Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

Studies on the Formation of 3-Deoxyglucosone- and Methylglyoxal-Derived Hydroimidazolones of Creatine during Heat Treatment of Meat

(2019) Stephanie Treibmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Methylglyoxal, a highly reactive dicarbonyl compound, in diabetes, its vascular complications and other age-related diseases

(2019) Casper Schalkwijk et al.   PHYSIOLOGICAL REVIEWS

Polyphenols and AGEs/RAGE axis. Trends and challenges

(2019) Ileana González et al.   FOOD RESEARCH INTERNATIONAL

Food-derived 1,2-dicarbonyl compounds and their role in diseases

(2018) Michael Hellwig et al.   SEMINARS IN CANCER BIOLOGY

Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids

(2017) Chen Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lipidomic analysis for carbonyl species derived from fish oil using liquid chromatography–tandem mass spectrometry

(2017) Joon Hyuk Suh et al.   TALANTA

Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database

(2016) Jean L.J.M. Scheijen et al.   FOOD CHEMISTRY

Occurrence of (Z)-3,4-Dideoxyglucoson-3-ene in Different Types of Beer and Malt Beer as a Result of 3-Deoxyhexosone Interconversion

(2016) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines

(2016) Carla M. Oliveira et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

(2015) Mar Roldan et al.   FOOD CHEMISTRY

Influence of the presence of natural monosaccharides in the quantification of α-dicarbonyl compounds in high content sugar samples. A comparative study by ultra-high performance liquid chromatography–single quadrupole mass spectrometry using different derivatization reactions

(2015) María del Carmen Hurtado-Sánchez et al.   JOURNAL OF CHROMATOGRAPHY A

Dicarbonyl Stress in the Absence of Hyperglycemia Increases Endothelial Inflammation and Atherogenesis Similar to That Observed in Diabetes

(2014) Chris Tikellis et al.   DIABETES

Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion

(2014) Adele Papetti et al.   FOOD CHEMISTRY

Identification and determination of 3-deoxyglucosone and glucosone in carbohydrate-rich foods

(2014) Ana I Ruiz-Matute et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chromatographic analysis of methylglyoxal and other α-dicarbonyls using gas-diffusion microextraction

(2013) Christiane M. Santos et al.   ANALYST

Quantification of glyoxal, methylglyoxal and 3-deoxyglucosone in blood and plasma by ultra performance liquid chromatography tandem mass spectrometry: evaluation of blood specimen

(2013) Jean L.J.M. Scheijen et al.   CLINICAL CHEMISTRY AND LABORATORY MEDICINE

Advanced Glycation Endproducts in Diabetes and Diabetic Complications

(2013) Helen Vlassara et al.   ENDOCRINOLOGY AND METABOLISM CLINICS OF NORTH AMERICA

Changes in glyoxal and methylglyoxal content in the fried dough twist during frying and storage

(2013) Huicui Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Analysis of Sugar Degradation Products with α-Dicarbonyl Structure in Carbonated Soft Drinks by UHPLC-DAD-MS/MS

(2013) Sabrina Gensberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Liquid Chromatographic Behavior of Lumazinic Derivatives, from α-Dicarbonyl Compounds, in Different C18 Columns: Application to Wine Samples Using a Fused-Core Column and Fluorescence Detection

(2013) María del Carmen Hurtado-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

(2012) Julia Degen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products

(2010) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants

(2010) Gema Arribas-Lorenzo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Methylglyoxal Content in Drinking Coffee as a Cytotoxic Factor

(2010) J. Wang et al.   JOURNAL OF FOOD SCIENCE

Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds

(2009) Eric Marceau et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary exposure to 5-hydroxymethylfurfural from Norwegian food and correlations with urine metabolites of short-term exposure

(2008) T. Husøy et al.   FOOD AND CHEMICAL TOXICOLOGY

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

(2008) Adriana Bravo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium)honeys from New Zealand

(2008) Elvira Mavric et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

(2007) C LO et al.   FOOD CHEMISTRY