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La ricerca find articoli where soggetti phrase all words 'MAILLARD REACTION' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 964 riferimenti
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    1. Lapolla, A; Fedele, D; Traldi, P
      Diabetes and mass spectrometry

      DIABETES-METABOLISM RESEARCH AND REVIEWS
    2. Schwedler, SB; Verbeke, P; Bakala, H; Weiss, MF; Vilar, J; Depreux, P; Fourmaintraux, E; Striker, LJ; Striker, GE
      N-phenacylthiazolium bromide decreases renal and increases urinary advanced glycation end products excretion without ameliorating diabetic nephropathy in C57BL/6 mice

      DIABETES OBESITY & METABOLISM
    3. Frank, O; Jezussek, M; Hofmann, T
      Characterisation of novel 1H,4H-quinolizinium-7-olate chromophores by application of colour dilution analysis and high-speed countercurrent chromatography on thermally browned pentose/L-alanine solutions

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    4. Dukic-Stefanovic, S; Schinzel, R; Riederer, P; Munch, G
      AGES in brain ageing: AGE-inhibitors as neuroprotective and anti-dementia drugs?

      BIOGERONTOLOGY
    5. Mironova, R; Niwa, T
      Molecular heterogeneity of amyloid beta(2)-microglobulin and modification with advanced glycation end products

      JOURNAL OF CHROMATOGRAPHY B
    6. Wautier, JL; Guillausseau, PJ
      Advanced glycation end products, their receptors and diabetic angiopathy

      DIABETES & METABOLISM
    7. Schmidt, AM; Stern, DM
      Receptor for AGE (RAGE) is a gene within the Major Histocompatibility Class III region: Implications for host response mechanisms in homeostasis and chronic disease

      FRONTIERS IN BIOSCIENCE
    8. Sell, DR; Nelson, JF; Monnier, VM
      Effect of chronic aminoguanidine treatment on age-related glycation, glycoxidation, and collagen cross-linking in the Fischer 344 rat

      JOURNALS OF GERONTOLOGY SERIES A-BIOLOGICAL SCIENCES AND MEDICAL SCIENCES
    9. Cozzolino, R; Passalacqua, S; Salemi, S; Malvagna, P; Spina, E; Garozzo, D
      Identification of adulteration in milk by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

      JOURNAL OF MASS SPECTROMETRY
    10. Lapolla, A; Fedele, D; Martano, L; Arico', NC; Garbeglio, M; Traldi, P; Seraglia, R; Favretto, D
      Advanced glycation end products: a highly complex set of biologically relevant compounds detected by mass spectrometry

      JOURNAL OF MASS SPECTROMETRY
    11. Venkatraman, J; Aggarwal, K; Balaram, P
      Helical peptide models for protein glycation: proximity effects in catalysis of the Amadori rearrangement

      CHEMISTRY & BIOLOGY
    12. Jokic, A; Zimpel, Z; Huang, PM; Mezey, PG
      Molecular shape analysis of a Maillard reaction intermediate

      SAR AND QSAR IN ENVIRONMENTAL RESEARCH
    13. Hwang, JY; Shue, YS; Chang, HM
      Antioxidative activity of roasted and defatted peanut kernels

      FOOD RESEARCH INTERNATIONAL
    14. Morita, K; Kubota, K; Aishima, T
      Sensory characteristics and volatile components in aromas of boiled prawnsprepared according to experimental designs

      FOOD RESEARCH INTERNATIONAL
    15. Aoki, T; Hiidome, Y; Sugimoto, Y; Ibrahim, HR; Kato, Y
      Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction

      FOOD RESEARCH INTERNATIONAL
    16. AlKanhal, HA; Al-Othman, AA; Hewedi, FM
      Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage

      INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
    17. Sarria, B; Vaquero, MP
      Zinc and iron bioavailability in a powder or in-bottle-sterilized infant formula estimated by in vitro and in suckling rats

      JOURNAL OF NUTRITIONAL BIOCHEMISTRY
    18. Levi, B; Werman, MJ
      Fructose triggers DNA modification and damage in an Escherichia coli plasmid

      JOURNAL OF NUTRITIONAL BIOCHEMISTRY
    19. Smales, CM; Pepper, DS; James, DC
      Evaluation of protein modification during anti-viral heat bioprocessing byelectrospray ionization mass spectrometry

