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3-deoxygalactosone

Known as: 3-DGal cpd 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2018
Review
2018
Reactive 1,2-dicarbonyl compounds (DCs) are generated from carbohydrates during food processing and storage and under… 
2017
2017
In this study, the Maillard reaction of maltose and d-glucose in the presence of l-alanine was investigated in aqueous solution… 
2016
2016
In beer, 3-deoxyglucosone (3-DG) and 3-deoxygalactosone (3-DGal) are important sugar degradation products, but little is known… 
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2014
2014
In peritoneal dialysis (PD), glucose degradation products (GDPs), which are formed during heat sterilization of dialysis fluids… 
Highly Cited
2012
Highly Cited
2012
1,2-Dicarbonyl compounds, formed from carbohydrates during thermal processing in the course of caramelization and Maillard… 
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Highly Cited
2012
Highly Cited
2012
High-fructose corn syrup (HFCS) is a widely used liquid sweetener produced from corn starch by hydrolysis and partial… 
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2011
2011
AbstractHeat sterilization of peritoneal dialysis (PD) fluids leads to the formation of glucose degradation products (GDPs… 
2011
2011
The use of advanced glycation end-products (AGEs) as biomarkers for diagnosis and clinical studies is still hampered by… 
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2011
2011
AbstractDuring heat sterilization of peritoneal dialysis solutions, glucose is partially transformed into glucose degradation… 
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…