Molecularly imprinted thermosensitive probe based on fluorescent advanced glycation end products to detect α-dicarbonyl compounds and inhibit pyrraline formation-Reference-Cited by-同舟云学术

Molecularly imprinted thermosensitive probe based on fluorescent advanced glycation end products to detect α-dicarbonyl compounds and inhibit pyrraline formation

Published:2023-06-21 Issue:20 Volume:415 Page:5011-5021
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

He Jingbo,Xie Chenchen,Meng Chen,Chen Xiaolin,Liu Huilin^ORCID,Sun Baoguo

Funder

the Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology & Business University

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s00216-023-04787-4.pdf

Reference42 articles.

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3. van Dongen KCW, Kappetein L, Miro Estruch I, Belzer C, Beekmann K, Rietjens IMCM. Differences in kinetics and dynamics of endogenous versus exogenous advanced glycation end products (AGEs) and their precursors. Food Chem Toxicol. 2022;164: 112987.

4. Chen JH, Lin X, Bu C, Zhang X. Role of advanced glycation end products in mobility and considerations in possible dietary and nutritional intervention strategies. Nutr Metab (Lond). 2018;15:72.

5. Yuan X, He J, Su H, Liu H, Sun B. Magnetically controlled nanorobots based on red emissive peptide dots and artificial antibodies for specific recognition and smart scavenging of Nε-(carboxymethyl)lysine in dairy products. J Agr Food Chem. 2023;71(12):4970–81.

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