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Author:Shu, C.-K.

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4 matching references were found.

Shu, C.-K.; Lawrence, B.M., Formation of 4-alkoxy-«gamma»-valerolactones from levulinic acid and alcohols during storage at room temperature, J. Agric. Food Chem., 1995, 43, 3, 782-784, https://doi.org/10.1021/jf00051a041 . [all data]

Shu, C.-K.; Lawrence, B.M., 3-Methyl-2(1H)-pyrazinones, the asparagine-specific Maillard products formed from asparagine and monosaccharides, J. Agric. Food Chem., 1995, 43, 3, 779-781, https://doi.org/10.1021/jf00051a040 . [all data]

Oh, Y.-C.; Shu, C.-K.; Ho, C.-T., Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine, J. Agric. Food Chem., 1991, 39, 9, 1553-1554, https://doi.org/10.1021/jf00009a003 . [all data]

Oh, Y.-C.; Shu, C.-K.; Ho, C.-T., Formation of novel 2(1H)-pyrazinones as peptide-specific Maillard reaction products, J. Agric. Food Chem., 1992, 40, 1, 118-121, https://doi.org/10.1021/jf00013a022 . [all data]