Carnosine promotes the heat denaturation of glycated protein

Role of the Maillard Reaction in Aging of Tissue Proteins

Elisabeth Brinkmann Frye, Thorsten P. Degenhardt, Suzanne R. Thorpe et al. · Journal of Biological Chemistry · 1998 · 360 citations · Full text

The structural stability of a protein is an important determinant of its proteolytic susceptibility in Escherichia coli

Dawn A. Parsell, Robert T. Sauer · Journal of Biological Chemistry · 1989 · 327 citations · Full text

Protein Assembly, Structural Stability, Proteasome +16

Non‐enzymatic glycosylation of the dipeptide <scp>l</scp>‐carnosine, a potential anti‐protein‐cross‐linking agent

Alan R. Hipkiss, J Michaelis, Petros Syrris · FEBS Letters · 1995 · 207 citations

Differential accumulation of advanced glycation end products in the course of diabetic retinopathy

H. P. Hammes, A. Alt, Toshimitsu Niwa et al. · Diabetologia · 1999 · 203 citations · Full text

Diabetic Retinopathy, Ocular Disease, Biochemistry +7

Protein Crosslinking by the Maillard Reaction: Dicarbonyl-Derived Imidazolium Crosslinks in Aging and Diabetes

Paulraj Chellan, Ramanakoppa H. Nagaraj · Archives of Biochemistry and Biophysics · 1999 · 184 citations

Protein Chemistry, Protein Function, Biochemistry +10