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glucosone

Known as: arabino-hexosulose 
 
National Institutes of Health

Papers overview

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2009
2009
Maillard reactions influence the formation of flavor and color in processed foods in an important way. Reducing sugars and amino… Expand
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Highly Cited
2003
Highly Cited
2003
The 2-oxoaldehyde methylglyoxal (MeG) is the precursor to a number of the known advanced glycation endproducts (AGE) implicated… Expand
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Highly Cited
2002
Highly Cited
2002
Accumulation of advanced glycation end products (AGEs) on tissue proteins increases with pathogenesis of diabetic complications… Expand
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2000
2000
Application of aroma extract dilution analysis on the volatiles formed by reacting glucose and L-phenylalanine (30 min, 100… Expand
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1999
1999
L-Ascorbic acid (AsA) accumulates in pea (Pisum sativum L.) seedlings during germination, with the most rapid phase of… Expand
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1997
1997
Four "amadoriase" enzyme fractions, which oxidatively degrade glycated low molecular weight amines and amino acids under… Expand
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1996
1996
The generation of fluorescence and 3-deoxyglucosone (3DG), browning, polymerization, and impairment of the amino acid residues of… Expand
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Highly Cited
1995
Highly Cited
1995
Glycation and oxidation reactions contribute to protein modification in aging and diabetes. Formation of dicarbonyl sugars during… Expand
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1994
1994
The chemistry of the fructosamine assay was studied by using the Amadori compound, N alpha-formyl-N epsilon-fructose-lysine (fFL… Expand
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1990
1990
d-[6-(14)C]Glucosone that had been prepared enzymically from d-[6-(14)C]glucose was used to compare relative efficiencies of… Expand
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