The DOI matches its Crossref record; 59 of the 59 references it cites were found in a registry or an index.
Chemistry of Nonenzymic Browning II
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Citations
Cites
Methods in Carbohydrate Chemistry
(1972) · General Carbohydrate Method · doi:10.1016/b978-0-12-746206-6.50001-1 · Cited by 4,671
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
Hodge, J. E. (1953) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60015a004 · Cited by 1,940
Hodge, J. E. (1955) · Advances in carbohydrate chemistry · doi:10.1016/s0096-5332(08)60392-6 · Cited by 277
Alkaline Degradation of Polysaccharides
Whistler, R. L., & BeMiller, J. N. (1958) · Advances in carbohydrate chemistry · doi:10.1016/s0096-5332(08)60359-8 · Cited by 268
The Strecker Degradation of α-Amino Acids.
Schonberg, A., & Moubacher, R. (1952) · Chemical Reviews · doi:10.1021/cr60156a002 · Cited by 267
(2010) · Comprehensive Organic Name Reactions and Reagents · doi:10.1002/9780470638859.conrr017 · Cited by 257
Chemistry of Nonenzymic Browning I. The Reaction between Aldoses and Amines
Reynolds, T. (1963) · Advances in food research · doi:10.1016/s0065-2628(08)60005-1 · Cited by 250
Self-citationMutarotation, Hydrolysis, and Rearrangement Reactions of Glycosylamines1
ISBELL, H. S., & FRUSH, H. L. (1958) · The Journal of Organic Chemistry · doi:10.1021/jo01103a019 · Cited by 237
Odour thresholds of some organic compounds associated with food flavours
Guadagni, D. G., Buttery, R. G., & Okano, S. (1963) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740141014 · Cited by 224
The Lobry De Bruyn-Alberda Van Ekenstein Transformation
Speck, J. C. (1958) · Advances in Carbohydrate Chemistry · doi:10.1016/s0096-5332(08)60352-5 · Cited by 216
Cited by
Extraordinary Stability of Enzymes Dried in Trehalose: Simplified Molecular Biology
Colaço, C., Sen, S., Thangavelu, M., Pinder, S., & Roser, B. (1992) · Nature Biotechnology · doi:10.1038/nbt0992-1007 · Cited by 277
Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems
Asghar, A., & Henrickson, R. L. (1982) · Advances in Food Research · doi:10.1016/s0065-2628(08)60113-5 · Cited by 203
Protein fructosylation: fructose and the Maillard reaction
Dills, W. (1993) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/58.5.779s · Cited by 171
Metadata
- Authors
- Reynolds, T. M.
- Venue
- Advances in Food Research
- Publisher
- Elsevier
- Published
- 1965
- Volume
- 14
- Pages
- 167-283
- ISSN
- 0065-2628 (ISSN-L)
- OpenAlex
- W1038006632
- Cited by
- 269
- References
- 59
- FWCI
- 15.34
- Type
- book chapter
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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- CoChat. (2026). Citation check: Chemistry of Nonenzymic Browning II. https://app.cochat.ai/papers/10.1016/s0065-2628(08)60149-4
- The paper
- Reynolds, T. M. (1965). Chemistry of Nonenzymic Browning II. Advances in Food Research. https://doi.org/10.1016/s0065-2628(08)60149-4
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
