Amino Acids

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The Maillard Reaction: An Overview

Biochemistry Research Trends, Upcoming Publications, Amino Acids
$82.00

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In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and amino acids together with water—or the Maillard reaction. Since then, Maillard reaction has received wide attention and has been extensively studied in the fields of food and medicine. The authors open this collection…
An Experimental and Theoretical Mass Spectrometric Quantification of Non–Covalent Interactions in High Order Homogeneous Self–Associates of Nucleobases and Nucleosides

Biochemistry Research Trends, Amino Acids, Biochemistry, Chemistry, Science and Technology
$82.00

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It is widely accepted that the quadruplex, representing a supramolecular self–aggregate of guanine (G) containing recurrent units of four noncovalent interacting nucleobases (NBs) and one monovalent cation in DNA and RNA, has been associated with genome instability, transcription and replication of living cells. This line of inquiry has also evidenced experimentally associates such as quartets…

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Amino Acids

The Maillard Reaction: An Overview

An Experimental and Theoretical Mass Spectrometric Quantification of Non–Covalent Interactions in High Order Homogeneous Self–Associates of Nucleobases and Nucleosides

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Amino Acids

The Maillard Reaction: An Overview

An Experimental and Theoretical Mass Spectrometric Quantification of Non–Covalent Interactions in High Order Homogeneous Self–Associates of Nucleobases and Nucleosides

Browse Subcategories

Nova Science Publishers, Inc.

About Nova

Resources For

My Account

Nova’s Recent Posts

NOVA Global

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NOVA NEWSLETTER

TRUSTED & SECURED