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Food chemistry: Acrylamide from Maillard reaction products
The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but the chemical mechanism(s) governing itsExpand
In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction.
The formation of acrylamide was studied in low-moisture Maillard model systems (180 degrees C, 5 min) based on asparagine, reducing sugars, Maillard intermediates, and sugar degradation products. WeExpand
Screening and confirmatory methods for the determination of melamine in cow's milk and milk-based powdered infant formula: Validation and proficiency-tests of ELISA, HPLC-UV, GC-MS and LC-MS/MS
Abstract In recent years, two adulteration incidents concerning the addition of melamine, a small polar compound which is very rich in nitrogen, to pet food and infant formula products have occurredExpand
Formation of odorants in Maillard model systems based on l-proline as affected by pH.
Formation of the odorants acetic acid, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (HDMF), 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), and 2-acetyl-1-pyrroline (AP) was monitored by isotope dilutionExpand
Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry.
High-performance cation exchange chromatography coupled to tandem mass spectrometry or electrochemical detection was found to be an efficient tool for analyzing Amadori compounds derived from hexoseExpand
Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems.
The formation of acrylamide in crystalline model systems based on asparagine and reducing sugars was investigated under low-moisture reaction conditions. The acrylamide amounts were correlated withExpand
Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems.
The formation of acrylamide was investigated in model systems based on asparagine and glucose under low moisture Maillard reaction conditions as a function of reaction temperature, time, physicalExpand
Chemical synthesis and NMR characterization of structured polyunsaturated triacylglycerols.
The chemical synthesis of pure triacylglycerol (TAG) regioisomers, that contain long chain polyunsaturated fatty acids, such as arachidonic acid (AA) or docosahexaenoic acid (DHA), and saturatedExpand
Sugar fragmentation in the maillard reaction cascade: isotope labeling studies on the formation of acetic acid by a hydrolytic beta-dicarbonyl cleavage mechanism.
The formation of acetic acid was elucidated based on volatile reaction products and related nonvolatile key intermediates. The origin and yield of acetic acid were determined under well-controlledExpand
Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers.
2-Heptanethiol was identified for the first time as a constituent of red and green bell pepper extracts. The chemical structure of this new aroma compound was proposed on the basis of mass spectraExpand
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