相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。The fate of dietary advanced glycation end products in the body: from oral intake to excretion
Zhili Liang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products
Ziye Zhang et al.
FOOD CHEMISTRY (2020)
Untargeted Proteomics-Based Profiling for the Identification of Novel Processing-Induced Protein Modifications in Milk
Jasmin Meltretter et al.
JOURNAL OF PROTEOME RESEARCH (2020)
Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review
Majid Khan et al.
FOOD RESEARCH INTERNATIONAL (2020)
Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics
Mohammed A. Anis et al.
FOOD CHEMISTRY (2020)
Identification of a novel advanced glycation end product derived from lactaldehyde
Shiori Fujimoto et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2019)
Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology
Matthew Snelson et al.
NUTRIENTS (2019)
Effects of Protein-Derived Amino Acid Modification Products Present in Infant Formula on Metabolic Function, Oxidative Stress, and Intestinal Permeability in Cell Models
Zhifei Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Protocatechuic and 3,4-Dihydroxyphenylacetic Acids Inhibit Protein Glycation by Binding Lysine through a Metal-Catalyzed Oxidative Mechanism
Davide Tagliazucchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Pectin oligosaccharides from fruit of Actinidia arguta: Structure-activity relationship of prebiotic and antiglycation potentials
Rugang Zhu et al.
CARBOHYDRATE POLYMERS (2019)
Degradation of Peptide-Bound Maillard Reaction Products in Gastrointestinal Digests of Glyoxal-Glycated Casein by Human Colonic Microbiota
Dan Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems
Wei Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health
Di Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Glycated fish protein supplementation modulated gut microbiota composition and reduced inflammation but increased accumulation of advanced glycation end products in high-fat diet fed rats
Zhenjie Mao et al.
FOOD & FUNCTION (2019)
Perinatal exposure to high dietary advanced glycation end products in transgenic NOD8.3 mice leads to pancreatic beta cell dysfunction
Danielle J. Borg et al.
ISLETS (2018)
Dietary intake of advanced glycation endproducts is associated with higher levels of advanced glycation endproducts in plasma and urine: The CODAM study
Jean L. J. M. Scheijen et al.
CLINICAL NUTRITION (2018)
Diet with high content of advanced glycation end products induces systemic inflammation and weight gain in experimental mice: Protective role of curcumin and gallic acid
Boopathi Sowndhar Rajan et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Comparative evaluation of three different ELISA assays and HPLC-ESI-ITMS/MS for the analysis of Nε-carboxymethyl lysine in food samples
Armando Gomez-Ojeda et al.
FOOD CHEMISTRY (2018)
Glycation of fish protein impacts its fermentation metabolites and gut microbiota during in vitro human colonic fermentation
Yuhong Yang et al.
FOOD RESEARCH INTERNATIONAL (2018)
Perspective of Advanced Glycation End Products on Human Health
Jer-An Lin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Novel α-Oxoamide Advanced-Glycation Endproducts within the N6-Carboxymethyl Lysine and N6-Carboxyethyl Lysine Reaction Cascades
Tim Baldensperger et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Advanced glycation end products in the pathogenesis of chronic kidney disease
Naila Rabbani et al.
KIDNEY INTERNATIONAL (2018)
Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation
Marija Perusko et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2018)
Digestibility of Bovine Serum Albumin and Peptidomics of the Digests: Effect of Glycation Derived from α-Dicarbonyl Compounds
Bulei Sheng et al.
MOLECULES (2018)
Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake
Cristina Delgado-Andrade et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)
Thermal processing of food reduces gut microbiota diversity of the host and triggers adaptation of the microbiota: evidence from two vertebrates
Zhimin Zhang et al.
MICROBIOME (2018)
Microbionne-Metabolomics Analysis of the Impacts of Long-Term Dietary Advanced-Glycation-End-Product Consumption on C57BL/6 Mouse Fecal Microbiota and Metabolites
Wanting Qu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Advanced glycation end-products (AGEs) in foods and their detecting techniques and methods: A review
Qingyi Wei et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Simultaneous Determination of Nε-(carboxymethyl) Lysine and Nε-(carboxyethyl) Lysine in Different Sections of Antler Velvet after Various Processing Methods by UPLC-MS/MS
Rui-ze Gong et al.
