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MAILLARD REACTION REFERENCES


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Adhikari, H.R. and A. L. Tappel. 1973. Fluorescent products in a glucose-glycine browning reaction. Journal Food Science 38:486.

Anese,-M.; Nicoli,-M.C.; Lerici,-C.R. 1994. Influence of pH on the oxygen scavenging properties of heat-treated glucose-glycine systems. Ital-j-food-sci. 6 (3): 339-343.

Armstrong,-H.J.; Hill,-S.E.; Schrooyen,-P.; Mitchell,-J.R. 1994. A comparison of the viscoelastic properties of conventional and Maillard protein gels.
J-texture-stud. 25 (3): 285-298.

Ashoor, S.H. and J.B. Zent. 1984. Maillard browning of common amino acids and sugars. Journal Food Science 49(4):1206.

Assoumani,-M.B.; Nguyen,-N.P.; Lardinois,-P.F.; Bree,-J.-van; Baudichau,-A.; Bruyer,-D.C.1990. Use of a lysine oxidase electrode for lysine determination in maillard model reactions and in soybean meal hydrolysates. Lebensm-Wiss-Technol-Food-Sci-Technol. London 23 (4) p. 322-327.

Aubourg,-S.P.; Perez-Martin,-R.I.; Medina,-I.; Gallardo,-J.M. 1992. Fluorescence formation by interaction of albacore (Thunnus alalunga) muscle with acetaldehyde in a model system. Journal Agriculture Food Chemistry 40 (10): 1805-1808.

Beacham, H.H. and M.F. Dull. 1951. Some observations on the browning reaction. Food Research 16:439.

Bergdoll, M.S. and E. Holmes. 1951. The heating of sucrose solutions. I. The relationship of 5-(hydroxymethyl)-forfural to color formation. Food Research 16:50.

Dunlavy,-K.A.; Lamkey,-J.W. 1993 Dextrose level and holding time affects on warmed-over flavor of beef top round roasts. Res-rep-P. S for Maillard Reactionxperiment Station, Division of Agriculture, Oklahoma State University. Nov 1993. (P-933) p. 72-77.

Dworschak. 1980September. Nonenzyme browning and its effect on protein nutrition. CRC Critical Reviews in Food Science and Nutrition :1.

Eichner, K. and M. Karel. 1972. The influence of water content and water activity on the sugar-amino bronwing reaction in model systems under various conditions. Journal Agric. Food Chem. 20(2):218.

Franzen,-K.; Singh,-R.K.; Okos,-M.R.1990. Kinetics of nonenzymatic browning in dried skim milk. J-Food-Eng. Essex : Elsevier Applied Science Publishers. 1990. v. 11 (3) p. 225-239.

Friedman, M. 1982. Chemically reactive and unreactive lysine as an index of browning. Diabetes 31(3):5.

Friedman,-M. 1994. Improvement in the safety of foods by SH-containing amino acids and peptides. A review. J-agric-food-chem. Washington, D.C. : American Chemical Society. Jan 1994. v. 42 (1) p. 3-20.

Herrman,-T.J.; Shafi,-B.; Love,-S.L.; Dwelle,-R.B.1995. Influence of crop management factors on chipping potato maturity and storage processing performance. J-sci-food-agric. 68 (1) 51-58.

Herz, W.J. and R.S. Shallenberger. 1959 or 60. Some aromas produced by simple amino acid, sugar reactions. Food Res. :491.

Hodge, J.E. 1953. Chemistry of browning reactions in model systems. Agricultural and Food Chemistry. 1(15):928.

Huyghues-Despointes,-A.; Yaylayan,-V.A.; Keyhani,-A. 1994. Pyrolysis/GC/MS analysis of 1-[(2'-carboxy) pyrrolidinyl]-1-deoxy-D-fructose (proline Amadori compound). J-agric-food-chem. Washington, D.C. : American Chemical Society. Nov 1994. v. 42 (11) p. 2519-2524.

Kato,-A.; Minaki,-K.; Kobayashi,-K.1993. Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state. J-agric-food-chem. Washington, D.C. : American Chemical Society. Apr 1993.v. 41 (4) p. 540-543.

Kim,-W.; Seib,-P.A.; Chung,-O.K.1991. Origin of color in vital wheat gluten.
SO: Cereal-Foods-World. St. Paul, Minn. : American Association of Cereal Chemists. Nov 1991. v. 36 (11) p. 954-959.

Kimpe,-N.G.-de; Dhooge,-W.S.; Shi,-Y.; Keppens,-M.A.; Boelens,-M.M.1994 On the Hodge mechanisms of the formation of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine from proline and sugars. J-agric-food-chem. Washington, D.C. : American Chemical Society. Aug 1994. v. 42 (8) p. 1739-1742.

Knerr,-T.; Pischetsrieder,-M.; Severin,-T.1994. 5-Hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one: a new sugar-derived aminoreductone. J-agric-food-chem. Washington, D.C. : American Chemical Society. Aug 1994. v. 42 (8) p. 1657-1660.

Labuza,-T.P.; Massaro,-S.A.1990 Browning and amino acid loss in model total parenteral nutrition solutions. J-Food-Sci-Off-Publ-Inst-Food-Technol. Chicago, Ill. : The Institute. May/June 1990. v. 55 (3) p. 821-826.

