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lactuloselysine

 
National Institutes of Health

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2006
2006
BACKGROUND It has been hypothesized that in renal failure, exogenous glycation compounds from food accumulate and play a major… Expand
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2002
2002
SummaryBackground During the processing of foods, the Maillard reaction may occur contributing to altering the nutritional value… Expand
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1999
1999
The synthesis of the Amadori product lactuloselysine [N(epsilon)-(1-deoxy-D-lactulosyl-1)-L-lysine] was obtained starting from… Expand
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1997
1997
Des echantillons de lait contenant environ 1,7 % de matiere grasse et de teneur en proteine entre 2,6 et 3,4 % ont ete prepares… Expand
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1994
1994
The binding of Escherichia coli heat-labile enterotoxin (LT) type I to glycosylated proteins with lactose (Gal beta 1-4Glc) by… Expand
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1991
1991
ZusammenfassungEine neue Methode zur Ermittlung der durch die Maillard-Reaktion verursachten Lysinmodifizierung wird vorgestellt… Expand
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1989
1989
The main reactions of protein components during food processing and storage were presented and discussed. Since most data are… Expand
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1977
1977
The heating of proteins in the presence of glucose or lactose results in the formation of fructoselysine or lactuloselysine… Expand
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