Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults

(2020) Thi Phuong Nam Bui et al.   Journal of Functional Foods

Anaerobic Degradation of N-ε-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria

(2019) Thi Phuong Nam Bui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of Chemically Labile Glycation Adducts in Seed Proteins: Case Study of Methylglyoxal-Derived Hydroimidazolone 1 (MG-H1)

(2019) Kristina Antonova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Quantification of Maillard reaction products in animal feed

(2019) Thomas Hofmann et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality Criteria for Studies on Dietary Glycation Compounds and Human Health

(2019) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

(2019) Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2019) Mahesha M. Poojary et al.   JOURNAL OF CHROMATOGRAPHY A

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

(2019) Işıl Gürsul Aktağ et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Dietary advanced glycation end products and their relevance for human health

(2018) Kerstin Nowotny et al.   AGEING RESEARCH REVIEWS

Dietary intake of advanced glycation endproducts is associated with higher levels of advanced glycation endproducts in plasma and urine: The CODAM study

(2018) Jean L.J.M. Scheijen et al.   CLINICAL NUTRITION

Individual Maillard reaction products as indicators of heat treatment of pasta — A survey of commercial products

(2018) Michael Hellwig et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Advanced glycation end products in the pathogenesis of chronic kidney disease

(2018) Naila Rabbani et al.   KIDNEY INTERNATIONAL

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)

(2018) Neslihan Göncüoğlu Taş et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey

(2017) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Glycation Reactions of Casein Micelles

(2016) Ulrike Moeckel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization

(2016) Yuri Nomi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types

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

Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociation

(2015) Ine Rombouts et al.   AMINO ACIDS

Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

(2015) Antonio Dario Troise et al.   FOOD CHEMISTRY

Stability of Individual Maillard Reaction Products in the Presence of the Human Colonic Microbiota

(2015) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advanced glycation endproducts in food and their effects on health

(2013) Malene W. Poulsen et al.   FOOD AND CHEMICAL TOXICOLOGY

Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats

(2012) Issam Alamir et al.   AMINO ACIDS

Advanced glycation end-product Nɛ-carboxymethyl-Lysine accelerates progression of atherosclerotic calcification in diabetes

(2012) Zhongqun Wang et al.   ATHEROSCLEROSIS

Advanced glycation end products and neurodegenerative diseases: Mechanisms and perspective

(2012) Jinlong Li et al.   JOURNAL OF THE NEUROLOGICAL SCIENCES

Dietary intake associated with serum versus urinary carboxymethyl-lysine, a major advanced glycation end product, in adults: the Energetics Study

(2011) R D Semba et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

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

(2011) George L.J. Hull et al.   FOOD CHEMISTRY

Determination of Advanced Glycation Endproducts by LC-MS/MS in Raw and Roasted Almonds (Prunus dulcis)

(2011) Gong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of Nε-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography–linear ion trap tandem mass spectrometry

(2010) Céline Niquet-Léridon et al.   FOOD CHEMISTRY

Formation of Arginine Modifications in a Model System ofNα-tert-Butoxycarbonyl (Boc)-Arginine with Methylglyoxal

(2010) Antje Klöpfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of advanced glycation endproducts in dairy products by isotope dilution liquid chromatography–electrospray tandem mass spectrometry. The particular case of carboxymethyllysine

(2009) Thierry Delatour et al.   JOURNAL OF CHROMATOGRAPHY A