Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides

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

Effect of diet-derived advanced glycation end products on inflammation

(2015) Nicole J. Kellow et al.   NUTRITION REVIEWS

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

Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation

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

Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food

(2012) Michael Hellwig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Impact of the N-Terminal Amino Acid on the Formation of Pyrazines from Peptides in Maillard Model Systems

(2012) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

(2010) Jaime Uribarri et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†

(2009) Jenny Gobert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycation of a lysine-containing tetrapeptide by d -glucose and d -fructose—influence of different reaction conditions on the formation of Amadori/Heyns products

(2008) Andreja Jakas et al.   CARBOHYDRATE RESEARCH