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1.
Microorganisms and Maillard reaction products: a review of the literature and recent findings.
Amino Acids
; 46(2): 267-77, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-23588491
2.
Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats.
Amino Acids
; 44(6): 1441-9, 2013 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-23160731
3.
HPLC-DAD optimization of quantification of vescalagin, gallic and ellagic acid in chestnut tannins.
Heliyon
; 9(8): e18993, 2023 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-37636425
4.
Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread.
Food Chem
; 393: 133387, 2022 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35671658
5.
Plasma Levels of Free NÆ-Carboxymethyllysine (CML) after Different Oral Doses of CML in Rats and after the Intake of Different Breakfasts in Humans: Postprandial Plasma Level of sRAGE in Humans.
Nutrients
; 14(9)2022 Apr 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35565855
6.
Carbamylation and glycation compete for collagen molecular aging in vivo.
Sci Rep
; 9(1): 18291, 2019 12 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-31797985
7.
Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette.
J Food Sci
; 83(10): 2424-2431, 2018 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-30184250
8.
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
Food Chem
; 190: 904-911, 2016 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26213055
9.
Quantitative assessment of organ distribution of dietary protein-bound 13 C-labeled NÉ -carboxymethyllysine after a chronic oral exposure in mice.
Mol Nutr Food Res
; 60(11): 2446-2456, 2016 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-27393741
10.
The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, N(ε)-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods.
Food Chem
; 177: 361-8, 2015 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25660898
11.
Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N(ε)-Carboxymethyl-lysine-Forming Potential during Drying and Roasting.
J Agric Food Chem
; 63(47): 10295-302, 2015 Dec 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-26548778
12.
Formula-derived advanced glycation end products are involved in the development of long-term inflammation and oxidative stress in kidney of IUGR piglets.
Mol Nutr Food Res
; 59(5): 939-47, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25644174
13.
Dietary CML-enriched protein induces functional arterial aging in a RAGE-dependent manner in mice.
Mol Nutr Food Res
; 59(5): 927-38, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25655894
14.
Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 31(4): 593-604, 2014 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-24460803
15.
Soluble form of receptor for advanced glycation end-products (sRAGE): do sRAGE ligands or anti-sRAGE auto-antibodies interfere with sRAGE quantification?
Ann Clin Biochem
; 51(Pt 2): 248-57, 2014 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-23982266
16.
Açaí (Euterpe oleracea Mart.) modulates oxidative stress resistance in Caenorhabditis elegans by direct and indirect mechanisms.
PLoS One
; 9(3): e89933, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-24594796
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