D-threose

Known as: threose 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1945-2018
024619452017

Papers overview

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2012
2012
Osteoarthritis is a highly prevalent disease, age being the main risk factor. The age-related accumulation of advanced-glycation… (More)
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2011
2011
OBJECTIVE The effect of threose-induced collagen cross-linking on the mechanical and diffusive properties of cartilage was… (More)
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Highly Cited
2002
Highly Cited
2002
OBJECTIVE Age is an important risk factor for osteoarthritis (OA). During aging, nonenzymatic glycation results in the… (More)
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2001
2001
OBJECTIVE The prevalence of osteoarthritis (OAs) increases with age and coincides with the accumulation of advanced glycation… (More)
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2000
2000
Dithiothreitol (DTT) is widely used to reduce disulfide bonds in the analysis of protein structure and function. However, thiol… (More)
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2000
2000
Proteins can be chemically modified by sugars by glycation, or the Maillard reaction. The Maillard reaction produces irreversible… (More)
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1998
1998
The Maillard reaction, a non-enzymatic reaction of ketones and aldehydes with amino groups of proteins, contributes to the aging… (More)
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1996
1996
In order to identify a hemoglobin adduct useful for monitoring of doses of butadiene metabolites, particularly the strongly… (More)
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1995
1995
Ascorbate (vitamin C) degradation products can undergo non-enzymatic glycation (Maillard reaction) with proteins to form highly… (More)
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1990
1990
N epsilon-(Carboxymethyl)lysine (CML) has been identified as a product of oxidation of glucose adducts to protein in vitro and… (More)
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