BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

130 related articles for article (PubMed ID: 2506564)

  • 1. Effect of Maillard reaction products on protein digestion.
    Oste R
    Prog Clin Biol Res; 1989; 304():329-42. PubMed ID: 2506564
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Relative quantification of N(epsilon)-(Carboxymethyl)lysine, imidazolone A, and the Amadori product in glycated lysozyme by MALDI-TOF mass spectrometry.
    Kislinger T; Humeny A; Peich CC; Zhang X; Niwa T; Pischetsrieder M; Becker CM
    J Agric Food Chem; 2003 Jan; 51(1):51-7. PubMed ID: 12502384
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Metabolism of Maillard reaction products by the human gut microbiota--implications for health.
    Tuohy KM; Hinton DJ; Davies SJ; Crabbe MJ; Gibson GR; Ames JM
    Mol Nutr Food Res; 2006 Sep; 50(9):847-57. PubMed ID: 16671057
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of processing on protein quality.
    Mauron J
    J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S57-69. PubMed ID: 2081988
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Study on fluorescence of Maillard reaction compounds in breakfast cereals.
    Delgado-Andrade C; Rufián-Henares JA; Morales FJ
    Mol Nutr Food Res; 2006 Sep; 50(9):799-804. PubMed ID: 16917806
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pyrraline ether crosslinks as a basis for protein crosslinking by the advanced Maillard reaction in aging and diabetes.
    Nagaraj RH; Portero-Otin M; Monnier VM
    Arch Biochem Biophys; 1996 Jan; 325(2):152-8. PubMed ID: 8561492
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Metabolic transit and toxicity of Maillard reaction products.
    Finot PA; Furniss DE
    Prog Clin Biol Res; 1989; 304():343-58. PubMed ID: 2506565
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The estimation of available lysine foodstuffs after Maillard reactions.
    Hurrell RF; Carpenter KJ
    Prog Food Nutr Sci; 1981; 5(1-6):159-76. PubMed ID: 6798628
    [No Abstract]   [Full Text] [Related]  

  • 10. Assessing the effects of severe heat treatment of milk on calcium bioavailability: in vitro and in vivo studies.
    Seiquer I; Delgado-Andrade C; Haro A; Navarro MP
    J Dairy Sci; 2010 Dec; 93(12):5635-43. PubMed ID: 21094734
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats.
    Alamir I; Niquet-Leridon C; Jacolot P; Rodriguez C; Orosco M; Anton PM; Tessier FJ
    Amino Acids; 2013 Jun; 44(6):1441-9. PubMed ID: 23160731
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Maillard reaction products on protein digestion. In vivo studies on rats.
    Oste R; Sjödin P
    J Nutr; 1984 Dec; 114(12):2228-34. PubMed ID: 6438285
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Determination of lysine damage and calculation of lysine bio-availability in several processed foods.
    Erbersdobler HF; Hupe A
    Z Ernahrungswiss; 1991 Feb; 30(1):46-9. PubMed ID: 1907058
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Maillard reaction products inhibit oxidation of human low-density lipoproteins in vitro.
    Dittrich R; El-Massry F; Kunz K; Rinaldi F; Peich CC; Beckmann MW; Pischetsrieder M
    J Agric Food Chem; 2003 Jun; 51(13):3900-4. PubMed ID: 12797763
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. Formation of reactive intermediates from Amadori compounds under physiological conditions.
    Zyzak DV; Richardson JM; Thorpe SR; Baynes JW
    Arch Biochem Biophys; 1995 Jan; 316(1):547-54. PubMed ID: 7840665
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Maillard browning reaction on protein utilization and plasma amino acid response by rainbow trout (Salmo gairdneri).
    Plakas SM; Lee TC; Wolke RE; Meade TL
    J Nutr; 1985 Dec; 115(12):1589-99. PubMed ID: 3934350
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.