Articles citing this paper
Chemistry of non-enzymic browning. II. Reactions between Amino Acids, Organic Acids, and sugars in freeze-dried Apricots and Peaches
EFLJ Anet and TM Reynolds
10(2) pp.182 - 192
69 articles found in Crossref database.
Amino acid loss in peach juice concentrate during storage
Buedo A.P,
Elustondo M.P, Urbicain M.J
Innovative Food Science & Emerging Technologies. 2000 1(4). p.281
The preparation and characterization of some Amadori compounds (1-amino-1-deoxy-d-fructose derivatives) derived from a series of aliphatic ω-amino acids
Mossine Valeri V.,
Glinsky Gennadi V., Feather Milton S.
Carbohydrate Research. 1994 262(2). p.257
Acid components of fruit and vegetable I. Production of acids by thermal processing
CREAN D. E. C.
International Journal of Food Science & Technology. 1966 1(1). p.55
Trennung und Bestimmung von Amadori-Verbindungen mittels HPLC und Nachs�ulenreaktion
Reutter Matthias, Eichner Karl
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 1989 188(1). p.28
Water Activity: Influences on Food Quality (1981)
In the Search for New Anticancer Drugs. XXV: Role of M-Nitrosated Amadori Compounds Derived from Glucose-Amino Acid Conjugates in Cancer Promotion or Inhibition
Sosnovsky George,
Thomas Gnewuch C., Ryoo Eui-Sang
Journal of Pharmaceutical Sciences. 1993 82(6). p.649
(1967)
Die umsetzung von ketohexosen mitsekundären aminosäuren und sekundärenaminen
Heyns K.,
Paulsen H., Schroeder H.
Tetrahedron. 1961 13(4). p.247
Fructose-Asparagine Is a Primary Nutrient during Growth of Salmonella in the Inflamed Intestine
Ali Mohamed M.,
Newsom David L.,
González Juan F.,
Sabag-Daigle Anice,
Stahl Christopher,
Steidley Brandi,
Dubena Judith,
Dyszel Jessica L.,
Smith Jenee N.,
Dieye Yakhya,
Arsenescu Razvan,
Boyaka Prosper N.,
Krakowka Steven,
Romeo Tony,
Behrman Edward J.,
White Peter,
Ahmer Brian M. M., Tsolis Renée M.
PLoS Pathogens. 2014 10(6). p.e1004209
The Structure of N‐(1‐Deoxy‐β‐D‐fructopyranos‐1‐yl)‐L‐proline Monohydrate (“D‐Fructose‐L‐proline”) and N‐(1,6‐Dideoxy‐α‐L‐fructofuranos‐1‐yl)‐L‐proline (“L‐Rhamnulose‐L‐proline”)
Mossine Valeri V.,
Barnes Charles L., Mawhinney Thomas P.
Journal of Carbohydrate Chemistry. 2007 26(4). p.249
Formation of Maillard Reaction Products during Heat Treatment of Carrots
Wellner Anne,
Huettl Christine, Henle Thomas
Journal of Agricultural and Food Chemistry. 2011 59(14). p.7992
Biochemistry of Foods (2013)
A metabolic intermediate of the fructose-asparagine utilization pathway inhibits growth of a Salmonella fraB mutant
Sabag-Daigle Anice,
Blunk Henry M.,
Sengupta Anindita,
Wu Jikang,
Bogard Alexander J.,
Ali Mohamed M.,
Stahl Christopher,
Wysocki Vicki H.,
Gopalan Venkat,
Behrman Edward J., Ahmer Brian M. M.
Scientific Reports. 2016 6(1).
Genes for utilization of deoxyfructosyl glutamine (DFG), an amadori compound, are widely dispersed in the family Rhizobiaceae
Baek Chang-Ho,
Farrand Stephen K.,
Park Dae-Kyun,
Lee Ko-Eun,
Hwang Won, Kim Kun-Soo
FEMS Microbiology Ecology. 2005 53(2). p.221
(1988)
Darstellung von 1-Desoxy-1-(2-sulfoäthylamino)-d-fructose
Heyns Kurt,
Behre Horst, Paulsen Hans
Carbohydrate Research. 1967 5(2). p.225
Bildung und Stabilit�t von Amadori-Verbindungen in wasserarmen Lebensmitteln
Ciner-Doruk M., Eichner K.
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 1979 168(1). p.9
Kinetics of amino acid loss in carrot juice concentrate during storage
Wang Hou-Yin,
Ni Yuan-Ying,
Hu Xiao-Song,
Wu Ji-Hong,
Liao Xiao-Jun,
Chen Fang, Wang Zheng-Fu
LWT - Food Science and Technology. 2007 40(5). p.785
Advances in Food Research Volume 14 (1965)
Agrobacterium tumefaciens TR-DNA encodes a pathway for agropine biosynthesis
Ellis J. G.,
Ryder M. H., Tate M. E.
