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8Chi-Hao Wu, Shang-Ming Huang, Jer-An Lin and Gow-Chin Yen.
Inhibition of advanced glycation endproduct formation by foodstuffs, Food Funct., 2011, 2, 224. The influence of the pH value on the formation of Strecker aldehydes in low moisture model systems and in plant powders, European Food Research and Technology Identification and quantification of six major ??-dicarbonyl process contaminants in high-fructose corn syrup, Analytical and Bioanalytical Chemistry Studies on the occurrence and formation of 1,2-dicarbonyls in honey, European Food Research and Technology Isolation and identification of 3,4-dideoxypentosulose as specific degradation product of oligosaccharides with 1,4-glycosidic linkages, European Food Research and Technology Overheating Indexes and Honey Quality, Chemistry and Technology of Honey Production Synthesis of pyrraline reference material, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung A convenient HPLC assay for the determination of fructosamine-3-kinase activity in erythrocytes, Analytical and Bioanalytical Chemistry