Lerici,-C.R.; Barbanti,-D.; Manzano,-M.; Cherubin,-S.1990. Early indicators of chemical changes in food due to enzymic or non enzymic browning reactions. 1: study on heat treated model systems.
SO: Lebensm-Wiss-Technol-Food-Sci-Technol. London : Academic Press. 1990. v. 23(4) p. 289-294.

Lubis,-Z.; Buckle,-K.A.1990. Rancidity and lipid oxidation of dried-salted sardines. Int-J-Food-Sci-Technol. Oxford : Blackwell Scientific Publications. June 1990. v. 25 (3) p. 295-303.

Mihara, S. and T. Shibamoto. 1980. Mutagenicity of products obtained from cysteamine-glucose browning model systems. J. Agric. Food Chem. 28:62.

Motai, H. 1976. Viscosity of melanoidins formed by oxidative browning. Validity of the equation for a relationship between color intensity and molecular weight of melanoidin. Validity of the equation for a relationship between color intensity and molecular weight of melanoidin. Agr. Biol. Chem. 40(1):1.

Oste,-R.E.; Brandon,-D.L.; Bates,-A.H.; Friedman,-M.1990. Effect of Maillard browning reactions of the Kunitz soybean trypsin inhibitor on its interaction with monoclonal antibodies. J-Agric-Food-Chem. Washington, D.C. : American Chemical Society. Jan 1990. v. 38 (1) p. 258-261.

Pomeranz, Y., J.A. Johnson, and J.A. Shellenberger. 1962. Effect of various sugars on browning. Journal Food Science 27:350.

Ponte, J.G., Jr., S.T. Titcomb and R.H. Cotton. 1963. Effect of L-arabinose and D-xylose on dough fermentation and crust color. Cereal Chem. 40:78.

Reyes, F.G.R., B. Poocharoen and R.E. Wrolstad. 1982. Maillard browning reaction of sugar-glycine model systems: changes in sugar concentration, color and appearance. Journal Food Science 47:1376.

Rooney, L.W. , A. Salem, and J.A. Johnson. 1967. Studies of the carbonyl compounds produced by sugar-amino acid reactions. 1. Model systems. Cereal Chem. 44:539.

Rubenthaler, G. Y. Pomeranz, and K.F. Finney. 1964. Communication to the editor: semisynthetic model system for study of browning during baking. Cereal Chem. 41:424.

Ruttkat,-A.; Erbersdobler,-H.F. 1995. N(epsilon)-carboxymethyllysine is formed during heating of lysine with ketoses. J-sci-food-agric. Sussex : John Wiley & Sons Limited. June 1995. v. 68 (2) p. 261-263.

Salem, A., L.W. Rooney, and J.A. Johnson. 1967. Studies of the carbonyl compounds produced by sugar-amino acid reactions. II. In bread systems. Cereal Chem. 44:576.

Sgarbieri, V.C., J. Amaya, M. Tanaka, and C.O. Chichester. 1973. Nutritional consequences of the Maillard reaction. Amino acid availability from fructose-leucine and fructose-tryptophan in the rat. Journal of Nutrition 103:576.

Song, P.-S. and C.O. Chichester. 1967. Kinetic behavior and mechanism of inhibitor in the Maillard reaction. iii. Kinetic behavior of the inhibition in the reaction between D-glucose and glycine. journal Food Science 32:98.

Song, P.-S. and C.O. Chichester. 19 . Kinetic behavior and mechanism of inhibition in the Maillard reaction. II. Mechanistic considerations in the reaction between D-glucose and glycine. Journal Food Science:914.

Song, P.-S. and C.O. Chichester. 1967. Kinetic behavior and mechanism of inhibition in the Maillard reaction. IV. Mechanism of the inhibition. Journal Food Science 32:107.

Spingarn, N.E. and C.T. Garvie. 1979. Formation of mutagens in sugar-ammonia model sytems. Journal agricultural Food Chemistry 27:1319.

Suarez,-G.; Etlinger,-J.D.; Maturana,-J.; Weitman,-D.1995. Fructated protein is more resistant to ATP-dependent proteolysis than glucated protein possibly as a result of higher content of Maillard fluorophores. Arch-biochem-biophys. Orlando, Fla. : Academic Press. Aug 1, 1995. v. 321 (1) p. 209-213.

Tannenbaum, S.R. 1966. Protein carbonyl browning systems: A study of the reaction between glucose and insulin. Journal Food Science 31:53.

Tomlinson,-A.J.; Mlotkiewicz,-J.A.; Lewis,-I.A.S.1994. Application of capillary electrophoresis to the separation of coloured products of Maillard reactions. Food-chem. Essex : Elsevier Applied Science Publishers. 1994. v. 49 (3) p. 219-223.

Underwood, J.C., H.G. Lento, jr., and C.O. Willits. 1959. Browning of sugar solutions. 3. Effect of pH on the color produced in dilute glucose solutions containing aminoa acids with the group in different positions in the molecule. Food Research 24:181.

Willits, C.O., J.C. Underwood, H.G. Lento, jr. and C. Ricciuti. 1958. Browning of sugar solutions. I. Effect of pH and type of amino acid in dilute sugar solutions. Food Research 23:61. Underwood, J.C., H.G. Lento, jr., and C.O. Willits. 1959. Browning of sugar solutions. 3. Effect of pH on the color produced in dilute glucose solutions containing aminoa acids with the group in different positions in the molecule. Food Research 28 or 24:181.

