The role of dicarbonyl compounds in non-enzymatic crosslinking: a structure–activity study

Rules for ring closure

Jack E. Baldwin · Journal of the Chemical Society Chemical Communications · 1976 · 2.2K citations

Relative Facility, Engineering, Physics +14

Structure Elucidation of a Senescence Cross-Link from Human Extracellular Matrix

David R. Sell, Vincent M. Monnier · Journal of Biological Chemistry · 1989 · 1.1K citations · Full text

Food Browning and Its Prevention:  An Overview

Mendel Friedman · Journal of Agricultural and Food Chemistry · 1996 · 1K citations

Nutrition, Amino Acids, Nutraceutical Ingredient +16

The Advanced Glycation End Product, N∊-(Carboxymethyl)lysine, Is a Product of both Lipid Peroxidation and Glycoxidation Reactions

Min-Xin Fu, Jesús R. Requena, Alicia J. Jenkins et al. · Journal of Biological Chemistry · 1996 · 793 citations · Full text

New Aspects of the Maillard Reaction in Foods and in the Human Body

Franz Ledl, Erwin Schleicher · Angewandte Chemie International Edition in English · 1990 · 732 citations

Nutrition, Food Analysis, New Aspects +22