The accumulation of advanced glycation end products (AGEs) is associated with the
complications of diabetes, kidney disease, metabolic disorders and degenerative diseases …

Individual Maillard reaction products (MRPs), namely, free and protein-bound glycated
amino acids as well as dicarbonyl compounds, were quantitated in various types of brewing …

During pasta production, drying processes promote glycation reactions (non-enzymatic
browning, Maillard reaction). Certain “traditionally produced” pasta products are often …

Glycated protein is a kind of substance that often exists in the human body through the
combination of sugar and protein under enzyme or non-enzyme conditions. Enzyme …

Abstract N ε-(carboxymethyl) lysine (CML) is universally used as a marker of the occurrence
of advanced glycation end products (AGEs) in foods. This study investigated the level …

The inhibitory effects of baijiu vinasse extract and its phenolic acid compounds on the N ε-
carboxymethyllysine (CML) formation from dairy food were investigated. The inhibitory effect …

A novel triazole fluorescent sensor was efficiently synthesized using binaphthol as the
starting substrate with 85% total end product yield. This chiral fluorescence sensor was …

Lysine plays a crucial role in promoting development, enhancing immune function, and
improving the function of central nervous system tissues. The two configurational isomers of …

Résumé De nombreuses réactions chimiques se produisent lors de la transformation des
aliments. Une part importante de ces réactions est regroupée sous le nom de réaction de …