Thermal analysis of 1-deoxy-1-glycino-d-fructose and 1-β-alanino-1-deoxy-d-fructose
- 31 July 1980
- journal article
- research article
- Published by Elsevier in Carbohydrate Research
- Vol. 83 (2) , 263-272
- https://doi.org/10.1016/s0008-6215(00)84539-5
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
- Thermal degradation products of several amadori compounds.Agricultural and Biological Chemistry, 1977
- Amadori compounds: vacuum thermolysis of 1-deoxy-1-l-prolino-d-fructoseCarbohydrate Research, 1976
- Differential scanning calorimetric studies on phase transition of glucose and cellulose oligosaccharidesPolymer, 1976
- Semi-empirical description of sigmoidal and other decomposition curvesThermochimica Acta, 1976
- Base-catalyzed, pyrolytic rearrangement of some monosaccharidesCarbohydrate Research, 1973
- Thermal degradation of carbohydrates; a reviewJournal of Agricultural and Food Chemistry, 1969
- Amadori compounds as nonvolatile flavor precursors in processed foodsJournal of Agricultural and Food Chemistry, 1969
- Derivatographische Untersuchungen der Kohlenhydrate über Veränderung unter HitzeeinwirkungZeitschrift für Lebensmittel-Untersuchung und Forschung, 1965
- Differential Thermal Analysis of Organic CompoundsTransactions of the Kansas Academy of Science, 1957
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953