Pronyl-Lysine-A Novel Protein Modification in Bread Crust Melanoidins Showingin VitroAntioxidative and Phase I/II Enzyme Modulating Activity-Reference-Cited by-同舟云学术

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Pronyl-Lysine-A Novel Protein Modification in Bread Crust Melanoidins Showingin VitroAntioxidative and Phase I/II Enzyme Modulating Activity

Published:2005-06 Issue:1 Volume:1043 Page:887-887
ISSN:0077-8923
Container-title:Annals of the New York Academy of Sciences
language:en
Short-container-title:

Author:

HOFMANN T,LINDENMEIER M,SOMOZA V

Publisher

Wiley

Subject

History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1196/annals.1333.101/fullpdf

Cited by 6 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. Effect of Wheat/Cassava Composite Bread on Liver Architecture of Wistar Rat;Journal of Pure and Applied Microbiology;2018-03-30

2. Maillard reaction products profile and intake from Spanish typical dishes;Food Research International;2010-06

3. Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products;European Food Research and Technology;2009-09-27

4. Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting;Journal of Agricultural and Food Chemistry;2009-05-05

5. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread;Journal of Cereal Science;2008-07

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