BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

244 related articles for article (PubMed ID: 19711949)

  • 21. Simultaneous formation of 3-deoxy-d-threo-hexo-2-ulose and 3-deoxy-d-erythro-hexo-2-ulose during the degradation of d-glucose derived Amadori rearrangement products: Mechanistic considerations.
    Kaufmann M; Krüger S; Mügge C; Kroh LW
    Carbohydr Res; 2018 Mar; 458-459():44-51. PubMed ID: 29454872
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Formation of glyoxal, methylglyoxal and 3-deoxyglucosone in the glycation of proteins by glucose.
    Thornalley PJ; Langborg A; Minhas HS
    Biochem J; 1999 Nov; 344 Pt 1(Pt 1):109-16. PubMed ID: 10548540
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Structure- and concentration-specific assessment of the physiological reactivity of α-dicarbonyl glucose degradation products in peritoneal dialysis fluids.
    Distler L; Georgieva A; Kenkel I; Huppert J; Pischetsrieder M
    Chem Res Toxicol; 2014 Aug; 27(8):1421-30. PubMed ID: 25033248
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.
    Kocadağlı T; Gökmen V
    Food Chem; 2016 Nov; 211():892-902. PubMed ID: 27283710
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Mechanism of autoxidative glycosylation: identification of glyoxal and arabinose as intermediates in the autoxidative modification of proteins by glucose.
    Wells-Knecht KJ; Zyzak DV; Litchfield JE; Thorpe SR; Baynes JW
    Biochemistry; 1995 Mar; 34(11):3702-9. PubMed ID: 7893666
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C.
    Hrynets Y; Ndagijimana M; Betti M
    J Agric Food Chem; 2015 Jul; 63(27):6249-61. PubMed ID: 26114422
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Evidence for the formation of adducts and S-(carboxymethyl)cysteine on reaction of alpha-dicarbonyl compounds with thiol groups on amino acids, peptides, and proteins.
    Zeng J; Davies MJ
    Chem Res Toxicol; 2005 Aug; 18(8):1232-41. PubMed ID: 16097796
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α-Dicarbonyl Compounds in a Lysine/Glucose Model System.
    Liu G; Xia Q; Lu Y; Zheng T; Sang S; Lv L
    J Agric Food Chem; 2017 Mar; 65(10):2233-2239. PubMed ID: 28233503
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Acid-stable fluorescent advanced glycation end products: vesperlysines A, B, and C are formed as crosslinked products in the Maillard reaction between lysine or proteins with glucose.
    Nakamura K; Nakazawa Y; Ienaga K
    Biochem Biophys Res Commun; 1997 Mar; 232(1):227-30. PubMed ID: 9125137
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing.
    Zhu H; Niu L; Zhu L; Yuan H; Kilmartin PA; Jiang Y
    Food Res Int; 2024 Feb; 178():113876. PubMed ID: 38309897
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Impact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and L-lysine or its derivatives.
    Ma J; Peng X; Ng KM; Che CM; Wang M
    Food Funct; 2012 Feb; 3(2):178-86. PubMed ID: 22159289
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Increase in three alpha,beta-dicarbonyl compound levels in human uremic plasma: specific in vivo determination of intermediates in advanced Maillard reaction.
    Odani H; Shinzato T; Matsumoto Y; Usami J; Maeda K
    Biochem Biophys Res Commun; 1999 Mar; 256(1):89-93. PubMed ID: 10066428
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Investigations on the Maillard reaction of dextrins during aging of Pilsner type beer.
    Rakete S; Klaus A; Glomb MA
    J Agric Food Chem; 2014 Oct; 62(40):9876-84. PubMed ID: 25220643
    [TBL] [Abstract][Full Text] [Related]  

  • 35. A quantitative model of the generation of N(epsilon)-(carboxymethyl)lysine in the Maillard reaction between collagen and glucose.
    Ferreira AE; Ponces Freire AM; Voit EO
    Biochem J; 2003 Nov; 376(Pt 1):109-21. PubMed ID: 12911334
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Phosphate-catalyzed degradation of D-glucosone in aqueous solution is accompanied by C1-C2 transposition.
    Zhang W; Serianni AS
    J Am Chem Soc; 2012 Jul; 134(28):11511-24. PubMed ID: 22650268
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Isotope labeling studies on the origin of 3,4-hexanedione and 1,2-butanedione in an alanine/glucose model system.
    Chu FL; Yaylayan VA
    J Agric Food Chem; 2009 Oct; 57(20):9740-6. PubMed ID: 19778056
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry.
    Kocadağlı T; Gökmen V
    J Agric Food Chem; 2014 Aug; 62(31):7714-20. PubMed ID: 25046423
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction.
    Yaylayan VA; Machiels D; Istasse L
    J Agric Food Chem; 2003 May; 51(11):3358-66. PubMed ID: 12744667
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine.
    Yu H; Zhong Q; Xie Y; Guo Y; Cheng Y; Yao W
    Food Chem; 2020 Jul; 317():126458. PubMed ID: 32109656
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 13.