-
1
-
-
13044260219
-
Inhibition of advance glycation endproduct formation by acetaldehyde: Role in the cardioprotective effect of ethanol
-
AL-ABED, Y., MITSUHASHI, T. and LI, H. 1999. Inhibition of advance glycation endproduct formation by acetaldehyde: role in the cardioprotective effect of ethanol. Proc. Natl. Acad. Sci. 96, 2385-2390.
-
(1999)
Proc. Natl. Acad. Sci.
, vol.96
, pp. 2385-2390
-
-
Al-Abed, Y.1
Mitsuhashi, T.2
Li, H.3
-
2
-
-
0000014987
-
Control of the Maillard reaction in food systems
-
AMES J.M. 1990. Control of the Maillard reaction in food systems. Trends Food Sci. Technol. Dec, 150-154.
-
(1990)
Trends Food Sci. Technol.
, vol.DEC
, pp. 150-154
-
-
Ames, J.M.1
-
3
-
-
0031177718
-
Improvement of functional properties of β-lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction
-
AOKI, T., KITAHATA, K., FUKUMOTO, T., SUGIMOTO, Y., IBRAHIM, H.R., KIMURA, T., KATO, Y. and MATSUDA, T. 1998. Improvement of functional properties of β-lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction. Food Res. Intern. 30, 401-406.
-
(1998)
Food Res. Intern.
, vol.30
, pp. 401-406
-
-
Aoki, T.1
Kitahata, K.2
Fukumoto, T.3
Sugimoto, Y.4
Ibrahim, H.R.5
Kimura, T.6
Kato, Y.7
Matsuda, T.8
-
4
-
-
84985269010
-
Maillard browning of common amino acids and sugars
-
ASHOOR, S.H. and ZENT, J.B. 1984. Maillard browning of common amino acids and sugars. J. Food Sci. 49, 1206-1207.
-
(1984)
J. Food Sci.
, vol.49
, pp. 1206-1207
-
-
Ashoor, S.H.1
Zent, J.B.2
-
5
-
-
0021710691
-
Rapid analysis of amino acids using precolumn derivatization
-
BIDLINGMEYER, B.A., COHEN, S.A. and TARVIN, T.L. 1984. Rapid analysis of amino acids using precolumn derivatization. J. Chromatogr. 336, 93-104.
-
(1984)
J. Chromatogr.
, vol.336
, pp. 93-104
-
-
Bidlingmeyer, B.A.1
Cohen, S.A.2
Tarvin, T.L.3
-
6
-
-
0032941281
-
Formation of stable covalent dimer explains the high solubility at pH 4.6 of lactose β-lactoglobulin conjugates heated near neutral pH
-
BOUHALLAB, S., MORGAN, F., HENRY, G., MOLLÉ, D. and LÉONIL, J. 1999. Formation of stable covalent dimer explains the high solubility at pH 4.6 of lactose β-lactoglobulin conjugates heated near neutral pH. J. Agric. Food Chem. 47, 1489-1494.
-
(1999)
J. Agric. Food Chem.
, vol.47
, pp. 1489-1494
-
-
Bouhallab, S.1
Morgan, F.2
Henry, G.3
Mollé, D.4
Léonil, J.5
-
7
-
-
0028965716
-
Impact of esterification on the folding and the susceptibility to peptic proteolysis of β-lactoglobulin
-
CHOBERT, J.-M., BRIAND, L., GRINBERG, V. Ya. and HAERTLÉ, T. 1995. Impact of esterification on the folding and the susceptibility to peptic proteolysis of β-lactoglobulin. Biochim. Biophys. Acta 1248, 261-269.
-
(1995)
Biochim. Biophys. Acta
, vol.1248
, pp. 261-269
-
-
Chobert, J.-M.1
Briand, L.2
Grinberg, V.Ya.3
Haertlé, T.4
-
8
-
-
0031815971
-
Maillard reaction and food processing. Application aspects
-
CHUYEN, N.V. 1998. Maillard reaction and food processing. Application aspects. Adv. Exp. Med. Biol. 434, 213-235.
-
(1998)
Adv. Exp. Med. Biol.
