Peptide and amino acid glycation: new insights into the Maillard reaction-Reference-Cited by-同舟云学术

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Peptide and amino acid glycation: new insights into the Maillard reaction

Published:2003-09-18 Issue:3 Volume:10 Page:119-137
ISSN:1075-2617
Container-title:Journal of Peptide Science
language:en
Short-container-title:J. Peptide Sci.

Author:

Horvat Štefica,Jakas Andreja

Funder

Ministry of Science and Technology of Croatia

Publisher

Wiley

Subject

Organic Chemistry,Drug Discovery,Pharmacology,Molecular Biology,Molecular Medicine,General Medicine,Biochemistry,Structural Biology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/psc.519/fullpdf

Reference85 articles.

1. Action des acides amines sur les sucres; Formation des melanoidines par voie methodique;Maillard;Compt. Rend. Acad. Sci.,1912

2. New aspects of the Maillard reaction in foods and in the human body;Ledl;Angew. Chem. Int. Ed. Engl.,1990

3. Chemistry of Amadori rearrangements products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties;Yaylayan;Crit. Rev. Food Sci. Nutr.,1994

4. New aspects of an AGEing chemistry-recent developments concerning the Maillard reaction;Gerrard;Aust. J. Chem.,2002

5. Reactivity of peptides in the Maillard reaction;de Kok;ACS Symp. Ser.,1994

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