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- Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature. Yuting Wang, Huiyu Hu, David Julian McClements, Shaoping Nie, Mingyue Shen, Chang Li, Yousheng Huang, Jie Chen, Maomao Zeng, Mingyong Xie
, RSC Adv.
, 2019
, 9
, 15162
- Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts. Yeşim Karademir, Neslihan Göncüoğlu, Vural Gökmen
, Food Funct.
, 2013
, 4
, 1061
- Glycated fish protein supplementation modulated gut microbiota composition and reduced inflammation but increased accumulation of advanced glycation end products in high-fat diet fed rats. Zhenjie Mao, Yanmei Ren, Qi Zhang, Shiyuan Dong, Kaining Han, Guangxin Feng, Haohao Wu, Yuanhui Zhao
, Food Funct.
, 2019
, 10
, 3439
- The Maillard reaction end product N
ε-carboxymethyllysine is metabolized in humans and the urinary levels of the microbial metabolites are associated with individual diet. Silvia Tagliamonte, Antonio Dario Troise, Rosalia Ferracane, Paola Vitaglione
, Food Funct.
, 2023
, 14
, 2074
- Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation. Kaining Han, Ye Yao, Shiyuan Dong, Sun Jin, Hang Xiao, Haohao Wu, Mingyong Zeng
, Food Funct.
, 2017
, 8
, 1184
- Chronic oral exposure to glycated whey proteins increases survival of aged male NOD mice with autoimmune prostatitis by regulating the gut microbiome and anti-inflammatory responses. Yingjia Chen, Kevin M. Guo, Tamas Nagy, Tai L. Guo
, Food Funct.
, 2020
, 11
, 153
- Metabolomics in diabetic complications. Laura A. Filla, James L. Edwards
, Mol. BioSyst.
, 2016
, 12
, 1090
- Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation. Cristina Delgado-Andrade
, Food Funct.
, 2016
, 7
, 46
- Naturally occurring inhibitors against the formation of advanced glycation end-products. Xiaofang Peng, Jinyu Ma, Feng Chen, Mingfu Wang
, Food Funct.
, 2011
, 2
, 289
- Arginine side-chain modification that occurs during copper-catalysed azide–alkyne click reactions resembles an advanced glycation end product. Anne C. Conibear, Karine Farbiarz, Rupert L. Mayer, Maria Matveenko, Hanspeter Kählig, Christian F. W. Becker
, Org. Biomol. Chem.
, 2016
, 14
, 6205