Acid-Stable Fluorescent Advanced Glycation End Products: Vesperlysines A, B, and C Are Formed as Crosslinked Products in the Maillard Reaction between Lysine or Proteins with Glucose

Structure Elucidation of a Senescence Cross-Link from Human Extracellular Matrix

1989 • 1,056 citations

Nonenzymatic Glycosylation and the Pathogenesis of Diabetic Complications

1984 • 1,012 citations

Nonenzymatic Browning in Vivo: Possible Process for Aging of Long-Lived Proteins

1981 • 754 citations

Advanced Glycosylation: Chemistry, Biology, and Implications for Diabetes and Aging

1992 • 521 citations

Formation of Crossline as a Fluorescent Advanced Glycation End Productin Vitroandin Vivo

1996 • 134 citations

Isolation and characterization of a blue fluorophore from human eye lens crystallins: In vitro formation from Maillard reaction with ascorbate and ribose

1992 • 115 citations

Crosslines A and B as candidates for the fluorophores in age- and diabetes-related cross-linked proteins, and their diacetates produced by Maillard reaction of α-N-acetyl-<scp>L</scp>-lysine with<scp>D</scp>-glucose

1992 • 98 citations

Metabolism of 3-deoxyglucosone, an intermediate compound in the Maillard reaction, administered orally or intravenously to rats

1990 • 90 citations

Advanced Glycation End Products and Their Recognition by Macrophage and Macrophage-Derived Cells

1996 • 77 citations

Glycation of cataractous lens in non-diabetic senile subjects and in diabetic patients

1988 • 45 citations

Crosslines, Fluorophores in the AGE-Related Cross-Linked Proteins

2015 • 43 citations

A comprehensive survey of the acid-stable fluorescent cross-links formed by ribose with basic amino acids, and partial characterization of a novel Maillard cross-link

1996 • 26 citations

Crossline-like Structure Accumulates as Fluorescent Advanced Glycation End Products in Renal Tissues of Rats with Diabetic Nephropathy.

1996 • 7 citations