glyceraldehyde and asparagine

glyceraldehyde has been researched along with asparagine in 2 studies

Research

Studies (2)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	1 (50.00)	18.2507
2000's	1 (50.00)	29.6817
2010's	0 (0.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Rideau, N; Simon, J	1
Ehrenberg, L; Eriksson, S; Karlsson, P; Rydberg, P; Tareke, E; Törnqvist, M	1

Other Studies

2 other study(ies) available for glyceraldehyde and asparagine

Article	Year
Specificity of the permissive effect of D-glucose on insulin release in chicken pancreas. Comparative biochemistry and physiology. Comparative physiology, 1992, Volume: 103, Issue:4 Topics: 3-O-Methylglucose; Animals; Asparagine; Chickens; Glucose; Glutamine; Glyceraldehyde; In Vitro Techniques; Insulin; Insulin Secretion; Islets of Langerhans; Keto Acids; Male; Mannose; Methylglucosides; Perfusion	1992
Factors that influence the acrylamide content of heated foods. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Amino Acids; Antioxidants; Asparagine; Carbohydrates; Chromatography, Liquid; Cooking; Food; Food Analysis; Food Handling; Free Radicals; Fructose; Glucose; Glyceraldehyde; Heating; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Mass Spectrometry; Monosaccharides; Oxidants; Solanum tuberosum; Temperature	2005

Article

Year

Specificity of the permissive effect of D-glucose on insulin release in chicken pancreas.

Comparative biochemistry and physiology. Comparative physiology, 1992, Volume: 103, Issue:4

Topics: 3-O-Methylglucose; Animals; Asparagine; Chickens; Glucose; Glutamine; Glyceraldehyde; In Vitro Techniques; Insulin; Insulin Secretion; Islets of Langerhans; Keto Acids; Male; Mannose; Methylglucosides; Perfusion

1992

Factors that influence the acrylamide content of heated foods.

Advances in experimental medicine and biology, 2005, Volume: 561

Topics: Acrylamide; Amino Acids; Antioxidants; Asparagine; Carbohydrates; Chromatography, Liquid; Cooking; Food; Food Analysis; Food Handling; Free Radicals; Fructose; Glucose; Glyceraldehyde; Heating; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Mass Spectrometry; Monosaccharides; Oxidants; Solanum tuberosum; Temperature

2005