Concepedia

Effect of lipid oxidation on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Chinese-style sausage during storage

Ligang Yu, Meng Chai, Maomao Zeng, Zhiyong He, Jie Chen

Food Chemistry · 2018 · 80 citations · 28 references

DOI

Concepts

References

28

DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION

Allan G. Gornall, Charles J. Bardawill, Maxima M. David · Journal of Biological Chemistry · 1949 · 16.2K citations · Full text

, , +9

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

, , +17

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 · 801 citations · Full text

, , +17

Fatty acid content and composition of english beef, lamb and pork at retail

M. Enser, K.G. Hallett, B. Hewitt et al. · Meat Science · 1996 · 601 citations

, , +14

Protein Hydrolysates from Pacific Whiting Solid Wastes

Soottawat Benjakul, Michael T. Morrissey · Journal of Agricultural and Food Chemistry · 1997 · 582 citations

, , +15