Page last updated: 2024-09-03

furosine and lysine

furosine has been researched along with lysine in 144 studies

Compound Research Comparison

Studies (furosine)	Trials (furosine)	Recent Studies (post-2010) (furosine)	Studies (lysine)	Trials (lysine)	Recent Studies (post-2010) (lysine)
152	4	49	37,449	622	11,213

Protein Interaction Comparison

Protein	Taxonomy	furosine (IC50)	lysine (IC50)
Cationic amino acid transporter 3	Homo sapiens (human)		158

Research

Studies (144)

Timeframe	Studies, this research(%)	All Research%
pre-1990	30 (20.83)	18.7374
1990's	24 (16.67)	18.2507
2000's	37 (25.69)	29.6817
2010's	46 (31.94)	24.3611
2020's	7 (4.86)	2.80

Authors

Authors	Studies
Erbersdobler, HF; Holstein, B; Lainer, E	1
Aoki, K; Fujisawa, R; Kuroiwa, Y; Nozaki, S; Numazawa, S; Sueki, H	1
Bell-Farrow, A; Cefalu, WT; Ralapati, S; Wang, ZQ	1
Erbersdobler, HF; Hupe, A	1
Baba, S; Hata, F; Igaki, N; Kitamura, Y; Maeda, S; Nishimoto, S; Oimomi, M	1
Alloussi, S; Birlouez-Aragon, I; Fevrier, C; Morawiec, M	1
Baba, S; Nishimoto, S; Oimomi, M	1
Aoki, K; Fujisawa, R; Kuroiwa, Y; Nozaki, S; Sueki, H	2
Baba, S; Hata, F; Igaki, N; Maeda, Y; Masuta, S; Nakamichi, T; Ohara, T; Oimomi, M; Sakai, M	1
Baba, S; Hata, F; Igaki, N; Nakamichi, T; Nishimoto, S; Ohara, T; Oimomi, M; Sakai, M	1
Baba, S; Hata, F; Hatanaka, H; Kitamura, Y; Maeda, Y; Matsumoto, S; Oimomi, M	2
Baba, S; Hata, F; Hatanaka, H; Kitamura, Y; Maeda, Y; Matsumoto, S; Nishimoto, S; Oimomi, M	2
Baba, S; Hata, F; Hatanaka, H; Iga, T; Inoue, M; Kitamura, Y; Maeda, Y; Matsumoto, S; Oimomi, M; Yamamoto, M	1
Baba, S; Hatanaka, H; Kitamura, Y; Matsumoto, S; Nishimoto, S; Oimomi, M	2
Braunsteiner, H; Breier, C; Drexel, H; Klocker, H; Patsch, JR	1
Baba, S; Hata, F; Hatanaka, H; Kitamura, Y; Maeda, Y; Masuda, S; Matsumoto, S; Nakamichi, T; Oimomi, M	1
Baba, S; Hata, F; Hatanaka, H; Kitamura, Y; Maeda, Y; Masuda, S; Matsumoto, S; Nakamichi, T; Nishimoto, S; Oimomi, M	1
Gerbitz, KD; Mayer, R; Schleicher, ED; Wagner, EM	1
Baba, S; Hata, F; Iga, T; Kitamura, Y; Maeda, Y; Matsumoto, S; Oimomi, M; Yamamoto, M	1
Schäffer, L	1
Hata, F; Hatanaka, H; Igaki, N; Kitamura, Y; Maeda, Y; Masuta, S; Matsumoto, S; Nakamichi, T; Nishimoto, S; Oimomi, M	1
Baba, S; Hata, F; Igaki, N; Masuda, S; Matsumoto, S; Nakamichi, T; Oimomi, M	1
Baba, S; Hata, F; Hatanaka, H; Kitamura, Y; Maeda, Y; Masuta, S; Matsumoto, S; Nakamichi, T; Nishimoto, S; Oimomi, M	1
Hata, F; Igaki, N; Kitamura, Y; Maeda, Y; Masuta, S; Matsumoto, S; Nakamichi, T; Nishimoto, S; Oohara, T; Sakai, M	1
Baba, S; Hatanaka, H; Ishikawa, K; Kitamura, Y; Matsumoto, S; Nishimoto, S; Oimomi, M	1
Baba, S; Hatanaka, H; Ishikawa, K; Matsumoto, S; Nishimoto, S; Oimomi, M	1
Baba, S; Hatanaka, H; Ishikawa, K; Kubota, S; Oimomi, M; Yoshimura, Y	1
Schleicher, E; Wieland, OH	1
Scheller, L; Schleicher, E; Wieland, OH	1
Friedlander, M; Monnier, V; Wu, YC	1
Donaghy, M; Ryle, C	1
Henle, T; Klostermeyer, H; Zehetner, G	1
Henle, T; Klostermeyer, H; Walter, AW	1
Corzo, N; Delgado, T; López-Fandiño, R; Olano, A; Ramos, M	1
