Concepedia
Food Chemistry · 2009 · 231 citations · 30 references
Food ChemistryNutritionQuality AttributesAntioxidant ActivityFood QualityPhytochemicalPolyphenolicsHealth Sciences
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Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.3K citations
Food Chemistry, Nutrition, Polyphenolics +14
Phenolic compounds and their role in oxidative processes in fruits
Kevin Robards, Paul D. Prenzler, Gregory A. Tucker et al. · Food Chemistry · 1999 · 1.3K citations
Food Chemistry, Phenolic Compounds, Food Bioactive Compound +8
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 · 844 citations · Full text
Protein Chemistry, Protein Glycosylation, Glycosylation +15
Increased accumulation of the glycoxidation product N(epsilon)-(carboxymethyl)lysine in human tissues in diabetes and aging.
Erwin Schleicher, Ernst Wagner · Journal of Clinical Investigation · 1997 · 708 citations · Full text
Lipid Peroxidation, Glycobiology, Oxidative Stress +20
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 · 566 citations · Full text