Concepedia

Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

Işıl Gürsul Aktağ, Vural Gökmen

Food Chemistry · 2021 · 44 citations · 35 references

DOI

Concepts

References

35

Caramelisation in food and beverages

Lothar W. Kroh · Food Chemistry · 1994 · 556 citations

, , +5

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

Julia Degen, Michael Hellwig, Thomas Henle · Journal of Agricultural and Food Chemistry · 2012 · 354 citations

, , +9

Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

Carolina Perez Locas, Varoujan A. Yaylayan · Journal of Agricultural and Food Chemistry · 2008 · 225 citations

, , +7

Maillard browning kinetics in a liquid model system

Wendy M. Baisier, Theodore P. Labuza · Journal of Agricultural and Food Chemistry · 1992 · 209 citations

, , +6

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds<sup>†</sup>

J. Gobert, Marcus A. Glomb · Journal of Agricultural and Food Chemistry · 2009 · 169 citations

, , +13