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Angyal, S.J. (2001) The Lobry de Bruyn-Alberda van Ekenstein Transformation and Related Reactions. In: Stutz, E.A., Ed., Glycoscience: Epimerization, Isomerization and Rearrangement Reactions of Carbohydrates, Springer-Verlag, Berlin, Vol. 215, 1-14.
https://doi.org/10.1007/3-540-44422-X_1

has been cited by the following article:

• TITLE: A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato (Ipomoea batatas): Analysis of Monosaccharides and Disaccharides

  AUTHORS: Toratane Munegumi, Akito Goto, Yoshihide Nakamura

  KEYWORDS: Microwave-Assisted Heating, Sweat Potato, Saccharides, HPLC, Amino Column

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.3, March 26, 2019

  ABSTRACT: Microwave-assisted heating has been recently used for extracting nutrient components from food materials. The technique sometimes invokes reactions from nutrient compounds during microwave-irradiation because it activates water molecules to reach a high temperature. The microwave-irradiation produced 5.3 g maltose per 100 g sweat potatoes in 30 s, which was faster than conventional heating (3.9 g maltose per 100 g in 300 s). Fructose level increased with the longer reaction time under microwave-irradiation (from 1.33 g to 1.65 g in 120s), but decreased with a longer reaction time under conventional heating (from 0.99 g to 0.83 g in 1200 s). This study demonstrates the differences in the reactions and products between microwave-irradiation and conventional heating.