Arginine-Derived Advanced Glycation End Products Generated in Peptide–Glucose Mixtures During Boiling-Reference-Cited by-同舟云学术

Arginine-Derived Advanced Glycation End Products Generated in Peptide–Glucose Mixtures During Boiling

Published:2014-04-11 Issue:16 Volume:62 Page:3626-3635
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Frolov Andrej¹,Schmidt Rico¹,Spiller Sandro¹,Greifenhagen Uta¹,Hoffmann Ralf¹

Affiliation:

1. Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy and Center for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4050183

Reference39 articles.

1. Protein Glycation, Diabetes, and Aging

2. Die Umsetzung von D‐Fructose mit L‐Lysin und L‐Arginin und deren Beziehung zu nichtenzymatischen Bräunungsreaktionen

3. Advanced glycation end-products (AGEs): involvement in aging and in neurodegenerative diseases

4. Amino Acid Properties and Consequences of Substitutions

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Non-enzymatic browning of lotus root during boiling;LWT;2023-01

2. Bioactive phlorotannin as autophagy modulator in cervical cancer cells and advanced glycation end products inhibitor in glucotoxic C. elegans;Algal Research;2022-09

3. Evaluation of Fructo-, Inulin-, and Galacto-Oligosaccharides on the Maillard Reaction Products in Model Systems with Whey Protein;Journal of Agricultural and Food Chemistry;2022-07-18

4. Individual Glycation Sites as Biomarkers of Type 2 Diabetes Mellitus;Type 2 Diabetes - From Pathophysiology to Cyber Systems;2021-09-22

5. Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine;LWT;2021-06