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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 | Index Medicus
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 degrees C in... 
APOPTOSIS | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | glucosamine | Maillard reaction | GLYCATION | Heyns compound | ALPHA-DICARBONYL COMPOUNDS | alpha-dicarbonyl compounds (alpha-DCs) | IN-VITRO | o-phenylenediamine (OPD) | MODEL SYSTEMS | AMINO-ACIDS | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY | fructosazine | DYSFUNCTION | CHEMISTRY, APPLIED | METHYLGLYOXAL
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2018, Volume 66, Issue 17, pp. 4521 - 4530
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 | Index Medicus
Journal Article
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 04/2016, Volume 64, Issue 16, pp. 3266 - 3275
Glucosamine browning at 50 degrees C with (GlcN/Fe2+) or without iron (GlcN) was studied over time from 0 to 48 h. Generation of reactive oxygen species (ROS),... 
MAILLARD REACTION | FOOD SCIENCE & TECHNOLOGY | alpha-dicarbonyl compounds | ESCHERICHIA-COLI | glucosamine | MODEL | organic acids | Escherichia coli AW 1.7 | MONOSACCHARIDES | PRODUCTS | fructosazines | AMINO-ACIDS | AGRICULTURE, MULTIDISCIPLINARY | iron | DEGRADATION | CHEMISTRY, APPLIED | PROTEINS | 2,5-DEOXYFRUCTOSAZINE | METHYLGLYOXAL
Journal Article
Journal Article
Chemical and Pharmaceutical Bulletin, ISSN 0009-2363, 1991, Volume 39, Issue 3, pp. 792 - 794
Journal Article
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