      RAPID COMMUNICATIONS IN MASS SPECTROMETRY
    20. Kaur, C; Kapoor, HC
      Antioxidants in fruits and vegetables - the millennium's health

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    21. Kaye, YK; Easa, AM; Ismail, N
      Reducing weight loss of retorted soy protein tofu by using glucose- and microwave-pre-heating treatment

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    22. Mironova, R; Niwa, T; Hayashi, H; Dimitrova, R; Ivanov, I
      Evidence for non-enzymatic glycosylation in Escherichia coli

      MOLECULAR MICROBIOLOGY
    23. Stracke, H; Hammes, HP; Werkmann, D; Mavrakis, K; Bitsch, L; Netzel, M; Geyer, L; Kopcke, W; Sauerland, C; Bretzel, RG; Federlin, KF
      Efficacy of benfotiamine versus thiamine on function and glycation products of peripheral nerves in diabetic rats

      EXPERIMENTAL AND CLINICAL ENDOCRINOLOGY & DIABETES
    24. Stein, G; Franke, S; Mahiout, A; Schneider, S; Sperschneider, H; Borst, S; Vienken, J
      Influence of dialysis modalities on serum AGE levels in end-stage renal disease patients

      NEPHROLOGY DIALYSIS TRANSPLANTATION
    25. Miyata, T; Saito, A; Kurokawa, K; de Strihou, CV
      Advanced glycation and lipoxidation end products: reactive carbonyl compounds-related uraemic toxicity

      NEPHROLOGY DIALYSIS TRANSPLANTATION
    26. Fanun, M; Leser, M; Aserin, A; Garti, N
      Sucrose ester microemulsions as microreactors for model Maillard reaction

      COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
    27. Cheng, RZ; Lin, B; Lee, KW; Ortwerth, BJ
      Similarity of the yellow chromophores isolated from human cataracts with those from ascorbic acid-modified calf lens proteins: evidence for ascorbic acid glycation during cataract formation

      BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE
    28. Lehman, TD; Ortwerth, BJ
      Inhibitors of advanced glycation end product-associated protein cross-linking

      BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE
    29. Okano, Y; Masaki, H; Sakurai, H
      Pentosidine in advanced glycation end-products (AGEs) during UVA irradiation generates active oxygen species and impairs human dermal fibroblasts

      JOURNAL OF DERMATOLOGICAL SCIENCE
    30. Yoshihara, K; Kiyonami, R; Shimizu, Y; Beppu, M
      Determination of urinary pyrraline by solid-phase extraction and high performance liquid chromatography

      BIOLOGICAL & PHARMACEUTICAL BULLETIN
    31. Sarria, B; Lopez-Fandino, R; Vaquero, P
      Does processing of a powder or in-bottle-sterilized liquid infant formula affect calcium bioavailability?

      NUTRITION
    32. Niwa, T
      Dialysis-related amyloidosis: Pathogenesis focusing on AGE modification

      SEMINARS IN DIALYSIS
    33. Castellani, RJ; Harris, PLR; Sayre, LM; Fujii, J; Taniguchi, N; Vitek, MP; Founds, H; Atwood, CS; Perry, G; Smith, MA
      Active glycation in neurofibrillary pathology of Alzheimer disease: N-epsilon-(carboxymethyl) lysine and hexitol-lysine

      FREE RADICAL BIOLOGY AND MEDICINE
    34. Akhand, AA; Hossain, K; Mitsui, H; Kato, M; Miyata, T; Inagi, R; Du, J; Takeda, K; Kawamoto, Y; Suzuki, H; Kurokawa, K; Nakashima, I
      Glyoxal and methylglyoxal trigger distinct signals for map family kinases and caspase activation in human endothelial cells

      FREE RADICAL BIOLOGY AND MEDICINE
    35. Linton, S; Davies, MJ; Dean, RT
      Protein oxidation and ageing

      EXPERIMENTAL GERONTOLOGY
    36. Wrodnigg, TM; Eder, B
      The Amadori and Heyns rearrangements: Landmarks in the history of carbohydrate chemistry or unrecognized synthetic opportunities?

