Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon

Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship

(2022) Shi‐ke Shen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

(2022) Jianling Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

An Integrated Mass Spectrometry-Based Glycomics-Driven Glycoproteomics Analytical Platform to Functionally Characterize Glycosylation Inhibitors

(2022) Michael Russelle S. Alvarez et al.   MOLECULES

Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating

(2021) Fei-jian Liu et al.   FOOD CHEMISTRY

Inhibitory effect of sea buckthorn extracts on advanced glycation endproduct formation

(2021) Hyun Hee L Lee et al.   FOOD CHEMISTRY

A comprehensive review on the assessment of the quality and authenticity of the sturgeon species by different analytical techniques

(2021) Daria Vilkova et al.   FOOD CONTROL

Effect of low temperature vacuum heating on physicochemical property of sturgeon ( Acipenser gueldenstaedti ) fillets

(2020) Yue‐wen Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advanced Glycation End Products (AGEs): Biochemistry, Signaling, Analytical Methods, and Epigenetic Effects

(2020) Anna Perrone et al.   Oxidative Medicine and Cellular Longevity

The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate

(2020) Yuanqi Lv et al.   FOOD CHEMISTRY

Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis

(2020) Wei Jia et al.   FOOD CHEMISTRY

Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking

(2020) Yi Jiang et al.   FOOD CHEMISTRY

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

Role of Advanced Glycation Endproduct (AGE)-Receptor for Advanced Glycation Endproduct (RAGE) Axis in Cardiovascular Disease and Its Therapeutic Intervention

(2019) Sho-ichi Yamagishi   CIRCULATION JOURNAL

Influence of ultrasound pretreatment on the subsequent glycation of dietary proteins

(2019) Dan Xu et al.   ULTRASONICS SONOCHEMISTRY

Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins

(2019) Di Zhao et al.   FOOD HYDROCOLLOIDS

Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health

(2019) Di Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reduction of N ε -(carboxymethyl) lysine by (−)-epicatechin and (−)-epigallocatechin gallate: The involvement of a possible trapping mechanism by catechin quinones

(2018) Yuting Li et al.   FOOD CHEMISTRY

Advanced Glycation End-products (AGEs) in Foods and Their Detecting Techniques and Methods: A Review

(2018) Qingyi Wei et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Kinetic evaluation of the inhibition of protein glycation during heating

(2016) H. Gül Akıllıoğlu et al.   FOOD CHEMISTRY

Heatmapper: web-enabled heat mapping for all

(2016) Sasha Babicki et al.   NUCLEIC ACIDS RESEARCH

Advanced Glycation End Products Induce Obesity and Hepatosteatosis in CD-1 Wild-Type Mice

(2016) Wael N. Sayej et al.   Biomed Research International

Receptor for advanced glycation endproduct modulators: a new therapeutic target in Alzheimer’s disease

(2015) Douglas Walker et al.   EXPERT OPINION ON INVESTIGATIONAL DRUGS

Mass Spectrometry-based Proteomics Using Q Exactive, a High-performance Benchtop Quadrupole Orbitrap Mass Spectrometer

(2011) Annette Michalski et al.   MOLECULAR & CELLULAR PROTEOMICS

Naturally occurring inhibitors against the formation of advanced glycation end-products

(2011) Xiaofang Peng et al.   Food & Function

Comparison of anti-glycation capacities of several herbal infusions with that of green tea

(2010) Su-Chen Ho et al.   FOOD CHEMISTRY

Natural compounds containing a catechol group enhance the formation of Nε-(carboxymethyl)lysine of the Maillard reaction

(2010) Yukio Fujiwara et al.   FREE RADICAL BIOLOGY AND MEDICINE

Plasma Carboxymethyl-Lysine, an Advanced Glycation End Product, and All-Cause and Cardiovascular Disease Mortality in Older Community-Dwelling Adults

(2009) Richard D. Semba et al.   JOURNAL OF THE AMERICAN GERIATRICS SOCIETY

Characterization and tissue expression of channel catfish (Ictalurus punctatus Rafinesque, 1818) ubiquitin carboxyl-terminal hydrolase L5 (UCHL5) cDNA

(2009) Hung-Yueh Yeh et al.   MOLECULAR BIOLOGY REPORTS

Universal sample preparation method for proteome analysis

(2009) Jacek R Wiśniewski et al.   NATURE METHODS

Immunochemical detection of Nε-(carboxyethyl)lysine using a specific antibody

(2008) Ryoji Nagai et al.   JOURNAL OF IMMUNOLOGICAL METHODS