Cabezas-Cerrato, J; Requena, JR; Vidal, P	1
Aronica, R; Baldo, L; Catinella, S; Fedele, D; Lapolla, A; Seraglia, R; Traldi, P	1
Elgawish, A; Friedlander, MA; Monnier, VM; Wu, YC	1
Avery, NC; Bailey, AJ; Parker, KH; Winlove, CP	1
Cannarsa, G; Corradini, C; Corradini, D; Nicoletti, I; Pizzoferrato, L; Vivanti, V	1
Sell, DR	1
Buijs, MJ; Damen, JJ; Kleter, GA; Ten Cate, JM	1
Izumi, G; Kobayashi, N; Kumano, K; Sakai, T; Shibata, K; Wang, H; Yokota, S; Yoshida, A; Yoshihara, T	1
Deyl, Z; Miksík, I	1
Cogliandro, E; Corradini, C; Manzi, P; Nicoletti, I; Pizzoferrato, L; Vivanti, V	1
Tirelli, A	1
Birlouez-Aragon, I; Riviere, S; Vellas, B	1
Calcagno, C; Evangelisti, F; Nardi, S; Zunin, P	1
Floridi, A; Lucarelli, C; Paolotti, P; Trizza, V	1
Ikeda, N; Nguyen, VC; Umetsu, H	1
Hidalgo, A; Pompei, C	1
Hashimoto, A; Hyodo, T; Izumi, G; Kumano, K; Sakai, T; Shibata, K; Wang, H; Yokota, S	1
Jiménez-Pérez, S; Morales, FJ	1
Danielsson, R; Fogarty, JF; Frank, A; Monnier, VM; Sell, DR	1
Arias, M; Corzo, N; Olano, A; Villamiel, M	1
López-Fandiño, R; Sarriá, B; Vaquero, MP	1
Erbersdobler, HF; Faist, V	1
Claeys, WL; Hendrickx, ME; Ludikhuyze, LR	1
Birlouez-Aragon, I; Leclère, J	1
Castillo, G; Hernández, A; Muñoz, MM; Serrano, MA	1
Antolini, F; Buoncristiani, U; Fagugli, RM; Floridi, A; Floridi, E; Galli, F	1
Caboni, MF; Marconi, E; Messia, MC; Panfili, G	1
Favretto, D; Fedele, D; Garbeglio, M; Lapolla, A; Senesi, A; Seraglia, R; Tonani, R; Traldi, P	1
Olano, A; Rada-Mendoza, M; Villamiel, M	1
Giovanelli, G; Paradiso, A	1
Claeys, WL; Hendrickx, ME; Van Loey, AM	2
Cutler, RG; Handy, A; Ingram, DK; Lane, MA; Mattison, JA; Monnier, VM; Obrenovich, ME; Roth, GS; Sell, DR	1
Corzo, N; del Castillo, MD; Olano, A; Sanz, ML	1
Campos-Giménez, E; Fenaille, F; Guy, PA; Morgan, F; Schmitt, C	1
García-Villanova, B; Guerra-Hernández, E; Rufián-Henares, JA	1
González-Córdova, AF; Mazorra-Manzano, MA; Vallejo-Cordoba, B	1
Corzo, N; Morales, V; Olano, A	1
Mendoza, MR; Olano, A; Villamiel, M	1
Caboni, MF; Marconi, E; Messia, MC	1
Förster, A; Henle, T; Kühne, Y	1
Delgado-Andrade, C; Morales, FJ; Rufián-Henares, JA	2
Brijs, K; Delcour, JA; Lamberts, L; Mohamed, R; Verhelst, N	1
Biedermann, D; Henle, T; Maurer, SV; Penndorf, I	1
Delgado-Andrade, C; Morales, FJ; Navarro, MP; Seiquer, I	1
Arnoldi, A; Boschin, G; Brambilla, F; D'Agostina, A; O'Kane, F; Resta, D; Sirtori, E	1
Erbersdobler, HF; Somoza, V	1
Amigo-Benavent, M; del Castillo, MD; Villamiel, M	1
Ait-Ameur, L; Birlouez-Aragon, I; Charissou, A	1
Frías, J; Hernández, A; Rodríguez, C; Vidal-Valverde, C	1
Boucher, SE; Pedersen, C; Schwab, CG; Stein, HH	1
Cattaneo, S; Masotti, F; Pellegrino, L	1
Aguilera, JF; Delgado-Andrade, C; Navarro, MP; Nieto, R; Rufián-Henares, JA; Seiquer, I	1
Cattaneo, S; Masotti, F; Pellegrino, L; Psathas, G	1
Delgado-Andrade, C; Haro, A; Navarro, MP; Seiquer, I	1
Bu, DP; Lan, XY; Shen, JS; Sun, P; Wang, JQ; Zheng, N	1
Bhandari, B; Deeth, HC; Le, TT	1
González-Vega, JC; Htoo, JK; Kim, BG; Lemme, A; Stein, HH	1
