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Organic and Biomolecular Chemistry

Volumn 8, Issue 10, 2010, Pages 2473-2477

Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs)

(5) Visentin, Sonja a Medana, Claudio b Barge, Alessandro a Giancotti, Valeria b Cravotto, Giancarlo a

a UNIVERSITY OF TURIN (Italy)

b Dipartimento di Chimica Analitica (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ADVANCED GLYCATION END PRODUCTS; FOOD RESEARCH; MAILLARD REACTION; MICROWAVE-ASSISTED; MOLECULAR DIVERSITY; ONE-POT PROCEDURES; ORGANIC REACTION; PENTOSIDINE; SYNTHETIC METHODS; VOLUMETRIC HEATING;

CHEMICAL REACTIONS; INDUSTRIAL RESEARCH; IRRADIATION;

MICROWAVE IRRADIATION;

1,3 BIS(5 AMINO 5 CARBOXYPENTYL) 4 METHYL 1H IMIDAZOLIUM; 1,3-BIS(5-AMINO-5-CARBOXYPENTYL)-4-METHYL-1H-IMIDAZOLIUM; ADVANCED GLYCATION END PRODUCT; ARGININE; DRUG DERIVATIVE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; GOLD DERIVATIVE; IMIDAZOLE DERIVATIVE; LYSINE; PENTOSIDINE;

ARTICLE; CHEMISTRY; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MICROWAVE RADIATION; RADIATION EXPOSURE; SYNTHESIS;

ARGININE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; GLYCOSYLATION END PRODUCTS, ADVANCED; GOLD COMPOUNDS; IMIDAZOLES; INDICATORS AND REAGENTS; KINETICS; LYSINE; MAILLARD REACTION; MASS SPECTROMETRY; MICROWAVES;

EID: 77952369150 PISSN: 14770520 EISSN: None Source Type: Journal
DOI: 10.1039/c000789g Document Type: Article

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