Hwang,-H.I.; Hartman,-T.G.; Rosen,-R.T.; Lech,-J.; Ho,-C.T.1994. Formation of pyrazines from the Maillard reaction of glucose and lysine-alpha-amine-15N. J-agric-food-chem. Washington, D.C. : American Chemical Society. Apr 1994. v. 42 (4) p. 1000-1004.

Lozano,-J.E.1991. Kinetics of non enzymatic browning in model systems simulating clarified apple juice.
SO: Lebensm-Wiss-Technol-Food-Sci-Technol. London : Academic Press. 1991. v. 24 (4) p. 355-360.

Roos,-Y.H.; Himberg,-M.J.1994. Nonenzymatic browning behavior, as related to glass transition, of a food model at chilling temperatures. J-agric-food-chem. Washington, D.C. : American Chemical Society. Apr 1994. v. 42 (4) p. 893-898.

Pischetsrieder,-M.; Severin,-T.<1994. maillard reaction of maltose--isolation of 4 -(glucopyranosyloxy)-5-hydroxymethyl)-2-methyl-3(2h) -furanone. j-agric-food-chem. washington, d.c. : american chemical society. apr 1994. v. 42 (4) p. 890-892.

Morales,-F.J.; Romero,-C.; Jimenez-Perez,-S. 1995. New methodologies for kinetic study of 5-(hydroxymethyl)-furfural formation and reactive lysine blockage in heat-treated milk and model systems.
SO: J-food-prot. Des Moines, Iowa : International Association of Milk, Food and Environmental Sanitarians. Mar 1995. v. 58 (3) p. 310-315.

Baxter,-J.H. 1995. Free amino stability in reducing sugar systems. J-food-sci. Chicago, Ill. : Institute of Food Technologists. Mar/Apr 1995. v. 60 (2) p. 405-408.

Matsudomi,-N.; Inoue,-Y.; Nakasima,-H.; Kato,-A.; Kobayashi,-K. 1995. Emulsion stabilization by Maillard-type covalent complex of plasma protein with galactomannan. J-food-sci. Chicago, Ill. : Institute of Food Technologists. Mar/Apr 1995. v. 60 (2) p. 265-268, 283.

Smith,-J.S.; Alfawaz,-M.1995. Antioxidative activity of Maillard reaction products in cooked ground beef, sensory and TBA values. J-food-sci. Chicago, Ill. : Institute of Food Technologists. Mar/Apr 1995. v. 60 (2) p. 234-236, 240.

Colaco,-C.A.L.S.; Smith,-C.J.S.; Sen,-S.; Roser,-D.H.; Newman,-Y.; Ring,-S.; Roser,-B.J.1994. Chemistry of protein stabilization by trehalose. ACS-symp-ser. Washington, D.C. : American Chemical Society, 1974-. 1994. (567) p. 222-240.

Hirsch,-J.; Petrakova,-E.; Feather,-M.S.; Barnes,-C.L.1995. The reaction of D-glucose with aminoguanidine. Carbohydr-res. Amsterdam : Elsevier Science B.V. Feb 1, 1995. v. 267 (1) p. 17-25.

Anese,-M.; Nicoli,-M.C.; Lerici,-C.R. 1994. Influence of pH on the oxygen scavenging properties of heat-treated glucose-glycine systems. Ital-j-food-sci. Pinerolo, Italy : Chiriotti Editori, 1989-. 1994. v. 6 (3) p. 339-343.

Armstrong,-H.J.; Hill,-S.E.; Schrooyen,-P.; Mitchell,-J.R. 1994. A comparison of the viscoelastic properties of conventional and Maillard protein gels. J-texture-stud. Trumbull, Conn. : Food & Nutrition Press, Inc. Oct 1994. v. 25 (3) p. 285-298.

Zamora,-R.; Rios,-J.J.; Hidalgo,-F.J. 1994. Formation of volatile pyrrole products from epoxyalkenal/protein reactions. J-sci-food-agric. Sussex : John Wiley & Sons Limited. Dec 1994. v. 66 (4) p. 543-546.

Matzdorf,-B.; Cuppett,-S.L.; Keeler,-L.; Hutkins,-R.W.1994. Browning of Mozzarella cheese during high temperature pizza baking.
SO: J-dairy-sci. Champaign, Ill. : American Dairy Science Association. Oct 1994. v. 77 (10) p. 2850-2853.

Mukherjee,-K.K.; Hutkins,-R.W. 1994. Isolation of galactose-fermenting thermophilic cultures and their use in the manufacture of low browning Mozzarella cheese.
SO: J-dairy-sci. Champaign, Ill. : American Dairy Science Association. Oct1994. v. 77 (10) p. 2839-2849.

Pavlovic,-S.; Santos,-R.C.; Gloria,-M.B. 1994. Maillard reaction during the processing of 'Doce de leite'. J-sci-food-agric. Sussex : John Wiley & Sons Limited. Oct 1994. v. 66 (2)p. 129-132.

Cabodevila,-O.; Hill,-S.E.; Armstrong,-H.J.; Sousa,-I.-de.; Mitchell,-J.R.1994. Gelation enhancement of soy protein isolate using the Maillard reaction and high temperatures. J-food-sci. Chicago, Ill. : Institute of Food Technologists. July/Aug 1994. v. 59 (4) p. 872-875.

Troyano,-E.; Olano,-A.; Martinez-Castro,-I.1994. Changes in free monosaccharides during storage of dried milk. J-agric-food-chem. Washington, D.C. : American Chemical Society. July 1994. v. 42 (7) p. 1543-1545.

