Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.
about
Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): an overview of their mechanisms of formation.Amine Analysis Using AlexaFluor 488 Succinimidyl Ester and Capillary Electrophoresis with Laser-Induced Fluorescence.Health effects of dietary Maillard reaction products: the results of ICARE and other studies.The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds.Review of the characteristics of food-derived and endogenous ne-carboxymethyllysine.The Maillard reaction and pet food processing: effects on nutritive value and pet health.Non-enzymatic glycation and glycoxidation protein products in foods and diseases: an interconnected, complex scenario fully open to innovative proteomic studies.Inhibitory effects and actions of pentacyclic triterpenes upon glycation.Maillard reaction in food allergy: Pros and cons.Dietary Advanced Glycation End Products and Cardiometabolic Risk.Heat treatment of Brussels sprouts retains their ability to induce detoxification enzyme expression in vitro and in vivo.The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.What Do Your Fingernails Say About You? Can They Indicate That You Have Diabetes?Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life.Binding of glycated ovocystatin to rat renal brush border membranes.Probing Protein Glycation by Chromatography and Mass Spectrometry: Analysis of Glycation Adducts.Analysis of advanced glycation end products (AGEs) in dentine: useful for age estimation?Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system.Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure.Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk.Content of nitric oxide and glycative compounds in cured meat products-Negative impact upon health.Two alternative chromatography methods assisted by the sulfonic acid moeity for the determination of furosine in milk.Reactivity of peptides within the food matrixRole of advanced glycation end products in mobility and considerations in possible dietary and nutritional intervention strategiesAmino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruitsDried Pears: Phytochemicals and Potential Health Effects
P2860
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P2860
Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Forty years of furosine - fort ...... nutritional quality of foods.
@ast
Forty years of furosine - fort ...... nutritional quality of foods.
@en
type
label
Forty years of furosine - fort ...... nutritional quality of foods.
@ast
Forty years of furosine - fort ...... nutritional quality of foods.
@en
prefLabel
Forty years of furosine - fort ...... nutritional quality of foods.
@ast
Forty years of furosine - fort ...... nutritional quality of foods.
@en
P356
P1476
Forty years of furosine - fort ...... nutritional quality of foods.
@en
P2093
Helmut F Erbersdobler
P2860
P304
P356
10.1002/MNFR.200600154
P577
2007-04-01T00:00:00Z