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Glycate

 
National Institutes of Health

Papers overview

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2019
2019
Protein-polysaccharide glycates are food ingredients that use the Maillard reaction to form a Schiff base linkage between the… Expand
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Review
2014
Review
2014
Methylglyoxal, which is technically known as 2-oxopropanal or pyruvaldehyde, shows typical reactions of carbonyl compounds as it… Expand
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2013
2013
The antioxidant glutathione (GSH) plays a critical role in maintaining intracellular redox homeostasis but in tumors the GSH… Expand
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2012
2012
A process for the food-grade preparative-scale production and chromatographic purification of whey protein isolate (WPI)-dextran… Expand
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2012
2012
A chromatographic method for the analysis of whey protein isolate (WPI)-dextran glycates was developed in this work that is… Expand
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Review
2006
Review
2006
The mechanism(s) by which dietary restriction (DR) suppresses ageing and onset of age-related pathologies are discussed in… Expand
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2006
2006
Reducing sugars for example glucose, fructose, etc., and their phosphate derivatives non-enzymatically glycate biological… Expand
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1998
1998
Nonenzymatic glycation by glucose and/or ascorbate leads to the formation of advanced glycation end products (AGEs), which are… Expand
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1994
1994
L-Threose is a significant degradation product of ascorbic acid at pH 7.0 in the presence of oxygen. When compared to several… Expand
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Highly Cited
1992
Highly Cited
1992
Non-enzymic binding of sugars to proteins (glycation) is a common biological phenomenon that is increased in diabetes. Most work… Expand
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