The use of capillary electrophoresis to monitor Maillard reaction products (MRP) by glyceraldehyde and the epsilon amino group of lysine
- 29 January 2001
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 72 (3) , 379-384
- https://doi.org/10.1016/s0308-8146(00)00238-7
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Analysis of the Maillard reaction products of ß-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometryJournal of Chromatography A, 1998
- Role of the Maillard Reaction in Aging of Tissue ProteinsJournal of Biological Chemistry, 1998
- Characterization of the Chemical Structure of Novel Colored Maillard Reaction Products from Furan-2-carboxaldehyde and Amino AcidsJournal of Agricultural and Food Chemistry, 1998
- Sensitive fluorimetric quantitation of pyridinium and pentosidine crosslinks in biological samples in a single high-performance liquid chromatographic runJournal of Chromatography B: Biomedical Sciences and Applications, 1997
- Post-translational non-enzymatic modification of proteins II. Separation of selected protein species after glycation and other carbonyl-mediated modificationsJournal of Chromatography B: Biomedical Sciences and Applications, 1997
- Chemical structure of colored maillard reaction productsFood Reviews International, 1997
- The effect of pH on the formation of volatile compounds in meat-related model systemsFood Chemistry, 1995
- Model studies of the maillard reaction of Arg-Lys with D-riboseBioorganic & Medicinal Chemistry Letters, 1995
- Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork PattiesJournal of Food Science, 1995
- Free Amino Acid Stability in Reducing Sugar SystemsJournal of Food Science, 1995