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 *

109 related articles for article (PubMed ID: 2506565)

  • 21. 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]  

  • 22. 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]  

  • 23. CE: a useful analytical tool for the characterization of Maillard reaction products in foods.
    Vallejo-Cordoba B; González-Córdova AF
    Electrophoresis; 2007 Nov; 28(22):4063-71. PubMed ID: 17960536
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Nutritional and toxicological aspects of the Maillard browning reaction in foods.
    O'Brien J; Morrissey PA
    Crit Rev Food Sci Nutr; 1989; 28(3):211-48. PubMed ID: 2669832
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Five years of research on health risks and benefits of Maillard reaction products: an update.
    Somoza V
    Mol Nutr Food Res; 2005 Jul; 49(7):663-72. PubMed ID: 15926141
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Biodistribution and catabolism of 18F-labeled N-epsilon-fructoselysine as a model of Amadori products.
    Hultsch C; Hellwig M; Pawelke B; Bergmann R; Rode K; Pietzsch J; Krause R; Henle T
    Nucl Med Biol; 2006 Oct; 33(7):865-73. PubMed ID: 17045166
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Peptide and amino acid glycation: new insights into the Maillard reaction.
    Horvat S; Jakas A
    J Pept Sci; 2004 Mar; 10(3):119-37. PubMed ID: 15113085
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availability.
    Delgado-Andrade C; Seiquer I; Navarro MP
    Mol Nutr Food Res; 2005 Jul; 49(7):679-84. PubMed ID: 15786517
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. Contribution of mass spectrometry to the study of the Maillard reaction in food.
    Fay LB; Brevard H
    Mass Spectrom Rev; 2005; 24(4):487-507. PubMed ID: 15389846
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. Evidence against nitric oxide-quenching effects of chemically defined Maillard reaction products.
    Lauer T; Rassaf T; Planitz C; Preuss R; Krause R; Henle T; Deussen A
    Horm Metab Res; 2008 Apr; 40(4):233-8. PubMed ID: 18548382
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Toxicity of the AGEs generated from the Maillard reaction: on the relationship of food-AGEs and biological-AGEs.
    Chuyen NV
    Mol Nutr Food Res; 2006 Dec; 50(12):1140-9. PubMed ID: 17131455
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The effect of a model melanoidin mixture on faecal bacterial populations in vitro.
    Ames JM; Wynne A; Hofmann A; Plos S; Gibson GR
    Br J Nutr; 1999 Dec; 82(6):489-95. PubMed ID: 10690164
    [TBL] [Abstract][Full Text] [Related]  

  • 36. The chemistry of the Maillard reaction under physiological conditions: a review.
    Njoroge FG; Monnier VM
    Prog Clin Biol Res; 1989; 304():85-107. PubMed ID: 2675037
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins.
    Rufian-Henares JA; Morales FJ
    J Agric Food Chem; 2007 Feb; 55(4):1480-5. PubMed ID: 17243703
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Taste-active maillard reaction products: the "tasty" world of nonvolatile maillard reaction products.
    Hofmann T
    Ann N Y Acad Sci; 2005 Jun; 1043():20-9. PubMed ID: 16037218
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Influence of thermally processed carbohydrate/amino acid mixtures on the fermentation by Saccharomyces cerevisiae.
    Tauer A; Elss S; Frischmann M; Tellez P; Pischetsrieder M
    J Agric Food Chem; 2004 Apr; 52(7):2042-6. PubMed ID: 15053549
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 6.