Advanced glycation end products (AGEs) are a class of heterogeneous compounds formed
by the Maillard reaction between reducing sugars and free amino groups of proteins …

Background Advanced glycation end-products (AGEs) are a sort of complex products formed
by the Maillard reaction between the carbonyls of reducing sugars and the free amino …

The Maillard reaction (MR) is a complicated chemical process that has been extensively
studied. Harmful chemicals known as advanced glycation end products (AGEs), with …

Advanced glycation end products (AGEs) are a cohort of heterogeneous compounds that
are formed after the nonenzymatic glycation of proteins, lipids and nucleic acids …

The aim of this study was to validate an ultra-performance liquid chromatography tandem
mass-spectrometry (UPLC–MS/MS) method for the determination of advanced glycation …

Advanced glycation end-products (AGEs) of the Maillard reaction were originally measured
according to their fluorescent and browning properties. A subsequent study with …

Advanced glycation end products (AGEs) are formed by a series of chemical reactions of
amino acids, peptides, proteins, and ketones at normal temperature or heated non …

Advanced glycation end products (AGEs), which are closely associated with various chronic
diseases, are formed through the Maillard reaction when aldehydes react with amines in …

Glycation refers to the addition of a sugar moiety to a protein molecule and occurs during the
Maillard reaction. Maillard reaction is initiated by the condensation of amino groups of …

The advanced glycation end products (AGEs) are organic molecules formed in any living
organisms with a great variety of structural and functional properties. They are considered …