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Helak, B.; Kersten, E.; Spengler, K.; Tressl, R.; Rewicki, D., Formation of furylpyrrolidines and -piperidines on heating L-proline with reducing sugars and furancarboxaldehydes, J. Agric. Food Chem., 1989, 37, 2, 405-410, https://doi.org/10.1021/jf00086a029 . [all data]

Tressl, R.; Rewicki, D.; Helak, B.; Kamperschröer, H.; Martin, N., Formation of 2,3-dihydro-1H-pyrrolizines as proline specific Maillard products, J. Agric. Food Chem., 1985, 33, 5, 919-923, https://doi.org/10.1021/jf00065a036 . [all data]

Tressl, R.; Rewicki, D.; Helak, B.; Kamperschröer, H., Formation of pyrrolidines and piperidines on heating L-proline with reducing sugars, J. Agric. Food Chem., 1985, 33, 5, 924-928, https://doi.org/10.1021/jf00065a037 . [all data]