furosine

Known as: N6-(2-(2-furanyl-2-oxoethyl))-L-lysine 
 
National Institutes of Health

Papers overview

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Review
2007
Review
2007
The Maillard reaction products (MRPs) most widely used as markers of the nutritional quality of foods are furosine, N(epsilon… (More)
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Highly Cited
2005
Highly Cited
2005
Several mechanistic pathways linking hyperglycemia to diabetes complications, including glycation of proteins and formation of… (More)
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2004
2004
The extent of the Maillard reaction was studied by measuring furosine and color formation in infant and enteral formula… (More)
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2002
2002
A novel rapid and non-destructive front-face fluorescence method to quantify furosine and lactulose in heat-treated milk has been… (More)
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2002
2002
To investigate the presence of furosine in commercial samples of jams and fruit-based infant foods a simple method by ion-pair… (More)
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2001
2001
In order to evaluate heat effects induced during the manufacture of enteral formula, the following indicators were determined… (More)
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2000
2000
The reaction kinetics of two heat damage indices, HMF and furosine, were examined in four tomato products with different dry… (More)
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1997
1997
The furosine content of infant cereals has been used to evaluate the thermal damage caused to those foods during their… (More)
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1995
1995
Sensitive determination of furosine in acid hydrolysates of foods was achieved by isocratic ion-pair reversed-phase HPLC and… (More)
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1994
1994
Changes in furosine, undenatured whey protein content, and proteolysis during 90 days storage at 20, 30, and 40 degrees C of UHT… (More)
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