Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination-Reference-Cited by-同舟云学术

Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination

Published:2018-02-22 Issue:9 Volume:98 Page:3225-3233
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Li He¹,Yu Shu-Juan¹²^ORCID

Affiliation:

1. College of Food Science and Engineering; South China University of Technology; Guangzhou China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; Guangzhou China

Funder

National Natural Science Foundation of China

Science and Technology Planning Project of Guangdong Province of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference77 articles.

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3. Influence of hemodialysis membrane type on pentosidine plasma level, a marker of ‘carbonyl stress’;Jadoul;Kidney Int,1999

4. Chromatographic evidence for pyrraline formation during protein glycation in vitro and in vivo;Portero-Otin;Biochim Biophys Acta,1995

5. Formation of ϵ-(2-formyl-5- hydroxymethyl-pyrrol-1-yl)-l-norleucine in the Maillard reaction between d-glucose and l-lysine;Nakayama;Agric Biol Chem,1980

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