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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

260 related items for PubMed ID: 18318498

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Glycation of a lysine-containing tetrapeptide by D-glucose and D-fructose--influence of different reaction conditions on the formation of Amadori/Heyns products.
    Jakas A, Katić A, Bionda N, Horvat S.
    Carbohydr Res; 2008 Sep 22; 343(14):2475-80. PubMed ID: 18656854
    [Abstract] [Full Text] [Related]

  • 3. Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products.
    Treibmann S, Hellwig A, Hellwig M, Henle T.
    J Agric Food Chem; 2017 Dec 06; 65(48):10562-10570. PubMed ID: 29111707
    [Abstract] [Full Text] [Related]

  • 4. Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
    Lindenmeier M, Hofmann T.
    J Agric Food Chem; 2004 Jan 28; 52(2):350-4. PubMed ID: 14733520
    [Abstract] [Full Text] [Related]

  • 5. Site specificity of glycation and carboxymethylation of bovine serum albumin by fructose.
    Hinton DJ, Ames JM.
    Amino Acids; 2006 Jun 28; 30(4):425-34. PubMed ID: 16583308
    [Abstract] [Full Text] [Related]

  • 6. Studies on N-terminal glycation of peptides in hypoallergenic infant formulas: quantification of alpha-N-(2-furoylmethyl) amino acids.
    Penndorf I, Biedermann D, Maurer SV, Henle T.
    J Agric Food Chem; 2007 Feb 07; 55(3):723-7. PubMed ID: 17263466
    [Abstract] [Full Text] [Related]

  • 7. Formation of protein bound lysine-derived galactosyl and glucosyl pyrroles in heated model systems.
    Pellegrino L, De Noni I, Cattaneo S.
    Nahrung; 2000 Jun 07; 44(3):193-200. PubMed ID: 10907242
    [Abstract] [Full Text] [Related]

  • 8. Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction.
    Kim JS, Lee YS.
    Amino Acids; 2009 Mar 07; 36(3):465-74. PubMed ID: 18496645
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Fructose-induced N-terminal glycation of enkephalins and related peptides.
    Jakas A, Vinković M, Smrecki V, Sporec M, Horvat S.
    J Pept Sci; 2008 Aug 07; 14(8):936-45. PubMed ID: 18351710
    [Abstract] [Full Text] [Related]

  • 15. The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic.
    Yuan H, Sun L, Chen M, Wang J.
    J Food Sci; 2016 Jul 07; 81(7):C1662-8. PubMed ID: 27300762
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents.
    Wagner KH, Reichhold S, Koschutnig K, Chériot S, Billaud C.
    Mol Nutr Food Res; 2007 Apr 07; 51(4):496-504. PubMed ID: 17390400
    [Abstract] [Full Text] [Related]

  • 18. Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
    Totlani VM, Peterson DG.
    J Agric Food Chem; 2007 Jan 24; 55(2):414-20. PubMed ID: 17227073
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.