, vol.434
, pp. 213-235
-
-
Chuyen, N.V.1
-
9
-
-
0001350821
-
Characterization of bovine β-lactoglobulin B tryptic peptides by reversed-phase high performance liquid chromatography
-
DALGALARRONDO, M., CHOBERT, J.-M., DUFOUR, E., BERTRAND-HARB, C., DUMONT, J.P. and HAERTLÉ, T. 1990. Characterization of bovine β-lactoglobulin B tryptic peptides by reversed-phase high performance liquid chromatography. Milchwissenschaft 45, 212-216.
-
(1990)
Milchwissenschaft
, vol.45
, pp. 212-216
-
-
Dalgalarrondo, M.1
Chobert, J.-M.2
Dufour, E.3
Bertrand-Harb, C.4
Dumont, J.P.5
Haertlé, T.6
-
10
-
-
0002139139
-
The Maillard reaction
-
ELLIS, G. P. 1959. The Maillard Reaction. Adv. Carbohydr. Chem. 14, 63-134.
-
(1959)
Adv. Carbohydr. Chem.
, vol.14
, pp. 63-134
-
-
Ellis, G.P.1
-
11
-
-
0032506267
-
Identification of a β-lactoglobulin lactosylation site
-
FOGLIANO, V., MONTI, S.M., VISCONTI, A. and RITIENI, A. 1998. Identification of a β-lactoglobulin lactosylation site. Biochim. Biophys. Acta 1388, 295-304.
-
(1998)
Biochim. Biophys. Acta
, vol.1388
, pp. 295-304
-
-
Fogliano, V.1
Monti, S.M.2
Visconti, A.3
Ritieni, A.4
-
12
-
-
2842525944
-
Food browning and its prevention: An overview
-
FRIEDMAN, M. 1996. Food browning and its prevention: An overview. J. Agric. Food Chem. 44, 631-653.
-
(1996)
J. Agric. Food Chem.
, vol.44
, pp. 631-653
-
-
Friedman, M.1
-
13
-
-
0032563120
-
Role of the Maillard reaction in aging of tissue proteins. Advanced glycation end product-dependent increase in imidazolium cross-links in human lens proteins
-
FRYE, E.B., DEGENHARDT, T.P., THORPE, S.R. and BAYNES, J.W. 1998. Role of the Maillard reaction in aging of tissue proteins. Advanced glycation end product-dependent increase in imidazolium cross-links in human lens proteins. J. Biol. Chem. 273(30), 18714-18719.
-
(1998)
J. Biol. Chem.
, vol.273
, Issue.30
, pp. 18714-18719
-
-
Frye, E.B.1
Degenhardt, T.P.2
Thorpe, S.R.3
Baynes, J.W.4
-
14
-
-
0025131058
-
Covalent structure of the minor monomeric β-lactoglobulin II component from donkey milk
-
GODOVAC-ZIMMERMANN, J., CONTI, A., SHEIL, M. and NAPOLITANO, L. 1990a. Covalent structure of the minor monomeric β-lactoglobulin II component from donkey milk. Biol. Chem. Hoppe-Seyler 371, 871-879.
-
(1990)
Biol. Chem. Hoppe-Seyler
, vol.371
, pp. 871-879
-
-
Godovac-Zimmermann, J.1
Conti, A.2
Sheil, M.3
Napolitano, L.4
-
15
-
-
0025266631
-
A novel wild-type β-lactoglobulin W and its primary sequence
-
GODOVAC-ZIMMERMANN, J., KRAUSE, L., BUCHBERGER, J., WEISS, G. and KLOSTERMEYER, H. 1990b. A novel wild-type β-lactoglobulin W and its primary sequence. Biol. Chem. Hoppe-Seyler 371, 255-260.
-
(1990)
Biol. Chem. Hoppe-Seyler
, vol.371
, pp. 255-260
-
-
Godovac-Zimmermann, J.1
Krause, L.2
Buchberger, J.3
Weiss, G.4
Klostermeyer, H.5
-
16
-
-
0041169329
-
Recent progress in processing of dairy proteins: A review
-
HAERTLÉ, T. and CHOBERT, J.-M. 1999. Recent progress in processing of dairy proteins: A review. J. Food Biochemistry 23, 367-407.
