Synthesis of 2-amino-6-(2-formyl-5-hydroxymethyl-1-pyrrolyl-)hexanoic acid
- 1 August 1989
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 189 (2) , 138-140
- https://doi.org/10.1007/bf01332948
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Maillard-reaktion von rinderserumalbumin mit glucose hochleistung-flüssigkeitschromatographischer nachweis des 2-formyl-5-(hydroxymethyl)pyrrol-1-norleucins nach alkalischer hydrolyseJournal of Chromatography A, 1989
- Novel pyrroles from sulfite-inhibited Maillard reactions: insight into the mechanism of inhibitionThe Journal of Organic Chemistry, 1988
- Effect of Maillard reaction products on protein digestion. Studies on pure compoundsJournal of Agricultural and Food Chemistry, 1987
- Detection of d-glucose-derived pyrrole compounds during maillard reaction under physiological conditionsCarbohydrate Research, 1987
- Formation of Aromatic Compounds from Carbohydrates. IX. Reaction of D-Glucose and L-Lysine in Slightly Acidic, Aqueous Solution.Acta Chemica Scandinavica, 1984
- Formation of Mutagens by the Maillard ReactionPublished by American Chemical Society (ACS) ,1983
- Rapid chromatographic technique for preparative separations with moderate resolutionThe Journal of Organic Chemistry, 1978
- Reaction of ketone enolates with copper dichloride. Synthesis of 1,4-diketonesJournal of the American Chemical Society, 1975
- Degradation of d-glucose with acetic acid and methylamineCarbohydrate Research, 1970
- N‐Trifluoracetyl‐aminosäuren, XV. Trennung von Aminosäuren durch fraktionierte Destillation ihrer N‐Trifluoracetyl‐methylesterEuropean Journal of Inorganic Chemistry, 1959