MOLECULES (2018)
Dietary Advanced Glycation Endproducts Induce an Inflammatory Response in Human Macrophages in Vitro
Timme van der Lugt et al.
NUTRIENTS (2018)
Maillard reaction in food allergy: Pros and cons
Rinkesh Kumar Gupta et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies
Simona Arena et al.
FOOD CHEMISTRY (2017)
Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione
Di Zhao et al.
FOOD RESEARCH INTERNATIONAL (2017)
Digestibility of Glyoxal-Glycated β-Casein and β-Lactoglobulin and Distribution of Peptide-Bound Advanced Glycation End Products in Gastrointestinal Digests
Di Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
The false alarm hypothesis: Food allergy is associated with high dietary advanced glycation end-products and proglycating dietary sugars that mimic alarmins
Peter K. Smith et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2017)
Free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment
Lihong Niu et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)
Long-term administration of advanced glycation end-product stimulates the activation of NLRP3 inflammasome and sparking the development of renal injury
Wan-Ju Yeh et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2017)
Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin
Yong-Juan Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Dietary fat quantity and quality modifies advanced glycation end products metabolism in patients with metabolic syndrome
Javier Lopez-Moreno et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Dietary advanced glycation end products modify gut microbial composition and partially increase colon permeability in rats
Wanting Qu et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence
Colin D. Kay et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 8 (2017)
Effects of Two Different Dietary Patterns on Inflammatory Markers, Advanced Glycation End Products and Lipids in Subjects without Type 2 Diabetes: A Randomised Crossover Study
Yoona Kim et al.
NUTRIENTS (2017)
Effect of dietary advanced glycation end products on inflammation and cardiovascular risks in healthy overweight adults: a randomised crossover trial
Estifanos Baye et al.
SCIENTIFIC REPORTS (2017)
Advanced glycation end products dietary restriction effects on bacterial gut microbiota in peritoneal dialysis patients; a randomized open label controlled trial
Rabi Yacoub et al.
PLOS ONE (2017)
Consumption of diets with low advanced glycation end products improves cardiometabolic parameters: meta-analysis of randomised controlled trials
Estifanos Baye et al.
SCIENTIFIC REPORTS (2017)
Association between body mass index and Firmicutes/Bacteroidetes ratio in an adult Ukrainian population
Alexander Koliada et al.
BMC MICROBIOLOGY (2017)
High dietary advanced glycation end products are associated with poorer spatial learning and accelerated A deposition in an Alzheimer mouse model
Irit Lubitz et al.
AGING CELL (2016)
Diet low in advanced glycation end products increases insulin sensitivity in healthy overweight individuals: a double-blind, randomized, crossover trial
Barbora de Courten et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2016)
Development and applications of molecularly imprinted polymers based on hydrophobic CdSe/ZnS quantum dots for optosensing of Nε-carboxymethyllysine in foods
Huilin Liu et al.
FOOD CHEMISTRY (2016)
Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database
Jean L. J. M. Scheijen et al.
FOOD CHEMISTRY (2016)
Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity
Malgorzata Wronkowska et al.
FOOD CHEMISTRY (2016)
Influence of home cooking conditions on Mail lard reaction products in beef
Aurea Juliana Bombo Trevisan et al.
FOOD CHEMISTRY (2016)
Dietary consumption of advanced glycation end products and risk of metabolic syndrome
Pooneh Angoorani et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2016)
Application of Quantum Dot-Molecularly Imprinted Polymer Core-Shell Particles Sensitized with Graphene for Optosensing of Nε-Carboxymethyllysine in Dairy Products
Huilin Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization
Yuri Nomi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types
Michael Hellwig et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Low advanced glycation end product diet improves the lipid and inflammatory profiles of prediabetic subjects
Antonino Di Pino et al.
JOURNAL OF CLINICAL LIPIDOLOGY (2016)
Mediterranean Diet Reduces Serum Advanced Glycation End Products and Increases Antioxidant Defenses in Elderly Adults: A Randomized Controlled Trial
Javier Lopez-Moreno et al.
JOURNAL OF THE AMERICAN GERIATRICS SOCIETY (2016)
Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization
Xiaohua Sun et al.
