Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

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Dietary advanced glycation end products and their role in health and disease Effect of diet-derived advanced glycation end products on inflammation.Liquid Chromatographic Analysis of α-Dicarbonyls Using Girard-T Reagent Derivatives.

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P2860

Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

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2013 nî lūn-bûn

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2013年の論文

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2013年学术文章

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Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

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Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

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Item

label

Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

@en

Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

@nl

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Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

@en

Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

@nl

P1476

Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars

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P2093

Adele Papetti

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Dora Mascherpa

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Gabriella Gazzani

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P2860

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Analytical methods for trace levels of reactive carbonyl compounds formed in lipid peroxidation systems.

The formation of methylglyoxal from triose phosphates. Investigation using a specific assay for methylglyoxal.

Alpha-oxoaldehyde metabolism and diabetic complications.

Advanced lipid peroxidation end products in oxidative damage to proteins. Potential role in diseases and therapeutic prospects for the inhibitors.

Key aspects of analytical method validation and linearity evaluation.

Protein modification by acrolein: relevance to pathological conditions and inhibition by aldehyde sequestering agents.

The butter flavorant, diacetyl, exacerbates β-amyloid cytotoxicity.

Glucose metabolite glyoxal induces senescence in telomerase-immortalized human mesenchymal stem cells

Reduction of glucose uptake through inhibition of hexose transporters and enhancement of their endocytosis by methylglyoxal in Saccharomyces cerevisiae.

P304

C514-9

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scholarly article

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10.1111/1750-3841.12062

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P433

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P478

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Giorgio Marrubini

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2013-03-06T00:00:00Z

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23464604

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Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

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P2860

P2860

Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.

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P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P50

P577

P698

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P50

P577

P698