Bustos, G; Corzo, N; de Segura, AG; Escuder, D; Fernández, L; Montilla, A; Pallás, C; Rodríguez, JM	1
Bhandari, B; Deeth, HC; Holland, JW; Le, TT	1
Glomb, MA; Salzwedel, G; Spanneberg, R	1
Bignardi, C; Cavazza, A; Corradini, C	1
Bustos, G; Corzo, N; de Segura, AG; Escuder, D; Espinosa-Martos, I; Fernández, L; Montilla, A; Pallás, C; Rodríguez, JM	1
Akıllıoğlu, G; Delić, N; Gökmen, V; Mogol, BA; Serpen, A; Zilić, S	1
Giannetti, V; Mannino, P; Mariani, MB	1
Barzilay, JI; Fonseca, V; Goldfine, AB; Jablonski, KA; Monnier, VM; Shoelson, SE; Strauch, C	1
Moatsou, G; Moschopoulou, E; Moutafi, A; Sakkas, L	1
Borras-Suarez, M; Ferragut, V; González-Linares, J; Guamis, B; Hernández-Herrero, M; Veciana-Nogués, MT; Vidal-Carou, MC	1
Andersen, HJ; Bertram, HC; Clausen, MR; Eggers, N; Jansson, T; Larsen, LB; Nyegaard, S; Ray, C; Sundekilde, UK; Sundgren, A	1
Megías-Pérez, R; Montilla, A; Olano, A; Villamiel, M	1
Fiore, A; Fogliano, V; Troise, AD; Wiltafsky, M	1
Cleary, PA; Gao, X; Genuth, S; Lachin, JM; Monnier, VM; Sell, DR; Sun, W	1
de Almeida Lima, D; Markowicz Bastos, DH; Sampaio, GR; Soares, RA; Trevisan, AJ	1
Gökmen, V; Hamzalıoğlu, A	1
Bignardi, C; Cavazza, A; Corradini, C; Rinaldi, M	1
Bikker, P; Hendriks, WH; Hulshof, TG; van der Poel, AF	1
Fiore, A; Troise, AD; Tsang, C; Vitiello, D	1
Ahmad, J; Alam, K; Arif, Z; Neelofar, KM	1
Aris, A; Bach, A; Fàbregas, F; Terré, M; Vidal, M	1
Albanese, D; Cinquanta, L; Di Matteo, M; Fratianni, A; Messia, MC; Niro, S; Panfili, G	1
Abbasi Parizad, P; Benedetti, S; Buratti, S; Cattaneo, S; Iametti, S; Marti, A; Masotti, F; Pagani, MA	1
Contreras-Calderón, J; Gómez-Narváez, F; Medina-Pineda, Y	1
Fogliano, V; Troise, AD; Vitaglione, P; Wiltafsky, M	1
Aalaei, K; Rayner, M; Sjöholm, I	1
Dong, S; Han, K; Jin, W; Semedo Tavares, WP; Yang, Y; Zeng, M; Zha, F; Zhao, Y	1
Li, HY; Wang, JQ; Xing, L; Zheng, N	1
Li, H; Wang, J; Xing, L; Zhao, N; Zheng, N	1
Moreno, FJ; Pacheco, MT; Villamiel, M	1
Greco, I; Lametsch, R; Mitra, B; Ruiz-Carrascal, J	1
García-Villanova, B; Guerra-Hernández, E; Hougen, HP; Márquez-Ruiz, AB; Rufián-Henares, JÁ; Valenzuela, A	1
D'Auria, G; Francino, MP; Jiménez-Hernández, N; Pastoriza, S; Pérez-Burillo, S; Rufián-Henares, JA	1
Gökmen, V; Taş, NG	1
Gao, K; Gong, RZ; Liu, C; Sun, YS; Wang, YF; Wang, YH; Wang, ZS; Zhang, L	1
Fei, X; Luo, F	1
Chen, Z; Davies, MJ; Gamon, LF; Giblin, L; Greco, I; Kondrashina, A; Lund, MN	1
Li, H; Wang, J; Wang, Y; Xing, L; Yang, H; Zhang, Y; Zheng, N	1
Pastoriza, S; Pérez-Burillo, S; Rufián-Henares, JÁ	1
Chen, W; Li, H; Wang, B; Wang, J; Wang, Y; Xing, L; Yang, H; Zheng, N	1
Cattaneo, S; De Noni, I; Mallardi, D; Masotti, F; Pica, V; Roggero, P; Stuknytė, M; Tabasso, C	1
Cheng, Y; Guo, Y; Xie, Y; Yao, W; Yu, H; Zhong, Q	1
Li, H; Li, M; Li, P; Min, L; Wang, J; Yang, H; Yao, Q; Zhang, Y; Zheng, N	1
Wang, F; Wang, J; Wen, F; Zhang, Y; Zheng, N	1
Ataç Mogol, B; Berton-Carabin, CC; Feng, J; Fogliano, V; Schroën, K	1
Adhikari, B; Chen, J; He, Z; Jia, X; Li, Y; Quan, W; Wang, Z; Wu, Y; Zeng, M	1
Bakker, SJL; Baskal, S; Bollenbach, A; Kremer, D; Post, A; Tsikas, D	1