Corzo,-N.; Delgado,-T.; Troyano,-E.; Olano,-A.1994. Ratio of lactulose to furosine as indicator of quality of commercial milks.J-food-prot. Des Moines, Iowa : International Association of Milk, Food and Environmental Sanitarians. Aug 1994. v. 57 (8) p. 737-739.

Yen,-G.C.; Li,-J.D.1994. Isolation of a slightly water-soluble antimutagenic compound from products of the glucose-tryptophan maillard-reaction. J-food-prot. Des Moines, Iowa : International Association of Milk, Food and Environmental Sanitarians. Aug 1994. v. 57 (8) p. 658-664.

Yaylayan,-V.A.; Huyghues-Despointes,-A. 1994. Chemistry of Amadori rearrangement products: analysis, synthesis, kinetics, reactions, and spectroscopic properties. Crit-rev-food-sci-nutr. Boca Raton, Fla. : CRC Press, c1980-. 1994. v. 34 (4) p. 321-369.

Pitotti,-A.; Dal-Bo,-A.; Stecchini,-M. 1994. Effect of Maillard reaction products on proteases activity in vitro. J-food-qual. Trumbull, Conn. : Food & Nutrition Press. June 1994. v. 17 (3) p. 211-220.

Yamada,-H.; Miyata,-S.; Igaki,-N.; Yatabe,-H.; Miyauchi,-Y.; Ohara,-T.; Sakai,-M.; Shoda,-H.; Oimomi,-M.; Kasuga,-M. 1994. Increase in 3-deoxyglucosone levels in diabetic rat plasma. Specific in vivo determination of intermediate in advanced Maillard reaction. J-biol-chem. Bethesda, Md. : American Society for Biochemistry and Molecular Biology. Aug 12, 1994. v. 269 (32) p. 20275-20280.

Parliment,-T.H.1993. Comparison of thermal and microwave mediated Maillard reactions. Dev-food-sci. Amsterdam : Elsevier Scientific Publications. 1993. v. 32 p. 657-662.

Eiserich,-J.P.; Shibamoto,-T. 1994. Antioxidative activity of volatile heterocyclic compounds. J-agric-food-chem. Washington, D.C. : American Chemical Society. May 1994. v. 42 (5) p. 1060-1063.

Evangelisti,-F.; Calcagno,-C.; Zunin,-P.1994. Relationship between blocked lysine and carbohydrate composition of infant formulas. J-food-sci. Chicago, Ill. : Institute of Food Technologists. Mar/Apr 1994. v. 59 (2) p. 335-337.

Kuntcheva,-M.J.; Panchev,-I.N.; Obretenov,-T.D. 1994. Influence of reaction conditions on the formation of nondialyzable melanoidines from D-fructose and glycine. J-food-process-preserv. Trumbull, Conn. : Food & Nutrition Press. Mar 1994. v. 18 (1) p. 9-21.

O'Brien,-J.M.; Labuza,-T.P.1994. Symposium provides new insights into nonenzymatic browning reactions. Food-technol. Chicago : Institute of Food Technologists 1947-. July 1994. v. 48 (7) p. 56-58.

Eiserich,-J.P.; Macku,-C.; Shibamoto,-T.1992. Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model system. J-agric-food-chem. Washington, D.C. : American Chemical Society. Oct 1992. v. 40 (10) p. 1982-1988.

Oh,-Y.C.; Hartman,-T.G.; Ho,-C.T.1992. Volatile compounds generated from the Maillard reaction of Pro-Gly, Gly-Pro, and a mixture of glycine and proline with glucose. J-agric-food-chem. Washington, D.C. : American Chemical Society. Oct 1992. v. 40 (10) p. 1878-1880.

Aubourg,-S.P.; Perez-Martin,-R.I.; Medina,-I.; Gallardo,-J.M.1992. Fluorescence formation by interaction of albacore (Thunnus alalunga) muscle with acetaldehyde in a model system. J-agric-food-chem. Washington, D.C. : American Chemical Society. Oct 1992. v. 40 (10) p. 1805-1808.

Dills,-W.L.-Jr.1993. Protein fructosylation: fructose and the Maillard reaction. Am-j-clin-nutr. Bethesda, Md. : American Society for Clinical Nutrition.Nov 1993. v. 58 (5S) p. 779S-787S.

Bowman,-B.A.; Forbes,-A.L.; White,-J.S.; Glinsmann,-W.H.1993. Health effects of dietary fructose: Introduction. Am-j-clin-nutr. Bethesda, Md. : American Society for Clinical Nutrition. Nov 1993. v. 58 (5S) p. 721S-723S.

Weenen,-H.; Tjan,-S.B.1994. 3-Deoxyglucosone as flavour precursor. Dev-food-sci. Amsterdam : Elsevier Scientific Publications. 1994. v. 35 p. 327-337.

Farmer,-L.J.; Mottram,-D.S.1994. Lipid-Maillard interactions in the formation of volatile aroma compounds. Dev-food-sci. Amsterdam : Elsevier Scientific Publications. 1994. v. 35 p. 313-326.

Li,-E.Y.; Feather,-M.S.1994. The degradation of L-threose at Maillard reaction conditions. Carbohydr-res. Amsterdam : Elsevier Science B.V. Mar 18, 1994. v. 256 (1) p. 41-47.