MEAT SCIENCE (2016)
Quantitative assessment of organ distribution of dietary protein-bound 13C-labeled Nε-carboxymethyllysine after a chronic oral exposure in mice
Frederic J. Tessier et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2016)
Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols
Hossam M. Abdallah et al.
MOLECULES (2016)
Heat-treated high-fat diet modifies gut microbiota and metabolic markers in apoe-/- mice
Nittaya Marungruang et al.
NUTRITION & METABOLISM (2016)
Dietary advanced glycation end-products aggravate non-alcoholic fatty liver disease
Christopher Leung et al.
WORLD JOURNAL OF GASTROENTEROLOGY (2016)
Dietary Advanced Glycation End Products and Risk Factors for Chronic Disease: A Systematic Review of Randomised Controlled Trials
Rachel E. Clarke et al.
NUTRIENTS (2016)
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
Fabiola Cristina de Oliveira et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Antioxidant balance and accumulation of advanced glycation end products after the consumption of standard diets including Maillard reaction products from silver carp peptides
Ye Yao et al.
FOOD & FUNCTION (2016)
Contribution of dietary advanced glycation end products (AGE) to circulating AGE: role of dietary fat
Kathleen E. Davis et al.
BRITISH JOURNAL OF NUTRITION (2015)
Effects of long-term consumption of standard diets including glucose-lysine model glycated compounds on the antioxidant status of adult rats
Silvia Pastoriza et al.
FOOD CHEMISTRY (2015)
The rehabilitation of raw and brown butters by the measurement of two of the major Mail lard products, Nε-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods
Celine Niquet-Leridon et al.
FOOD CHEMISTRY (2015)
Determination of advanced glycation endproducts in cooked meat products
Gengjun Chen et al.
FOOD CHEMISTRY (2015)
GC-MS Method for the Quantitation of Carbohydrate Intermediates in Glycation Systems
Sanja Milkovska-Stamenova et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Increased Accumulation of Protein-Bound Nε-(Carboxymethyl)lysine in Tissues of Healthy Rats after Chronic Oral Nε-(Carboxymethyl)lysine
Mei Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Inhibition of Advanced Glycation Endproduct Formation by Lotus Seedpod Oligomeric Procyanidins through RAGE-MAPK Signaling and NF-κB Activation in High-Fat-Diet Rats
Qian Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effects of Long-Term Exposure to Free Nε-(Carboxymethyl)lysine on Rats Fed a High-Fat Diet
Mei Li 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)
Proteomic characterization of intermediate and advanced glycation end-products in commercial milk samples
Giovanni Renzone et al.
JOURNAL OF PROTEOMICS (2015)
Effect of an advanced glycation end product-restricted diet and exercise on metabolic parameters in adult overweight men
Maciste Habacuc Macias-Cervantes et al.
NUTRITION (2015)
Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems
Cynthia Helou et al.
FOOD & FUNCTION (2015)
Maillard-type neoallergens present in processed soy extract may cause an allergic reaction in soy allergic patients
Malgorzata Teodorowicz et al.
Clinical and Translational Allergy (2015)
Optimization of Pretreatment for Free and Bound N-epsilon-(carboxymethyl)lysine Analysis in Soy Sauce
Yuting Li et al.
FOOD ANALYTICAL METHODS (2015)
Assessment of the Concentrations of Various Advanced Glycation End-Products in Beverages and Foods That Are Commonly Consumed in Japan
Masayoshi Takeuchi et al.
PLOS ONE (2015)
Observational and Ecological Studies of Dietary Advanced Glycation End Products in National Diets and Alzheimer's Disease Incidence and Prevalence
Lorena Perrone et al.
JOURNAL OF ALZHEIMERS DISEASE (2015)
N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion
Michael Hellwig et al.
AMINO ACIDS (2014)
Simultaneous determination of N ε-(carboxymethyl) lysine and N ε-(carboxyethyl) lysine in cereal foods by LC-MS/MS
Jialiang He et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals
Malene W. Poulsen et al.
EUROPEAN JOURNAL OF NUTRITION (2014)
Nε-(carboxymethyl)lysine: A Review on Analytical Methods, Formation, and Occurrence in Processed Food, and Health Impact
Ha T. Nguyen et al.