Reviews

4 review(s) available for furosine and lysine

Article	Year
Post-translational non-enzymatic modification of proteins. I. Chromatography of marker adducts with special emphasis to glycation reactions. Journal of chromatography. B, Biomedical sciences and applications, 1997, Oct-10, Volume: 699, Issue:1-2 Topics: Amino Acids; Arginine; Chromatography, High Pressure Liquid; Glycosylation; Imidazoles; Lysine; Malondialdehyde; Mass Spectrometry; Norleucine; Protein Processing, Post-Translational; Proteins; Pyrroles	1997
Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products. Molecular nutrition & food research, 2007, Volume: 51, Issue:4 Topics: Amino Acid Sequence; Anticholesteremic Agents; Dietary Supplements; Food Analysis; Food Handling; Hot Temperature; Lupinus; Lysine; Molecular Sequence Data; Peptides; Plant Proteins; Seeds	2007
Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods. Molecular nutrition & food research, 2007, Volume: 51, Issue:4 Topics: Food Analysis; History, 20th Century; History, 21st Century; Hot Temperature; Lysine; Maillard Reaction; Nutritive Value; Quality Control	2007
Chemical methods and techniques to monitor early Maillard reaction in milk products; A review. Critical reviews in food science and nutrition, 2019, Volume: 59, Issue:12 Topics: Animals; Food Handling; Hot Temperature; Lysine; Maillard Reaction; Milk	2019

