Protein-Bound Maillard Compounds in Foods: Analytical and Technological Aspects

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

1989 • 1,056 citations

The Maillard Reaction

1992 • 180 citations

Detection and identification of a protein-bound imidazolone resulting from the reaction of arginine residues and methylglyoxal

1994 • 109 citations

Biochemistry of food proteins

1993 • 107 citations

Detection and quantification of pentosidine in foods

1997 • 100 citations

Novel Imidazolone Compound Formed by the Advanced Maillard Reaction of 3-Deoxyglucosone and Arginine Residues in Proteins

1994 • 67 citations

Methylglyoxal, glyoxalases and the development of diabetic complications

1994 • 66 citations

Synthesis of pyrraline reference material

1996 • 65 citations

The browning reaction of proteins with glucose.

1949 • 50 citations

Chemical changes in ultra-heat-treated milk during storage: II. Lactuloselysine and fructoselysine formation by the maillard reaction

1977 • 40 citations

Determination of protein-bound 2-amino-6-(2-formyl-1-pyrrolyl)-hexanoic acid (?pyrraline?) by ion exchange Chromatography and photodiode array detection

1993 • 37 citations

Irreversibles crosslinking of casein during storage of UHT-treated skim milk

1996 • 19 citations

Reaction of 3-deoxypentosulose withN-methyl- andN,N-dimethylguanidine as model reagents for protein-bound arginine and for creatine

1995 • 13 citations

Deleted Work

1955 • 0 citations