FOOD REVIEWS INTERNATIONAL (2014)
Impact of dietary modification of advanced glycation end products (AGEs) on the hormonal and metabolic profile of women with polycystic ovary syndrome (PCOS)
Evangelia Tantalaki et al.
HORMONES-INTERNATIONAL JOURNAL OF ENDOCRINOLOGY AND METABOLISM (2014)
Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal
Xiaoming Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
An Advanced Glycation End Product (AGE)-Rich Diet Promotes Nε-Carboxymethyl-lysine Accumulation in the Cardiac Tissue and Tendons of Rats
Irene Roncero-Ramos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Receptor for advanced glycation end products and its ligand high-mobility group box-1 mediate allergic airway sensitization and airway inflammation
Md Ashik Ullah et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2014)
Food allergy: Epidemiology, pathogenesis, diagnosis, and treatment
Scott H. Sicherer et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2014)
Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity
Monika Heilmann et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2014)
Dietary Intake of Advanced Glycation End Products Did Not Affect Endothelial Function and Inflammation in Healthy Adults in a Randomized Controlled Trial
Richard D. Semba et al.
JOURNAL OF NUTRITION (2014)
Maillard reaction products modulate gut microbiota composition in adolescents
Isabel Seiquer et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2014)
Pomegranate phenolics inhibit formation of advanced glycation endproducts by scavenging reactive carbonyl species
Weixi Liu et al.
FOOD & FUNCTION (2014)
Role of advanced glycation end products in cellular signaling
Christiane Ott et al.
REDOX BIOLOGY (2014)
Identification of Maillard reaction products on peanut allergens that influence binding to the receptor for advanced glycation end products
G. A. Mueller et al.
ALLERGY (2013)
Human metabolism and elimination of the anthocyanin, cyanidin-3-glucoside: a 13C-tracer study
Charles Czank et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2013)
Structures Required of Polyphenols for Inhibiting Advanced Glycation end Products Formation
Yixi Xie et al.
CURRENT DRUG METABOLISM (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)
Dietary advanced glycation end-product restriction for the attenuation of insulin resistance, oxidative stress and endothelial dysfunction: a systematic review
N. J. Kellow et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2013)
Receptor for advanced glycation end-products (RAGE) activates divergent signaling pathways to augment neurite outgrowth of adult sensory neurons
Ali Saleh et al.
EXPERIMENTAL NEUROLOGY (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)
Metabolic transit of Nε-carboxymethyl-lysine after consumption of AGEs from bread crust
Irene Roncero-Ramos et al.
FOOD & FUNCTION (2013)
The Receptor for Advanced Glycation End Products Is a Central Mediator of Asthma Pathogenesis
Pavle S. Milutinovic et al.
AMERICAN JOURNAL OF PATHOLOGY (2012)
Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers
Cristina Delgado-Andrade et al.
AMINO ACIDS (2012)
Dietary intake associated with serum versus urinary carboxymethyl-lysine, a major advanced glycation end product, in adults: the Energetics Study
R. D. Semba et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2012)
Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet
George L. J. Hull et al.
FOOD CHEMISTRY (2012)
1,2-Dicarbonyl Compounds in Commonly Consumed Foods
Julia Degen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Oral advanced glycation endproducts (AGEs) promote insulin resistance and diabetes by depleting the antioxidant defenses AGE receptor-1 and sirtuin 1
Weijing Cai et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2012)
Transport of Free and Peptide-Bound Glycated Amino Acids: Synthesis, Transepithelial Flux at Caco-2 Cell Monolayers, and Interaction with Apical Membrane Transport Proteins
Michael Hellwig et al.
CHEMBIOCHEM (2011)
Restriction of Advanced Glycation End Products Improves Insulin Resistance in Human Type 2 Diabetes Potential role of AGER1 and SIRT1
Jaime Uribarri et al.
DIABETES CARE (2011)
MALDI-TOF MS Characterization of Glycation Products of Whey Proteins in a Glucose/Galactose Model System and Lactose-free Milk
Saverio Carulli 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)
Targeted reduction of advanced glycation improves renal function in obesity
Brooke E. Harcourt et al.
