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Journal Abstract Search

61 related items for PubMed ID: 6808881

  • 21. Antioxidant properties and metal chelating activity of glucose-lysine heated mixtures: relationships with mineral absorption across Caco-2 cell monolayers.
    Ruiz-Roca B, Navarro MP, Seiquer I.
    J Agric Food Chem; 2008 Oct 08; 56(19):9056-63. PubMed ID: 18781755
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  • 22. On the effect of tetraborate ions in the generation of colored products in thermally processed glycine-carbohydrate solutions.
    Rizzi GP.
    J Agric Food Chem; 2007 Mar 07; 55(5):2016-9. PubMed ID: 17288450
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  • 25. Action of cycloheximide on amino acid metabolism in Saccharomyces elipsoideus.
    Widuczynski I, Stoppani AO.
    Biochim Biophys Acta; 1965 Jul 08; 104(2):413-26. PubMed ID: 5855049
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  • 26. Biosynthesis of formycin. Role of certain amino acids in formycin biosynthesis.
    Ochi K, Iwamoto S, Hayase E, Yashima S, Okami Y.
    J Antibiot (Tokyo); 1974 Dec 08; 27(12):909-16. PubMed ID: 4468276
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  • 27. [Endo-epsilon-(gamma-Glu)Lys-isopeptidolysis as a sign of highly-specific proteolysis].
    Baskova IP, Zavalova LL, Kuzina EV.
    Bioorg Khim; 1994 May 08; 20(5):492-7. PubMed ID: 7914407
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  • 33. Differential uptake of H3-amino acids in the cat cochlear nucleus.
    Schwartz IR.
    Am J Otol; 1983 Apr 08; 4(4):300-4. PubMed ID: 6859237
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  • 34. On the glutamic family and lysine in Neurospora; enzymic formation of glutamic gamma-semialdehyde and alpha-aminoadipic delta-semialdehyde from penta-and hexahomoserine.
    YURA T, VOGEL HJ.
    Biochim Biophys Acta; 1957 Jun 08; 24(3):648-9. PubMed ID: 13436498
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  • 36. The effect of reaction conditions on the origin and yields of acetic acid generated by the maillard reaction.
    Davidek T, Devaud S, Robert F, Blank I.
    Ann N Y Acad Sci; 2005 Jun 08; 1043():73-9. PubMed ID: 16037224
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  • 38. Antimicrobial actions of benzimidazoles against the oral anaerobes Fusobacterium nucleatum and Prevotella intermedia.
    Sheng J, Nguyen PT, Baldeck JD, Olsson J, Marquis RE.
    Arch Oral Biol; 2006 Nov 08; 51(11):1015-23. PubMed ID: 16806047
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  • 39. 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 08; 36(3):465-74. PubMed ID: 18496645
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