sucrose and glyoxal

sucrose has been researched along with glyoxal in 4 studies

Research

Studies (4)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's2 (50.00)24.3611
2020's2 (50.00)2.80

Authors

AuthorsStudies
Hengel, M; Jang, HW; Jiang, Y; Shibamoto, T1
Gökmen, V; Göncüoğlu Taş, N1
Chern, C; Deo, P; Peake, B; Tan, SY1
Gökmen, V; Hamzalıoğlu, A1

Other Studies

4 other study(ies) available for sucrose and glyoxal

ArticleYear
Formation of 4(5)-methylimidazole and its precursors, α-dicarbonyl compounds, in Maillard model systems.
    Journal of agricultural and food chemistry, 2013, Jul-17, Volume: 61, Issue:28

    Topics: Ammonia; Carbonated Beverages; Carcinogens; Chromatography, Gas; Diacetyl; Food Handling; Glucose; Glyoxal; Hot Temperature; Hydrogen-Ion Concentration; Imidazoles; Maillard Reaction; Pyruvaldehyde; Sucrose

2013
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
    Food chemistry, 2017, Apr-15, Volume: 221

    Topics: Amino Acids; Cooking; Corylus; Deoxyglucose; Fructose; Furaldehyde; Glucose; Glyoxal; Kinetics; Maillard Reaction; Pyruvaldehyde; Sucrose

2017
Non-nutritive sweeteners are in concomitant with the formation of endogenous and exogenous advanced glycation end-products.
    International journal of food sciences and nutrition, 2020, Volume: 71, Issue:6

    Topics: Cooking; Electrophoresis, Polyacrylamide Gel; Fructosamine; Glycation End Products, Advanced; Glyoxal; Hot Temperature; Lysine; Non-Nutritive Sweeteners; Proof of Concept Study; Sorbitol; Sucrose; Xylitol

2020
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
    Food chemistry, 2020, Jul-15, Volume: 318

    Topics: Acrylamide; Amino Acids; Coffee; Deoxyglucose; Food-Processing Industry; Furaldehyde; Glucose; Glyoxal; Hot Temperature; Kinetics; Pyruvaldehyde; Sucrose

2020