2,3-dihydro-3,5-dihydroxy-6-methyl-4-pyran-4-one, a novel nonenzymatic browning product

Acid-catalyzed degradation of d-fructose

Philip E. Shaw, James H. Tatum, Robert E. Berry · Carbohydrate Research · 1967 · 107 citations

Life Sciences, Biochemistry, Chemistry +12

Base-catalyzed fructose degradation and its relation to nonenzymic browning

Philip E. Shaw, James H. Tatum, Robert E. Berry · Journal of Agricultural and Food Chemistry · 1968 · 75 citations

Agriculture, Chemistry, Food Science +12

Some compounds formed during nonenzymic browning of orange powder

James H. Tatum, Philip E. Shaw, Robert E. Berry · Journal of Agricultural and Food Chemistry · 1967 · 55 citations

Agriculture, Chemistry, Food Science +11

Amadori compounds as nonvolatile flavor precursors in processed foods

Frank D. Mills, B.G. Baker, John E. Hodge · Journal of Agricultural and Food Chemistry · 1969 · 55 citations

Agriculture, Chemistry, Food Science +10

NMR.‐Untersuchungen an einfachen Furenidonsystemen. Synthese des unsubstituierten Δ²‐Furenidons‐(4) («β‐Hydroxyfuran»)

A. Hofmann, Wolfgang von Philipsborn, Conrad Hans Eugster · Helvetica Chimica Acta · 1965 · 39 citations

Natural Sciences, Biochemistry, Chemistry +10