Dietary advanced glycation end‐products: Perspectives linking food processing with health implications-Reference-Cited by-同舟云学术

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Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Published:2020-07-10 Issue:5 Volume:19 Page:2559-2587
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Zhang Qiaozhi¹,Wang Yanbo¹,Fu Linglin¹^ORCID

Affiliation:

1. Food Safety Key Laboratory of Zhejiang Province, School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou P.R. China

Funder

the Zhejiang Provincial Natural Science Foundation for Distinguished Young Scholars of China

the National Natural Science Foundation of China

the State key research and development plan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12593

Reference195 articles.

1. Phenolics from Garcinia mangostana Inhibit Advanced Glycation Endproducts Formation: Effect on Amadori Products, Cross-Linked Structures and Protein Thiols

2. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food

3. Advanced glycation endproducts—role in pathology of diabetic complications

4. 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

5. Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection

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