(Q43626284)

25 November 2017

Novel approaches to the analysis of the Maillard reaction of proteins (English)

1 reference

25 November 2017

Fayle SE

1

1 reference

25 November 2017

Healy JP

2

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25 November 2017

Brown PA

3

1 reference

25 November 2017

Reid EA

4

1 reference

25 November 2017

Gerrard JA

5

1 reference

25 November 2017

Ames JM

6

1 reference

25 November 2017

1 May 2001

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25 November 2017

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25 November 2017

22

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25 November 2017

8

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25 November 2017

1518-1525

1 reference

The relative ability of glucose and ascorbate to glycate and crosslink lens proteins in vitro. off.

25 November 2017

1 reference

https://api.crossref.org/works/10.1002%2F1522-2683%28200105%2922%3A8%3C1518%3A%3AAID-ELPS1518%3E3.0.CO%3B2-U

The addition of SDS to the Bradford dye-binding protein assay, a modification with increased sensitivity to collagen.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2F1522-2683%28200105%2922%3A8%3C1518%3A%3AAID-ELPS1518%3E3.0.CO%3B2-U

Reaction of monosaccharides with proteins: possible evolutionary significance

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2F1522-2683%28200105%2922%3A8%3C1518%3A%3AAID-ELPS1518%3E3.0.CO%3B2-U

Formation of tetrahydro-beta-carbolines and beta-carbolines during the reaction of L-tryptophan with D-glucose

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2F1522-2683%28200105%2922%3A8%3C1518%3A%3AAID-ELPS1518%3E3.0.CO%3B2-U

Analysis of furanone, pyranone, and new heterocyclic colored compounds from sugar-glycine model Maillard systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2F1522-2683%28200105%2922%3A8%3C1518%3A%3AAID-ELPS1518%3E3.0.CO%3B2-U

Autoxidation in Xylose/Lysine Model Systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2F1522-2683%28200105%2922%3A8%3C1518%3A%3AAID-ELPS1518%3E3.0.CO%3B2-U

Acid-stable fluorescent advanced glycation end products: vesperlysines A, B, and C are formed as crosslinked products in the Maillard reaction between lysine or proteins with glucose

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2F1522-2683%28200105%2922%3A8%3C1518%3A%3AAID-ELPS1518%3E3.0.CO%3B2-U

A comprehensive survey of the acid-stable fluorescent cross-links formed by ribose with basic amino acids, and partial characterization of a novel Maillard cross-link

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2F1522-2683%28200105%2922%3A8%3C1518%3A%3AAID-ELPS1518%3E3.0.CO%3B2-U

Covalent protein adduct formation and protein cross-linking resulting from the maillard reaction between cyclotene and a model food protein

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2F1522-2683%28200105%2922%3A8%3C1518%3A%3AAID-ELPS1518%3E3.0.CO%3B2-U

10.1002/1522-2683(200105)22:8<1518::AID-ELPS1518>3.0.CO;2-U

21 January 2018

Identifiers

DOI

1 reference

25 November 2017

1 reference