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Chemistry of Non-Enzymic Browning. XI. The Reactions of Bisulphite with Reducing Sugars

DL Ingles
13(3) pp.404 - 410


11 articles found in Crossref database.

Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning
Burton H. S., McWeeny D. J., Biltcliffe D. O.
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Structure and solution equilibria of d-glucose and d-mannose sulfite adducts
Cole Edward R., Craig Donald C., Fitzpatrick Lyn J., Hibbert D.Brynn, Stevens John D.
Carbohydrate Research. 2001 335(1). p.1
Nutritional and toxicological aspects of the Maillard browning reaction in foods
O'Brien John, Morrissey P. A., Ames J. M.
Critical Reviews in Food Science and Nutrition. 1989 28(3). p.211
Conditions for sulfite stabilization and determination by ion chromatography
Lindgren Mats, Cedergren Anders, Lindberg Jan
Analytica Chimica Acta. 1982 141 p.279
Titrimetric microdetermination of l-Arginine, l-asparagine, and keto hexoses: Gold chloride as oxidizing agent
Saxena O.C.
Microchemical Journal. 1968 13(4). p.571
Sulfur Dioxide (1966)
SCHROETER LOUIS C.
The chemistry of non‐enzymic browning in foods and its control by sulphites
McWeeny D. J., Knowles M. E., Hearne J. F.
Journal of the Science of Food and Agriculture. 1974 25(6). p.735
The penetration by and distribution of calcium and bisulphite ions during potato scalding and hot‐air dehydration
McWeeny D. J., Moody J. P., Burton H. S.
Journal of the Science of Food and Agriculture. 1964 15(4). p.253
Über den Einfluß der Verbindungsbildung zwischen schwefliger Säure und Kohlenhydraten auf die SO2‐Bestimmung
Nierle W., Thaler H., Ocker H. D.
Starch - Stärke. 1970 22(11). p.373
Advances in Food Research Volume 14 (1965)
Reynolds T.M.
Some possible glucose/glycine browning intermediates and their reactions with sulphites
McWeeny D. J., Burton H. S.
Journal of the Science of Food and Agriculture. 1963 14(5). p.291

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