Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis-Reference-Cited by-同舟云学术

Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

Published:2022-01 Issue: Volume:366 Page:130601
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Akıllıoğlu Halise Gül,Lund Marianne N.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Assay of advanced glycation endproducts (AGEs): Surveying AGEs by chromatographic assay with derivatization by 6-aminoquinolyl-N-hydroxysuccinimidyl-carbamate and application to NƐ-carboxymethyl-lysine- and NƐ-(1-carboxyethyl)lysine-modified albumin;Ahmed;Biochemical Journal,2002

2. Advanced glycation endproducts - Role in pathology of diabetic complications;Ahmed;Diabetes Research and Clinical Practice,2005

3. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products;Aktağ;Journal of Food Composition and Analysis,2019

4. Digestibility of extruded proteins and metabolic transit of N-ε-carboxymethyllysine in rats;Alamir;Amino Acids,2013

5. Analysis of chemically labile glycation adducts in seed proteins: Case study of methylglyoxal-derived hydroimidazolone 1 (MG-H1);Antonova;International Journal of Molecular Sciences,2019

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