      GLYOSCIENCE: EPIMERISATION, ISOMERISATION AND REARRANGEMENT REACTIONS OF CARBOHYDRATES
    37. Sato, Y; Kondo, T; Ohshima, T
      Estimation of age of human cadavers by immunohistochemical assessment of advanced glycation end products in the hippocampus

      HISTOPATHOLOGY
    38. Stenberg, M; Marko-Varga, G; Oste, R
      Racemization of amino acids during classical and microwave oven hydrolysis- application to aspartame and a Maillard reaction system

      FOOD CHEMISTRY
    39. Yaylayan, VA; Keyhani, A
      Elucidation of the mechanism of pyrrole formation during thermal degradation of C-13-labeled L-serines

      FOOD CHEMISTRY
    40. Ozdemir, M; Seyhan, FG; Bakan, AK; Ilter, S; Ozay, G; Devres, O
      Analysis of internal browning of roasted hazelnuts

      FOOD CHEMISTRY
    41. Moure, A; Cruz, JM; Franco, D; Dominguez, JM; Sineiro, J; Dominguez, H; Nunez, MJ; Parajo, JC
      Natural antioxidants from residual sources

      FOOD CHEMISTRY
    42. Morales, FJ; Jimenez-Perez, S
      Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence

      FOOD CHEMISTRY
    43. Mizutani, K; Ikeda, K; Kawai, Y; Yamori, Y
      Protective effect of resveratrol on oxidative damage in male and female stroke-prone spontaneously hypertensive rats

      CLINICAL AND EXPERIMENTAL PHARMACOLOGY AND PHYSIOLOGY
    44. Suzuki, D; Miyata, T; Kurokawa, K
      Carbonyl stress

      TYPE-2 DIABETIC NEPHROPATHY IN JAPAN: FROM BENCH TO BEDSIDE
    45. Schleicher, ED; Bierhaus, A; Haring, HU; Nawroth, PP; Lehmann, R
      Chemistry and pathobiology of advanced glycation end products

      ADVANCED GLYCATION END PRODUCTS IN NEPHROLOGY
    46. Miyata, T; Akhand, AA; Kurokawa, K; Nakashima, I
      Reactive carbonyl compounds as uremic toxins

      DIALYSIS, DIALYZERS AND SORBENTS: WHERE ARE WE GOING?
    47. Beisswenger, PJ; Szwergold, BS; Yeo, KT
      Glycated proteins in diabetes

      CLINICS IN LABORATORY MEDICINE
    48. Faist, V; Erbersdobler, HF
      Metabolic transit and in vivo effects of melanoidins and precursor compounds deriving from the Maillard reaction

      ANNALS OF NUTRITION AND METABOLISM
    49. Billaud, C; Nicolas, J
      Main oxidoreductases involved in the malting and brewing technological processes.

      SCIENCES DES ALIMENTS
    50. Shuvaev, VV; Laffont, I; Serot, JM; Fujii, J; Taniguchi, N; Siest, G
      Increased protein glycation in cerebrospinal fluid of Alzheimer's disease

      NEUROBIOLOGY OF AGING
    51. Wautier, MP; Chappey, O; Corda, S; Stern, DM; Schimidt, AM; Wautier, JL
      Activation of NADPH oxidase by AGE links oxidant stress to altered gene expression via RAGE

      AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM
    52. Fayle, SE; Healy, JP; Brown, PA; Reid, EA; Gerrard, JA; Ames, JM
      Novel approaches to the analysis of the Maillard reaction of proteins

      ELECTROPHORESIS
    53. Beisswenger, PJ; Howell, SK; O'Dell, RM; Wood, ME; Touchette, AD; Szwergold, BS
      alpha-dicarbonyls increase in the postprandial period and reflect the degree of hyperglycemia

      DIABETES CARE
    54. Padayatti, PS; Ng, AS; Uchida, K; Glomb, MA; Nagaraj, RH
      Argpyrimidine, a blue fluorophore in human lens proteins: High levels in brunescent cataractous lenses

      INVESTIGATIVE OPHTHALMOLOGY & VISUAL SCIENCE
    55. Davis, PJ; Smales, CM; James, DC
      How can thermal processing modify the antigenicity of proteins?

