d-Galacturonic acid as a highly reactive compound in nonenzymatic browning. 1. Formation of browning active degradation products
MA Bornik, LW Kroh
Index: Journal of Agricultural and Food Chemistry, , vol. 61, # 14 p. 3494 - 3500
Full Text: HTML
Citation Number: 5
Abstract
... Journal of Agricultural and Food ... J. Agric. Food Chem. , 2013, 61 (14), pp 3494–3500. DOI: 10.1021/jf303855s. Publication Date (Web): March 15, 2013. Copyright © 2013 American Chemical Society. *E-mail: lothar.kroh@tu-berlin.de. Phone: +49 30 314 72 583. ...
Related Articles:
[Palacios-Grijalva, Laura Nadxieli; Cruz-Gonzalez, Deysi Y.; Lomas-Romero, Leticia; Gonzalez-Zamora, Eduardo; Ulibarri, Gerardo; Negron-Silva, Guillermo E. Molecules, 2009 , vol. 14, # 10 p. 4065 - 4078]
The Ru-Cu-Al-hydrotalcite-catalysed oxidation of alcohols to aldehydes or ketones
[Friedrich; Khan; Singh; Van Staden Synlett, 2001 , # 6 p. 869 - 871]
[Sadaba, Irantzu; Lima, Sergio; Valente, Anabela A.; Lopez Granados, Manuel Carbohydrate Research, 2011 , vol. 346, # 17 p. 2785 - 2791]
[Heguaburu, Viviana; Franco, Jaime; Reina, Luis; Tabarez, Carlos; Moyna, Guillermo; Moyna, Patrick Catalysis Communications, 2012 , vol. 27, p. 88 - 91]
[Madabhushi, Sridhar; Mallu, Kishore Kumar Reddy; Chinthala, Narsaiah; Beeram, China Ramanaiah; Vangipuram, Venkata Sairam Tetrahedron Letters, 2012 , vol. 53, # 6 p. 697 - 701]