Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals-Reference-Cited by-同舟云学术

Effect of dietary advanced glycation end products on postprandial appetite, inflammation, and endothelial activation in healthy overweight individuals

Published:2013-08-09 Issue:2 Volume:53 Page:661-672
ISSN:1436-6207
Container-title:European Journal of Nutrition
language:en
Short-container-title:Eur J Nutr

Author:

Poulsen Malene W.,Bak Monika J.,Andersen Jeanette M.,Monošík Rastislav,Giraudi-Futin Anne C.,Holst Jens J.,Nielsen John,Lauritzen Lotte,Larsen Lesli H.,Bügel Susanne,Dragsted Lars O.

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/s00394-013-0574-y.pdf

Reference49 articles.

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3. van Boekel MA (2006) Formation of flavour compounds in the Maillard reaction. Biotechnol Adv 24:230–233

4. Perez-Locas C, Yaylayan VA (2010) The Maillard reaction and food quality deterioration. In: Skibsted LH, Risbo J, Andersen ML (eds) Chemical deterioration and physical instability of food and beverages. Woodhead Publishing, Cambridge, pp 70–94

5. Vlassara H, Striker GE (2011) AGE restriction in diabetes mellitus: a paradigm shift. Nat Rev Endocrinol 7:526–539

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