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1.
The fate of dietary advanced glycation end products in the body: from oral intake to excretion.
Crit Rev Food Sci Nutr
; 60(20): 3475-3491, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-31760755
2.
Evidence of glucuronidation of the glycation product LW-1: tentative structure and implications for the long-term complications of diabetes.
Glycoconj J
; 35(2): 177-190, 2018 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-29305779
3.
Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates.
Int J Mol Sci
; 17(7)2016 Jul 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-27384561
4.
Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides.
Molecules
; 21(4): 463, 2016 Apr 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-27070556
5.
Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system.
J Sci Food Agric
; 96(7): 2555-64, 2016 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-26260362
6.
Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions.
Molecules
; 18(1): 1036-52, 2013 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23322068
7.
Formation and inhibition of Nε-(carboxymethyl)lysine in saccharide-lysine model systems during microwave heating.
Molecules
; 17(11): 12758-70, 2012 Oct 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-23114613
8.
Rapid and Visualized Detection of Virulence-Related Genes of Vibrio cholerae in Water and Aquatic Products by Loop-Mediated Isothermal Amplification.
J Food Prot
; 85(1): 44-53, 2022 01 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34436566
9.
Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides.
Front Nutr
; 9: 874650, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35399664
10.
Addition of amino acids to modulate structural, physicochemical, and digestive properties of corn starch-amino acid complexes under hydrothermal treatment.
Int J Biol Macromol
; 160: 741-749, 2020 Oct 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32497667
11.
Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions.
Int J Biol Macromol
; 145: 1091-1098, 2020 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-31730976
12.
Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction.
Biomolecules
; 9(11)2019 11 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-31717655
13.
Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis.
Int J Biol Macromol
; 129: 433-441, 2019 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30716375
14.
Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment.
Food Chem
; 297: 124957, 2019 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31253331
15.
Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models.
J Food Sci
; 81(10): C2405-C2424, 2016 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-27626184
16.
Investigation of the interaction of naringin palmitate with bovine serum albumin: spectroscopic analysis and molecular docking.
PLoS One
; 8(3): e59106, 2013.
Artículo
en Inglés
| MEDLINE | ID: mdl-23527100
17.
Synthesis of coesite nanocrystals from ethane bridged periodic mesoporous organosilica at low temperature and extreme pressure.
Chem Commun (Camb)
; 46(46): 8815-7, 2010 Dec 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-20953487
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