      ALLERGY
    56. Liyanage, H; Kashket, S; Young, M; Kashket, ER
      Clostridium beijerinckii and Clostridium difficile detoxify methylglyoxal by a novel mechanism involving glycerol dehydrogenase

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    57. Miyata, T; de Strihou, CV; Imasawa, T; Yoshino, A; Ueda, Y; Ogura, H; Kominami, K; Onogi, H; Inagi, R; Nangaku, M; Kurokawa, K
      Glyoxalase I deficiency is associated with an unusual level of advanced glycation end products in a hemodialysis patient

      KIDNEY INTERNATIONAL
    58. Miyata, T; Sugiyama, S; Saito, A; Kurokawa, K
      Reactive carbonyl compounds related uremic toxicity ("carbonyl stress")

      KIDNEY INTERNATIONAL
    59. Schwedler, S; Schinzel, R; Vaith, P; Wanner, C
      Inflammation and advanced glycation end products in uremia: Simple coexistence, potentiation or causal relationship?

      KIDNEY INTERNATIONAL
    60. Niwa, T; Tsukushi, S
      3-Deoxyglucosone and AGEs in uremic complications: Inactivation of glutathione peroxidase by 3-deoxyglucosone

      KIDNEY INTERNATIONAL
    61. Ulrich, P; Cerami, A
      Protein glycation, diabetes, and aging

      RECENT PROGRESS IN HORMONE RESEARCH, VOL 56
    62. Sensi, M; Morano, S; Sagratella, E; Castaldo, P; Morelli, S; Vetri, M; Caltabiano, V; Purrello, F; Andreani, D; Vecci, E; Di Mario, U
      Advanced glycation end product levels in eye lenses, aorta, and tail tendon in transplanted diabetic inbred Lewis rats

      TRANSPLANTATION
    63. Burdon, J
      Are the traditional concepts of the structures of humic substances realistic?

      SOIL SCIENCE
    64. Voeikov, VL; Koldunov, VV; Kononov, DS
      Long-duration oscillations of chemiluminescence during the amino-carbonyl reaction in aqueous solutions

      RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY
    65. Meng, J; Sakata, N; Imanaga, Y; Takebayashi, S; Nagai, R; Horiuchi, S
      Carboxymethyllysine in dermal tissues of diabetic and nondiabetic patientswith chronic renal failure: Relevance to glycoxidation damage

      NEPHRON
    66. Schinzel, R; Munch, G; Heidland, A; Sebekova, K
      Advanced glycation end products in end-stage renal disease and their removal

      NEPHRON
    67. Yeboah, FK; Yaylayan, VA
      Analysis of glycated proteins by mass spectrometric techniques: qualitative and quantitative aspects

      NAHRUNG-FOOD
    68. Schwenger, V; Zeier, M; Henle, T; Ritz, E
      Advanced glycation endproducts (AGEs) as uremic toxins

      NAHRUNG-FOOD
    69. Erbersdobler, HF; Faist, V
      Metabolic transit of Amadori products

      NAHRUNG-FOOD
    70. Bergmann, R; Helling, R; Heichert, C; Scheunemann, W; Mading, P; Wittrisch, H; Johannsen, B; Henle, T
      Radio fluorination and positron emission tomography (PET) as a new approach to study the in vivo distribution and elimination of the advanced glycation endproducts N-epsilon-carboxymethyllysine (CML) and N-epsilon-carboxyethyllysine (CEL)

      NAHRUNG-FOOD
    71. Hofmann, T; Ames, J; Krome, K; Faist, V
      Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells

      NAHRUNG-FOOD
    72. Pellegrino, L; Cattaneo, S
      Occurrence of galactosyl isomaltol and galactosyl beta-pyranone in commercial drinking milk

      NAHRUNG-FOOD
    73. Birlouez-Aragon, I; Leclere, J; Quedraogo, CL; Birlouez, E; Grongnet, JF
      The FAST method, a rapid approach of the nutritional quality of heat-treated foods

      NAHRUNG-FOOD
    74. Lauber, S; Klostermeyer, H; Henle, T
      On the influence of non-enzymatic crosslinking of caseins on the gel strength of yoghurt

      NAHRUNG-FOOD
    75. Braekman, A; Mortier, L; van Renterghem, R; de Block, J
      The influence of batch-pasteurisation on Maillard reaction in sweetened milk products with modified carbohydrate content

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    76. Chevalier, F; Chobert, JM; Molle, D; Haertle, T
      Maillard glycation of beta-lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites

      LAIT
    77. Ling, X; Nagai, R; Sakashita, N; Takeya, M; Horiuchi, S; Takahashi, K
      Immunohistochemical distribution and quantitative biochemical detection ofadvanced glycation end products in fetal to adult rats and in rats with streptozotocin-induced diabetes

