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lactuloselysine
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National Institutes of Health
Topic mentions per year
Topic mentions per year
1989-2006
0
1
1989
2006
Related topics
Related topics
3 relations
Amivalex
Normase
Broader (1)
Lactulose
Related mentions per year
Related mentions per year
1958-2018
1960
1980
2000
2020
lactuloselysine
Lactulose
Normase
Amivalex
Papers overview
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2006
2006
An oral load of the early glycation compound lactuloselysine fails to accumulate in the serum of uraemic patients.
Vedat Schwenger
,
Christian Morath
,
+6 authors
Martin Zeier
Nephrology, dialysis, transplantation : official…
2006
BACKGROUND It has been hypothesized that in renal failure, exogenous glycation compounds from food accumulate and play a major…Â
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2002
2002
Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig. Significance for man.
Alain Rérat
,
Régine Calmes
,
Pierre Vaissade
,
P. A. Finot
European journal of nutrition
2002
BACKGROUND During the processing of foods, the Maillard reaction may occur contributing to altering the nutritional value of…Â
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1999
1999
Convenient synthesis of lactuloselysine and its use for LC-MS analysis in milk-like model systems.
Francesco Vinale
,
Stephano Monti
,
Barbara Panunzi
,
Vincenzo Fogliano
Journal of agricultural and food chemistry
1999
The synthesis of the Amadori product lactuloselysine [N(epsilon)-(1-deoxy-D-lactulosyl-1)-L-lysine] was obtained starting from…Â
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1994
1994
Escherichia coli heat-labile enterotoxin binds to glycosylated proteins with lactose by amino carbonyl reaction.
Kan Shida
,
K. Takamizawa
,
Makio Nagaoka
,
T. Tsuji
,
T Osawa
Microbiology and immunology
1994
The binding of Escherichia coli heat-labile enterotoxin (LT) type I to glycosylated proteins with lactose (Gal beta 1-4Glc) by…Â
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1991
1991
Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine.
Thomas Henle
,
H. Walter
,
Henning Klostermeyer
Zeitschrift fur Lebensmittel-Untersuchung und…
1991
A new method for the evaluation of the extent of lysine modification caused by the Maillard reaction is presented, based on the…Â
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1989
1989
Protein reactions during food processing and storage--their relevance to human nutrition.
Helmut F. Erbersdobler
Bibliotheca nutritio et dieta
1989
The main reactions of protein components during food processing and storage were presented and discussed. Since most data are…Â
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