4.2 Article

Effects of reaction conditions on Nε-(1-Carboxymethyl)-L-lysine formation in reducing sugar-lysine mode reaction systems

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。
Article Clinical Neurology

Nε-(carboxymethyl)-lysine, White Matter, and Cognitive Function in Diabetes Patients

Jian-Hui Zhang et al.

CANADIAN JOURNAL OF NEUROLOGICAL SCIENCES (2016)

Article Chemistry, Applied

Influence of home cooking conditions on Mail lard reaction products in beef

Aurea Juliana Bombo Trevisan et al.

FOOD CHEMISTRY (2016)

Article Chemistry, Applied

Determination of advanced glycation endproducts in cooked meat products

Gengjun Chen et al.

FOOD CHEMISTRY (2015)

Review Food Science & Technology

Advanced glycation endproducts in food and their effects on health

Malene W. Poulsen et al.

FOOD AND CHEMICAL TOXICOLOGY (2013)

Article Chemistry, Applied

Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet

George L. J. Hull et al.

FOOD CHEMISTRY (2012)

Article Chemistry, Applied

Analysis of glycative products in sauces and sauce-treated foods

Pei-chun Chao et al.

FOOD CHEMISTRY (2009)

Review Cardiac & Cardiovascular Systems

Advanced glycation end products - Sparking the development of diabetic vascular injury

Alison Goldin et al.

CIRCULATION (2006)

Article Biochemistry & Molecular Biology

Site specificity of glycation and carboxymethylation of bovine serum albumin by fructose

D. J. S. Hinton et al.

AMINO ACIDS (2006)

Article Endocrinology & Metabolism

Glycoxidation and diabetic complications: Modern lessons and a warning?

H Vlassara et al.

REVIEWS IN ENDOCRINE & METABOLIC DISORDERS (2004)

Article Nutrition & Dietetics

Advanced glycoxidation end products in commonly consumed foods

T Goldberg et al.

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2004)

Article Geriatrics & Gerontology

The role of AGEs in aging: causation or correlation

JW Baynes

EXPERIMENTAL GERONTOLOGY (2001)

Article Food Science & Technology

Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems

EH Ajandouz et al.

JOURNAL OF FOOD SCIENCE (2001)

Review Endocrinology & Metabolism

Advanced glycation end-products: a review

R Singh et al.

DIABETOLOGIA (2001)