-
(1999)
J. Food Biochemistry
, vol.23
, pp. 367-407
-
-
Haertlé, T.1
Chobert, J.-M.2
-
17
-
-
0000008542
-
Heat-induced aggregation of β-lactoglobulin : Role of the free thiol group and disulfide bonds
-
HOFFMANN, M.A.M. and van MIL, P.J.J.M. 1997. Heat-induced aggregation of β-lactoglobulin : role of the free thiol group and disulfide bonds. J. Agric. Food Chem. 45, 2942-2948.
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 2942-2948
-
-
Hoffmann, M.A.M.1
Van Mil, P.J.J.M.2
-
18
-
-
0001713288
-
4-alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza-methylidene - 1,3-imidazolidine - A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde
-
HOFMANN, T. 1998a. 4-alkylidene-2-imino-5-[4-alkylidene-5-oxo-1,3-imidazol-2-inyl]aza-methylidene - 1,3-imidazolidine - A novel colored substructure in melanoidins formed by Maillard reactions of bound arginine with glyoxal and furan-2-carboxaldehyde. J. Agric. Food Chem. 46, 3896-3901.
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 3896-3901
-
-
Hofmann, T.1
-
19
-
-
0000219608
-
Identification of novel colored compounds containing pyrrole and pyrrolinone structures formed by Maillard reactions of pentoses and primary amino acids
-
HOFMANN, T. 1998b. Identification of novel colored compounds containing pyrrole and pyrrolinone structures formed by Maillard reactions of pentoses and primary amino acids. J. Agric. Food Chem. 46, 3902-3911.
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 3902-3911
-
-
Hofmann, T.1
-
20
-
-
0000347554
-
Studies on the influence of the solvent on the contribution of single Maillard reaction products to the total color of browned pentose-alanine solutions - A quantitative correlation using the color activity concept
-
HOFMANN, T. 1998c. Studies on the influence of the solvent on the contribution of single Maillard reaction products to the total color of browned pentose-alanine solutions - a quantitative correlation using the color activity concept. J. Agric. Food Chem. 46, 3912-3917.
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 3912-3917
-
-
Hofmann, T.1
-
21
-
-
0017361101
-
Nutritional significance of cross-link formation during food processing
-
(M. Friedman, ed.), Plenum, New York
-
HURREL, R.F. and CARPENTER, K.J. 1977. Nutritional significance of cross-link formation during food processing. In Protein Crosslinking: Nutritional and Medical Consequences, (M. Friedman, ed.) pp. 225-238, Plenum, New York.
-
(1977)
Protein Crosslinking: Nutritional and Medical Consequences
, pp. 225-238
-
-
Hurrel, R.F.1
Carpenter, K.J.2
-
22
-
-
0032566492
-
Analysis of the Maillard reaction products of β-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometry
-
JONES, A.D., TIER, C.M. and WILKINS, J.P.G. 1998. Analysis of the Maillard reaction products of β-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometry. J. Chromatogr. 822, 147-154.
-
(1998)
J. Chromatogr.
, vol.822
, pp. 147-154
-
-
Jones, A.D.1
Tier, C.M.2
Wilkins, J.P.G.3
-
23
-
-
0000736746
-
Covalent binding of glycosyl residues to β-lactoglobulin: Effects on solubility and heat stability
-
KITABATAKE, N., CUQ, J.-L. and CHEPTEL, J.-C. 1985. Covalent binding of glycosyl residues to β-lactoglobulin: effects on solubility and heat stability. J. Agric. Food Chem. 33, 125-130.
-
(1985)
J. Agric. Food Chem.
, vol.33
, pp. 125-130
-
-
Kitabatake, N.1
Cuq, J.-L.2
Cheptel, J.-C.3
-
25
-
-
0031253029
-
Characterization by ionization mass spectrometry of lactosyl β-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site
-
LÉONIL, J., MOLLÉ, D., FAUQUANT, J., MAUBOIS, J.L., PEARCE, R.J. and BOUHALLAB, S. 1997. Characterization by ionization mass spectrometry of lactosyl β-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site. J. Dairy Sci. 80, 2270-2281.
