Advanced glycation endproducts in food and their effects on health-Reference-Cited by-同舟云学术

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Advanced glycation endproducts in food and their effects on health

Published:2013-10 Issue: Volume:60 Page:10-37
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Poulsen Malene W.,Hedegaard Rikke V.,Andersen Jeanette M.,de Courten Barbora,Bügel Susanne,Nielsen John,Skibsted Leif H.,Dragsted Lars O.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference328 articles.

1. Toxicology and risk assessment of 5-hydroxymethylfurfural in food;Abraham;Mol. Nutr. Food Res.,2011

2. Advanced glycation endproducts–role in pathology of diabetic complications;Ahmed;Diabetes Res. Clin. Pract.,2005

3. Identification of N-epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein;Ahmed;J. Biol. Chem.,1986

4. N-epsilon-(carboxyethyl)lysine, a product of the chemical modification of proteins by methylglyoxal, increases with age in human lens proteins;Ahmed;Biochem. J.,1997

5. Assay of advanced glycation endproducts (AGEs): surveying AGEs by chromatographic assay with derivatization by 6-aminoquinolyl-N-hydroxysuccinimidyl-carbamate and application to N∊-carboxymethyl-lysine- and N∊-(1-carboxyethyl)lysine-modified albumin

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