Probing hemoglobin glyco-products by fluorescence spectroscopy
Author:
Affiliation:
1. Cyprus University of Technology
2. Department of Environmental Science and Technology
3. Limassol
4. Cyprus
Abstract
Fluorescence mapping of hemoglobin AGE formation after hemoglobin modification by Maillard reaction products.
Funder
European Regional Development Fund
Research Promotion Foundation
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/RA/C9RA05243G
Reference30 articles.
1. Food Browning and Its Prevention: An Overview
2. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction
3. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
4. Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics
5. Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy
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