Protein Glycation-Reference-Cited by-同舟云学术

Protein Glycation

Published:2006-01-25 Issue:1 Volume:928 Page:48-53
ISSN:0077-8923
Container-title:Annals of the New York Academy of Sciences
language:en
Short-container-title:

Author:

Yim Moon B.,Yim Hyung-Soon,Lee Cheolju,Kang Sa-Ouk,Chock P. Boon

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1749-6632.2001.tb05634.x/fullpdf

Reference27 articles.

1. Chemistry of non-enzymatic browning;Reynolds;Adv. Food. Res,1963

2. 3-Deoxyglucosone cross-links proteins under physiological conditions;Kato;Agric. Biol. Chem,1987

3. Mechanism of autoxidative glycosylation: identification of glyoxal and arabinose as intermediates in the autoxidative modification of proteins by glucose;Wells-Knecht;Biochemistry,1995

4. Formation of the N,N′-dialkylpyrazine cation radical from glyoxal dialkylimine produced on the reaction of sugar with an amine or amino acid;Hayashi;Agric. Biol. Chem,1985

5. Role of the Maillard reaction in aging of tissue proteins;Frye;Advanced glycation end product-dependent increase in imidazolium cross-links in human lens proteins. J. Biol. Chem,1998

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