Isomerization of galactose to tagatose using arginine as a green catalyst

Maillard Browning of Common Amino Acids and Sugars

Samy H. Ashoor, J. B. ZENT · Journal of Food Science · 1984 · 338 citations

Agriculture, Biochemistry, Food Science +16

Kinetic and Mechanistic Study of Glucose Isomerization Using Homogeneous Organic Brønsted Base Catalysts in Water

Jack M. Carraher, Chelsea N. Fleitman, Jean‐Philippe Tessonnier · ACS Catalysis · 2015 · 209 citations · Full text

Natural Sciences, Chemical Engineering, Chemistry +15

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

Cristina Delgado‐Andrade, Isabel Seiquer, Ana Haro et al. · Food Chemistry · 2010 · 148 citations

Agriculture, Food Science, Nutritional Sciences +8

Effect of reaction pH on enolization and racemization reactions of glucose and fructose on heating with amino acid enantiomers and formation of melanoidins as result of the Maillard reaction

Ji-Sang Kim, Young‐Soon Lee · Food Chemistry · 2007 · 121 citations

Agriculture, Biochemistry, Food Science +11

Basic Amino Acids as Green Catalysts for Isomerization of Glucose to Fructose in Water

Qiang Yang, Matthew Sherbahn, Troy Runge · ACS Sustainable Chemistry & Engineering · 2016 · 96 citations

Natural Sciences, Biochemistry, Chemistry +13