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 Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction
Domenico Sergi et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2021)
Formation of protein-bound Nε-carboxymethyllysine and Nε- carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars
Xiaohua Sun et al.
FOOD CHEMISTRY (2021)
Impact of frozen storage duration of raw pork on the formation of advanced glycation end-products in meatballs
Ligang Yu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Assessment the influence of salt and polyphosphate on protein oxidation and N?-(carboxymethyl)lysine and N?-(carboxyethyl)lysine formation in roasted beef patties
Yong Li et al.
MEAT SCIENCE (2021)
Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices
Mahesha M. Poojary et al.
JOURNAL OF CHROMATOGRAPHY A (2020)
Meat consumption: Which are the current global risks? A review of recent (2010-2020) evidences
Neus Gonzalez et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage
Min Zhang et al.
MEAT SCIENCE (2020)
Effect of unsaturated fatty acids on glycation product formation pathways (I) the role of oleic acid
Xin Zhao et al.
FOOD RESEARCH INTERNATIONAL (2020)
Formation of Nε-Carboxymethyllysine and Nε-Carboxyethyllysine in Prepared Chicken Breast by Pan Frying
Zongshuai Zhu et al.
JOURNAL OF FOOD PROTECTION (2019)
Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine
Malgorzata Starowicz et al.
ANTIOXIDANTS (2019)
Combination effects of salts and cold storage on the formation of protein-bound N-epsilon-(carboxymethyl)lysine and N-epsilon-( carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork
Lihong Niu et al.
FOOD CHEMISTRY (2018)
Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets
Wilson P. Semedo Tavares et al.
FOOD RESEARCH INTERNATIONAL (2018)
Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation
Ye Jiao et al.
FOOD CHEMISTRY (2017)
Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α-Dicarbonyl Compounds in a Lysine/Glucose Model System
Guimei Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
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)
Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions
Wendy Bedale et al.
MEAT SCIENCE (2016)
Effect of irradiation on Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine formation in cooked meat products during storage
Ligang Yu et al.
RADIATION PHYSICS AND CHEMISTRY (2016)
Advanced glycation endproducts in 35 types of seafood products consumed in eastern China
Wang Jing et al.
JOURNAL OF OCEAN UNIVERSITY OF CHINA (2016)
Determination of advanced glycation endproducts in cooked meat products
Gengjun Chen et al.
FOOD CHEMISTRY (2015)
Dietary Advanced Glycation End Products and Their Role in Health and Disease
Jaime Uribarri et al.
ADVANCES IN NUTRITION (2015)
Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived Nε-carboxymethyllysine formation
Lipeng Han et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Advanced glycation endproducts in food and their effects on health
Malene W. Poulsen et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Capacity of peroxyl radical scavenging and inhibition of lipid peroxidation by β-carotene, lycopene, and commercial tomato juice
Mizuki Takashima et al.
FOOD & FUNCTION (2012)
Inhibition of the formation of advanced glycation end products by thymoquinone
Jack N. Losso et al.
FOOD CHEMISTRY (2011)
Naturally occurring inhibitors against the formation of advanced glycation end-products
Xiaofang Peng et al.
FOOD & FUNCTION (2011)
Inhibition of advanced glycation endproduct formation by foodstuffs
Chi-Hao Wu et al.
FOOD & FUNCTION (2011)
Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants
Gema Arribas-Lorenzo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
Chou Srey et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Analysis of glycative products in sauces and sauce-treated foods
Pei-chun Chao et al.
FOOD CHEMISTRY (2009)
Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products
Kentaro Tsuji-Naito et al.
FOOD CHEMISTRY (2009)
Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage
Kuo-Wei Lin et al.
MEAT SCIENCE (2008)
Natural antioxidants from herbs and spices
Nedyalka V. Yanishlieva et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2006)
Advanced glycoxidation end products in commonly consumed foods
T Goldberg et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2004)