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The formation of sulphonic acids from the reactions of reducing sugars with sulphite

DL Ingles
15(2) pp.342 - 349


27 articles found in Crossref database.

The chemistry of non‐enzymic browning in foods and its control by sulphites
McWeeny D. J., Knowles M. E., Hearne J. F.
Journal of the Science of Food and Agriculture. 1974 25(6). p.735
Zur Spezifität des Kakaoaromas
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Fette, Seifen, Anstrichmittel. 1976 78(2). p.88
The dissociation constant of the hydroxysulphonate of 3,4-dieoxy-4-sulphohexosulose in the sulphite-inhibited maillard reaction of glucose and glycine
Wedzicha B.L., Kaban J., Aldous D.G.
Food Chemistry. 1985 17(2). p.125
Advances in Food Research Volume 14 (1965)
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The Chemical Behaviour of Food Additives
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Mixing of highly viscous liquids: flow geometrics for streamline subdivision and redistribution
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Chemical Engineering Science. 1973 28(4). p.1091
Advances in Food Biochemistry (2009)
Gogus Fahrettin, Fadiloglu Sibel, Soysal Cigdem
Über den Einfluß der Verbindungsbildung zwischen schwefliger Säure und Kohlenhydraten auf die SO2‐Bestimmung
Nierle W., Thaler H., Ocker H. D.
Starch - Stärke. 1970 22(11). p.373
Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning
Burton H. S., McWeeny D. J., Biltcliffe D. O.
Journal of the Science of Food and Agriculture. 1963 14(12). p.911
Metabolism of 3-deoxy-4-sulphohexosulose, a reaction product of sulphite in foods, by rat and mouse
Walker R., Mendoza-Garcia M.A., Quattrucci E., Zerilli M.
Food and Chemical Toxicology. 1983 21(3). p.291
Nutritional and toxicological aspects of the Maillard browning reaction in foods
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Critical Reviews in Food Science and Nutrition. 1989 28(3). p.211
Characterization of the Reaction of Bisulfite with Unsaturated Aldehydes in a Beer Model System Using Nuclear Magnetic Resonance Spectroscopy
Dufour Jean-Pierre, Leus Michelle, Baxter Anthony J., Hayman Alan R.
Journal of the American Society of Brewing Chemists. 1999 57(4). p.138
Sulfonated amino sugars derived from alkaline sulfite-treated glycoproteins
Weber Peter, Winzler Richard J.
Archives of Biochemistry and Biophysics. 1970 137(2). p.421
Sulphur dioxide and food preservation—A review
Green L.F.
Food Chemistry. 1976 1(2). p.103
Preparation of 6-deoxyamylose-6-sulfonic acid
Whistler Roy L., Medcalf D.G.
Archives of Biochemistry and Biophysics. 1964 105(1). p.1
Acute toxicity of 3-deoxy-4-sulphohexosulose in rats and mice, and in vitro mutagenicity in the ames test
Walker R., Mendoza-Garcia M.A., Ioannides C., Quattrucci E.
Food and Chemical Toxicology. 1983 21(3). p.299
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
Sulphiting agents in foods: Some risk/benefit considerations
Walker R.
Food Additives & Contaminants. 1985 2(1). p.5
Mechanism and Theory in Food Chemistry, Second Edition (2018)
Wong Dominic W. S.
Sulfur Dioxide (1966)
SCHROETER LOUIS C.
Determination of Carbonyl Groups in Starches by Polarographic Techniques Using o‐Phenylenediamine. II. Effect of Sodium Sulfite on Reactions of Oligosaccharides with o‐Phenylenediamine
Takagi M., Nishio T., Dan‐ura K., Takahashi K., Ono S.
Starch - Stärke. 1968 20(8). p.251
Concentrations of some sulphonates derived from sulphite in certain foods and preliminary studies on the nature of other sulphite derived products
Wedzicha Bronislaw L., McWeeny David J.
Journal of the Science of Food and Agriculture. 1975 26(3). p.327
Physical loss and chemical reactions of SO2 in strawberry jam production
McWEENY D. J., SHEPHERD M. J., BATES M. L.
International Journal of Food Science & Technology. 1980 15(6). p.613
Conditions for sulfite stabilization and determination by ion chromatography
Lindgren Mats, Cedergren Anders, Lindberg Jan
Analytica Chimica Acta. 1982 141 p.279
Non‐enzymic browning reactions of ascorbic acid and their inhibition. The production of 3‐deoxy‐4‐sulphopentosulose in mixtures of ascorbic acid, glycine and bisulphite ion
Wedzicha Bronislaw L., McWeeny David J.
Journal of the Science of Food and Agriculture. 1974 25(5). p.577
Reactions of some food additives during storage
McWeeny D.J.
Food Chemistry. 1982 9(1-2). p.89

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