Reducing sugar (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Reducing sugar" in English language version.

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5doi.org

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5worldcat.org

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3nih.gov

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2archive.org

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1harvard.edu

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1handle.net

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1cancer.org

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archive.org

Nelson, David L.; Cox, Michael M. (2008). Lehnniger: Principles of Biochemistry (Fifth ed.). W.H. Freeman and Company. p. 241. ISBN 978-0716771081.
Nelson, David L.; Cox, Michael M. (2008). Lehnniger: Principles of Biochemistry (Fifth ed.). W.H. Freeman and Company. p. 243. ISBN 978-0716771081.

cancer.org

"Acrylamide and Cancer Risk". American Cancer Society. 11 February 2019.

doi.org

Leung, David W. M.; Thorpe, Trevor A. (April 1984). "Interference by edta and calcium ions of the 3,5-dinitrosalicylate reducing sugar assay". Phytochemistry. 23 (12). Pergamon Press: 2949–2950. Bibcode:1984PChem..23.2949L. doi:10.1016/0031-9422(84)83048-4. ISSN 0031-9422.
Dills, William L. Jr. (November 1993). "Protein fructosylation: fructose and the Maillard reaction". The American Journal of Clinical Nutrition. 58 (5). American Society for Nutrition: 779S–87. doi:10.1093/ajcn/58.5.779s. ISSN 0002-9165. PMID 8213610.
Jiang, Zhanmei; Wang, Lizhe; Wu, Wei; Wang, Yu (June 2013). "Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems". Food Chemistry. 141 (4). Elsevier: 3837–3845. doi:10.1016/j.foodchem.2013.06.041. ISSN 0308-8146. PMID 23993556.
Pedreschi, Franco; Mariotti, María Salomé; Granby, Kit (August 2013). "Current issues in dietary acrylamide: formation, mitigation and risk assessment". Journal of the Science of Food and Agriculture. 94 (1). Society of Chemical Industry: 9–20. doi:10.1002/jsfa.6349. hdl:10533/127076. ISSN 0022-5142. PMID 23939985.
Leotério, Dilmo M.S.; Silva, Paulo; Souza, Gustavo; Alves, Aline de A.; Belian, Mônica; Galembeck, André; Lavorante, André F. (November 2015). "Copper–4,4′-dipyridyl coordination compound as solid reagent for spectrophotometric determination of reducing sugar employing a multicommutation approach". Food Control. 57. European Federation of Food Science and Technology; International Union of Food Science and Technology: 225–231. doi:10.1016/j.foodcont.2015.04.017. ISSN 0956-7135.

handle.net

hdl.handle.net

Pedreschi, Franco; Mariotti, María Salomé; Granby, Kit (August 2013). "Current issues in dietary acrylamide: formation, mitigation and risk assessment". Journal of the Science of Food and Agriculture. 94 (1). Society of Chemical Industry: 9–20. doi:10.1002/jsfa.6349. hdl:10533/127076. ISSN 0022-5142. PMID 23939985.

harvard.edu

ui.adsabs.harvard.edu

Leung, David W. M.; Thorpe, Trevor A. (April 1984). "Interference by edta and calcium ions of the 3,5-dinitrosalicylate reducing sugar assay". Phytochemistry. 23 (12). Pergamon Press: 2949–2950. Bibcode:1984PChem..23.2949L. doi:10.1016/0031-9422(84)83048-4. ISSN 0031-9422.

nih.gov

pubmed.ncbi.nlm.nih.gov

Dills, William L. Jr. (November 1993). "Protein fructosylation: fructose and the Maillard reaction". The American Journal of Clinical Nutrition. 58 (5). American Society for Nutrition: 779S–87. doi:10.1093/ajcn/58.5.779s. ISSN 0002-9165. PMID 8213610.
Jiang, Zhanmei; Wang, Lizhe; Wu, Wei; Wang, Yu (June 2013). "Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems". Food Chemistry. 141 (4). Elsevier: 3837–3845. doi:10.1016/j.foodchem.2013.06.041. ISSN 0308-8146. PMID 23993556.
Pedreschi, Franco; Mariotti, María Salomé; Granby, Kit (August 2013). "Current issues in dietary acrylamide: formation, mitigation and risk assessment". Journal of the Science of Food and Agriculture. 94 (1). Society of Chemical Industry: 9–20. doi:10.1002/jsfa.6349. hdl:10533/127076. ISSN 0022-5142. PMID 23939985.

worldcat.org

search.worldcat.org

Leung, David W. M.; Thorpe, Trevor A. (April 1984). "Interference by edta and calcium ions of the 3,5-dinitrosalicylate reducing sugar assay". Phytochemistry. 23 (12). Pergamon Press: 2949–2950. Bibcode:1984PChem..23.2949L. doi:10.1016/0031-9422(84)83048-4. ISSN 0031-9422.
Dills, William L. Jr. (November 1993). "Protein fructosylation: fructose and the Maillard reaction". The American Journal of Clinical Nutrition. 58 (5). American Society for Nutrition: 779S–87. doi:10.1093/ajcn/58.5.779s. ISSN 0002-9165. PMID 8213610.
Jiang, Zhanmei; Wang, Lizhe; Wu, Wei; Wang, Yu (June 2013). "Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems". Food Chemistry. 141 (4). Elsevier: 3837–3845. doi:10.1016/j.foodchem.2013.06.041. ISSN 0308-8146. PMID 23993556.
Pedreschi, Franco; Mariotti, María Salomé; Granby, Kit (August 2013). "Current issues in dietary acrylamide: formation, mitigation and risk assessment". Journal of the Science of Food and Agriculture. 94 (1). Society of Chemical Industry: 9–20. doi:10.1002/jsfa.6349. hdl:10533/127076. ISSN 0022-5142. PMID 23939985.
Leotério, Dilmo M.S.; Silva, Paulo; Souza, Gustavo; Alves, Aline de A.; Belian, Mônica; Galembeck, André; Lavorante, André F. (November 2015). "Copper–4,4′-dipyridyl coordination compound as solid reagent for spectrophotometric determination of reducing sugar employing a multicommutation approach". Food Control. 57. European Federation of Food Science and Technology; International Union of Food Science and Technology: 225–231. doi:10.1016/j.foodcont.2015.04.017. ISSN 0956-7135.