3-deoxyglucosone has been researched along with furaldehyde in 13 studies
| Studies (3-deoxyglucosone) | Trials (3-deoxyglucosone) | Recent Studies (post-2010) (3-deoxyglucosone) | Studies (furaldehyde) | Trials (furaldehyde) | Recent Studies (post-2010) (furaldehyde) |
|---|---|---|---|---|---|
| 186 | 8 | 77 | 2,159 | 10 | 1,366 |
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 11 (84.62) | 24.3611 |
| 2020's | 2 (15.38) | 2.80 |
| Authors | Studies |
|---|---|
| Kwak, EJ; Lee, BY; Lee, OH; Lim, SI | 1 |
| Bols, M; Jadhav, H; Pedersen, CM; Sølling, T | 1 |
| Arena, E; Ballistreri, G; Fallico, B; Tomaselli, F | 1 |
| Degen, J; Hellwig, M; Henle, T | 1 |
| Gökmen, V; Kocadağlı, T | 1 |
| Hellwig, M; Henle, T; Nobis, A; Witte, S | 1 |
| Morales, FJ; Navarro, M | 1 |
| Gökmen, V; Göncüoğlu Taş, N | 1 |
| An, X; Zhang, Y | 1 |
| Lawrence, GD; Makahleh, A; Rahmat, R; Saad, B | 1 |
| Gao, J; Han, Z; Li, J; Wang, S; Yang, Y; Zhang, Y | 1 |
| Gökmen, V; Hamzalıoğlu, A | 1 |
| Chen, YA; Cheng, KC; Hsieh, CW; Lee, CH; Lin, JA; Tsai, MS; Tu, AT; Wu, JT | 1 |
13 other study(ies) available for 3-deoxyglucosone and furaldehyde
| Article | Year |
|---|---|
Effect of antibrowning agents on browning and intermediate formation in the glucose-glutamic acid model.
Topics: Citric Acid; Condiments; Deoxyglucose; Ferrous Compounds; Food Handling; Food Preservatives; Furaldehyde; Glucose; Glutamic Acid; Maillard Reaction; Models, Chemical; Osmolar Concentration; Oxalic Acid; Oxygen; Soy Foods; Temperature; Time Factors | 2010 |
3-Deoxy-glucosone is an intermediate in the formation of furfurals from D-glucose.
Topics: Deoxyglucose; Furaldehyde; Glucose; Thermodynamics | 2011 |
Survey of 1,2-dicarbonyl compounds in commercial honey of different floral origin.
Topics: Chromatography, High Pressure Liquid; Deoxyglucose; Food Analysis; Furaldehyde; Glyoxal; Honey; Ketones; Limit of Detection; Phenols; Pyruvaldehyde | 2011 |
1,2-dicarbonyl compounds in commonly consumed foods.
Topics: Chromatography, High Pressure Liquid; Deoxyglucose; Diet; Food Analysis; Furaldehyde; Galactose; Pyruvaldehyde | 2012 |
Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry.
Topics: Chromatography, High Pressure Liquid; Deoxyglucose; Furaldehyde; Glyoxal; Humans; Infant Food; Infant Formula; Ketoses; Pyruvaldehyde; Spectrometry, Mass, Electrospray Ionization | 2014 |
Occurrence of (Z)-3,4-Dideoxyglucoson-3-ene in Different Types of Beer and Malt Beer as a Result of 3-Deoxyhexosone Interconversion.
Topics: Beer; Chromatography, High Pressure Liquid; Deoxyglucose; Furaldehyde; Galactose; Stereoisomerism; Tandem Mass Spectrometry; Triticum | 2016 |
Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model.
Topics: Arginine; Chromatography, Liquid; Deoxyglucose; Flour; Food Handling; Furaldehyde; Gallic Acid; Glycation End Products, Advanced; Lysine; Maillard Reaction; Olea; Phenylethyl Alcohol; Plant Extracts; Plant Leaves; Pyruvaldehyde; Quercetin; Tandem Mass Spectrometry; Triticum | 2017 |
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
Topics: Amino Acids; Cooking; Corylus; Deoxyglucose; Fructose; Furaldehyde; Glucose; Glyoxal; Kinetics; Maillard Reaction; Pyruvaldehyde; Sucrose | 2017 |
Inhibitory mechanism of quercetin against the formation of 5-(hydroxymethyl)-2-furaldehyde in buckwheat flour bread by ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry.
Topics: Bread; Chromatography, High Pressure Liquid; Deoxyglucose; Fagopyrum; Flour; Furaldehyde; Quercetin; Tandem Mass Spectrometry | 2017 |
Liquid Chromatographic Analysis of α-Dicarbonyls Using Girard-T Reagent Derivatives.
Topics: Betaine; Chromatography, Liquid; Deoxyglucose; Furaldehyde; Glyoxal; High Fructose Corn Syrup; Limit of Detection; Linear Models; Reproducibility of Results | 2017 |
Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose.
Topics: Animals; Cattle; Deoxyglucose; Fermentation; Furaldehyde; Glucose; Hot Temperature; Hydrolysis; Lactose; Maillard Reaction; Milk | 2019 |
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
Topics: Acrylamide; Amino Acids; Coffee; Deoxyglucose; Food-Processing Industry; Furaldehyde; Glucose; Glyoxal; Hot Temperature; Kinetics; Pyruvaldehyde; Sucrose | 2020 |
Reduction of 3-Deoxyglucosone by Epigallocatechin Gallate Results Partially from an Addition Reaction: The Possible Mechanism of Decreased 5-Hydroxymethylfurfural in Epigallocatechin Gallate-Treated Black Garlic.
Topics: Catechin; Deoxyglucose; Dose-Response Relationship, Drug; Furaldehyde; Garlic | 2021 |