Weissman,-I.; Ramon,-O.; Kopelman,-I.J.; Mizrahi,-S.1994. A kinetic model for accelerated tests of Maillard browning in a liquid model system. J-food-process-preserv. Trumbull, Conn. : Food & Nutrition Press. 1994. v. 17 (6) p. 455-470.

Driscoll,-R.H.; Madamba,-P.S.1994. Modelling the browning kinetics of garlic. Food-Aust. [North Sydney, Australia : Council of Australian Food Technology Associations, c1988-. Feb 1994. v. 46 (2) p. 66-71.

Tressl,-R.; Kersten,-E.; Rewicki,-D.1993. Formation of pyrroles, 2-pyrrolidones, and pyridones by heating of 4-aminobutyric acid and reducing sugars. J-agric-food-chem. Washington, D.C. : American Chemical Society. Nov 1993. v. 41 (11) p. 2125-2130.

Hwang,-H.I.; Hartman,-T.G.; Rosen,-R.T.; Ho,-C.T.1993. Formation of pyrazines from the Maillard reaction of glucose and glutamine-amide-15N. J-agric-food-chem. Washington, D.C. : American Chemical Society. Nov 1993. v. 41 (11) p. 2112-2115.

Coleman,-W.M.-III.; White,-J.L.-Jr.; Perfetti,-T.A. 1994. Characteristics of heat-treated aqueous extracts of peanuts and cashews. J-agric-food-chem. Washington, D.C. : American Chemical Society. Jan 1994. v. 42 (1) p. 190-194.

Yen,-G.C.; Hsieh,-P.P. 1994. Possible mechanisms of antimutagenic effect of Maillard reaction products prepared from xylose and lysine. J-agric-food-chem. Washington, D.C. : American Chemical Society. Jan 1994. v. 42 (1) p. 133-137.

Naim,-M.; Zuker,-I.; Zehavi,-U.; Rouseff,-R.L.1993. Inhibition by thiol compounds of off-flavor formation in stored orange juice. 2. Effect of L-cysteine and N-acetyl-L-cysteine on p-vinylguaiacol formation. J-agric-food-chem. Washington, D.C. : American Chemical Society. Sept 1993. v. 41 (9) p. 1359-1361.

Naim,-M.; Wainish,-S.; Zehavi,-U.; Peleg,-H.; Rouseff,-R.L.; Nagy,-S. 1993. Inhibition by thiol compounds of off-flavor formation in stored orange juice. 1. Effects of L-cysteine and N-acetyl-L-cysteine on 2,5-dimethyl-4-hydroxy-3(2H)-furanone formation. J-agric-food-chem. Washington, D.C. : American Chemical Society. Sept 1993. v. 41 (9) p. 1355-1358.

Nishibori,-S.; Bernhard,-R.A.1993. Model system for cookies: volatile components formed from the reaction of sugar and beta-alanine. J-agric-food-chem. Washington, D.C. : American Chemical Society. Dec 1993. v. 41 (12) p. 2374-2377.

Izzo,-H.V.; Ho,-C.T. 1993. Effect of residual amide content on aroma generation and browning in heated gluten-glucose model systems. J-agric-food-chem. Washington, D.C. : American Chemical Society. Dec 1993. v. 41 (12) p. 2364-2367.

Kitts,-D.D.; Wu,-C.H.; Powrie,-W.D.1993. Effect of glucose-lysine Maillard reaction product fractions on tissue xenobiotic enzyme systems. J-agric-food-chem. Washington, D.C. : American Chemical Society. Dec 1993. v. 41 (12) p. 2359-2363.

Kitts,-D.D.; Wu,-C.H.; Stich,-H.F.; Powrie,-W.D.1993. Effect of glucose-lysine Maillard reaction products on bacterial and mammalian cell mutagenesis. J-agric-food-chem. Washington, D.C. : American Chemical Society. Dec 1993. v. 41 (12) p. 2353-2358.

Tressl,-R.; Kersten,-E.; Rewicki,-D. 1993. Formation of 4-aminobutyric acid specific maillard products from [1-13C]-D-glucose, [1-13C]-D-arabinose, and [1-13C]-D-fructose. J-agric-food-chem. Washington, D.C. : American Chemical Society. Dec 1993. v. 41 (12) p. 2278-2285.

Schirle-Keller,-J.P.; Reineccius,-G.A.1992. Reaction kinetics for the formation of oxygen-containing heterocyclic compounds in model systems. ACS-symp-ser. Washington, D.C. : American Chemical Society, 1974-. 1992. (490) p. 244-258.

Weenen,-H.; Tjan,-S.B. 1992. Analysis, structure, and reactivity of 3-deoxyglucosone. ACS-symp-ser. Washington, D.C. : American Chemical Society, 1974-. 1992. (490) p. 217-231.

Roos,-K.B.-de. 1992. Meat flavor generation from cysteine and sugars.
SO: ACS-symp-ser. Washington, D.C. : American Chemical Society, 1974-. 1992. (490) p. 203-216.

Ho,-C.T.; Oh,-Y.C.; Zhang,-Y.; Shu,-C.K. 1992. Peptides as flavor precursors in model Maillard reactions.
SO: ACS-symp-ser. Washington, D.C. : American Chemical Society, 1974-. 1992. (490) p. 193-202.

Shibamoto,-T.; Yeo,-H.1992. Flavor compounds formed from lipids by heat treatment.
SO: ACS-symp-ser. Washington, D.C. : American Chemical Society, 1974-. 1992. (490) p. 175-182.