Molecular and General Genetics MGG. 1984 195(3). p.466
Synthese geschützter N‐Nitroso‐Zuckeraminosäuren. N‐(1,3,4,6‐Tetra‐O‐acetyl‐2‐desoxy‐β‐D‐glucopyranos‐2‐yl)‐aminosäure‐methylester und ‐β‐D‐galactopyranos‐2‐yl)aminosäure‐methylester sowie deren N‐Nitroso‐Derivate
Röper Harald,
Heyns Kurt,
Röper Siyka, Meyer Bernd
Liebigs Annalen der Chemie. 1982 1982(4). p.780
The penetration by and distribution of calcium and bisulphite ions during potato scalding and hot‐air dehydration
McWeeny D. J.,
Moody J. P., Burton H. S.
Journal of the Science of Food and Agriculture. 1964 15(4). p.253
Flavor of Meat and Meat Products (1994)
PMR investigation into the structure of some n-substituted 1-amino-1-deoxy-D-fructoses (amadori rearrangement products)
Tjan S.B., Ouweland G.A.M.V.D.
Tetrahedron. 1974 30(16). p.2891
Impact of Pretreatments and Drying Temperatures on Quality of Siwi and Sakkoti Dates
Sh. Shawky Amira,
S. Abbas Mohamed,
Rabie S.M.H.,
Assous M.T.M., Mostafa Ze M.A.
Pakistan Journal of Biological Sciences. 2020 23(5). p.658
1‐
N
‐Aminosäure‐1‐desoxy‐fructuronsäuren („Fructuron‐Aminosäuren”︁) aus Glycin, Alanin und
D
‐Glucuronsäure
Heyns Kurt, Schulz Wilhelm
Chemische Berichte. 1960 93(1). p.128
(1959)
(2010)
Crystal structure of an Amadori compound, N-(1-deoxy-β-d-fructopyranos-1-yl)-glycine (“d-fructose-glycine”)
Mossine Valeri V.,
Glinsky Gennadi V.,
Barnes Charles L., Feather Milton S.
Carbohydrate Research. 1995 266(1). p.5
Convergent Evolution of Amadori Opine Catabolic Systems in Plasmids ofAgrobacterium tumefaciens
Baek Chang-Ho,
Farrand Stephen K.,
Lee Ko-Eun,
Park Dae-Kyun,
Lee Jeong Kug, Kim Kun-Soo
Journal of Bacteriology. 2003 185(2). p.513
Liquid Chromatographic Analysis of Food and Beverages (1979)
Gas chromatographic detection of d-amino acids in natural and thermally treated bee honeys and studies on the mechanism of their formation as result of the Maillard reaction
Pätzold Ralf, Brückner Hans
European Food Research and Technology. 2006 223(3). p.347
Agrobacterium Biology (2018)
Changes in the sugars and amino acids in chips made from fresh, stored and reconditioned potatoes
Fitzpatrick Thomas J., Porter William L.
American Potato Journal. 1966 43(7). p.238
Microwave finishing of potato chips: Effect on the amino acids and sugars
Fitzpatrick Thomas J., Porter William L.
American Potato Journal. 1968 45(3). p.103
Zum Mechanismus der „frühen Phase”︁ der Maillard‐Reaktion 2. Mitt. Folgereaktionen von N‐Glycosiden
Westphal G., Kroh L.
Food / Nahrung. 1985 29(8). p.765
N.M.R. untersuchungen und analytik von N-(1-desoxy-d-fructos-1-YL)-N-nitroso-l-aminosäuren (“N-nitroso0fructoseaminosäuren”)
Röper Harald
Carbohydrate Research. 1987 164 p.207
Non‐Enzymic Browning. Development of Chromophores in the Glucose‐Glycine and Sucrose‐Glycine Systems
BURTON H. S.,
McWEENY D. J., BILTCLIFFE D. O.
Journal of Food Science. 1963 28(6). p.631
Kinetics and thermal degradation of the fructose-methionine Amadori intermediates. GC-MS/SPECMA data bank identification of volatile aroma compounds
Vernin Gaston,
Metzger Jacques,
Boniface Christian,
Murello Marie-Hélène,
Siouffi Antoine,
Larice Jean-Louis, Párkányi Cyril
Carbohydrate Research. 1992 230(1). p.15
Opine biosynthesis in naturally transgenic plants: Genes and products
Matveeva Tatiana, Otten Léon
Phytochemistry. 2021 189 p.112813
The Rhizobiaceae (1998)
Über Aminosäuren in Früchten und deren Verhalten während Wachstum und Reife
Drawert F.,
Heimann W., Rolle K.
Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1971 145(1). p.15
Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties
Yaylayan Varoujan A.,
Huyghues‐Despointes Alexis, Feather M.S.