      LABORATORY INVESTIGATION
    78. Villamiel, M; del Castillo, MD; Corzo, N; Olano, A
      Presence of furosine in honeys

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    79. Nishino, N; Uchida, S
      Disappearance of Maillard reaction products during ensilage and rumen fermentation in vitro

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    80. Ryu, K; Ide, N; Matsuura, H; Itakura, Y
      N alpha-(1-deoxy-D-fructos-1-yl)-L-arginine, an antioxidant compound identified in aged garlic extract

      JOURNAL OF NUTRITION
    81. Ajandouz, EH; Tchiakpe, LS; Dalle Ore, F; Benajiba, A; Puigserver, A
      Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems

      JOURNAL OF FOOD SCIENCE
    82. Fedele, E; Bergamo, P
      Protein and lipid oxidative stresses during cheese manufacture

      JOURNAL OF FOOD SCIENCE
    83. Gliemmo, MF; Campos, CA; Gerschenson, LN
      Interaction between potassium sorbate and aspartame in aqueous model sugarsystems

      JOURNAL OF FOOD SCIENCE
    84. Chellan, P; Nagaraj, RH
      Early glycation products produce pentosidine cross-links on native proteins - Novel mechanism of pentosidine formation and propagation of glycation

      JOURNAL OF BIOLOGICAL CHEMISTRY
    85. Bulteau, AL; Verbeke, P; Petropoulos, I; Chaffotte, AF; Friguet, B
      Proteasome inhibition in glyoxal-treated fibroblasts and resistance of glycated glucose-6-phosphate dehydrogenase to 20 S proteasome degradation in vitro

      JOURNAL OF BIOLOGICAL CHEMISTRY
    86. Glomb, MA; Pfahler, C
      Amides are novel protein modifications formed by physiological sugars

      JOURNAL OF BIOLOGICAL CHEMISTRY
    87. Ohgami, N; Nagai, R; Miyazaki, A; Ikemoto, M; Arai, H; Horiuchi, S; Nakayama, H
      Scavenger receptor class B type I-mediated reverse cholesterol transport is inhibited by advanced glycation end products

      JOURNAL OF BIOLOGICAL CHEMISTRY
    88. Ames, JM; Guy, RCE; Kipping, GJ
      Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    89. Chung, SY; Champagne, ET
      Association of end-product adducts with increased IgE binding of roasted peanuts

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    90. Monti, SM; Ritieni, A; Sacchi, R; Skog, K; Borgen, E; Fogliano, V
      Characterization of phenolic compounds in virgin olive oil and their effect on the formation of carcinogenic/mutagenic heterocyclic amines in a modelsystem

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    91. Tanabe, M; Saeki, H
      Effect of Maillard reaction with glucose and ribose on solubility at low ionic strength and filament-forming ability of fish myosin

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    92. Diem, S; Herderich, M
      Reaction of tryptophan with carbohydrates: Identification and quantitativedetermination of novel beta-carboline alkaloids in food

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    93. Ames, JM; Guy, RCE; Kipping, GJ
      Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    94. Knerr, T; Lerche, H; Pischetsrieder, M; Severin, T
      Formation of a novel colored product during the Maillard reaction of D-glucose

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    95. Ottinger, H; Bareth, A; Hofmann, T
      Characterization of natural "cooling" compounds formed from glucose and L-proline in dark malt by application of taste dilution analysis

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    96. Glomb, MA; Lang, G
      Isolation and characterization of glyoxal-arginine modifications

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    97. Frank, O; Heuberger, S; Hofmann, T
      Structure determination of a novel 3(6H)-pyranone chromophore and clarification of its formation from carbohydrates and primary amino acids

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    98. Yaylayan, VA; Keyhani, A
      Carbohydrate and amino acid degradation pathways in L-methionine/D-[(13)C1] glucose model systems

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    99. Whitfield, FB; Mottram, DS
      Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with4-hydroxy-5-methyl-3 (2H)-furanone at pH 6.5

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    100. Seiquer, I; Aspe, T; Vaquero, P; Navarro, P
      Effects of heat treatment of casein in the presence of reducing sugars on calcium bioavailability: in vitro and in vivo assays

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY


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Documento generato il 25/10/20 alle ore 17:50:24