Detection of d-glucose-derived pyrrole compounds during maillard reaction under physiological conditions

This publication has 23 references indexed in Scilit:

• Age-related normalization of the browning rate of collagen in diabetic subjects without retinopathy.
  Journal of Clinical Investigation, 1986
• Relation between Complications of Type I Diabetes Mellitus and Collagen-Linked Fluorescence
  New England Journal of Medicine, 1986
• A collagen-associated Ehrlich chromogen: a pyrrolic cross-link?
  Bioscience Reports, 1981
• Nonenzymatic Browning in Vivo: Possible Process for Aging of Long-Lived Proteins
  Science, 1981
• Rapid chromatographic technique for preparative separations with moderate resolution
  The Journal of Organic Chemistry, 1978
• Formation of Aromatic Compounds from Carbohydrates. VII. Reaction of D-Glucose and Glycine in Slightly Acidic, Aqueous Solution.
  Acta Chemica Scandinavica, 1978
• Age-related changes in collagen: The identification of reducible lysine-carbohydrate condensation products
  Biochemical and Biophysical Research Communications, 1972
• Formation of 1-Alkyl-5-(hydroxymethyl)pyrrole-2-aldehydes in the Browning Reaction between Hexoses and Alkylamines
  Agricultural and Biological Chemistry, 1970
• The Strecker Degradation of α-Amino Acids.
  Chemical Reviews, 1952
• S 36. The electronic interpretation of the strecker degradation
  Journal of the Chemical Society, 1949