Volume 1245; Issue none

International Congress Series

Volume 1245; Issue none
2

EU COST action 919 melanoidins in food and health

Year:
2002
Language:
english
File:
PDF, 38 KB
english, 2002
5

Pyridoxamine, a versatile inhibitor of advanced glycation and lipoxidation reactions

Year:
2002
Language:
english
File:
PDF, 70 KB
english, 2002
6

CML: a brief history

Year:
2002
Language:
english
File:
PDF, 110 KB
english, 2002
9

Novel anti-glycation therapeutic agents: glyoxalase I mimetics

Year:
2002
Language:
english
File:
PDF, 70 KB
english, 2002
11

New horizons in AGE research

Year:
2002
Language:
english
File:
PDF, 65 KB
english, 2002
21

Factors influencing the early stage of the Maillard reaction

Year:
2002
Language:
english
File:
PDF, 34 KB
english, 2002
30

Amides are novel protein modifications formed by physiological sugars

Year:
2002
Language:
english
File:
PDF, 38 KB
english, 2002
31

Chromatographic quantification of pentosidine and pyrraline in patients with diabetic complications

Year:
2002
Language:
english
File:
PDF, 36 KB
english, 2002
35

Protein cross-linking in food: mechanisms, consequences, applications

Year:
2002
Language:
english
File:
PDF, 103 KB
english, 2002
37

Formation of pentosidine-like AGE structure from creatine

Year:
2002
Language:
english
File:
PDF, 40 KB
english, 2002
39

A kinetic model for the maltose–glycine reaction

Year:
2002
Language:
english
File:
PDF, 50 KB
english, 2002
45

Role of oxidized lipids in nonenzymic browning reactions

Year:
2002
Language:
english
File:
PDF, 38 KB
english, 2002
51

Characterization of novel, sulfur-containing Maillard flavor compounds

Year:
2002
Language:
english
File:
PDF, 72 KB
english, 2002
63

The “colorful” chemistry of nonenzymatic browning

Year:
2002
Language:
english
File:
PDF, 178 KB
english, 2002
64

Analysis of glycated protein by capillary electrophoresis

Year:
2002
Language:
english
File:
PDF, 77 KB
english, 2002
67

News on the Maillard reaction of oligomeric carbohydrates

Year:
2002
Language:
english
File:
PDF, 63 KB
english, 2002
68

Effect of flavonoids on formation of advanced glycation endproducts in vitro

Year:
2002
Language:
english
File:
PDF, 27 KB
english, 2002
76

Isolation and characterization of Glyoxal–Arginine modifications

Year:
2002
Language:
english
File:
PDF, 41 KB
english, 2002
79

An approach to estimate the chemical structure of melanoidins

Year:
2002
Language:
english
File:
PDF, 70 KB
english, 2002
116

Editorial Board

Year:
2002
File:
PDF, 8 KB
2002
117

Author Index

Year:
2002
File:
PDF, 259 KB
2002
118

Keyword index

Year:
2002
File:
PDF, 291 KB
2002
119

Contents

Year:
2002
File:
PDF, 794 KB
2002
120

The Maillard reaction in food chemistry and medical science: Update for the postgenomic era

Year:
2002
Language:
english
File:
PDF, 5 KB
english, 2002