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2 in total

1. The enzymatic defence against glycation in health, disease and therapeutics: a symposium to examine the concept.

Authors: P J Thornalley
Journal: Biochem Soc Trans Date: 2003-12 Impact factor: 5.407

2. Maillard reactions in food. Chemical, physiological and technological aspects. Preface.

Authors: C E Eriksson; N G Asp; O Theander
Journal: Prog Food Nutr Sci Date: 1981

2 in total

4 in total

1. Insights into the effects of N-glycosylation on the characteristics of the VC1 domain of the human receptor for advanced glycation end products (RAGE) secreted by Pichia pastoris.

Authors: Genny Degani; Alberto Barbiroli; Paula Magnelli; Stefania Digiovanni; Alessandra Altomare; Giancarlo Aldini; Laura Popolo
Journal: Glycoconj J Date: 2019-01-05 Impact factor: 2.916

2. Advances in Glycation: from food to human health and disease.

Authors: Naoyuki Taniguchi; Masatsune Murata
Journal: Glycoconj J Date: 2021-03-19 Impact factor: 2.916

3. Oxidation, Glycation, and Carbamylation of Salivary Biomolecules in Healthy Children, Adults, and the Elderly: Can Saliva Be Used in the Assessment of Aging?

Authors: Mateusz Maciejczyk; Miłosz Nesterowicz; Julita Szulimowska; Anna Zalewska
Journal: J Inflamm Res Date: 2022-03-28

Review 4. Immunomodulation by Processed Animal Feed: The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs).

Authors: Malgorzata Teodorowicz; Wouter H Hendriks; Harry J Wichers; Huub F J Savelkoul
Journal: Front Immunol Date: 2018-09-13 Impact factor: 7.561

4 in total