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 *

170 related articles for article (PubMed ID: 18232529)

  • 1. [Diet of our time behind inflammation and disease development. Heating of food produces dysfunctional proteins which accumulates in the body].
    Bengmark S
    Lakartidningen; 2007 Dec; 104(51-52):3873-7. PubMed ID: 18232529
    [No Abstract]   [Full Text] [Related]  

  • 2. The Maillard reaction and its control during food processing. The potential of emerging technologies.
    Jaeger H; Janositz A; Knorr D
    Pathol Biol (Paris); 2010 Jun; 58(3):207-13. PubMed ID: 19896291
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The health and technological implications of a better control of neoformed contaminants by the food industry.
    Birlouez-Aragon I; Morales F; Fogliano V; Pain JP
    Pathol Biol (Paris); 2010 Jun; 58(3):232-8. PubMed ID: 19906499
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Advanced glycoxidation end products in commonly consumed foods.
    Goldberg T; Cai W; Peppa M; Dardaine V; Baliga BS; Uribarri J; Vlassara H
    J Am Diet Assoc; 2004 Aug; 104(8):1287-91. PubMed ID: 15281050
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Physiological effects of thermally treated foods.
    Somoza V
    Mol Nutr Food Res; 2008 Mar; 52(3):305-6. PubMed ID: 18320570
    [No Abstract]   [Full Text] [Related]  

  • 6. The Maillard reaction in food and medicine: current status and future aspects.
    Somoza V
    Mol Nutr Food Res; 2009 Dec; 53(12):1485-6. PubMed ID: 19967707
    [No Abstract]   [Full Text] [Related]  

  • 7. Diet-derived advanced glycation end products are major contributors to the body's AGE pool and induce inflammation in healthy subjects.
    Uribarri J; Cai W; Sandu O; Peppa M; Goldberg T; Vlassara H
    Ann N Y Acad Sci; 2005 Jun; 1043():461-6. PubMed ID: 16037267
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Advanced glycosylation end products or glycotoxins: under-evaluated components of diet?].
    Wautier JL
    Rev Prat; 2001 Sep; 51(13):1397-9. PubMed ID: 11601066
    [No Abstract]   [Full Text] [Related]  

  • 9. The Maillard reaction, its nutritional and physiopathological aspects. Introduction.
    Edeas M; Robert L
    Pathol Biol (Paris); 2010 Jun; 58(3):199. PubMed ID: 19896302
    [No Abstract]   [Full Text] [Related]  

  • 10. The Maillard reaction and pet food processing: effects on nutritive value and pet health.
    van Rooijen C; Bosch G; van der Poel AF; Wierenga PA; Alexander L; Hendriks WH
    Nutr Res Rev; 2013 Dec; 26(2):130-48. PubMed ID: 23916186
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dietary advanced glycation end products--a risk to human health? A call for an interdisciplinary debate.
    Henle T
    Mol Nutr Food Res; 2007 Sep; 51(9):1075-8. PubMed ID: 17854002
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Maillard reaction indicators in diets usually consumed by adolescent population.
    Delgado-Andrade C; Seiquer I; Navarro MP; Morales FJ
    Mol Nutr Food Res; 2007 Mar; 51(3):341-51. PubMed ID: 17309116
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Advanced glycation and lipoxidation end products--amplifiers of inflammation: the role of food.
    Bengmark S
    JPEN J Parenter Enteral Nutr; 2007; 31(5):430-40. PubMed ID: 17712153
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Wake up and smell the maillard reaction.
    Monnier VM; Obrenovich ME
    Sci Aging Knowledge Environ; 2002 Dec; 2002(50):pe21. PubMed ID: 14603025
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Health effects of dietary Maillard reaction products: the results of ICARE and other studies.
    Tessier FJ; Birlouez-Aragon I
    Amino Acids; 2012 Apr; 42(4):1119-31. PubMed ID: 20949364
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation.
    Delgado-Andrade C
    Food Funct; 2016 Jan; 7(1):46-57. PubMed ID: 26462729
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The Maillard reaction. From nutritional problems to preventive medicine.
    Robert L; Labat-Robert J; Robert AM
    Pathol Biol (Paris); 2010 Jun; 58(3):200-6. PubMed ID: 19896300
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Maillard reactions of food proteins: chemical, nutritional and functional aspects.
    Henle T
    Nahrung; 2001 Jun; 45(3):149. PubMed ID: 11455779
    [No Abstract]   [Full Text] [Related]  

  • 19. Who is responsible for food risks? The influence of risk type and risk characteristics.
    Leikas S; Lindeman M; Roininen K; Lähteenmäki L
    Appetite; 2009 Aug; 53(1):123-6. PubMed ID: 19433122
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.
    Teodorowicz M; van Neerven J; Savelkoul H
    Nutrients; 2017 Aug; 9(8):. PubMed ID: 28777346
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.