Concepedia
Journal of Food Protection · 2019 · 27 citations · 33 references
AgricultureBiochemistryFood ScienceMilk ChemistryPoultry Meat SciencePoultry Product QualityEgg CompositionEgg Product FormulationCooked Poultry ProductsCooking Effects On Food CompositionCooking-induced Texture ChangesFrying Effects
33
Determination of malonaldehyde precursor in tissues by thiobarbituric acid test
Mitsuru Uchiyama, Midori Mihara · Analytical Biochemistry · 1978 · 5.2K citations
Life Sciences, Biochemistry, Cellular Metabolism +2
Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet
Jaime Uribarri, Sandra Woodruff, Susan Goodman et al. · Journal of the American Dietetic Association · 2010 · 1.3K citations · Full text
Life Sciences, Food Science, Nutritional Sciences +11
Advanced glycoxidation end products in commonly consumed foods
Teresia Goldberg, Weijing Cai, Μelpomeni Peppa et al. · Journal of the American Dietetic Association · 2004 · 738 citations
Agriculture, Food Science, Nutritional Sciences +11
Advanced Maillard reaction end products are associated with Alzheimer disease pathology.
Mark A. Smith, Shinji Taneda, Peggy L. Richey et al. · Proceedings of the National Academy of Sciences · 1994 · 715 citations
Life Sciences, Biochemistry, Molecular Biology +17
Dicarbonyl Intermediates in the Maillard Reaction
Paul J. Thornalley · Annals of the New York Academy of Sciences · 2005 · 454 citations
Life Sciences, Biochemistry, Chemistry +6