Identification of 5,5′-oxy-dimethylene-bis(2-furaldehyde) by thermal decomposition of 5-hydroxymethyl-2-furfuraldehyde
- 22 November 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 63 (4) , 473-477
- https://doi.org/10.1016/s0308-8146(98)00062-4
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Caramelisation in food and beveragesPublished by Elsevier ,2003
- Development of an HPLC/Diode-Array Detector Method for Simultaneous Determination of 5-HMF, Furfural, 5-O-Caffeoylquinic Acid and Caffeine in CoffeeJournal of Liquid Chromatography & Related Technologies, 1997
- Simultaneous liquid chromatographic analysis of 5-(hydroxymethyl)-2-furaldehyde and methyl anthranilate in honeyFood Chemistry, 1992
- Determination of Hydroxymethylfurfural in Baby Cereals by High Performance Liquid ChromatographyJournal of Liquid Chromatography, 1992
- Determination of 5-(hydroxymethyl)-2-furfural (HMF) in tomato products: Proposal of a rapid HPLC method and its comparison with the colorimetric methodFood Chemistry, 1991
- Rapid and complete urinary elimination of [14C]‐5‐hydroxymethyl‐2‐furaldehyde administered orally or intravenously to ratsJournal of Toxicology and Environmental Health, 1987
- HPLC Analysis of HMF in Orange JuiceJournal of Food Science, 1986
- Identification of some acids produced during autoclaving of d-glucose solutions using HPLCInternational Journal of Pharmaceutics, 1982
- Formation of Aromatic Compounds from Carbohydrates. VII. Reaction of D-Glucose and Glycine in Slightly Acidic, Aqueous Solution.Acta Chemica Scandinavica, 1978
- Formation of Aromatic Compounds from Carbohydrates. V. Reaction of D-Glucose and Methylamine in Slightly Acidic, Aqueous Solution.Acta Chemica Scandinavica, 1977