These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

111 related articles for article (PubMed ID: 10563946)

  • 21. Nitroxides prevent protein glycoxidation in vitro.
    Sadowska-Bartosz I; Galiniak S; Skolimowski J; Stefaniuk I; Bartosz G
    Free Radic Res; 2015 Feb; 49(2):113-21. PubMed ID: 25363554
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Precursors and formation pathways of furfural in sugarcane juice during thermal treatment.
    Huang H; Chen J; Zheng M; Zhang L; Ji H; Cao H; Dai F; Wang L
    Food Chem; 2023 Feb; 402():134318. PubMed ID: 36152559
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) from sucrose by pyrolysis-GC/MS.
    Perez Locas C; Yaylayan VA
    J Agric Food Chem; 2008 Aug; 56(15):6717-23. PubMed ID: 18611024
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells.
    Jing H; Kitts DD
    Food Chem Toxicol; 2004 Nov; 42(11):1833-44. PubMed ID: 15350681
    [TBL] [Abstract][Full Text] [Related]  

  • 25. MICROBIAL GROWTH ON C1 COMPOUNDS. SYNTHESIS OF CELL CONSTITUENTS BY METHANE- AND METHANOL-GROWN PSEUDOMONAS METHANICA.
    JOHNSON PA; QUAYLE JR
    Biochem J; 1965 Jun; 95(3):859-67. PubMed ID: 14342526
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system.
    Hill VM; Isaacs NS; Ledward DA; Ames JM
    J Agric Food Chem; 1999 Sep; 47(9):3675-81. PubMed ID: 10552703
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Influence of DNA on volatile generation from Maillard reaction of cysteine and ribose.
    Chen Y; Chin CK; Ho CT
    Adv Exp Med Biol; 2004; 542():327-40. PubMed ID: 15174593
    [No Abstract]   [Full Text] [Related]  

  • 28. Distinction and quantitation of sugar isomers in ternary mixtures using the kinetic method.
    Fouquet T; Charles L
    J Am Soc Mass Spectrom; 2010 Jan; 21(1):60-7. PubMed ID: 19836261
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Impact of the N-terminal amino acid on the formation of pyrazines from peptides in Maillard model systems.
    Van Lancker F; Adams A; De Kimpe N
    J Agric Food Chem; 2012 May; 60(18):4697-708. PubMed ID: 22463717
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Characterization of model melanoidins by the thermal degradation profile.
    Adams A; Abbaspour Tehrani K; Kersiene M; Venskutonis R; De Kimpe N
    J Agric Food Chem; 2003 Jul; 51(15):4338-43. PubMed ID: 12848507
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose.
    Negroni M; D'Agostina A; Arnoldi A
    J Agric Food Chem; 2001 Jan; 49(1):439-45. PubMed ID: 11170611
    [TBL] [Abstract][Full Text] [Related]  

  • 32. [Structural study of O-specific polysaccharides from Proteus mirabilis O28 and 3/6, containing amides of D-galacturonic acid with L-amino acids; C-methylation and beta-elimination at L-serine and L-threonine residues upon analysis using the methylation method].
    Vinogradov EV; Knirel' IuA; Kochetkov NK; Radzievska-Lebrekht I; Katsa V
    Bioorg Khim; 1993 Nov; 19(11):1132-6. PubMed ID: 7506910
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction.
    Kim JS; Lee YS
    Amino Acids; 2009 Mar; 36(3):465-74. PubMed ID: 18496645
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Investigation of the aroma-active compounds formed in the maillard reaction between glutathione and reducing sugars.
    Lee SM; Jo YJ; Kim YS
    J Agric Food Chem; 2010 Mar; 58(5):3116-24. PubMed ID: 20146478
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Glucose and fructose to platform chemicals: understanding the thermodynamic landscapes of acid-catalysed reactions using high-level ab initio methods.
    Assary RS; Kim T; Low JJ; Greeley J; Curtiss LA
    Phys Chem Chem Phys; 2012 Dec; 14(48):16603-11. PubMed ID: 22932938
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation.
    Meinert L; Schäfer A; Bjergegaard C; Aaslyng MD; Bredie WL
    Meat Sci; 2009 Mar; 81(3):419-25. PubMed ID: 22064277
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars.
    Cho H; Park MK; Kim YS
    Food Sci Biotechnol; 2023 Mar; 32(3):283-298. PubMed ID: 36778086
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Redox-related cytotoxic responses to different casein glycation products in Caco-2 and int-407 cells.
    Jing H; Kitts DD
    J Agric Food Chem; 2004 Jun; 52(11):3577-82. PubMed ID: 15161233
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Sites of glycation of beta B2-crystallin by glucose and fructose.
    Zhao HR; Smith JB; Jiang XY; Abraham EC
    Biochem Biophys Res Commun; 1996 Dec; 229(1):128-33. PubMed ID: 8954094
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of ribose.
    Mottram DS; Nobrega IC
    J Agric Food Chem; 2002 Jul; 50(14):4080-6. PubMed ID: 12083887
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.