4.5 Article

Influence of high hydrostatic pressure on the reaction between glyoxal and lysine residues

Related references

Note: Only part of the references are listed.
Article Physics, Multidisciplinary

Non-enzymatic modifications of proteins under high-pressure treatment

Uwe Schwarzenbolz et al.

HIGH PRESSURE RESEARCH (2010)

Review Biochemistry & Molecular Biology

The road to advanced glycation end products: A mechanistic perspective

S.-J. Cho et al.

CURRENT MEDICINAL CHEMISTRY (2007)

Article Biotechnology & Applied Microbiology

Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots

D Margosch et al.

JOURNAL OF FOOD PROTECTION (2004)

Article Biochemistry & Molecular Biology

Amides are novel protein modifications formed by physiological sugars

MA Glomb et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2001)

Article Food Science & Technology

Maillard-type reactions under high hydrostatic pressure: formation of pentosidine

U Schwarzenbolz et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2000)