Mao,-L.C.; Lee,-K.H.; Erbersdober,-H.F.1993. Effects of heat treatment on lysine in soya protein.
SO: J-sci-food-agric. Sussex : John Wiley & Sons Limited. 1993. v. 62 (3) p. 307-309.

Garcia-Villanova,-B.; Guerra-Hernandez,-E.; Martinez-Gomez,-E.; Montilla,-J.1993. Liquid chromatography for the determination of 5-(hydroxymethyl)-2-furaldehyde in breakfast cereals. J-agric-food-chem. Washington, D.C. : American Chemical Society. Aug 1993. v. 41 (8) p. 1254-1255.

Clawson,-A.R.; Taylor,-A.J.1993. Chemical changes during cooking of wheat. Food-chem. Essex : Elsevier Applied Science Publishers. 1993. v. 47 (4) p. 337-343.

Resmini,-P.; Pellegrino,-L.; Pagani,-M.A.; De-Noni,-I.1993. Formation of 2-acetyl-3-D-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying. Ital-j-food-sci. Pinerolo, Italy : Chiriotti Editori, 1989-. 1993. v. 5 (4) p. 341-353.

Dehorter,-B.; Blondeau,-R.1993. Isolation of an extracellular Mn-dependent enzyme mineralizing melanoidins from the white rot fungus Trametes versicolor. FEMS-micro-biol-lett. Amsterdam, The Netherlands : Elsevier Science Publishers. May 1, 1993. v. 109 (1) p. 117-122.

Niwa,-T.; Takeda,-N.; Yoshizumi,-H.; Tatematsu,-A.; Ohara,-M.; Tomiyama,-S.; Niimura,-K.1993. Presence of 3-deoxyglucosone, a potent protein crosslinking intermediate of Maillard reaction, in diabetic serum.
SO: Biochem-biophys-res-commun. Orlando, Fla. : Academic Press. Oct 29, 1993. v. 196 (2) p. 837-843.

Nakamura,-S.; Kato,-A.; Kobayashi,-K.1992. Enhanced antioxidative effect of ovalbumin due to covalent binding of polysaccharides. J-agric-food-chem. Washington, D.C. : American Chemical Society. Nov 1992. v. 40 (11) p. 2033-2037.

Parliment,-Thomas-H., 1939-; Parliment,-Thomas-H., 1939-; Morello,-Michael-J., 1953-; McGorrin,-Robert-J., 1951- American Chemical Society. Division of Agricultural and Food Chemistry. American Chemical Society. Meeting (204th : 1992 : Washington, D.C.). 1994. Thermally generated flavors : Maillard, microwave, and extrusion processes. ACS symposium series ; 0097-6156 ; 543. Washington, D.C. : American Chemical Society, 1994. x, 492 p. : ill.

Bhalerao,-S.D.1993. A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32 degrees B). J-sci-food-agric. Essex : Elsevier Applied Science. 1993. v. 63 (1) p. 91-94.

Tomlinson,-A.J.; Landers,-J.P.; Lewis,-I.A.S.; Naylor,-s.1993. Buffer conditions affecting the separation of Maillard reaction products by capillary electrophoresis. J-chromatogr-A. Amsterdam ; New York : Elsevier, 1993-. Oct 15, 1993. v.¾652 (1) p. 171-177.
PY: 1993

Vernin,-G.; Metzger,-J.; Sultan,-A.A.M.; El-Shafei,-A.K.; Parkanyi,-C.1993 . Heterocyclic compounds in model systems for the maillard reaction. Reactions of aldehydes with ammonium sulfide in the presence or absence of acetoin. ACS-symp-ser. Washington, D.C. : American Chemical Society, 1974-. 1993. (528) p. 36-55.

Yen,-G.C.; Chau,-C.F.; Lii,-J.D.1993. Isolation and characterization of the most antimutagenic Maillard reaction products derived from xylose and lysine. J-agric-food-chem. Washington, D.C. : American Chemical Society. May 1993. v. 41 (5) p. 771-776.

Namiki,-M.; Oka,-M.; Otsuka,-M.; Miyazawa,-T.; Fujimoto,-K.; Namiki,-K.1993. Weak chemiluminescence at an early stage of the Maillard reaction. J-agric-food-chem. Washington, D.C. : American Chemical Society. Oct 1993.v. 41 (10) p. 1704-1709.

Obretenov,-T.D.; Ivanova,-S.D.; Kuntcheva,-M.J.; Somov,-G.T.1993. Melanoidin formation in cooked meat products. J-agric-food-chem. Washington, D.C. : American Chemical Society. Apr 1993. v. 41 (4) p. 653-656.

Tressl,-R.; Helak,-B.; Kersten,-E.1993. Formation of proline- and hydroxyproline-specific Maillard products from [1-13C]glucose. J-agric-food-chem. Washington, D.C. : American Chemical Society. Apr 1993.
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Zhang,-Y.; Dorjpalam,-B.; Ho,-C.T.1992. Contribution of peptides to volatile formation in the maillard reaction of casein hydrolysate with glucose. J-agric-food-chem. Washington, D.C. : American Chemical Society. Dec 1992.v. 40 (12) p. 2467-2471.

Kramholler,-B.; Pischetsrieder,-M.; Severin,-T.1993. Maillard reactions of lactose and maltose. J-agric-food-chem. Washington, D.C. : American Chemical Society. Mar 1993. v. 41 (3) p. 347-351.

