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Scientific reports, ISSN 2045-2322, 02/2020, Volume 10, Issue 1, pp. 1823 - 9
Pyridoxamine (PM) could competitively protect amino groups in proteins from glycating agents. Although PM is expected to react with saccharides, available data... 
Xylose | Maillard reaction | pH effects | Amino groups
Journal Article
KAGAKU TO SEIBUTSU, ISSN 0453-073X, 03/2018, Volume 56, Issue 4, pp. 242 - 243
Journal Article
Food Chemistry, ISSN 0308-8146, 02/2014, Volume 145, p. 892
acents A pyrylium ion or a hydroxymethyl furylium ion of LEK*FD was observed by ESI-MS. acents An imminium ion of LEK*FD was observed by ESI-MS. acents EK and... 
Glucose metabolism | Milk proteins | Peptides | Glucose | Mass spectrometry | Chromatography | Dextrose
Journal Article
Journal Article
Journal Article
Journal of Nutritional Science and Vitaminology, ISSN 0301-4800, 2013, Volume 59, Issue 4, pp. 325 - 335
Journal Article
Journal of Nutritional Science and Vitaminology, ISSN 0301-4800, 2010, Volume 56, Issue 2, pp. 123 - 131
According to recent genome-wide association studies, a number of single nucleotide polymorphisms is reported to be associated with diseases or several clinical... 
genetic association | SNP | obesity | lifestyle | Obesity | Lifestyle | Snp | Genetic association | POPULATION | ACID | OBESITY RISK | PLIN LOCUS | GENETIC-VARIATION | METABOLIC-SYNDROME | NUTRITION & DIETETICS | INSULIN-RESISTANCE | HAPLOTYPE | EXPRESSION | ADIPOSE-TISSUE
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 2012, Volume 18, Issue 1, pp. 67 - 76
During food processing and cooking, various flavor compounds, colored substances and toxic substances are produced by the Maillard reaction. It is important to... 
lysine | meat | browning | furosine | maillard reaction | fluorescence | Fluorescence | Maillard reaction | Browning | Lysine | Meat | DIABETIC COMPLICATIONS | QUALITY | HETEROCYCLIC AMINES | ACIDS | FOOD SCIENCE & TECHNOLOGY | INTENSITY | FOODS | HEATED MILK | INDICATORS | BIOCHEMISTRY | ACRYLAMIDE
Journal Article
Journal of Nutritional Science and Vitaminology, ISSN 0301-4800, 2014, Volume 60, Issue 1, pp. 66 - 70
Peroxisome proliferator-activated receptor gamma (PPARγ) responds to thiazolidinedione derivatives, which are ligands of PPARγ, and affects insulin resistance.... 
fatty acid | single nucleotide polymorphisms | stearoyl-CoA desaturase 1 | red blood cell | Red blood cell | Single nucleotide polymorphisms | Stearoyl-CoA desaturase 1 | Fatty acid | DESATURATION | OBESITY | NUTRITION & DIETETICS | PLASMA | MARKERS | PPAR-GAMMA | EXPRESSION
Journal Article
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 01/2012, Volume 18, Issue 1, pp. 67 - 76
During food processing and cooking, various flavor compounds, colored substances and toxic substances are produced by the Maillard reaction. It is important to... 
Cooking
Journal Article
Journal Article
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