Trials

4 trial(s) available for furosine and lysine

Article	Year
The impact of salsalate treatment on serum levels of advanced glycation end products in type 2 diabetes. Diabetes care, 2014, Volume: 37, Issue:4 Topics: Adiponectin; Adult; Anti-Inflammatory Agents, Non-Steroidal; Arginine; Diabetes Mellitus, Type 2; Diabetic Angiopathies; Female; Glycated Hemoglobin; Glycation End Products, Advanced; Humans; Lysine; Male; Middle Aged; Pyruvaldehyde; Salicylates	2014
Skin collagen advanced glycation endproducts (AGEs) and the long-term progression of sub-clinical cardiovascular disease in type 1 diabetes. Cardiovascular diabetology, 2015, Sep-05, Volume: 14 Topics: Adult; Arginine; Asymptomatic Diseases; Biomarkers; Biopsy; Cardiovascular Diseases; Carotid Artery Diseases; Carotid Intima-Media Thickness; Chi-Square Distribution; Collagen; Coronary Artery Disease; Diabetes Mellitus, Type 1; Disease Progression; Female; Glycation End Products, Advanced; Glycosylation; Heart Diseases; Humans; Logistic Models; Lysine; Magnetic Resonance Imaging; Male; Multivariate Analysis; Odds Ratio; Pepsin A; Pyruvaldehyde; Risk Factors; Skin; Time Factors; Vascular Calcification; Young Adult	2015
Assessment of protein quality of soybean meal and 00-rapeseed meal toasted in the presence of lignosulfonate by amino acid digestibility in growing pigs and Maillard reaction products. Journal of animal science, 2016, Volume: 94, Issue:3 Topics: Amino Acids; Animal Feed; Animal Nutritional Physiological Phenomena; Animals; Brassica rapa; Diet; Dietary Proteins; Digestion; Glycine max; Ileum; Lignin; Lysine; Maillard Reaction; Swine	2016
Urinary excretion of amino acids and their advanced glycation end-products (AGEs) in adult kidney transplant recipients with emphasis on lysine: furosine excretion is associated with cardiovascular and all-cause mortality. Amino acids, 2021, Volume: 53, Issue:11 Topics: Adult; Aged; Biomarkers; Cardiovascular Diseases; Female; Glycation End Products, Advanced; Humans; Kidney Transplantation; Lysine; Male; Middle Aged; Prospective Studies; Tissue Donors; Transplant Recipients; Young Adult	2021

