Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing-Reference-Cited by-同舟云学术

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Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing

Published:2024-02 Issue: Volume:57 Page:103404
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xu Lili,Liu Hui,Dong Lezhen,Liu Yahui,Liu Lingyi,Cao Hui,Wang Wei,Liu Lianliang^ORCID

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference104 articles.

1. Study of pyridoxamine against glycation and reactive oxygen species production in human serum albumin as model protein: An in vitro & ex vivo approach;Abdullah;International Journal of Biological Macromolecules,2018

2. Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality;Aguirre;Journal of Food Processing and Preservation,2018

3. Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes;Akkurt;LWT,2021

4. Understanding the antioxidant and carbonyl sequestering activity of carnosine: Direct and indirect mechanisms;Aldini;Free Radical Research,2021

5. A review on mechanism of inhibition of advanced glycation end products formation by plant derived polyphenolic compounds;Anwar;Molecular Biology Reports,2021

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