KIDNEY INTERNATIONAL (2011)
Toxicology and risk assessment of 5-Hydroxymethylfurfural in food
Klaus Abraham et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
AGE restriction in diabetes mellitus: a paradigm shift
Helen Vlassara et al.
NATURE REVIEWS ENDOCRINOLOGY (2011)
Comparative genomics of Lactobacillus
Ravi Kant et al.
MICROBIAL BIOTECHNOLOGY (2011)
A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases
Ines Birlouez-Aragon et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2010)
Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C
Marta Francisco et al.
FOOD RESEARCH INTERNATIONAL (2010)
Effects of glycation of the model food allergen ovalbumin on antigen uptake and presentation by human dendritic cells
Tamara Hilmenyuk et al.
IMMUNOLOGY (2010)
Transport of the Advanced Glycation End Products Alanylpyrraline and Pyrralylalanine by the Human Proton-Coupled Peptide Transporter hPEPT1
Stefanie Geissler et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet
Jaime Uribarri et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2010)
Determination of N E⟩-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry
Shima H. Assar et al.
AMINO ACIDS (2009)
Short-Term Low Calorie Diet Intervention Reduces Serum Advanced Glycation End Products in Healthy Overweight or Obese Adults
Alejandro Gugliucci et al.
ANNALS OF NUTRITION AND METABOLISM (2009)
Immunofluorescence detection of advanced glycation end products (AGEs) in cookies and its correlation with acrylamide content and antioxidant activity
Virginie Tregoat et al.
FOOD AND AGRICULTURAL IMMUNOLOGY (2009)
Transport of Free and Peptide-Bound Pyrraline at Intestinal and Renal Epithelial Cells
Michael Hellwig et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Analysis of advanced glycation endproducts in dairy products by isotope dilution liquid chromatography-electrospray tandem mass spectrometry. The particular case of carboxymethyllysine
Thierry Delatour et al.
JOURNAL OF CHROMATOGRAPHY A (2009)
Protection against Loss of Innate Defenses in Adulthood by Low Advanced Glycation End Products (AGE) Intake: Role of the Antiinflammatory AGE Receptor-1
Helen Vlassara et al.
JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM (2009)
Oral glycotoxins determine the effects of calorie restriction on oxidant stress, age-related diseases, and lifespan
Weijing Cai et al.
AMERICAN JOURNAL OF PATHOLOGY (2008)
Cardiac inflammation associated with a Western diet is mediated via activation of RAGE by AGEs
Christos Tikellis et al.
AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM (2008)
Comparative LC-MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products
Joerg Hegele et al.
ANALYTICA CHIMICA ACTA (2008)
Strategy for the study of the health impact of dietary Maillard products in clinical studies - The example of the ICARE clinical study on healthy adults
Philippe Pouillart et al.
MAILLARD REACTION: RECENT ADVANCES IN FOOD AND BIOMEDICAL SCIENCES (2008)
Determination of N-epsilon-(carboxymethyl)lysine in foods and related systems
Jennifer M. Ames
MAILLARD REACTION: RECENT ADVANCES IN FOOD AND BIOMEDICAL SCIENCES (2008)
Receptor for advanced glycation endproducts and atherosclerosis: From basic mechanisms to clinical implications
Giuseppina Basta
ATHEROSCLEROSIS (2008)
Possible involvement of advanced glycation end-products (AGEs) in the pathogenesis of Alzheimer's disease
Masayoshi Takeuchi et al.
CURRENT PHARMACEUTICAL DESIGN (2008)
Dietary glycated protein modulates the colonic microbiota towards a more detrimental composition in ulcerative colitis patients and non-ulcerative colitis subjects
D. J. S. Mills et al.
JOURNAL OF APPLIED MICROBIOLOGY (2008)
Structural basis for pattern recognition by the receptor for advanced glycation end products (RAGE)
Jingjing Xie et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2008)
Chronic inflammation and oxidative stress in human carcinogenesis
Alessandro Federico et al.
INTERNATIONAL JOURNAL OF CANCER (2007)
Reduced oxidant stress and extended lifespan in mice exposed to a low glycotoxin diet - Association with increased AGER1 expression
Weijing Cai et al.