Other Studies

136 other study(ies) available for furosine and lysine

Article	Year
[Simultaneous determination of lysine, lysinoalanine, furosine, and pyridosine in food and feed (author's transl)]. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 1979, Jan-29, Volume: 168, Issue:1 Topics: Amino Acids; Animal Feed; Autoanalysis; Food Analysis; Lysine; Lysinoalanine; Pyridines	1979
Effect of non-enzymatic glycosylation and heating on browning of human stratum corneum and nail. Dermatologica, 1991, Volume: 183, Issue:3 Topics: Adult; Diabetes Mellitus; Epidermis; Female; Glucose; Glycosylation; Hot Temperature; Humans; Lysine; Maillard Reaction; Male; Middle Aged; Nails; Pigmentation Disorders; Spectrophotometry; Temperature	1991
Determination of furosine in biomedical samples employing an improved hydrolysis and high-performance liquid chromatographic technique. Carbohydrate research, 1991, Aug-12, Volume: 215, Issue:1 Topics: Animals; Chromatography, High Pressure Liquid; Diabetes Mellitus, Experimental; Glycosylation; Hydrolysis; Liver; Lysine; Membrane Glycoproteins; Rats; Rats, Inbred Strains; Time Factors	1991
Determination of lysine damage and calculation of lysine bio-availability in several processed foods. Zeitschrift fur Ernahrungswissenschaft, 1991, Volume: 30, Issue:1 Topics: Biological Availability; Dietary Proteins; Food Analysis; Food Handling; Hot Temperature; Humans; Lysine; Maillard Reaction; Nutritive Value	1991
Age- and diabetes-accelerated glycation in the human aorta. Archives of gerontology and geriatrics, 1989, Volume: 8, Issue:2 Topics: Adult; Aged; Aged, 80 and over; Aging; Aorta; Arteriosclerosis; Diabetes Mellitus, Type 2; Female; Humans; Infant, Newborn; Lysine; Maillard Reaction; Male; Middle Aged	1989
The effects of 5% and 25% galactose diets on lens polyols, glutathione and protein glycation in male and female pigs. Current eye research, 1989, Volume: 8, Issue:5 Topics: Animals; Cataract; Chromatography, Gas; Chromatography, High Pressure Liquid; Diet; Female; Galactitol; Galactose; Glutathione; Inositol; Lens, Crystalline; Lysine; Male; Sex Factors; Sorbitol; Sugar Alcohols; Swine; Time Factors	1989
Glycation of collagen in the aorta and the development of aging. Clinica chimica acta; international journal of clinical chemistry, 1989, Jun-30, Volume: 182, Issue:2 Topics: Aged; Aging; Animals; Aorta, Abdominal; Collagen; Diabetes Mellitus, Type 2; Fluorescence; Glycosylation; Humans; Lysine; Maillard Reaction; Middle Aged; Rats	1989
Glycosylated proteins of skin, nail and hair: application as an index for long-term control of diabetes mellitus. The Journal of dermatology, 1989, Volume: 16, Issue:2 Topics: Adult; Aged; Aged, 80 and over; Diabetes Mellitus; Glycated Hemoglobin; Hair; Humans; Lysine; Middle Aged; Nails; Skin	1989
Clinical application of hair protein glycation in the assessment of blood glucose control and diabetic neuropathy. The Kobe journal of medical sciences, 1989, Volume: 35, Issue:1 Topics: Adult; Aged; Aged, 80 and over; Blood Glucose; Diabetes Mellitus, Type 2; Diabetic Neuropathies; Female; Glycated Hemoglobin; Glycoproteins; Hair; Humans; Lysine; Male; Middle Aged; Neural Conduction	1989
The effect of fructose on collagen glycation. The Kobe journal of medical sciences, 1989, Volume: 35, Issue:4 Topics: Animals; Cattle; Collagen; Fluorescence; Fructose; Glucose; In Vitro Techniques; Lysine; Maillard Reaction	1989
A study of the age-related acceleration of glycation of tissue proteins in rats. Journal of gerontology, 1988, Volume: 43, Issue:4 Topics: Aging; Animals; Aorta; Carbohydrate Metabolism; Chromatography, Affinity; Chromatography, High Pressure Liquid; Fluorescence; Glycated Hemoglobin; Lysine; Male; Proteins; Rats; Rats, Inbred Strains; Specific Pathogen-Free Organisms	1988
Protein glycosylation as an indicator of blood glucose control using furosine determination. The Kobe journal of medical sciences, 1986, Volume: 32, Issue:2 Topics: Blood Glucose; Blood Proteins; Diabetes Mellitus, Type 2; Glycated Serum Proteins; Glycoproteins; Humans; Lysine; Nails	1986
