190 related articles for article (PubMed ID: 15161233)
1. 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]
2. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems.
Jing H; Kitts DD
Arch Biochem Biophys; 2004 Sep; 429(2):154-63. PubMed ID: 15313218
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Biological and chemical assessment of antioxidant activity of sugar-lysine model maillard reaction products.
Kitts DD; Hu C
Ann N Y Acad Sci; 2005 Jun; 1043():501-12. PubMed ID: 16037272
[TBL] [Abstract][Full Text] [Related]
5. Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems.
Jiang Z; Wang L; Wu W; Wang Y
Food Chem; 2013 Dec; 141(4):3837-45. PubMed ID: 23993556
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems.
Chen XM; Kitts DD
J Agric Food Chem; 2011 Oct; 59(20):11294-303. PubMed ID: 21936573
[TBL] [Abstract][Full Text] [Related]
7. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models.
Chen XM; Kitts DD
J Food Sci; 2011 Aug; 76(6):C831-7. PubMed ID: 21623789
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems.
Chen XM; Kitts DD
Ann N Y Acad Sci; 2008 Apr; 1126():220-4. PubMed ID: 18448820
[TBL] [Abstract][Full Text] [Related]
9. Chemical and biochemical properties of casein-sugar Maillard reaction products.
Jing H; Kitts DD
Food Chem Toxicol; 2002 Jul; 40(7):1007-15. PubMed ID: 12065223
[TBL] [Abstract][Full Text] [Related]
10. Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions.
Dong S; Wei B; Chen B; McClements DJ; Decker EA
J Agric Food Chem; 2011 Dec; 59(24):13311-7. PubMed ID: 22097890
[TBL] [Abstract][Full Text] [Related]
11. Antioxidant properties and metal chelating activity of glucose-lysine heated mixtures: relationships with mineral absorption across Caco-2 cell monolayers.
Ruiz-Roca B; Navarro MP; Seiquer I
J Agric Food Chem; 2008 Oct; 56(19):9056-63. PubMed ID: 18781755
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems.
Vhangani LN; Van Wyk J
Food Chem; 2013 Apr; 137(1-4):92-8. PubMed ID: 23199995
[TBL] [Abstract][Full Text] [Related]
13. Growth inhibitory effects of casein hydrolysates on human cancer cell lines.
Phelan M; Aisling Aherne S; O'Sullivan D; FitzGerald RJ; O'Brien NM
J Dairy Res; 2010 May; 77(2):176-82. PubMed ID: 20053315
[TBL] [Abstract][Full Text] [Related]
14. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control.
Kwak EJ; Lim SI
Amino Acids; 2004 Aug; 27(1):85-90. PubMed ID: 15309575
[TBL] [Abstract][Full Text] [Related]
15. Ginsenosides 20(S)-protopanaxadiol and Rh2 reduce cell proliferation and increase sub-G1 cells in two cultured intestinal cell lines, Int-407 and Caco-2.
Popovich DG; Kitts DD
Can J Physiol Pharmacol; 2004 Mar; 82(3):183-90. PubMed ID: 15052284
[TBL] [Abstract][Full Text] [Related]
16. Reactions of monosaccharides during heating of sugar-casein systems: building of a reaction network model.
Brands CM; van Boekel MA
J Agric Food Chem; 2001 Oct; 49(10):4667-75. PubMed ID: 11600005
[TBL] [Abstract][Full Text] [Related]
17. Selective fortification of lysinoalanine, fructoselysine and N epsilon-carboxymethyllysine in casein model systems.
Faist V; Müller C; Drusch S; Erbersdobler HF
Nahrung; 2001 Jun; 45(3):218-21. PubMed ID: 11455792
[TBL] [Abstract][Full Text] [Related]
18. Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties.
Sun Y; Hayakawa S; Izumori K
J Agric Food Chem; 2004 Mar; 52(5):1293-9. PubMed ID: 14995136
[TBL] [Abstract][Full Text] [Related]
19. Characteristics and antioxidant activity of Maillard reaction products from psicose-lysine and fructose-lysine model systems.
Zeng Y; Zhang X; Guan Y; Sun Y
J Food Sci; 2011 Apr; 76(3):C398-403. PubMed ID: 21535806
[TBL] [Abstract][Full Text] [Related]
20. Demonstration of antioxidant and anti-inflammatory bioactivities from sugar-amino acid maillard reaction products.
Kitts DD; Chen XM; Jing H
J Agric Food Chem; 2012 Jul; 60(27):6718-27. PubMed ID: 22364122
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]