Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides

High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry

(2021) Yan Xu et al.   FOOD CHEMISTRY

The Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction

(2020) Domenico Sergi et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Advanced Glycation End Products: Building on the Concept of the “Common Soil” in Metabolic Disease

(2019) Henry H Ruiz et al.   ENDOCRINOLOGY

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

(2016) Zhili Liang et al.   JOURNAL OF FOOD SCIENCE

Structure and Dynamics of Solvation Shells of Copper(II) Complexes with N,O-Containing Ligands

(2015) Mikhail S. Bukharov et al.   INORGANIC CHEMISTRY

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

The Alpha–Bet(a) of Salty Glucose Pyrolysis: Computational Investigations Reveal Carbohydrate Pyrolysis Catalytic Action by Sodium Ions

(2014) Heather B. Mayes 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

Sodium Ion Interactions with Aqueous Glucose: Insights from Quantum Mechanics, Molecular Dynamics, and Experiment

(2013) Heather B. Mayes et al.   JOURNAL OF PHYSICAL CHEMISTRY B

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

Glycation compounds in peanuts

(2011) Anne Wellner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Formation of Maillard Reaction Products during Heat Treatment of Carrots

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

Multiwfn: A multifunctional wavefunction analyzer

(2011) Tian Lu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

The ORCA program system

(2011) Frank Neese   Wiley Interdisciplinary Reviews-Computational Molecular Science

Effects of Salt Concentration on the Reaction Rate of Glc with Amino Acids, Peptides, and Proteins

(2009) Keiko YAMAGUCHI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System

(2009) Robert A. Levine et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluating the Extent of Protein Damage in Dairy Products

(2008) Jörg Hegele et al.   Annals of the New York Academy of Sciences

Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

(2007) Achim Claus et al.   JOURNAL OF CEREAL SCIENCE