Novel α-Oxoamide Advanced-Glycation Endproducts within the N6-Carboxymethyl Lysine and N6-Carboxyethyl Lysine Reaction Cascades-Reference-Cited by-同舟云学术

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Novel α-Oxoamide Advanced-Glycation Endproducts within the N6-Carboxymethyl Lysine and N6-Carboxyethyl Lysine Reaction Cascades

Published:2018-02-13 Issue:8 Volume:66 Page:1898-1906
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Baldensperger Tim¹^ORCID,Jost Tobias¹,Zipprich Alexander²,Glomb Marcus A.¹^ORCID

Affiliation:

1. Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany

2. Department of Internal Medicine I, Martin-Luther-University Halle-Wittenberg, Ernst-Grube-Strasse 40, 06120 Halle/Saale, Germany

Funder

Deutsche Forschungsgemeinschaft

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05813

Reference30 articles.

1. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

2. Acrylamide is formed in the Maillard reaction

3. Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation

4. Comprehensive Analysis of Maillard Protein Modifications in Human Lenses: Effect of Age and Cataract

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