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Journal of Agricultural and Food Chemistry|March 7, 2002
3-deoxypentosulose: an alpha-dicarbonyl compound predominating in nonenzymatic browning of oligosaccharides in aqueous solutionAnke Hollnagel, Lothar W KrohJournal of Agricultural and Food Chemistry|March 19, 2013
D-Galacturonic acid as a highly reactive compound in nonenzymatic browning. 1. Formation of browning active degradation productsMaria-Anna Bornik, Lothar W KrohJournal of Agricultural and Food Chemistry|June 25, 2010
Investigation of reactive alpha-dicarbonyl compounds generated from the Maillard reactions of L-methionine with reducing sugars via their stable quinoxaline derivativesYvonne V Pfeifer, Lothar W KrohJournal of Agricultural and Food Chemistry|June 19, 2009
Composition of phenolic compounds and glycoalkaloids alpha-solanine and alpha-chaconine during commercial potato processingJens Mäder, Harshadrai Rawel, Lothar W KrohFood Chemistry|May 12, 2017
Influence of l-pyroglutamic acid on the color formation process of non-enzymatic browning reactionsSteffen Wegener, Martin Kaufmann, Lothar W KrohJournal of Agricultural and Food Chemistry|March 21, 2002
Intact carbohydrate structures as part of the melanoidin skeletonBettina Cämmerer, Walentina Jalyschko, Lothar W KrohFood Chemistry|June 10, 2018
NMR analyses of complex d-glucose anomerizationMartin Kaufmann, Clemens Mügge, Lothar W KrohEnvironmental Science and Pollution Research International|April 7, 2019
1,3,5-Tris-(2,3-dibromopropyl)-1,3,5-triazine-2,4,6-trione: kinetic studies and phototransformation productsDominique Lörchner, Lothar W Kroh, Robert KöppenAnnals of the New York Academy of Sciences|May 2, 2008
alpha-Dicarbonyl compounds--key intermediates for the formation of carbohydrate-based melanoidinsLothar W Kroh, Thorsten Fiedler, Janine WagnerCarbohydrate Research|November 19, 2015
Theory of the milieu dependent isomerisation dynamics of reducing sugars applied to d-erythroseMartin Kaufmann, Clemens Mügge, Lothar W KrohPageof 7