Trennung und Bestimmung von Amadori-Verbindungen mittels HPLC und Nachsäulenreaktion

This publication has 11 references indexed in Scilit:

• N.m.r. spectroscopy of N-(1-deoxy-d-fructos-1-yl)-l-amino acids (“fructose-amino acids”)
  Carbohydrate Research, 1983
• A sensitive and selective method for the determination of reducing sugars and sucrose in food and plant material by high performance liquid chromatography
  Food Chemistry, 1983
• RECENT PROCEDURES IN THE ISOLATION AND PURIFICATION OF AMADORI COMPOUNDS - APPLICATIONS
  Published by Elsevier ,1983
• Characterization of bonded-amine packing for liquid chromatography and high-sensitivity determination of carbohydrates
  Carbohydrate Research, 1980
• Bildung und Stabilität von Amadori-Verbindungen in wasserarmen Lebensmitteln
  Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1979
• OCCURRENCE OF AMADORI AND HEYNS REARRANGEMENT PRODUCTS IN PROCESSED FOODS AND THEIR ROLE IN FLAVOR FORMATION
  Published by Elsevier ,1978
• The Influence of Water Content on Non-enzymic Browning Reactions in Dehydrated Foods and Model Systems and the Inhibition of Fat Oxidation by Browning Intermediates
  Published by Elsevier ,1975
• Über „Fructose‐Aminosäuren”︁ und „Glucose‐Aminosäuren”︁ in Leberextrakten
  European Journal of Organic Chemistry, 1959
• Chemistry of non-enzymic browning. II. Reactions between Amino Acids, Organic Acids, and sugars in freeze-dried Apricots and Peaches
  Australian Journal of Chemistry, 1957
• Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
  Journal of Agricultural and Food Chemistry, 1953