Formation of advanced glycation end-products in fish muscle during heating: Relationship with fish freshness-Reference-Cited by-同舟云学术

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Formation of advanced glycation end-products in fish muscle during heating: Relationship with fish freshness

Published:2017-10 Issue: Volume:63 Page:133-138
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Niu Lihong,Sun Xiaohua,Tang Juming,Wang Jing,Rasco Barbara A,Lai Keqiang,Fan Yuxia,Huang Yiqun

Funder

National Key Research and Development Program of China

USDA-NIFA

Shanghai Ocean University

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Official Methods of Analysis;AOAC,2005

2. Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima);Aubourg;Food Chem.,2005

3. Evaluation of the maillard reaction in infant formulas by means of front-face fluorescence;Birlouez-Aragon;Ann. N. Y. Acad. Sci.,2005

4. Fluorescence and color as markers for the maillard reaction in milk–cereal based infant foods during storage;Bosch;Food Chem.,2007

5. Post mortem changes produced in the muscle of sea bream (Sparus aurata) during ice storage;Caballero;Aquaculture,2009

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of dietary advanced glycation end products (dAGEs) in processed foods on health;Advanced Biophysical Techniques for Polysaccharides Characterization;2024

2. Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products;Foods;2023-11-29

3. Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heating;Food Chemistry;2023-11

4. Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness;Journal of Food Composition and Analysis;2023-05

5. Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment;Foods;2023-02-28

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