(Q56481477)

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Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties

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Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties (English)

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Varoujan A. Yaylayan

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1

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Alexis Huyghues‐Despointes

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2

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M.S. Feather

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3

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publication date

July 1994

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published in

Critical Reviews in Food Science and Nutrition

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volume

34

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issue

4

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page(s)

321-369

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cites work

Mutarotation, Hydrolysis, and Rearrangement Reactions of Glycosylamines1

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Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

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Nutritional and toxicological aspects of the Maillard browning reaction in foods

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Nonenzymatic glycosylation and the pathogenesis of diabetic complications

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Some biochemically relevant properties of N-substituted fructosamines derived from amino-acids and N-arylglucosylamines

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Methods for assaying nonenzymatic glycosylation

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In vitro synthesis of hemoglobin AIc

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A colorimetric method for the determination of glucosamine and chondrosamine

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Identification of glycation at the N-terminus of albumin by gas chromatography-mass spectrometry

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Detection of 3-deoxyfructose and 3-deoxyglucosone in human urine and plasma: evidence for intermediate stages of the Maillard reaction in vivo

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Does oxygen free radical increased formation explain long term complications of diabetes mellitus?

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Glucose autoxidation and protein modification. The potential role of 'autoxidative glycosylation' in diabetes

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Free radical generation by early glycation products: a mechanism for accelerated atherogenesis in diabetes

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Nonenzymatic glycosylation, the Maillard reaction and the aging process

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End-stage renal disease and diabetes catalyze the formation of a pentose-derived crosslink from aging human collagen

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Identifiers

DOI

10.1080/10408399409527667

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PubMed publication ID

7945894

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ResearchGate publication ID

15253132

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(Q56481477)

Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties

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