Maillard reactions lead to changes in food color, organoleptic properties, protein
functionality, and protein digestibility. Numerous different strategies for controlling Maillard …

Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia,
Europe and Canada. In order to use it in the best way for products of human nutrition, it is …

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous
compounds derived from nonenzymatic glycation reactions during industrial processing and …

Advanced glycation end products (AGEs) are substances composed of amino groups of
proteins and reducing sugars. The initial and propagation phases of the glycation process …

Advance glycation end products (AGEs) are a diverse group of compounds formed through
the non-enzymatic maillard reaction of reducing sugars with the free amino groups in …

Aging is the progressive accumulation of damage to an organism over time leading to
disease and death. Aging research has been very intensive in the last years aiming at …

Advanced glycation end products (AGEs) are naturally occurring biomolecules formed by
interaction of reducing sugars with biomolecules such as protein and lipids etc., Long term …

Inhibition of α-glucosidase and non-enzymatic glycation is considered as an effective
approach to treat type 2 diabetes. Herein, multispectroscopic techniques and molecular …

Methylglyoxal (MGO) and glyoxal (GO) not only are endogenous metabolites but also exist
in exogenous resources, such as foods, beverages, urban atmosphere, and cigarette …

Advanced glycation end products (AGEs), a group of compounds that are formed by non-
enzymatic reactions between carbonyl groups of reducing sugars and free amino groups of …