Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models

Pathologic role of dietary advanced glycation end products in cardiometabolic disorders, and therapeutic intervention

(2016) Sho-ichi Yamagishi et al.   NUTRITION

Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system

(2015) Zhili Liang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary advanced glycation end products are associated with decline in memory in young elderly

(2014) Rebecca K. West et al.   MECHANISMS OF AGEING AND DEVELOPMENT

Oral glycotoxins are a modifiable cause of dementia and the metabolic syndrome in mice and humans

(2014) Weijing Cai et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Active Sites in Sn-Beta for Glucose Isomerization to Fructose and Epimerization to Mannose

(2014) Ricardo Bermejo-Deval et al.   ACS Catalysis

Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone

(2013) Michael Hellwig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Dietary advanced glycation end-product restriction for the attenuation of insulin resistance, oxidative stress and endothelial dysfunction: a systematic review

(2013) N J Kellow et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation

(2013) Mareen Smuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

(2012) Hilal Isleroglu et al.   JOURNAL OF FOOD SCIENCE

The kinetics of thermal generation of flavour

(2012) Jane K Parker   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Formation of Maillard Reaction Products during Heat Treatment of Carrots

(2011) Anne Wellner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Transport of Free and Peptide-Bound Pyrraline at Intestinal and Renal Epithelial Cells

(2009) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction

(2008) Ji-Sang Kim et al.   AMINO ACIDS