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α-dicarbonyl compounds (73) 73
alpha-dicarbonyl compounds (58) 58
maillard reaction (55) 55
index medicus (54) 54
food science & technology (52) 52
chemistry, applied (45) 45
methylglyoxal (39) 39
α-dicarbonyls (34) 34
agriculture, multidisciplinary (30) 30
alpha-dicarbonyls (24) 24
glycation (22) 22
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3-deoxyglucosone (19) 19
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glyoxal (18) 18
humans (18) 18
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chemistry (16) 16
amino-acids (15) 15
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α-dicarbonyl (13) 13
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α-dicarbonyl compound (10) 10
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alpha-dicarbonyl compound (9) 9
glucose (9) 9
glycation end products, advanced - metabolism (9) 9
glyoxal - analysis (9) 9
identification (9) 9
spectroscopy (9) 9
advanced glycation endproducts (8) 8
chromatography, high pressure liquid (8) 8
fructose (8) 8
mass spectrometry (8) 8
nutrition & dietetics (8) 8
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α‐dicarbonyl compounds (8) 8
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ages (6) 6
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nonenzymatic browning (6) 6
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3,4-dideoxyglucosone-3-ene (4) 4
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Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 11/2018, Volume 66, Issue 44, pp. 11806 - 11811
In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of D-fructose with γ-aminobutyric... 
Maillard reaction | α-dicarbonyl compounds | 4-deoxyglucosone | 2-deoxyglucosone | 2-amino-2-deoxy-3-ketose | Amadori product
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 03/2017, Volume 65, Issue 9, pp. 1924 - 1931
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 07/2015, Volume 63, Issue 27, pp. 6249 - 6261
This experiment compared the in vitro degradation of glucosamine (GlcN), N-acetylglucosamine, and glucose in the presence of NH3 incubated at 37 °C in... 
glucosamine | Maillard reaction | α-dicarbonyl compounds (α-DCs) | fructosazine | Heyns compound | o-phenylenediamine (OPD) | Maillard Reaction | Mass Spectrometry | Glucose - chemistry | Molecular Structure | Hot Temperature | Kinetics | Glucosamine - chemistry
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2017, Volume 52, Issue 6, pp. 1491 - 1497
Summary This study aimed to establish an analytical method for α‐dicarbonyl compounds (α‐DCs) including glyoxal, methylglyoxal and diacetyl, to determine the... 
Alcoholic beverage | methylglyoxal | glyoxal | diacetyl | Maillard reaction | α‐dicarbonyl compounds | exposure assessment | α-dicarbonyl compounds
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2019, Volume 67, Issue 18, pp. 5197 - 5203
Melanoidins are formed in foods during processing through the Maillard reaction between carbohydrates and amino compounds. The aim of this study was to draw... 
Maillard reaction | high-resolution mass spectrometry | α-dicarbonyl compounds | 3-deoxyglucosone | melanoidins | Kendrick analysis | FOOD SCIENCE & TECHNOLOGY | alpha-dicarbonyl compounds | PENTOSES | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | MASS-SPECTROMETRY | FOOD
Journal Article
Advanced Synthesis & Catalysis, ISSN 1615-4150, 11/2017, Volume 359, Issue 22, pp. 3977 - 3982
An unprecedented and highly efficient tris(dimethylamino)phosphine [P(NMe2)3]‐mediated deoxygenative [4 + 1] annulation of N‐acyldiazenes with α‐dicarbonyl... 
phosphines | [4+1] annulation | α-dicarbonyl compounds | N-acyldiazenes | 1,3,4-oxadiazoles | HYDRAZIDES | MOIETY | alpha-dicarbonyl compounds | CHEMISTRY, ORGANIC | HETEROCYCLIC CARBENES | YLIDES | HILLMAN CARBONATES | AMINATION | FACILE SYNTHESIS | CYCLOADDITIONS | ENONES | CHEMISTRY, APPLIED | Organic chemistry | Diketones | Esters | Chemical reactions | Derivatives | Deoxygenation
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 07/2013, Volume 61, Issue 27, pp. 6629 - 6635
Journal Article
Journal of Chromatography B, ISSN 1570-0232, 02/2019, Volume 1106-1107, pp. 19 - 25
The presence of α‑dicarbonyl compounds (α-DCs) in vivo has been associated with the development of complications of diabetes mellitus (DM) and also with other... 
Diabetic nephropathy | Type 2 diabetes mellitus | α-Dicarbonyl compounds | Blood plasma | CHEMISTRY, ANALYTICAL | GLYCEMIC CONTROL | BIOCHEMICAL RESEARCH METHODS | GLYCATION | SERUM | DERIVATIZATION | PERFORMANCE LIQUID-CHROMATOGRAPHY | URINE | COMPLICATIONS | DIACETYL | alpha-Dicarbonyl compounds | METHYLGLYOXAL | GLYOXAL
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 04/2016, Volume 64, Issue 16, pp. 3266 - 3275
Glucosamine browning at 50 °C with (GlcN/Fe(2+)) or without iron (GlcN) was studied over time from 0 to 48 h. Generation of reactive oxygen species (ROS),... 
glucosamine | α-dicarbonyl compounds | iron | Escherichia coli AW 1.7 | fructosazines | organic acids | Microbial Sensitivity Tests | Anti-Bacterial Agents - analysis | Escherichia coli - drug effects | Anti-Bacterial Agents - pharmacology | Ferrous Compounds - chemistry | Catalysis | Hot Temperature | Glucosamine - chemistry
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 01/2019, Volume 67, Issue 1, pp. 415 - 424
Journal Article
Journal of Chromatography A, ISSN 0021-9673, 10/2018, Volume 1573, pp. 42 - 47
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2016, Volume 212, pp. 234 - 243
Glucosamine (GlcN, 5% w/v) was incubated in either phosphate buffer or ammonium hydroxide solutions at 40 and 60 °C for up to 48 h in order to yield caramel... 
Glucosamine | The Maillard reaction | α-Dicarbonyl compounds | Antioxidant activity | Caramelization | ANTIMICROBIAL PROPERTIES | ACID | ASSAY | FOOD SCIENCE & TECHNOLOGY | GLYCATION | MAILLARD | ANTIOXIDANT CAPACITY | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | PROTEINS | alpha-Dicarbonyl compounds | METHYLGLYOXAL | GLYOXAL | ABTS | Antioxidants | Glucosamine - chemistry | Maillard Reaction | Color
Journal Article
Microchemical Journal, ISSN 0026-265X, 09/2018, Volume 141, pp. 64 - 70
α-Dicarbonyl compounds, such as 3-deoxyglucosone (3-DG), glyoxal (Gly), methylglyoxal (MGly), diacetyl (DA), and pentane-2,3-dione (PD) have been widely... 
4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine | α-dicarbonyl compounds | HPLC-UV | Precolumn derivatization | WINE | CHEMISTRY, ANALYTICAL | alpha-dicarbonyl compounds | MASS-SPECTROMETRY | BEER | PERFORMANCE LIQUID-CHROMATOGRAPHY | IN-VITRO | FLUORESCENCE DETECTION | DIACETYL | MAILLARD REACTION-PRODUCTS | METHYLGLYOXAL | GLYOXAL
Journal Article
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