The use of aminoguanidine to trap and measure dicarbonyl intermediates produced during the Maillard reaction

Number of the records: 1

Title	The use of aminoguanidine to trap and measure dicarbonyl intermediates produced during the Maillard reaction
Author	Feather M.S. Hirsch Ján 1944- SAVCHEM - Chemický ústav SAV

Co-authors	Mossine V.
Source document	LEE, T.C. - KIM, H.J. (eds.). Chemical Markers for Processed and Stored Foods, Book Series: ACS Symposium Series. Vol. 631 (1996), p. 24-31. - Washington : American Chemical Society, 1996
Language	eng - English
Document kind	rozpis článkov z periodík (rzb)
Citations	SINGLA, Rajeev K. - DUBEY, Ashok K. - AMEEN, Sara M. - MONTALTO, Shana - PARISI, Salvatore. The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural. In ANALYTICAL METHODS FOR THE ASSESSMENT OF MAILLARD REACTIONS IN FOODS. ISSN 2191-5407, 2018, vol., no., pp. 15-26.
	SINGLA, Rajeev K. - DUBEY, Ashok K. - AMEEN, Sara M. - MONTALTO, Shana - PARISI, Salvatore. Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Colour Measurement, and Sensorial Assessment. In ANALYTICAL METHODS FOR THE ASSESSMENT OF MAILLARD REACTIONS IN FOODS. ISSN 2191-5407, 2018, vol., no., pp. 47-54.
Category	ADCA - Scientific papers in foreign journals registered in Current Contents Connect with IF (impacted)
Category of document (from 2022)	V3 - Vedecký výstup publikačnej činnosti z časopisu
Type of document	článok
Year	1996
Registered in	WOS
	WOS
Registered in	SCOPUS
DOI	10.1021/bk-1996-0631.ch003

article

rok	CC	IF	IF Q (best)	JCR Av Jour IF Perc	SJR	SJR Q (best)	CiteScore
	A

rok vydania	rok metriky	IF	IF Q (best)	SJR	SJR Q (best)
1996

Number of the records: 1