The reaction of biogenic amines with proteins
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
1. Nε-(dl-2-Amino-2-carboxyethyl)-l-lysine, a New Amino Acid Formed on Alkaline Treatment of Proteins
2. Lysinoalanine: Presence in Foods and Food Ingredients
3. Synthesis and PMR properties of some dehydroalanine derivatives
4. Synthesis, identification and properties of some β-aminoalanine derivatives
5. The synthesis and biological activities of some aza analogs of amino acids
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1. Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins;Journal of Agricultural and Food Chemistry;1999-03-13
2. Binding of copper(II) and other metal ions by lysinoalanine and related compounds and its significance for food safety;Journal of Agricultural and Food Chemistry;1988-07
3. Nephrotoxic Activity in Rats Fed Diets Containing DL-3-(N-Phenylethylamino )-Alanine;Australian Journal of Biological Sciences;1987
4. Inactivation of metalloenzymes by food constituents;Food and Chemical Toxicology;1986-09
5. Formation and analysis of [(phenylethyl)amino]alanine in food proteins;Journal of Agricultural and Food Chemistry;1986-05
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