Nonenzymatic glycosylation of lens in diabetic patients. The Kobe journal of medical sciences, 1986, Volume: 32, Issue:3 Topics: Aged; Aged, 80 and over; Cataract; Diabetes Mellitus, Type 2; Female; Glycosylation; Humans; Lens, Crystalline; Lysine; Male; Middle Aged	1986
Age-related acceleration of glycation of tissue proteins in rats. Journal of gerontology, 1986, Volume: 41, Issue:6 Topics: Aging; Animals; Aorta; Glycated Hemoglobin; Glycosylation; Lysine; Male; Rats; Rats, Inbred Strains; Sciatic Nerve	1986
Increased fructose-lysine of nail protein and blood glucose control in diabetic patients. Hormone and metabolic research = Hormon- und Stoffwechselforschung = Hormones et metabolisme, 1986, Volume: 18, Issue:12 Topics: Adult; Aged; Aged, 80 and over; Blood Glucose; Diabetes Mellitus, Type 2; Female; Humans; Lysine; Male; Middle Aged; Nails	1986
Measurement of glycated protein by a rapid and specific method for absolute quantification of lysine-bound glucose. Clinical chemistry, 1987, Volume: 33, Issue:9 Topics: Blood Proteins; Chemical Precipitation; Chromatography, High Pressure Liquid; Glucose; Glycoproteins; Glycosylation; Humans; Immunoglobulin G; Lipoproteins; Lysine; Quality Control; Tyrosine	1987
Accelerated glycation of the aorta in diabetic rats. Diabetes research and clinical practice, 1987, Volume: 4, Issue:1 Topics: Animals; Aorta, Abdominal; Diabetes Mellitus, Experimental; Glycosylation; Lysine; Male; Rats; Rats, Inbred Strains	1987
Estimation of the onset time of diabetes with glycated hair proteins. The Kobe journal of medical sciences, 1987, Volume: 33, Issue:4 Topics: Adolescent; Diabetes Mellitus, Type 1; Female; Glycosylation; Hair; Humans; Lysine; Proteins; Time Factors	1987
Is serum fructosamine assay specific for determination of glycated serum protein? Clinical chemistry, 1988, Volume: 34, Issue:2 Topics: Blood Proteins; Borohydrides; Diabetes Mellitus, Type 2; Fructosamine; Glycated Hemoglobin; Glycated Serum Albumin; Glycated Serum Proteins; Glycation End Products, Advanced; Glycoproteins; Glycosylation; Hexosamines; Humans; Lysine; Serum Albumin	1988
Glycation of cataractous lens in non-diabetic senile subjects and in diabetic patients. Experimental eye research, 1988, Volume: 46, Issue:3 Topics: Aged; Aged, 80 and over; Cataract; Diabetes Mellitus, Type 2; Female; Humans; Lens, Crystalline; Lysine; Male; Middle Aged	1988
Glycated lysine increases in serum samples stored at -20 degrees C. Clinical chemistry, 1988, Volume: 34, Issue:9 Topics: Blood Proteins; Chromatography, High Pressure Liquid; Citrates; Citric Acid; Diabetes Mellitus; Freezing; Glycated Serum Proteins; Glycoproteins; Humans; Hydrogen-Ion Concentration; Lysine; Time Factors	1988
Determination of glycated hair protein and its clinical utility. The Kobe journal of medical sciences, 1988, Volume: 34, Issue:3 Topics: Adult; Aged; Diabetes Mellitus, Type 2; Female; Glycosylation; Hair; Humans; Lysine; Male; Middle Aged; Proteins	1988
Glycation of hair protein in the assessment of long-term control of blood glucose. Japanese journal of medicine, 1988, Volume: 27, Issue:3 Topics: Adult; Aged; Aged, 80 and over; Blood Glucose; Diabetes Mellitus, Type 2; Female; Glycated Hemoglobin; Hair; Humans; Lysine; Male; Middle Aged; Protein Binding; Time Factors	1988
Glycosylated proteins of stratum corneum, nail and hair in diabetes mellitus: correlation with cutaneous manifestations. The Journal of dermatology, 1988, Volume: 15, Issue:4 Topics: Adult; Aged; Aged, 80 and over; Diabetes Mellitus; Glycosylation; Hair; Humans; Lysine; Middle Aged; Nails; Proteins; Skin	1988
Age-related and diabetes-associated glycation in tissue proteins. The Kobe journal of medical sciences, 1988, Volume: 34, Issue:4 Topics: Aging; Animals; Aorta; Chromatography, High Pressure Liquid; Diabetes Mellitus, Experimental; Glycated Hemoglobin; Glycosylation; Lysine; Maillard Reaction; Male; Proteins; Rats; Rats, Inbred Strains; Spectrometry, Fluorescence	1988