Critical Reviews in Food Science and Nutrition. 1994 34(4). p.321
N.m.r. spectroscopy of N-(1-deoxy-d-fructos-1-yl)-l-amino acids (“fructose-amino acids”)
Röper Harald,
Röper Siyka,
Heyns Kurt, Meyer Bernd
Carbohydrate Research. 1983 116(2). p.183
Salmonella-Mediated Inflammation Eliminates Competitors for Fructose-Asparagine in the Gut
Wu Jikang,
Sabag-Daigle Anice,
Borton Mikayla A.,
Kop Linnea F. M.,
Szkoda Blake E.,
Deatherage Kaiser Brooke L.,
Lindemann Stephen R.,
Renslow Ryan S.,
Wei Siwei,
Nicora Carrie D.,
Weitz Karl K.,
Kim Young-Mo,
Adkins Joshua N.,
Metz Thomas O.,
Boyaka Prosper,
Gopalan Venkat,
Wrighton Kelly C.,
Wysocki Vicki H.,
Ahmer Brian M. M., Young Vincent B.
Infection and Immunity. 2018 86(5).
Is water a suitable medium for the Amadori rearrangement?
Pal Suresh,
Wu Jikang, Behrman Edward J.
Food Chemistry. 2018 268 p.451
(1964)
Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
Odriozola-Serrano Isabel,
Garde-Cerdán Teresa,
Soliva-Fortuny Robert, Martín-Belloso Olga
Journal of Food Composition and Analysis. 2013 32(1). p.51
Analysis of the 220-MHz, P.M.R. spectra of some products of the amadori and heyns rearrangements
Altena Johannes H.,
van den Ouweland Godefridus A.M.,
Teunis Cornelis J., Tjan Sing B.
Carbohydrate Research. 1981 92(1). p.37
Flavor of Foods and Beverages (1978)
Nachweis von Estern aus Fruchts�uren und Zuckern in Fruchtsaftkonzentraten mittels GC-MS
Tarrach Frowin, Herrmann Karl
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 1987 184(5). p.381
Chemical composition of potatoes. VI. Effect of variety and location on acid concentrations
Schwartz J. H.,
Fow M. I.,
Raskin R. L., Porter W. L.
American Potato Journal. 1968 45(3). p.81
Measurement of Fructose–Asparagine Concentrations in Human and Animal Foods
Wu Jikang,
Sabag-Daigle Anice,
Metz Thomas O.,
Deatherage Kaiser Brooke L.,
Gopalan Venkat,
Behrman Edward J.,
Wysocki Vicki H., Ahmer Brian M. M.
Journal of Agricultural and Food Chemistry. 2018 66(1). p.212
Über Wechselwirkungen zwischen Zuckern und Aminosäuren bei der Ausbildung der Chipsfarbe
Wünsch A., Schaller K.
Potato Research. 1972 15(1). p.12
Biochemistry of Foods (1990)
Advances in Food Research Volume 12 (1963)
High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage
Morales-de la Peña M.,
Salvia-Trujillo L.,
Garde-Cerdán T.,
Rojas-Graü M.A., Martín-Belloso O.
Innovative Food Science & Emerging Technologies. 2012 16 p.47
Some possible glucose/glycine browning intermediates and their reactions with sulphites
McWeeny D. J., Burton H. S.
Journal of the Science of Food and Agriculture. 1963 14(5). p.291
Proton, copper(II) and nickel(II) complexes of some amadori rearrangement products of D-glucose and amino acids
Gyurcsik B.,
Gajdab T.,
Nagyb L.,
Burger K.,
Rockenbauer A., Korecz L.
Inorganica Chimica Acta. 1993 214(1-2). p.57
(2023)
Characterization of a Salmonella sugar kinase essential for the utilization of fructose-asparagine
Biswas Pradip K.,
Behrman Edward J., Gopalan Venkat
Biochemistry and Cell Biology. 2017 95(2). p.304
Dictionary of Carbohydrates (1998)
Moderne Analytik als Helferin der Lebensmittelwissenschaft
Acker L.
Fresenius' Zeitschrift für analytische Chemie. 1962 192(1). p.27
Changes in the Content of Free Amino Acids During Roasting of Cocoa Beans
PINTO A., CHICHESTER C. O.
Journal of Food Science. 1966 31(5). p.726
The rôle of buffer salts in non‐enzymic browning
Saunders J., Jervis F.
Journal of the Science of Food and Agriculture. 1966 17(6). p.245
Synthetic routes to N-(1-deoxy-d-fructos-1-yl)amino acids by way of reductive amination of hexos-2-uloses
Walton Donald J.,
McPherson John D.,
Hvidt Torsten, Szarek Walter A.
Carbohydrate Research. 1987 167 p.123
Properties of Water in Foods (1985)
Ti plasmid-encoded genes responsible for catabolism of the crown gall opine mannopine by Agrobacterium tumefaciens are homologs of the T-region genes responsible for synthesis of this opine by the plant tumor
Kim K S, Farrand S K
Journal of Bacteriology. 1996 178(11). p.3275
Presence and Significance of Lactulose in Milk Products: A Review
Adachi Susumu, Patton Stuart
Journal of Dairy Science. 1961 44(8). p.1375
