Chemical Pathways of the Maillard Reaction

Aminoguanidine Prevents Diabetes-Induced Arterial Wall Protein Cross-Linking

1986 • 1,154 citations

Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein.

1986 • 830 citations

Aging of proteins: isolation and identification of a fluorescent chromophore from the reaction of polypeptides with glucose.

1984 • 372 citations

Role of fructose in glycation and cross-linking of proteins

1988 • 316 citations

Aging of Proteins: Immunological Detection of a Glucose-derived Pyrrole Formed during Maillard Reaction in vivo

1989 • 302 citations

Chemistry of Nonenzymic Browning I. The Reaction between Aldoses and Amines

1963 • 248 citations

The carbohydrates: Chemistry and biochemistry

1981 • 191 citations

Identification of a new lysine derivative obtained upon acid hydrolysis of heated milk

1968 • 120 citations

A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation

1983 • 115 citations

Mechanism of formation of the putative advanced glycosylation end product and protein cross-link 2-(2-furoyl)-4(5)-(2-furanyl)-1H-imidazole.

1988 • 109 citations

Degradation of carbohydrates. I. Isolation of 3-deoxyhexosones

1960 • 81 citations

Formation of Aromatic Compounds from Carbohydrates. VII. Reaction of D-Glucose and Glycine in Slightly Acidic, Aqueous Solution.

1978 • 80 citations

Novel pyrroles from sulfite-inhibited Maillard reactions: insight into the mechanism of inhibition

1988 • 74 citations

Site specificity of iron removal from transferrin by α‐ketohydroxypyridine chelators

1985 • 71 citations

Polymerization of proteins caused by reaction with sugars and the formation of 3-deoxyglucosone under physiological conditions.

1988 • 69 citations

Die Maillard‐Reaktion

1980 • 56 citations

Decolorization and degradation products of melanoidins on ozonolysis.

1985 • 56 citations

Maillard reaction of ovalbumin with glucose and lactose. Browning and protein polymerization induced by amino-carbonyl reaction of ovalbumin with glucose and lactose

1988 • 56 citations

Browning and insolubilization of ovalbumin by the Maillard reaction with some aldohexoses

1986 • 56 citations

Formation of 1-deoxy-d-erythro-2,3-hexodiulose from Amadori compounds

1988 • 54 citations

Degradation of d-glucose with acetic acid and methylamine

1970 • 52 citations

Decolorization and degradation products of the melanoidins by hydrogen peroxide.

1984 • 51 citations

2,3-dihydro-3,5-dihydroxy-6-methyl-4-pyran-4-one, a novel nonenzymatic browning product

1970 • 44 citations

Formation of pyrrolidines and piperidines on heating L-proline with reducing sugars

1985 • 39 citations

Study of red ginseng: New glucosides and a note on the occurrence of maltol.

1984 • 39 citations

Formation of 2,3-dihydro-1H-pyrrolizines as proline specific Maillard products

1985 • 35 citations

Exoclathrate Al(C7H8NO2)3.cntdot.12H2O. A facial geometry imposed by extensive hydrogen bonding with the ice I structure

1987 • 34 citations

Newer observations on the synthesis of O-glycosides

2006 • 33 citations

Studien zur maillard-reaktion

1968 • 33 citations

Structure of piperidino-hexose-reductone

1959 • 32 citations

Formation of glucosyl-deoxyosones from Amadori compounds of maltose

1989 • 30 citations

Formation of pyrroles and tetrahydroindolizin-6-ones as hydroxyproline-specific Maillard products from erythrose and arabinose

1986 • 28 citations

Formation of 2-(1-pyrrolidinyl)-2-cyclopentenones and cyclopent(b)azepin-8(1H)-ones as proline specific Maillard products

1985 • 27 citations

Bildung eines Pyridon-Derivates aus Maltose und Lactose

1976 • 27 citations

Maillard-reaktion von rinderserumalbumin mit glucose hochleistung-flüssigkeitschromatographischer nachweis des 2-formyl-5-(hydroxymethyl)pyrrol-1-norleucins nach alkalischer hydrolyse