AMERICAN JOURNAL OF PATHOLOGY (2007)
Effects of low- and high-advanced glycation endproduct meals on macro- and microvascular endothelial function and oxidative stress in patients with type 2 diabetes mellitus
Monica Negrean et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2007)
Advanced glycation endproducts: what is their relevance to diabetic complications?
N. Ahmed et al.
DIABETES OBESITY & METABOLISM (2007)
Lung level of HMBG1 is elevated in response to advanced glycation end product-enriched food in vivo
Babett Bartling et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples
Amelie Charissou et al.
JOURNAL OF CHROMATOGRAPHY A (2007)
Formation and reduction of acrylamide in Maillard reaction: A review based on the current state of knowledge
Yu Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Dietary advanced lipid oxidation endproducts are risk factors to human health
Joseph Kanner
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Evidence against dietary advanced glycation endproducts being a risk to human health
Jennifer M. Ames
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods
T Henle
AMINO ACIDS (2005)
Understanding RAGE, the receptor for advanced glycation end products
A Bierhaus et al.
JOURNAL OF MOLECULAR MEDICINE-JMM (2005)
Bread crust melanoldins as potential prebiotic ingredients
RC Borrelli et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2005)
Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection
N Ahmed et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2005)
Release of high mobility group box 1 by dendritic cells controls T cell activation via the receptor for advanced glycation end products
IE Dumitriu et al.
JOURNAL OF IMMUNOLOGY (2005)
Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts
CH Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning
R Zamora et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Advanced glycation endproducts - role in pathology of diabetic complications
N Ahmed
DIABETES RESEARCH AND CLINICAL PRACTICE (2005)
Advanced glycoxidation end products in commonly consumed foods
T Goldberg et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2004)
Conversion of arginine into ornithine by advanced glycation in senescent human collagen and lens crystallins
DR Sell et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2004)
Advanced glycation end product ligands for the receptor for advanced glycation end products: biochemical characterization and formation kinetics
JV Valencia et al.
ANALYTICAL BIOCHEMISTRY (2004)
Food-derived peptides and intestinal functions
M Shimizu
BIOFACTORS (2004)
Dietary glycotoxins correlate with circulating advanced glycation end product levels in renal failure patients
J Uribarri et al.
AMERICAN JOURNAL OF KIDNEY DISEASES (2003)
Effect of probiotic bacteria on induction and maintenance of oral tolerance to β-lactoglobulin in gnotobiotic mice
G Prioult et al.
CLINICAL AND DIAGNOSTIC LABORATORY IMMUNOLOGY (2003)
Dietary glycotoxins promote diabetic atherosclerosis in apolipoprotein E-deficient mice
RY Lin et al.
ATHEROSCLEROSIS (2003)
AGEs in foods: Do they play a role in uremia?
T Henle
KIDNEY INTERNATIONAL (2003)
Restriction of dietary glycotoxins reduces excessive advanced glycation end products in renal failure patients
J Uribarri et al.
JOURNAL OF THE AMERICAN SOCIETY OF NEPHROLOGY (2003)
RAGE-mediated MAPK activation by food-derived AGE and non-AGE products
H Zill et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2003)
Lowering of dietary advanced glycation endproducts (AGE) reduces neointimal formation after arterial injury in genetically hypercholesterolemic mice
RY Lin et al.
ATHEROSCLEROSIS (2002)
RAGE expression and AGE-induced MAP kinase activation in Caco-2 cells
H Zill et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2001)
Surface-grafted molecularly imprinted polymers for protein recognition
A Bossi et al.
ANALYTICAL CHEMISTRY (2001)
The AGE-receptor in the pathogenesis of diabetic complications
H Vlassara
DIABETES-METABOLISM RESEARCH AND REVIEWS (2001)
Scavenger receptor class B type I-mediated reverse cholesterol transport is inhibited by advanced glycation end products
N Ohgami et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2001)
CD36, a member of the class B scavenger receptor family, as a receptor for advanced glycation end products
N Ohgami et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2001)
How can thermal processing modify the antigenicity of proteins?
PJ Davis et al.
ALLERGY (2001)
The effects of roasting on the allergenic properties of peanut proteins
SJ Maleki et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2000)
分享论文