Ragot,-F.I.J.; Russell,-G.F.; Schneeman,-B.O.1992. Effect of Maillard reaction product on bile acid binding, plasma and hepatic lipids, and weight of gastrointestinal organs. J-agric-food-chem. Washington, D.C. : American Chemical Society. Sept 1992. v. 40 (9) p. 1634-1640.

AU: Acosta,-P.B.; Yannicelli,-S.
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AU: Moir,-M.
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PY: 1992
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AU: Monsalve-Gonzalez,-A.; Barbosa-Canovas,-G.V.; Cavalieri,-R.P.; McEvily,-A.J.; Iyengar,-R.
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DE: foods-. browning-. maillard-reaction. food-safety. literature-reviews.

AU: Fales,-H.M.; Jones,-T.H.; Jaouni,-T.; Blum,-M.S.; Schmidt,-J.O.
TI: Phenylalkenals in ponerine (Leptogenys sp.) and myrmicine (Pogonomyrmex sp.) ants.
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AU: Mandeville,-S.; Yaylayan,-V.; Simpson,-B.
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AU: Riha,-W.E.; Wendorff,-W.L.
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AU: Buera,-M.-del-P.; Karel,-M.
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AU: Apriyantono,-A.; Ames,-J.M.
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AU: Venkatachalam,-N.; McMahon,-D.J.; Savello,-P.A.
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AU: Maillard,-M.P.; Hostettmann,-K.
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DE: tetrapleura-tetraptera. plant-extracts. saponins-.molluscicidal-properties. determination-. liquid-chromatography. mass spectrometry.

AU: Hirsch,-J.; Barnes,-C.L.; Feather,-M.S.
TI: X-ray structures of a 3-amino-5- and a 3-amino-6 substituted triazine, produced as a result of a reaction of 3-deoxy D-erythro-hexos-2-ulose (3-deoxyglucosone) with aminoguanidine.
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AU: Stecchini,-M.L.; Giavedoni,-P.; Sarais,-I.; Lerici,-C.R.
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AU: Nicoli,-M.C.; Anese,-M.; Lerici,-C.R.
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AU: Brierley,-E.R.; Cobb,-A.H.
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AU: Slinde,-E.; Skrede,-G.; Aukrust,-T.; Blom,-H.; Baardseth,-P.
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AU: Anese,-M.; Pittia,-P.; Nicoli,-M.C.
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AU: Rudloff,-S.; Lonnerdal,-B.
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AU: Yen,-G.C.; Tsai,-L.C.
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Yen,-G.C.; Lii,-J.D.<1992. influence of the reaction conditions on the antimutagenic effect of maillard reaction products derived from xylose and lysine. j-agric-food-chem. washington, d.c. : american chemical society. june 1992. v. 40 (6) p. 1034-1037.

Friedman,-M.; Molnar-Perl,-I.; Knighton,-D.R. 1992. Browning prevention in fresh and dehydrated potatoes by SH-containing amino acids. Food-Addit-Contam. London : Taylor & Francis. Sept/Oct 1992. v. 9 (5) p. 499-503.

Swales,-S.; Wedzicha,-B.L. 1992. Kinetics of the sulphite-inhibited browning of fructose. Food-Addit-Contam. London : Taylor & Francis. Sept/Oct 1992. v. 9 (5) p. 479-483.

Davies,-C.G.A.; Wedzicha,-B.L.1992. Kinetics of the inhibition of ascorbic acid browning by sulphite. Food-Addit-Contam. London : Taylor & Francis. Sept/Oct 1992. v. 9 (5) p. 471-477.

Edwards,-A.S.; Wedzicha,-B.L.1992. Kinetics and mechanism of the reaction between 3-deoxyhexosulose and thiols. Food-Addit-Contam. London : Taylor & Francis. Sept/Oct 1992. v. 9 (5) p. 461-469.

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Bemis-Young,-G.L.; Huang,-J.; Bernhard,-R.A. 1993. Effect of pH on pyrazine formation in glucose-glycine model systems. Food-Chem. Essex : Elsevier Applied Science Publishers. 1993. v. 46 (4) p. 383-387.

