Related references
Note: Only part of the references are listed.Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system
Zhili Liang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides
Zhili Liang et al.
MOLECULES (2016)
Pathologic role of dietary advanced glycation end products in cardiometabolic disorders, and therapeutic intervention
Sho-ichi Yamagishi et al.
NUTRITION (2016)
Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates
Zhili Liang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)
Effects of Collagen Crosslinking on Bone Material Properties in Health and Disease
Mitsuru Saito et al.
CALCIFIED TISSUE INTERNATIONAL (2015)
On resin synthesis and cross-linking of collagen peptides containing the advanced glycation end-product pyrraline via Maillard condensation
Meder Kamalov et al.
CHEMICAL COMMUNICATIONS (2015)
Heat damage and in vitro starch digestibility of puffed wheat kernels
Stefano Cattaneo et al.
FOOD CHEMISTRY (2015)
Stability of Individual Maillard Reaction Products in the Presence of the Human Colonic Microbiota
Michael Hellwig et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Advanced glycation End-products (AGEs): an emerging concern for processed food industries
Chetan Sharma et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Synthesis of stable isotope-labelled monolysyl advanced glycation endproducts
Tom M. Woods et al.
AMINO ACIDS (2013)
Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone
Michael Hellwig et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Advanced glycation endproducts in food and their effects on health
Malene W. Poulsen et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Global Proteomic Screening of Protein Allergens and Advanced Glycation Endproducts in Thermally Processed Peanuts
Christine M. Hebling et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Glycation compounds in peanuts
Anne Wellner et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-L-norleucine (formyline) in food
Michael Hellwig et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat
Pier Giorgio Peiretti et al.
FOOD CHEMISTRY (2012)
Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species
Pier Giorgio Peiretti et al.
FOOD CHEMISTRY (2011)
Formation of Maillard Reaction Products during Heat Treatment of Carrots
Anne Wellner et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Determination of Advanced Glycation Endproducts by LC-MS/MS in Raw and Roasted Almonds (Prunus dulcis)
Gong Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
AGE restriction in diabetes mellitus: a paradigm shift
Helen Vlassara et al.
NATURE REVIEWS ENDOCRINOLOGY (2011)
Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs)
Sonja Visentin et al.
ORGANIC & BIOMOLECULAR CHEMISTRY (2010)
Analysis of glycative products in sauces and sauce-treated foods
Pei-chun Chao et al.
FOOD CHEMISTRY (2009)
Utility of some indicators related to the Maillard browning reaction during processing of infant formulas
Jose Contreras-Calderon et al.
FOOD CHEMISTRY (2009)
A Perspective on the Maillard Reaction and the Analysis of Protein Glycation by Mass Spectrometry: Probing the Pathogenesis of Chronic Disease
Qibin Zhang et al.
JOURNAL OF PROTEOME RESEARCH (2009)
Indicators of non-enzymatic browning in the evaluation of heat damage of ingredient proteins used in manufactured infant formulas
Jose Contreras-Calderon et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Simultaneous analysis of lysine, Nε-carboxymethyllysine and lysinoalanine from proteins
Lourdes Bosch et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2007)
Flavonoids inhibit the formation of the cross-linking AGE pentosidine in collagen incubated with glucose, according to their structure
Paul Urios et al.
EUROPEAN JOURNAL OF NUTRITION (2007)
Food-derived advanced glycation end products (AGEs): A novel therapeutic target for various disorders
Sho-ichi Yamagishi et al.
CURRENT PHARMACEUTICAL DESIGN (2007)
Dissociation between urinary pyrraline and pentosidine concentrations in diabetic patients with advanced nephropathy
Y Aso et al.
JOURNAL OF LABORATORY AND CLINICAL MEDICINE (2004)
Advanced glycoxidation end products in commonly consumed foods
T Goldberg et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2004)
Inhibition of in vitro pyrraline formation by L-arginine and polyamines
JD Méndez et al.
BIOMEDICINE & PHARMACOTHERAPY (2004)
Pyrraline content in enteral formula processing and storage and model systems
JA Rufián-Henares et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Increased urinary levels of pentosidine, pyrraline and acrolein adduct in type 2 diabetes
M Daimon et al.
ENDOCRINE JOURNAL (2003)
An expeditious synthesis of pentosidine, an advanced glycation end product
F Yokokawa et al.
TETRAHEDRON (2001)
Advanced glycation end-products: a review
R Singh et al.
DIABETOLOGIA (2001)
Normalizing mitochondrial superoxide production blocks three pathways of hyperglycaemic damage
T Nishikawa et al.
NATURE (2000)
A comparison of color formation and Maillard reaction products of a lactose-lysine and lactose-Nα-acetyllysine model system
SM Monti et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Maillard-type reactions under high hydrostatic pressure: formation of pentosidine
U Schwarzenbolz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2000)
Advanced glycation end products: A nephrologist's perspective
DSC Raj et al.
AMERICAN JOURNAL OF KIDNEY DISEASES (2000)