Compounds > glucosone
Page last updated: 2024-09-04

glucosone and D-fructopyranose

glucosone has been researched along with D-fructopyranose in 6 studies

Compound Research Comparison

Studies
(glucosone)		Trials
(glucosone)		Recent Studies (post-2010)
(glucosone)		Studies
(D-fructopyranose)		Trials
(D-fructopyranose)		Recent Studies (post-2010) (D-fructopyranose)
5802118,0951,0415,633

Research

Studies (6)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's1 (16.67)29.6817
2010's5 (83.33)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Aida, K; Arai, Y; Hayase, F; Kawabata, R; Kishimoto, J; Ohguchi, M; Usui, T; Watanabe, H; Yanagisawa, S; Yoshino, M1
Chen, XM; Kitts, DD1
Gensberger, S; Glomb, MA; Mittelmaier, S; Pischetsrieder, M1
Gensberger, S; Glomb, MA; Pischetsrieder, M1
Castro Vazquez, L; Hernández-Hernández, O; Martínez-Castro, I; Ruiz-Matute, AI; Sanz, ML1
Haase, PT; Hildebrandt, J; Kanzler, C; Kroh, LW1

Other Studies

6 other study(ies) available for glucosone and D-fructopyranose

ArticleYear
Identification and determination of alpha-dicarbonyl compounds formed in the degradation of sugars.
    Bioscience, biotechnology, and biochemistry, 2007, Volume: 71, Issue:10

    Topics: Chromatography, High Pressure Liquid; Deoxyglucose; Fructose; Glucose; Glycation End Products, Advanced; Glyoxal; Ketoses; Maillard Reaction; Models, Chemical; Molecular Structure

2007
Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models.
    Journal of food science, 2011, Volume: 76, Issue:6

    Topics: Amino Acids; Antioxidants; Color; Deoxy Sugars; Deoxyglucose; Fructose; Glucose; Glycine; Hot Temperature; Hydrogen-Ion Concentration; Ketoses; Kinetics; Lysine; Maillard Reaction; Models, Chemical; Pentoses; Ribose; Spectrometry, Fluorescence; Spectrophotometry, Ultraviolet

2011
Identification and quantification of six major α-dicarbonyl process contaminants in high-fructose corn syrup.
    Analytical and bioanalytical chemistry, 2012, Volume: 403, Issue:10

    Topics: Chromatography, Liquid; Food Analysis; Food Contamination; Fructose; Glyoxal; Ketoses; Molecular Structure; Sweetening Agents; Tandem Mass Spectrometry; Zea mays

2012
Analysis of sugar degradation products with α-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS.
    Journal of agricultural and food chemistry, 2013, Oct-30, Volume: 61, Issue:43

    Topics: Carbonated Beverages; Chromatography, High Pressure Liquid; Fructose; Galactose; Glyoxal; Ketoses; Maillard Reaction; Sweetening Agents; Tandem Mass Spectrometry

2013
Identification and determination of 3-deoxyglucosone and glucosone in carbohydrate-rich foods.
    Journal of the science of food and agriculture, 2015, Volume: 95, Issue:12

    Topics: Coffee; Deoxyglucose; Food Analysis; Fructose; Gas Chromatography-Mass Spectrometry; Honey; Humans; Ketoses; Maillard Reaction

2015
Browning Potential of C
    Journal of agricultural and food chemistry, 2017, Mar-08, Volume: 65, Issue:9

    Topics: Fructose; Glucose; Hot Temperature; Ketoses; Kinetics; Maillard Reaction; Molecular Structure

2017