Literature DB >> 4740192

Nutritional consequences of the Maillard reaction. Amino acid availability from fructose-leucine and fructose-tryptophan in the rat.

V C Sgarbieri, J Amaya, M Tanaka, C O Chichester.   

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Year:  1973        PMID： 4740192     DOI： 10.1093/jn/103.5.657

Source DB:  PubMed          Journal:  J Nutr        ISSN： 0022-3166            Impact factor:   4.798


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  3 in total

Review 1.  [The effect of Maillard reaction products on enzyme reactions].

Authors:  D Schumacher; L W Kroh
Journal:  Z Ernahrungswiss       Date:  1996-09

2.  Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in diabetic nephropathy.

Authors:  T Koschinsky; C J He; T Mitsuhashi; R Bucala; C Liu; C Buenting; K Heitmann; H Vlassara
Journal:  Proc Natl Acad Sci U S A       Date:  1997-06-10       Impact factor: 11.205

3.  Contribution of dietary advanced glycation end products (AGE) to circulating AGE: role of dietary fat.

Authors:  Kathleen E Davis; Chandan Prasad; Parakat Vijayagopal; Shanil Juma; Beverley Adams-Huet; Victorine Imrhan
Journal:  Br J Nutr       Date:  2015-09-22       Impact factor: 3.718
  3 in total

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