162 related articles for article (PubMed ID: 11455790)
21. Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples.
Cardelle-Cobas A; Moreno FJ; Corzo N; Olano A; Villamiel M
J Agric Food Chem; 2005 Nov; 53(23):9078-82. PubMed ID: 16277405
[TBL] [Abstract][Full Text] [Related]
22. Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples.
Charissou A; Ait-Ameur L; Birlouez-Aragon I
J Chromatogr A; 2007 Jan; 1140(1-2):189-94. PubMed ID: 17174315
[TBL] [Abstract][Full Text] [Related]
23. Convenient synthesis of GOLD and MOLD and identification of their oxidation products in vitro and in vivo.
Linetsky MD; Shipova EV
Amino Acids; 2007 Feb; 32(2):285-9. PubMed ID: 16729191
[TBL] [Abstract][Full Text] [Related]
24. Formation of protein bound lysine-derived galactosyl and glucosyl pyrroles in heated model systems.
Pellegrino L; De Noni I; Cattaneo S
Nahrung; 2000 Jun; 44(3):193-200. PubMed ID: 10907242
[TBL] [Abstract][Full Text] [Related]
25. Investigation of the electrospray response of lysine-, arginine-, and homoarginine-terminal peptide mixtures by liquid chromatography/mass spectrometry.
Brancia FL; Openshaw ME; Kumashiro S
Rapid Commun Mass Spectrom; 2002; 16(24):2255-9. PubMed ID: 12478568
[TBL] [Abstract][Full Text] [Related]
26. Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived N(ε)-carboxymethyllysine formation.
Han L; Li L; Li B; Zhao D; Li Y; Xu Z; Liu G
Food Chem Toxicol; 2013 Oct; 60():536-41. PubMed ID: 23959106
[TBL] [Abstract][Full Text] [Related]
27. Determination of early glycation products by mass spectrometry and quantification of glycation mediated protein crosslinks by the incorporation of [14C]lysine into proteins.
Prabhakaram M; Ortwerth BJ; Smith JB
Methods Mol Biol; 2000; 159():245-53. PubMed ID: 11050729
[No Abstract] [Full Text] [Related]
28. Degradation of 1-deoxy-D-erythro-hexo-2,3-diulose in the presence of lysine leads to formation of carboxylic acid amides.
Smuda M; Voigt M; Glomb MA
J Agric Food Chem; 2010 May; 58(10):6458-64. PubMed ID: 20429584
[TBL] [Abstract][Full Text] [Related]
29. Determination of Nepsilon-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry.
Assar SH; Moloney C; Lima M; Magee R; Ames JM
Amino Acids; 2009 Feb; 36(2):317-26. PubMed ID: 18389168
[TBL] [Abstract][Full Text] [Related]
30. Simultaneous analysis of lysine, Nepsilon-carboxymethyllysine and lysinoalanine from proteins.
Bosch L; Sanz ML; Montilla A; Alegría A; Farré R; del Castillo MD
J Chromatogr B Analyt Technol Biomed Life Sci; 2007 Dec; 860(1):69-77. PubMed ID: 17997368
[TBL] [Abstract][Full Text] [Related]
31. Determination of peanut allergens in cereal-chocolate-based snacks: metal-tag inductively coupled plasma mass spectrometry immunoassay versus liquid chromatography/electrospray ionization tandem mass spectrometry.
Careri M; Elviri L; Maffini M; Mangia A; Mucchino C; Terenghi M
Rapid Commun Mass Spectrom; 2008; 22(6):807-11. PubMed ID: 18278822
[TBL] [Abstract][Full Text] [Related]
32. Determination of N epsilon-(carboxymethyl)lysine in exhaled breath condensate using isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry.
Gonzalez-Reche LM; Kucharczyk A; Musiol AK; Kraus T
Rapid Commun Mass Spectrom; 2006; 20(18):2747-52. PubMed ID: 16921564
[TBL] [Abstract][Full Text] [Related]
33. Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.
Erbersdobler HF; Somoza V
Mol Nutr Food Res; 2007 Apr; 51(4):423-30. PubMed ID: 17390403
[TBL] [Abstract][Full Text] [Related]
34. Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs).
Visentin S; Medana C; Barge A; Giancotti V; Cravotto G
Org Biomol Chem; 2010 May; 8(10):2473-7. PubMed ID: 20448908
[TBL] [Abstract][Full Text] [Related]
35. Arginine-mimic labeling with guanidinoethanethiol to increase mass sensitivity of lysine-terminated phosphopeptides by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.
Ahn YH; Ji ES; Lee JY; Cho K; Yoo JS
Rapid Commun Mass Spectrom; 2007; 21(14):2204-10. PubMed ID: 17569100
[TBL] [Abstract][Full Text] [Related]
36. Derivatisation of arginine residues with malondialdehyde for the analysis of peptides and protein digests by LC-ESI-MS/MS.
Foettinger A; Leitner A; Lindner W
J Mass Spectrom; 2006 May; 41(5):623-32. PubMed ID: 16541401
[TBL] [Abstract][Full Text] [Related]
37. Analyses of macrolide antibiotic residues in eggs, raw milk, and honey using both ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry and high-performance liquid chromatography/tandem mass spectrometry.
Wang J; Leung D
Rapid Commun Mass Spectrom; 2007; 21(19):3213-22. PubMed ID: 17768705
[TBL] [Abstract][Full Text] [Related]
38. Triosidines: novel Maillard reaction products and cross-links from the reaction of triose sugars with lysine and arginine residues.
Tessier FJ; Monnier VM; Sayre LM; Kornfield JA
Biochem J; 2003 Feb; 369(Pt 3):705-19. PubMed ID: 12379150
[TBL] [Abstract][Full Text] [Related]
39. Solid-state glycation of beta-lactoglobulin by lactose and galactose: localization of the modified amino acids using mass spectrometric techniques.
Fenaille F; Morgan F; Parisod V; Tabet JC; Guy PA
J Mass Spectrom; 2004 Jan; 39(1):16-28. PubMed ID: 14760609
[TBL] [Abstract][Full Text] [Related]
40. Studies on N-terminal glycation of peptides in hypoallergenic infant formulas: quantification of alpha-N-(2-furoylmethyl) amino acids.
Penndorf I; Biedermann D; Maurer SV; Henle T
J Agric Food Chem; 2007 Feb; 55(3):723-7. PubMed ID: 17263466
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]