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Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Development and validation of an HPLC method to quantify 3,4‐dideoxyglucosone‐3‐ene in peritoneal dialysis fluids

inferredcites →https://doi.org/10.1002/jsfa.2813openalex-snapshot

Antioxidant capacity of Spanish honeys and its correlation with polyphenol content and other physicochemical properties

inferredcites →https://doi.org/10.1002/mnfr.200500034openalex-snapshot

Five years of research on health risks and benefits of Maillard reaction products: An update

inferredcites →https://doi.org/10.1002/mnfr.200700282openalex-snapshot

Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka ( Leptospermum scoparium) honeys from New Zealand

inferredcites →https://doi.org/10.1007/s00217-003-0814-0openalex-snapshot

Studies on the occurrence and formation of 1,2-dicarbonyls in honey

inferredcites →https://doi.org/10.1007/s00217-006-0273-5openalex-snapshot

Isolation and identification of 3,4-dideoxypentosulose as specific degradation product of oligosaccharides with 1,4-glycosidic linkages

inferredcites →https://doi.org/10.1016/j.carres.2007.12.011openalex-snapshot

Isolation by HPLC and characterisation of the bioactive fraction of New Zealand manuka (Leptospermum scoparium) honey

inferredcites →https://doi.org/10.1016/j.carres.2009.03.020openalex-snapshot

The origin of methylglyoxal in New Zealand manuka (Leptospermum scoparium) honey

inferredcites →https://doi.org/10.1016/j.foodchem.2007.09.028openalex-snapshot

Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

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Assaying α-Dicarbonyl Compounds in Wine: A Complementary GC–MS, HPLC, and Visible Spectrophotometric Analysis

inferredcites →https://doi.org/10.1021/jf00045a044openalex-snapshot

Immunosuppressive Effects of 3,4-Dideoxyglucosone-3-ene, an Intermediate in the Maillard Reaction

inferredcites →https://doi.org/10.1021/jf011107oopenalex-snapshot

3-Deoxypentosulose: An α-Dicarbonyl Compound Predominating in Nonenzymatic Browning of Oligosaccharides in Aqueous Solution

inferredcites →https://doi.org/10.1021/jf021235sopenalex-snapshot

2-Furoylmethyl Amino Acids and Hydroxymethylfurfural As Indicators of Honey Quality

inferredcites →https://doi.org/10.1021/jf062055bopenalex-snapshot

Amino Acid Composition and Antioxidant Capacity of Spanish Honeys

inferredcites →https://doi.org/10.1021/jf703696popenalex-snapshot

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

inferredcites →https://doi.org/10.1021/jf9906127openalex-snapshot

Degradation of Oligosaccharides in Nonenzymatic Browning by Formation of α-Dicarbonyl Compounds via a “Peeling Off” Mechanism

inferredcites →https://doi.org/10.1046/j.1523-1755.2002.00490.xopenalex-snapshot

3,4-Dideoxyglucosone-3-ene (3,4-DGE): A cytotoxic glucose degradation product in fluids for peritoneal dialysis

inferredcites →https://doi.org/10.1071/ch9620503openalex-snapshot

Degradation of carbohydrates: III. Unsaturated hexosones

inferredcites →https://doi.org/10.1080/00218839.1978.11099921openalex-snapshot

Effect of Accelerated Storage Conditions on the Chemical Composition and Properties of Australian Honeys 3. Changes in Volatile Components

inferredcites →https://doi.org/10.1093/jaoac/63.6.1215openalex-snapshot

High Performance Liquid Chromatography of Furfural and Hydroxymethylfurfural in Spirits and Honey

inferredcites →https://doi.org/10.1111/j.1365-2621.2004.00798.xopenalex-snapshot

Chemical analysis and identification of pollen grains from different jordanian honey samples

inferredcites →https://doi.org/10.1196/annals.1333.014openalex-snapshot

Dicarbonyl Intermediates in the Maillard Reaction

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Effect of Hot-Air Drying Temperature on Drying Characteristics and the Mechanism of Color Deterioration Induced by Α-Dicarbonyl Compounds, 5-Hydroxymethylfurfural and Carotenoids of Rape Bee Pollen

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Formation of 3‐Deoxy‐4‐Ethoxyhexosones in Model Systems and Beer

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Methylglyoxal in Metabolic Disorders: Facts, Myths, and Promises

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Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing

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Alpha-Dicarbonyl Compounds

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Methylglyoxal, obesity, and diabetes

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Simultaneous Determination of Seven α-Dicarbonyl Compounds in Milk and Milk Products Based on an LC–MS/MS Method with Matrix-Matched Calibration

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Use of kinetic data to model potential antioxidant activity: Radical scavenging capacity of Australian Eucalyptus honeys

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Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies

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The contribution of α-dicarbonyl compound dependent radical formation to the antiseptic effect of honey

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Isotope-Coding Derivatization for Quantitative Profiling of Reactive α-Dicarbonyl Species in Processed Botanicals by Liquid Chromatography–Tandem Mass Spectrometry

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Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey

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