AU: Pham,-C.B.; Cheftel,-J.C.
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AU: Wedzicha,-B.L.
TI: Chemistry of sulphiting agents in food.
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AU: Nagy,-S.; Nikdel,-S.; Klim,-M.
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AU: Hirsch,-J.; Petrakova,-E.; Feather,-M.S.
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AU: Wong,-M.; Stanton,-D.W.
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AU: Oste,-R.E.; Brandon,-D.L.; Bates,-A.H.; Friedman,-M.
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AU: Porretta,-S.
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AU: Bailey,-M.E.; Um,-K.W.
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AU: Gomez-Sanchez,-A.; Hermosin,-I.; Maya,-I.
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AU: Karmas,-R.; Pilar-Buera,-M.; Karel,-M.
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AU: Nakayama,-T.; Terazawa,-K.; Kawakishi,-S.
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AU: Nakamura,-S.; Kato,-A.; Kobayashi,-K.
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AU: Baisier,-W.M.; Labuza,-T.P.
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AU: Ames,-J.M.; Apriyantono,-A.; Arnoldi,-A.
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AU: Farmer,-L.J.; Mottram,-D.S.
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AU: Rizzi,-G.P.; Steimle,-A.R.; Patton,-D.R.
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AU: Spanier,-A.M.
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AU: Ventanas,-J.; Cordoba,-J.J.; Antequera,-T.; Garcia,-C.; Lopez-Bote,-C.; Asensio,-M.A.
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AU: Nakamura,-T.; Klopfenstein,-T.J.; Owen,-F.G.; Britton,-R.A.; Grant,-R.J.; Winowiski,-T.S.
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AU: Lee,-H.; Jiaan,-C.Y.; Tsai,-S.J.
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AU: Lee,-H.S.
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AU: Yaylayan,-V.A.; Huyghues-Despointes,-A.; Polydorides,-A.
TI: A fluorescamine-based assay for the degree of glycation in bovine serum albumin.
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AU: Izzo,-H.V.; Ho,-C.T.
TI: Peptide-specific Maillard reaction products: a new pathway for flavor chemistry.
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AU: Tomasula,-P.M.; Kozempel,-M.F.; Kurantz,-M.J.; Craig,-J.C.-Jr.
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AU: Yaylayan,-V.A.; Fichtali,-J.; Voort,-F.R.-van-de
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AU: Oh,-Y.C.; Shu,-C.K.; Ho,-C.T.
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AU: Nagy,-S.; Rouseff,-R.L.; Fisher,-J.F.; Lee,-H.S.
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AU: Yen,-G.C.; Lii,-J.D.
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SO: J-Food-Prot. Ames, Iowa : International Association of Milk, Food, and Environmental Sanitarians. Aug 1992. v. 55 (8) p. 615-619.
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AU: Wedzicha,-B.L.; Kaputo,-M.T.
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AU: Olano,-A.; Santa-Maria,-G.; Corzo,-N.; Calvo,-M.M.; Martinez-Castro,-I.; Jimeno,-M.L.
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AU: Friedman,-M.
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AU: Marquez,-M.F.; Gomez,-J.M.; Hernandez,-E.G.; Garcia-Villanova,-B.
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AU: Vigo,-M.S.; Malec,-L.S.; Gomez,-R.G.; Llosa,-R.A.
TI: Spectrophotometric assay using ortho-phthaldialdehyde for determination of reactive lysine in dairy products.
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AU: King,-M.F.; Boyd,-L.C.; Sheldon,-B.W.
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PY: 1992
DE: fish-oils. antioxidants-. phospholipids-. triacylglycerols-. fatty-acids. chemical-composition. oxidation-. stability-. heating-. maillard-reaction. color-.

AU: Mastrocola,-D.; Lerici,-C.R.
TI: Colorimetric measurements of enzymatic and non-enzymatic browning in apple purees.
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Yen,-G.C.; Tsai,-L.C.; Lii,-J.D. 1992. Antimutagenic effect of Maillard browning products obtained from amino acids and sugars. Food-Chem-Toxicol-Int-J-Publ-Br-Ind-Biol-Res-Assoc. Exeter : Pergamon Press. Feb 1992. v. 30 (2) p. 127-132.

Vagnarelli,-P.; De-Sario,-A.; Cuzzoni,-M.T.; Mazza,-P.; De-Carli,-L. 1991. Cytotoxicity and clastogenic activity of ribose-lysine browning model system. J-Agric-Food-Chem. Washington, D.C. : American Chemical Society. Dec 1991. v. 39 (12) p. 2237-2239.

Izzo,-H.V.; Ho,-C.T.1992. Ammonia affects maillard chemistry of an extruded autolyzed yeast extract: pyrazine aroma generation and brown color formation. J-Food-Sci-Off-Publ-Inst-Food-Technol. Chicago, Ill. : The Institute.May/June 1992. v. 57 (3) p. 657-659, 674.

AU: Knoch,-E.; Baltes,-W.
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AU: Yaylayan,-V.A.; Forage,-N.G.
TI: A kinetic model for the reaction of tryptophan with glucose and mannose--the role of diglycation in the Maillard reaction.
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AU: Furniss,-D.E.; Vuichoud,-J.; Finot,-P.A.; Hurrell,-R.F.
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AU: Ekasari,-I.; Hoenderboom,-C.J.M.; Jongen,-W.M.F.; Pilnik,-W.
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AU: Elizalde,-B.E.; Bressa,-F.; Rosa,-M.D.
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AU: Yeo,-H.C.H.; Shibamoto,-T.
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AU: Maillard,-M.; Adewunmi,-C.O.; Hostettmann,-K.
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AU: Narayan,-K.A.; Cross,-M.E.
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AU: Viswanathan,-T.
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AU: Yeo,-H.; Shibamoto,-T.
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AU: Sawamura,-M.; Takemoto,-K.; Li,-Z.F.
TI: 14C studies on browning of dehydroascorbic acid in an aqueous solution.
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AU: Tsai,-C.H.; Pan,-B.S.; Kong,-M.S.
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AU: Davidek,-T.; Velisek,-J.; Davidek,-J.; Pech,-P.
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AU: Kawakami,-M.; Kobayashi,-A.
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AU: Tricker,-A.R.; Preussmann,-R.
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AU: Ananth-Narayan,-K.; Andreotii,-R.E.
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AU: Nakamura,-S.; Kato,-A.; Kobayashi,-K.
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AU: Kato,-A.; Shimokawa,-K.; Kobayashi,-K.
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AU: Yeo,-H.C.H.; Shibamoto,-T.
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