-
(1997)
J. Dairy Sci.
, vol.80
, pp. 2270-2281
-
-
Léonil, J.1
Mollé, D.2
Fauquant, J.3
Maubois, J.L.4
Pearce, R.J.5
Bouhallab, S.6
-
26
-
-
84987300635
-
Preparation of β-lactoglobulin and β-lactoglobulin-free proteins from whey retentate by NaCl salting out at low pH
-
MAILLIART, P. and RIBADEAU DUMAS, B. 1988. Preparation of β-lactoglobulin and β-lactoglobulin-free proteins from whey retentate by NaCl salting out at low pH. J. Food Sci. 53, 743-752.
-
(1988)
J. Food Sci.
, vol.53
, pp. 743-752
-
-
Mailliart, P.1
Ribadeau Dumas, B.2
-
27
-
-
0000746554
-
Amidation or esterification of bovine β-lactoglobulin to form positively charged proteins
-
MATTARELLA, N.L., CREAMER, K. and RICHARDSON, T. 1983. Amidation or esterification of bovine β-lactoglobulin to form positively charged proteins. J. Agric. Food Chem. 31, 968-972.
-
(1983)
J. Agric. Food Chem.
, vol.31
, pp. 968-972
-
-
Mattarella, N.L.1
Creamer, K.2
Richardson, T.3
-
28
-
-
0019475899
-
Non enzymatic browning in vivo: Possible process for aging of long live protein
-
MONNIER, V.M. and CERAMI, A. 1981. Non enzymatic browning in vivo: possible process for aging of long live protein. Science 211, 491-493.
-
(1981)
Science
, vol.211
, pp. 491-493
-
-
Monnier, V.M.1
Cerami, A.2
-
29
-
-
0031577271
-
Nonenzymatic lactosylation of bovine β-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoforms
-
MORGAN, F., LÉONIL, J., MOLLÉ, D. and BOUHALLAB, S. 1997. Nonenzymatic lactosylation of bovine β-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoforms. Biochem. Biophys. Res. Commun. 236, 413-417.
-
(1997)
Biochem. Biophys. Res. Commun.
, vol.236
, pp. 413-417
-
-
Morgan, F.1
Léonil, J.2
Mollé, D.3
Bouhallab, S.4
-
30
-
-
0031858644
-
Induction of new physicochemical and functional properties by the glycosylation of whey proteins
-
NACKA, F., CHOBERT, J.M., BUROVA, T., LÉONIL, J. and HAERTLÉ, T. 1998. Induction of new physicochemical and functional properties by the glycosylation of whey proteins. J. Prot. Chem. 17, 495-503.
-
(1998)
J. Prot. Chem.
, vol.17
, pp. 495-503
-
-
Nacka, F.1
Chobert, J.M.2
Burova, T.3
Léonil, J.4
Haertlé, T.5
-
31
-
-
0024377668
-
Nutritional and toxicological aspects of the Maillard browning reaction in foods
-
O'BRIEN, J. and MORRISSEY, P.A. 1989. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Crit. Rev. Food Sci. Nutr. 28, 211-248.
-
(1989)
Crit. Rev. Food Sci. Nutr.
, vol.28
, pp. 211-248
-
-
O'Brien, J.1
Morrissey, P.A.2
-
32
-
-
0032388796
-
Characterization of whey protein from Mongolian yak, khainak, and bactrian camel
-
OCHIRKHUYAG, B., CHOBERT, J.-M., DALGALARRONDO, M., CHOISET, Y. and HAERTLÉ, T. 1998. Characterization of whey protein from Mongolian yak, khainak, and bactrian camel. J. Food Biochemistry 22, 105-124.
-
(1998)
J. Food Biochemistry
, vol.22
, pp. 105-124
-
-
Ochirkhuyag, B.1
Chobert, J.-M.2
Dalgalarrondo, M.3
Choiset, Y.4
Haertlé, T.5
-
33
-
-
0017346655
-
The formation, isolation and importance of isopeptides in heated proteins
-
(M. Friedman, ed.), Plenum, New York
-
OTTERBURN, M., HEALY, M. and SINCLAIR, W. 1977. The formation, isolation and importance of isopeptides in heated proteins. In Protein Crosslinking: Nutritional and Medical Consequences, (M. Friedman, ed.) pp. 239-262, Plenum, New York.
