Concepedia

Formation of amino acids by reaction of glucose and xylose with primary amines

Ulf Büttner, Stefan Ochs, Theodor Severin

Carbohydrate Research · 1996 · 14 citations · 10 references

DOI

Concepts

References

10

Cyanohydridoborate anion as a selective reducing agent

Richard F. Borch, Mark D. Bernstein, H. D. Durst · Journal of the American Chemical Society · 1971 · 1.8K citations

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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

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

Franz Ledl, Erwin Schleicher · Angewandte Chemie International Edition in English · 1990 · 734 citations

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Mechanism of Protein Modification by Glyoxal and Glycolaldehyde, Reactive Intermediates of the Maillard Reaction

Marcus A. Glomb, Vincent M. Monnier · Journal of Biological Chemistry · 1995 · 568 citations · Full text

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Oxidative degradation of glucose adducts to protein. Formation of 3-(N epsilon-lysino)-lactic acid from model compounds and glycated proteins.

Mushtaq Ahmed, John A. Dunn, Michael D. Walla et al. · Journal of Biological Chemistry · 1988 · 101 citations · Full text

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