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3-deoxygalactosone

Known as: 3-DGal cpd 
 
National Institutes of Health

Papers overview

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2019
2019
Lactose reduced dairy products are more prone to Maillard reactions due to the presence of reactive monosaccharides. Conventional… Expand
Review
2018
Review
2018
Reactive 1,2-dicarbonyl compounds (DCs) are generated from carbohydrates during food processing and storage and under… Expand
2017
2017
Advanced Glycation End-products (AGEs) have been associated to diabetes, neurodegenerative and cardiovascular diseases… Expand
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2014
2014
In peritoneal dialysis (PD), glucose degradation products (GDPs), which are formed during heat sterilization of dialysis fluids… Expand
Highly Cited
2012
Highly Cited
2012
1,2-Dicarbonyl compounds, formed from carbohydrates during thermal processing in the course of caramelization and Maillard… Expand
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2012
2012
High-fructose corn syrup (HFCS) is a widely used liquid sweetener produced from corn starch by hydrolysis and partial… Expand
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2011
2011
AbstractHeat sterilization of peritoneal dialysis (PD) fluids leads to the formation of glucose degradation products (GDPs… Expand
2011
2011
The use of advanced glycation end-products (AGEs) as biomarkers for diagnosis and clinical studies is still hampered by… Expand
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2011
2011
AbstractDuring heat sterilization of peritoneal dialysis solutions, glucose is partially transformed into glucose degradation… Expand
Highly Cited
2010
Highly Cited
2010
1,2-Dicarbonyl compounds are formed in food during Maillard and caramelization reactions. 3-Deoxy-D-threo-hexos-2-ulose (3… Expand