Flavour chemistry of methylglyoxal and glyoxal

Genistein Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal

(2011) Lishuang Lv et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Efficiency of Trapping Methylglyoxal by Phenols and Phenolic Acids

(2011) Chih-Yu Lo et al.   JOURNAL OF FOOD SCIENCE

Impact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and l-lysine or its derivatives

(2011) Jinyu Ma et al.   Food & Function

Stilbene Glucoside from Polygonum multiflorum Thunb.: A Novel Natural Inhibitor of Advanced Glycation End Product Formation by Trapping of Methylglyoxal

(2010) Lishuang Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Beneficial Effects of Cinnamon Proanthocyanidins on the Formation of Specific Advanced Glycation Endproducts and Methylglyoxal-Induced Impairment on Glucose Consumption

(2010) Xiaofang Peng 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

Apple Polyphenols, Phloretin and Phloridzin: New Trapping Agents of Reactive Dicarbonyl Species

(2008) Xi Shao et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Formation of 2,5-Dimethyl-4-hydroxy-3(2H)-furanone through Methylglyoxal: A Maillard Reaction Intermediate

(2008) Yu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2007) C LO et al.   FOOD CHEMISTRY