Volatile components from the non-enzymic browning reaction of the cysteine/cystine-ribose system
- 1 January 1973
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 152 (4) , 193-201
- https://doi.org/10.1007/bf01106493
Abstract
No abstract availableKeywords
This publication has 49 references indexed in Scilit:
- THE GAS CHROMATOGRAPHIC DETERMINATION OF TRACES OF HYDROGEN SULPHIDE AND ALKANE THIOLS IN BEERJournal of the Institute of Brewing, 1971
- Formation of 1-Alkyl-5-(hydroxymethyl)pyrrole-2-aldehydes in the Browning Reaction between Hexoses and AlkylaminesAgricultural and Biological Chemistry, 1970
- Pyrolysis of Sulfur-containing Amino AcidsAgricultural and Biological Chemistry, 1969
- Chemical Studies on Amino-Carbonyl ReactionAgricultural and Biological Chemistry, 1967
- On the Formation of Mercaptoacetaldehyde, Hydrogen Sulfide and Acetaldehyde on Boiling Cysteine with Carbonyl CompoundsAgricultural and Biological Chemistry, 1965
- Chemistry of Nonenzymic Browning IIPublished by Elsevier ,1965
- On the Formation of N-Acetonyl pyrrole on Roasting Hydroxyproline with Carbonyl CompoundsAgricultural and Biological Chemistry, 1965
- Studies on the Photolysis of L-Cysteine and L-CystineAgricultural and Biological Chemistry, 1965
- Chemistry of Nonenzymic Browning I. The Reaction between Aldoses and AminesPublished by Elsevier ,1963
- SOME AROMAS PRODUCED BY SIMPLE AMINO ACID, SUGAR REACTIONSbJournal of Food Science, 1960