Advanced glycation End-products (AGEs): an emerging concern for processed food industries
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1851-y.pdf
Reference145 articles.
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2. Ahmed N, Luthen R, Haussinger D, Sebekova K, Schinzel R, Voelker W et al (2005a) Increased protein glycation in cirrhosis and therapeutic strategies to prevent it. Ann N Y Acad Sci 1043:718–724
3. Ahmed N, Mirshekar-Syahkal B, Kennish L, Karachalias N, Babaei-Jadidi R, Thornalley PJ (2005b) Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection. Mol Nutr Food Res 49:691–699
4. Ames JM (2008) Determination of Ne-(carboxymethyl) lysine in foods and related systems. Ann N Y Acad Sci 1126:20–24
5. Ardestani A, Yazdanparast R (2007) Cyperus rotundus suppresses AGE formation and protein oxidation in a model of fructose-mediated protein glycoxidation. Int J Biol Macromol 41:572–578
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