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glucosone

Known as: arabino-hexosulose 
 
National Institutes of Health

Papers overview

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Highly Cited
2009
Highly Cited
2009
Maillard reactions influence the formation of flavor and color in processed foods in an important way. Reducing sugars and amino… Expand
Highly Cited
2003
Highly Cited
2003
The 2-oxoaldehyde methylglyoxal (MeG) is the precursor to a number of the known advanced glycation endproducts (AGE) implicated… Expand
Highly Cited
2002
Highly Cited
2002
Accumulation of advanced glycation end products (AGEs) on tissue proteins increases with pathogenesis of diabetic complications… Expand
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Highly Cited
1999
Highly Cited
1999
L-Ascorbic acid (AsA) accumulates in pea (Pisum sativum L.) seedlings during germination, with the most rapid phase of… Expand
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Highly Cited
1997
Highly Cited
1997
Four “amadoriase” enzyme fractions, which oxidatively degrade glycated low molecular weight amines and amino acids under… Expand
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Highly Cited
1996
Highly Cited
1996
The generation of fluorescence and 3-deoxyglucosone (3DG), browning, polymerization, and impairment of the amino acid residues of… Expand
Highly Cited
1995
Highly Cited
1995
Glycation and oxidation reactions contribute to protein modification in aging and diabetes. Formation of dicarbonyl sugars during… Expand
Highly Cited
1994
Highly Cited
1994
The chemistry of the fructosamine assay was studied by using the Amadori compound, N alpha-formyl-N epsilon-fructose-lysine (fFL… Expand
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1990
1990
d-[6-(14)C]Glucosone that had been prepared enzymically from d-[6-(14)C]glucose was used to compare relative efficiencies of… Expand
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1982
1982
The interference of nucleotide metabolism induced by d-arabino-hexos-2-ulose (glucosone), 2-deoxy-2-fluoro-d-glucose… Expand