Comparative LC–MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

Agriculture, Chemistry, Food Science +6

Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein.

Mahtab U. Ahmed, S R Thorpe, John Baynes · Journal of Biological Chemistry · 1986 · 849 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +17

Identification of Glyoxal and Arabinose as Intermediates in the Autoxidative Modification of Proteins by Glucose

Kevin J. Wells‐Knecht, David V. Zyzak, John Litchfield et al. · Biochemistry · 1995 · 592 citations

Life Sciences, Biochemistry, Molecular Biology +6

Advanced dairy chemistry — 1: Proteins

T. Sørhaug, Thor Langsrud, L. Stepaniak et al. · Trends in Food Science & Technology · 1993 · 339 citations

Agriculture, Dairy Science, Food Science +12

Advanced glycation end product ligands for the receptor for advanced glycation end products: biochemical characterization and formation kinetics

Jessica Valencia, Stephen C. Weldon, Douglas Quinn et al. · Analytical Biochemistry · 2003 · 177 citations

Life Sciences, Biochemistry, Molecular Biology +12