sucrose has been researched along with 3-deoxyglucosone in 2 studies
| 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 | 1 (50.00) | 24.3611 |
| 2020's | 1 (50.00) | 2.80 |
| Authors | Studies |
|---|---|
| Gökmen, V; Göncüoğlu Taş, N | 1 |
| Gökmen, V; Hamzalıoğlu, A | 1 |
2 other study(ies) available for sucrose and 3-deoxyglucosone
| Article | Year |
|---|---|
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 |
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 |