BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

162 related articles for article (PubMed ID: 37894490)

  • 1. Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process.
    Yu J; Yu X; Shi L; Liu W
    Molecules; 2023 Oct; 28(20):. PubMed ID: 37894490
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Free L-Lysine and Its Methyl Ester React with Glyoxal and Methylglyoxal in Phosphate Buffer (100 mM, pH 7.4) to Form
    Baskal S; Tsikas D
    Int J Mol Sci; 2022 Mar; 23(7):. PubMed ID: 35408807
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products.
    Shi H; Gao R; Liu H; Wang Z; Zhang C; Zhang D
    Food Chem; 2024 Mar; 436():137742. PubMed ID: 37857196
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system.
    Quan W; Li Y; Jiao Y; Xue C; Liu G; Wang Z; He Z; Qin F; Zeng M; Chen J
    Food Chem; 2020 Dec; 332():127387. PubMed ID: 32629331
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inhibitory Effect of Arachis hypogaea (Peanut) and Its Phenolics against Methylglyoxal-Derived Advanced Glycation End Product Toxicity.
    Park SH; Do MH; Lee JH; Jeong M; Lim OK; Kim SY
    Nutrients; 2017 Nov; 9(11):. PubMed ID: 29113063
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Global proteomic screening of protein allergens and advanced glycation endproducts in thermally processed peanuts.
    Hebling CM; McFarland MA; Callahan JH; Ross MM
    J Agric Food Chem; 2013 Jun; 61(24):5638-48. PubMed ID: 23039025
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of edible oil type on the formation of protein-bound N
    Li N; Wu X; Liu H; Xie D; Hao S; Lu Z; Quan W; Chen J; Xu H; Li M
    Food Res Int; 2023 Dec; 174(Pt 1):113628. PubMed ID: 37986479
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Linking peanut allergenicity to the processes of maturation, curing, and roasting.
    Chung SY; Butts CL; Maleki SJ; Champagne ET
    J Agric Food Chem; 2003 Jul; 51(15):4273-7. PubMed ID: 12848497
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products.
    Wang T; Dong M; Shen Q; Wen G; Wang M; Zhao Y
    Food Chem; 2024 Sep; 451():139470. PubMed ID: 38678663
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Simultaneous Determination of N
    Gong RZ; Wang YH; Wang YF; Chen B; Gao K; Sun YS
    Molecules; 2018 Dec; 23(12):. PubMed ID: 30558131
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Advanced glycation endproducts in food and their effects on health.
    Poulsen MW; Hedegaard RV; Andersen JM; de Courten B; Bügel S; Nielsen J; Skibsted LH; Dragsted LO
    Food Chem Toxicol; 2013 Oct; 60():10-37. PubMed ID: 23867544
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Advanced glycation end product signaling and metabolic complications: Dietary approach.
    Khan MI; Ashfaq F; Alsayegh AA; Hamouda A; Khatoon F; Altamimi TN; Alhodieb FS; Beg MMA
    World J Diabetes; 2023 Jul; 14(7):995-1012. PubMed ID: 37547584
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formation of
    Zhou P; Dong S; Zeng M
    Front Nutr; 2022; 9():883789. PubMed ID: 35495934
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Circulating Concentrations of advanced Glycation end Products, Carboxymethyl Lysine and Methylglyoxal are Associated With Renal Function in Individuals With Diabetes.
    Ding L; Hou Y; Liu J; Wang X; Wang Z; Ding W; Zhao K
    J Ren Nutr; 2024 Mar; 34(2):154-160. PubMed ID: 37802233
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A novel formation pathway of N
    Zhang Z; Cheng W; Wang X; Wang M; Chen F; Cheng KW
    Food Chem; 2022 Sep; 388():132942. PubMed ID: 35447583
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Analysis of Glyoxal- and Methylglyoxal-Derived Advanced Glycation End Products during Grilling of Porcine Meat.
    Eggen MD; Glomb MA
    J Agric Food Chem; 2021 Dec; 69(50):15374-15383. PubMed ID: 34905354
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Assessment of the sensitizing potential of processed peanut proteins in Brown Norway rats: roasting does not enhance allergenicity.
    Kroghsbo S; Rigby NM; Johnson PE; Adel-Patient K; Bøgh KL; Salt LJ; Mills EN; Madsen CB
    PLoS One; 2014; 9(5):e96475. PubMed ID: 24805813
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Formation of advanced glycation endproducts in ground beef under pasteurisation conditions.
    Sun X; Tang J; Wang J; Rasco BA; Lai K; Huang Y
    Food Chem; 2015 Apr; 172():802-7. PubMed ID: 25442623
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The level variation of N
    Liu X; Chen X; Lin T; Yin B; Li Q; Wang L; Shao J; Yang J
    Food Chem; 2021 May; 343():128458. PubMed ID: 33131956
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Color and volatile analysis of peanuts roasted using oven and microwave technologies.
    Smith AL; Barringer SA
    J Food Sci; 2014 Oct; 79(10):C1895-906. PubMed ID: 25182117
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.