1989 • 26 citations

3-(D-Erythro-Trihydroxypropyl)-1-Neopentyl Pyrrole-2-Carboxaldehyde. A Novel Nonenzymatic Browning Product of Glucose

1987 • 25 citations

Studien zur Maillard-Reaktion

1967 • 25 citations

Formation of pyrroles and tetrahydroindolizin-6-ones as hydroxyproline-specific Maillard products from glucose and rhamnose

1985 • 24 citations

Bildung eines Pyridon-Derivates aus Maltose und Lactose: XII. Untersuchungen zur Maillard-Reaktion

1976 • 23 citations

Formation of maltosine, a product of the Maillard reaction with a pyridone structure

1989 • 23 citations

Nachweis und Identifizierung einer neuen Maillard-Verbindung in erhitzter Milch

1986 • 23 citations

Thermal degradation of 1-deoxy-1-piperidino-d-fructose

1970 • 21 citations

Bildung von Pyrrolinonreduktonen beim Erhitzen von Hexosen mit Aminosauren

1984 • 21 citations

Bildung farbiger?-Pyranone aus Pentosen und Hexosen

1983 • 21 citations

Zur Analytik von Zuckercouleuren I. Mitteilung: Differenzierung der Couleurklassen mittels Curiepunkt-Pyrolyse-Capillargaschromatographie-Massenspektrometrie

1987 • 20 citations

Isolation of 3-O-α-d-gluco- and 3-O-β-d-galacto-pyranosyloxy-2-furyl methyl ketones from nonenzymic browning of maltose and lactose with secondary amino acids

1983 • 20 citations

Isolation of 4-hydroxy-2-(hydroxymethyl)-5-methyl-3(2H)furanone from sugar amino acid reaction mixtures

1987 • 19 citations

On the Formation of 2-Acylpyrroles and 3-Pyridinols in the Maillard Reaction through Strecker Degradation.

1983 • 18 citations

Formation of furylpyrrolidines and -piperidines on heating L-proline with reducing sugars and furancarboxaldehydes

1989 • 17 citations

Bildung von 1-Alkyl-3-oxypyridiniumbetainen aus Zuckern

1986 • 16 citations

Untersuchungen zur Maillard-Reaktion

1983 • 15 citations

Maillard reaction products from D-glucose and butylamine.

1985 • 15 citations

Malzoxazin, eine tricyclische Verbindung aus Gerstenmalz

1982 • 15 citations

Bitterstoffe beim Erhitzen von Prolin und Saccharose

1984 • 15 citations

Über die Umsetzung von Bromdiacetyl sowie alicyclischen 1‐Chlor‐dionen‐(2.3) mit primären und sekundären Aminen zu Reduktonen und einige Eigenschaften der Produkte

1965 • 14 citations

Bildung von Aminoreduktonen aus Glucose und prim�ren Aminen

1979 • 12 citations

Cyclopent[b]azepin‐Derivate, neue Prolin‐spezifische Maillard‐Produkte

1985 • 12 citations

Bildung von Aminoreduktonen aus Disacchariden

1984 • 12 citations

Kondensation von Xylose mit Methylammoniumacetat

1973 • 11 citations

Direct determination of 2-amino-6-(2-formyl-5-hydroxymethyl-l-pyrrolyl)-hexanoic acid in hydrolyzed protein by reversed-phase HPLC

1989 • 11 citations

Formation of 2-(2-furoyl)-4(5)-(2-furyl)-1H-imidazole in the Maillard reaction

1988 • 10 citations

Nachweis und Identifizierung von Zuckercouleuren in einigen flüssigen Lebensmitteln

1987 • 9 citations

Bitterstoffe beim Erhitzen von Prolin und Saccharose 3. Mitteilung

1988 • 4 citations