Skip to search formSkip to main content
You are currently offline. Some features of the site may not work correctly.

lactuloselysine

 
National Institutes of Health

Related topics

Related topics

3 relations
AmivalexNormase

Broader (1)

Lactulose

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2006
2006
An oral load of the early glycation compound lactuloselysine fails to accumulate in the serum of uraemic patients.
BACKGROUND It has been hypothesized that in renal failure, exogenous glycation compounds from food accumulate and play a major… Expand
Highly Cited
2002
Highly Cited
2002
Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig
SummaryBackground During the processing of foods, the Maillard reaction may occur contributing to altering the nutritional value… Expand
2000
2000
Preliminary studies on the renal handling of lactuloselysine from milk products.
 
1999
1999
Convenient synthesis of lactuloselysine and its use for LC-MS analysis in milk-like model systems.
The synthesis of the Amadori product lactuloselysine [N(epsilon)-(1-deoxy-D-lactulosyl-1)-L-lysine] was obtained starting from… Expand
1994
1994
Escherichia coli Heat‐Labile Enterotoxin Binds to Glycosylated Proteins with Lactose by Amino Carbonyl Reaction
The binding of Escherichia coli heat‐labile enterotoxin (LT) type I to glycosylated proteins with lactose (Galβ1‐4Glc) by amino… Expand
Highly Cited
1991
Highly Cited
1991
Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine
ZusammenfassungEine neue Methode zur Ermittlung der durch die Maillard-Reaktion verursachten Lysinmodifizierung wird vorgestellt… Expand
1989
1989
Protein reactions during food processing and storage--their relevance to human nutrition.
The main reactions of protein components during food processing and storage were presented and discussed. Since most data are… Expand
1977
1977
The biological significance of carbohydrate-lysine crosslinking during heat-treatment of food proteins.
  • H. Erbersdobler
  • Advances in experimental medicine and biology
  • 1977
    • Corpus ID: 32011456
The heating of proteins in the presence of glucose or lactose results in the formation of fructoselysine or lactuloselysine… Expand
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy, Terms of Service, and Dataset License
ACCEPT & CONTINUE