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Chemistry of non-enzymic Browing. IV. Determination of Amino acids and amino acid-deoxyfructoses in Browned Freeze-dried Apricots

DL Ingles and TM Reynolds
11(4) pp.575 - 580


16 articles found in Crossref database.

Changes in the sugars and amino acids in chips made from fresh, stored and reconditioned potatoes
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American Potato Journal. 1966 43(7). p.238
(1959)
Ellis G.P.
Quantitative Untersuchungen der Reaktion von Hexosen mit Aminosäuren
Heyns Kurt, Müller Gerhard, Paulsen Hans
Justus Liebigs Annalen der Chemie. 1967 703(1). p.202
Methods of Biochemical Analysis (1966)
Jacobs S.
Chemical composition of potatoes. IV. Relationship of the free amino acid concentrations to specific gravity and storage time
Talley Eugene A., Fitzpatrick Thomas J., Porter William L.
American Potato Journal. 1964 41(11). p.357
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
Mechanismus der Reaktion von Hexulosen und partiell methylierten Hexulosen mit Aminosäuren
Heyns Kurt, Heukeshoven Jochen
Justus Liebigs Annalen der Chemie. 1976 1976(4). p.585
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
Liquid Chromatographic Analysis of Food and Beverages (1979)
Takeoka G.R., Coughlin J.R., Russell G.F.
Advances in Food Research Volume 12 (1963)
Reynolds T.M.
Moderne Analytik als Helferin der Lebensmittelwissenschaft
Acker L.
Fresenius' Zeitschrift für analytische Chemie. 1962 192(1). p.27
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
(1967)
Verstraeten L.M.J.
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
Key Aspects of Amadori Rearrangement Products as Future Food Additives
Luo Yue, Li Shiming, Ho Chi-Tang
Molecules. 2021 26(14). p.4314
NOTE ON CHEMICAL CHANGES OCCURRING IN FREEZE-DRIED AND FRESH-FROZEN WHEAT LEAVES DURING STORAGE
Perkins Harold J.
Canadian Journal of Plant Science. 1961 41(3). p.689

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