BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Jost T, Henning C, Heymann T, Glomb MA. Comprehensive Analyses of Carbohydrates, 1,2-Dicarbonyl Compounds, and Advanced Glycation End Products in Industrial Bread Making. J Agric Food Chem 2021;69:3720-31. [DOI: 10.1021/acs.jafc.0c07614] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Rau R, Glomb MA. Novel Pyridinium Cross-Link Structures Derived from Glycolaldehyde and Glyoxal. J Agric Food Chem . [DOI: 10.1021/acs.jafc.2c00906] [Reference Citation Analysis]
2 Paris TJ, Schwartz C, Sundall E, Willand-Charnley R. Rapid, One-Step Synthesis of α-Ketoacetals via Electrophilic Etherification. J Org Chem 2021;86:14797-811. [PMID: 34569793 DOI: 10.1021/acs.joc.1c01588] [Reference Citation Analysis]
3 Eggen MD, Glomb MA. Analysis of Glyoxal- and Methylglyoxal-Derived Advanced Glycation End Products during Grilling of Porcine Meat. J Agric Food Chem 2021;69:15374-83. [PMID: 34905354 DOI: 10.1021/acs.jafc.1c06835] [Reference Citation Analysis]
4 Weidner L, Yan Y, Hemmler D, Rychlik M, Schmitt-Kopplin P. Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry. Food Chem 2021;:131618. [PMID: 34823930 DOI: 10.1016/j.foodchem.2021.131618] [Reference Citation Analysis]
5 Wächter K, Navarrete Santos A, Großkopf A, Baldensperger T, Glomb MA, Szabó G, Simm A. AGE-Rich Bread Crust Extract Boosts Oxidative Stress Interception via Stimulation of the NRF2 Pathway. Nutrients 2021;13:3874. [PMID: 34836129 DOI: 10.3390/nu13113874] [Reference Citation Analysis]
6 Zhang Z, Cheng W, Wang X, Wang M, Chen F, Cheng KW. A novel formation pathway of Nε-(carboxyethyl)lysine from lactic acid during high temperature exposure in wheat sourdough bread and chemical model. Food Chem 2022;388:132942. [PMID: 35447583 DOI: 10.1016/j.foodchem.2022.132942] [Reference Citation Analysis]
7 Eggen MD, Glomb MA. Novel Amidine Protein Cross-Links Formed by the Reaction of Glyoxal with Lysine. J Agric Food Chem 2021;69:7960-8. [PMID: 34240860 DOI: 10.1021/acs.jafc.1c02792] [Reference Citation Analysis]