation of 1-deoxy-d-erythro-2,3-hexodiulose from Amadori compounds

Jakob Beck, Franz Ledl, Theodor Severin · Carbohydrate Research · 1988 · 54 citations

Organic Chemistry, Amadori Compounds, Chemistry +1

Lysine and available lysine in dried skimmed milk.

Helmut F. Erbersdobler, H. Zücker · Milk science international/Milchwissenschaft · 1966 · 54 citations · Full text

Nutrition, Available Lysine, Animal Nutrition +2

Detection and identification of pyridosine, a second lysine derivative obtained upon acid hydrolysis of heated milk

P. A. Finot, R. Viani, J. Bricout et al. · Cellular and Molecular Life Sciences · 1969 · 50 citations

Food Chemistry, Second Lysine Derivative, Engineering +8