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lactuloselysine

 
National Institutes of Health

Papers overview

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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
Highly Cited
2002
Highly Cited
2002
SummaryBackground During the processing of foods, the Maillard reaction may occur contributing to altering the nutritional value… Expand
1999
1999
The synthesis of the Amadori product lactuloselysine [N(epsilon)-(1-deoxy-D-lactulosyl-1)-L-lysine] was obtained starting from… Expand
1994
1994
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
ZusammenfassungEine neue Methode zur Ermittlung der durch die Maillard-Reaktion verursachten Lysinmodifizierung wird vorgestellt… Expand
1989
1989
The main reactions of protein components during food processing and storage were presented and discussed. Since most data are… Expand
1977
1977
  • 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