Flavour chemistry of methylglyoxal and glyoxal (Q38003033)

26 August 2017

Flavour chemistry of methylglyoxal and glyoxal (English)

1 reference

26 August 2017

Yu Wang

1

1 reference

PubMed ID

22508009

26 August 2017

Chi-Tang Ho

series ordinal

2

1 reference

26 August 2017

16 April 2012

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26 August 2017

Chemical Society Reviews

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26 August 2017

41

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26 August 2017

11

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26 August 2017

4140-4149

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Methylglyoxal in food and living organisms.

26 August 2017

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Increased methylglyoxal and oxidative stress in hypertensive rat vascular smooth muscle cells

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Consuming fructose-sweetened beverages increases body adiposity in mice.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Spectroscopic studies of methylglyoxal in water and dimethylsulfoxide.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Profiling of alpha-dicarbonyl content of commercial honeys from different botanical origins: identification of 3,4-dideoxyglucoson-3-ene (3,4-DGE) and related compounds

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Methylglyoxal content in drinking coffee as a cytotoxic factor

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidation

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Acrylamide is formed in the Maillard reaction

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Formation of glyoxal, methylglyoxal and 3-deoxyglucosone in the glycation of proteins by glucose

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Monosaccharide autoxidation in health and disease

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Free radical generation by early glycation products: a mechanism for accelerated atherogenesis in diabetes

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Formation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone through methylglyoxal: a Maillard reaction intermediate

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

The carbon module labeling (CAMOLA) technique: a useful tool for identifying transient intermediates in the formation of maillard-type target molecules

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Effects of water content on volatile generation and peptide degradation in the maillard reaction of glycine, diglycine, and triglycine

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Tea polyphenol (-)-epigallocatechin-3-gallate: a new trapping agent of reactive dicarbonyl species

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Apple polyphenols, phloretin and phloridzin: new trapping agents of reactive dicarbonyl species.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Stilbene glucoside from Polygonum multiflorum Thunb.: a novel natural inhibitor of advanced glycation end product formation by trapping of methylglyoxal

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Beneficial effects of cinnamon proanthocyanidins on the formation of specific advanced glycation endproducts and methylglyoxal-induced impairment on glucose consumption

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Reactivity of epicatechin in aqueous glycine and glucose maillard reaction models: quenching of C2, C3, and C4 sugar fragments

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Epicatechin carbonyl-trapping reactions in aqueous maillard systems: Identification and structural elucidation.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

Differential Pulse Polarographic Determination of α-Dicarbonyl Compounds in Foodstuffs after Derivatization witho-Phenylenediamine

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC2CS35025D

21 January 2018

Identifiers

DOI

10.1039/C2CS35025D

1 reference

26 August 2017

1 reference

PubMed ID

22508009