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Elucidating the Secrets of the Maillard Reaction Cascade - The Role of Amadori Compounds

Davidek, T.; Blank, I.

Chimia : chemie report. VOL 59; NUMB 11, ; 2005, 862-862 -- SCHWEIZERISCHE CHEMISCHE GESELLSCHAFT Part: Part 11; (pages 862-862) -- 2005

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alpha-Mercaptoketone Formation during the Maillard Reaction of Cysteine and [1-^1^3C]Ribose

Cerny, C.; Davidek, T.

Journal of agricultural and food chemistry. VOL 52; PART 4, ; 2004, 958-961 -- ACS AMERICAN CHEMICAL SOCIETY (pages 958-961) -- 2004

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Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

Cerny, C. Davidek, T.

Journal of agricultural and food chemistry. VOL 51; PART 9, ; 2003, 2714-2721 -- ACS AMERICAN CHEMICAL SOCIETY (pages 2714-2721) -- 2003

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Formaldehyde in the Maillard reaction

Velisek, J. Davidek, J. Davidek, T.; Velisek, J.

CHEMICAL REACTIONS IN FOODS -PROCEEDINGS-.; Chemical reactions in foods; Prague, 1992; Sep, 1992, 45-50 -- Prague; CCS; 1992 (pages 45-50) -- 1992

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Reaction Products of Glyoxal with Glycine

Velisek, J. et al.

Special publication / Royal Society of Chemistry; The Maillard reaction in foods and medicine; London, 1997; Jul, 1998, 204-208 -- Cambridge; Royal Society of Chemistry; 1998 (pages 204-208) -- 1998

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3-Chloro-1,2-propanediol-derived amino compounds in protein hydrolysates

Velisek, J. et al.

; Strategies for food quality control and analytical methods in Europe; Hamburg; Germany, 1991; Sep, 0, 596-601 -- Hamburg; xx; 1991 Part: Part; (pages 596-601)

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Analysis of Amadori compounds by high performance anion exchange chromatography-pulse amperometric detection

Blank, I. Davidek, T. Devaud, S. Clety, N.; Horiuchi, S.

International congress series.; Maillard reaction; The Maillard reaction in food chemistry and medical science update for the postgenomic era; Kumamoto, Japan, 2001; Oct, 2002, 263-268 -- Amsterdam; London; Excerpta Medica; 2002 (pages 263-268) -- 2002

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Recent Developments in Coffee Flavour Formation Using Biomimetic In-Bean Experiments

Poisson, L. et al.

... International conference on coffee science; International conference on coffee science; Bali, Indonesia, 2010; Oct, 2010, 18 -- ASIC; 2010 Part: Part; -- 2010

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The fate of N-(1-deoxy-D-fructose-1-yl)glycine in aqueous model systems

Davidek, T. Blank, I. Clety, N. Aubin, S.; Osawa, T.

International congress series. VOL 1245, ; 2002, 375-376 -- Elsevier Science B.V., Amsterdam. (pages 375-376) -- 2002

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Flavour and Vinylogous Compounds Generated by Maillard-Type Reactions

Blank, I. et al.

Czech journal of food science = Potravinárské vedy / Ústav zemedelských a potravinárských informací.; Chemical reactions in foods; Prague, 2004; Sep, 2004, 50-53 -- Institute of Agriculture and Food Information; 2004 Part: Part; (pages 50-53) -- 2004

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by this Author/Contributor:

  1. Davidek, T.
  2. Calvet, D.
  3. Walder, J.
  4. Kuna, M.
  5. Nakamura, K

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