-
(1977)
Protein Crosslinking: Nutritional and Medical Consequences
, pp. 239-262
-
-
Otterburn, M.1
Healy, M.2
Sinclair, W.3
-
34
-
-
0022931198
-
The structure of β-lactoglobulin and its similarity to plasma retinol-binding protein
-
PAPIZ M, Z., SAWYER, L., ELIOPOULOS, E.E., NORTH, A.C.T., FINDLAY, J.B.C., SIVAPRASADRAO, R., JONES, T.A., NEWCOMER, M.E. and KRAULIS, P.J. 1986. The structure of β-lactoglobulin and its similarity to plasma retinol-binding protein. Nature 324, 383-385.
-
(1986)
Nature
, vol.324
, pp. 383-385
-
-
Papiz, M.Z.1
Sawyer, L.2
Eliopoulos, E.E.3
North, A.C.T.4
Findlay, J.B.C.5
Sivaprasadrao, R.6
Jones, T.A.7
Newcomer, M.E.8
Kraulis, P.J.9
-
35
-
-
0001112738
-
Ageing of proteins : Isolation and identification of a fluorescent chromophore from the reaction of polypeptides with glucose
-
PONGOR, S., ULRICH, P.C., BENCSATH, F.A. and CERAMI, A. 1984. Ageing of proteins : isolation and identification of a fluorescent chromophore from the reaction of polypeptides with glucose. Proc. Natl. Acad. Sci. 81, 2684-2688.
-
(1984)
Proc. Natl. Acad. Sci.
, vol.81
, pp. 2684-2688
-
-
Pongor, S.1
Ulrich, P.C.2
Bencsath, F.A.3
Cerami, A.4
-
36
-
-
0027684807
-
The secondary structure of milk proteins and their biological functions
-
SAWYER, L. and HOLT, C. 1993. The secondary structure of milk proteins and their biological functions. J. Dairy Sci. 76, 3062-3078.
-
(1993)
J. Dairy Sci.
, vol.76
, pp. 3062-3078
-
-
Sawyer, L.1
Holt, C.2
-
37
-
-
0023472472
-
Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa
-
SCHÄGGER, H. and von JAGOW, G. 1987. Tricine-Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Anal. Biochem. 166, 368-379.
-
(1987)
Anal. Biochem.
, vol.166
, pp. 368-379
-
-
Schägger, H.1
Von Jagow, G.2
-
38
-
-
0024852380
-
Structure elucidation of a senescence cross-link from human extra cellular matrix
-
SELL, D.R. and MONNIER, V.M. 1989. Structure elucidation of a senescence cross-link from human extra cellular matrix. J. Biol. Chem. 264, 21597-21602.
-
(1989)
J. Biol. Chem.
, vol.264
, pp. 21597-21602
-
-
Sell, D.R.1
Monnier, V.M.2
-
39
-
-
0002131115
-
Phosphorylation of β-lactoglobulin under mild condition
-
SITOHY, M., CHOBERT, J.M. and HAERTLÉ, T. 1995. Phosphorylation of β-lactoglobulin under mild condition. J. Agric. Food Chem. 43, 59-62.
-
(1995)
J. Agric. Food Chem.
, vol.43
, pp. 59-62
-
-
Sitohy, M.1
Chobert, J.M.2
Haertlé, T.3
-
40
-
-
0030203325
-
Symposium: Advances in dairy foods proceeding and engineering. New opportunities from the isolation and utilization of whey proteins
-
SMITHERS, G.W., BALLARD, F.J., COPELAND, A.D. and de SILVA, K.J. 1996. Symposium: Advances in dairy foods proceeding and engineering. New opportunities from the isolation and utilization of whey proteins. J. Dairy Sci. 79, 1454-1459.
-
(1996)
J. Dairy Sci.
, vol.79
, pp. 1454-1459
-
-
Smithers, G.W.1
Ballard, F.J.2
Copeland, A.D.3
De Silva, K.J.4
-
41
-
-
0345313659
-
β-lactoglobulin binds palmitate within its central cavity
-
WU, S. Y., PEREZ, M.D., PUYOL, P. and SAWYER, L. 1999. β-lactoglobulin binds palmitate within its central cavity. J. Biol. Chem. 274, 170-174.
-
(1999)
J. Biol. Chem.
, vol.274
, pp. 170-174
-
-
Wu, S.Y.1
Perez, M.D.2
Puyol, P.3
Sawyer, L.4
|