Collagen-glycation in the aorta as a developmental factor of aging and arteriosclerosis. The Kobe journal of medical sciences, 1988, Volume: 34, Issue:4 Topics: Aging; Aorta; Arteriosclerosis; Collagen; Diabetes Mellitus, Type 2; Glycosylation; Humans; Lysine; Maillard Reaction; Spectrometry, Fluorescence	1988
Increased fructose-lysine of hair protein and blood glucose control in diabetic patients. Hormone and metabolic research = Hormon- und Stoffwechselforschung = Hormones et metabolisme, 1988, Volume: 20, Issue:10 Topics: Adult; Aged; Blood Glucose; Diabetes Mellitus, Type 2; Female; Hair; Humans; Lysine; Male; Middle Aged	1988
Increased fructose-lysine of hair protein in diabetic patients. Klinische Wochenschrift, 1985, Aug-01, Volume: 63, Issue:15 Topics: Adult; Aged; Chromatography, High Pressure Liquid; Diabetes Mellitus, Type 2; Female; Glycated Hemoglobin; Hair; Humans; Lysine; Male; Middle Aged; Proteins	1985
Glycosylation levels of nail proteins in diabetic patients with retinopathy and neuropathy. The Kobe journal of medical sciences, 1985, Volume: 31, Issue:5 Topics: Adult; Aged; Diabetes Mellitus; Diabetic Neuropathies; Diabetic Retinopathy; Female; Humans; Lysine; Male; Middle Aged; Nails	1985
A specific method of glycosylated hemoglobin using furosine measurement. Diabetes research and clinical practice, 1985, Volume: 1, Issue:4 Topics: Diabetes Mellitus; Glycated Hemoglobin; Humans; Lysine; Methods	1985
Increased fructose-lysine of nail protein in diabetic patients. Klinische Wochenschrift, 1984, May-15, Volume: 62, Issue:10 Topics: Blood Glucose; Diabetes Mellitus, Type 1; Diabetes Mellitus, Type 2; Glycated Hemoglobin; Humans; Lysine; Nails	1984
Specific quantitation by HPLC of protein (lysine) bound glucose in human serum albumin and other glycosylated proteins. Journal of clinical chemistry and clinical biochemistry. Zeitschrift fur klinische Chemie und klinische Biochemie, 1981, Volume: 19, Issue:2 Topics: Blood Glucose; Chemical Phenomena; Chemistry; Chromatography, High Pressure Liquid; Colorimetry; Fructose; Furaldehyde; Glycoproteins; Humans; Lysine; Serum Albumin; Serum Globulins; Transferrin	1981
Quantitation of lysine-bound glucose of normal and diabetic erythrocyte membranes by HPLC analysis of furosine [ epsilon-N(L-furoylmethyl)-L-lysine]. Biochemical and biophysical research communications, 1981, Apr-15, Volume: 99, Issue:3 Topics: Blood Glucose; Chromatography, High Pressure Liquid; Diabetes Mellitus; Erythrocyte Membrane; Erythrocytes; Humans; Lysine	1981
Reliable determination of furosine in human serum and dialysate proteins by high-performance liquid chromatography. Journal of chromatography. B, Biomedical applications, 1995, May-19, Volume: 667, Issue:2 Topics: Borohydrides; Chromatography, High Pressure Liquid; Dialysis Solutions; Glucose; Glycoproteins; Humans; Kidney Failure, Chronic; Kinetics; Lysine; Peritoneal Dialysis	1995
Non-enzymatic glycation of peripheral nerve proteins in human diabetics. Journal of the neurological sciences, 1995, Volume: 129, Issue:1 Topics: Adult; Aged; Aged, 80 and over; Arginine; Cytoskeleton; Diabetes Mellitus; Electrophoresis, Polyacrylamide Gel; Female; Glycosylation; Humans; Lysine; Male; Middle Aged; Myelin Sheath; Nerve Tissue Proteins; Subcellular Fractions; Sural Nerve	1995
Fast and sensitive determination of furosine. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 1995, Volume: 200, Issue:3 Topics: Animals; Cattle; Chromatography, High Pressure Liquid; Female; Food Analysis; Humans; Hydrolysis; Infant; Infant Food; Lysine; Milk; Sensitivity and Specificity; Solvents; Spectrophotometry, Ultraviolet; Time Factors	1995
A simple method for the preparation of furosine and pyridosine reference material. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 1994, Volume: 198, Issue:1 Topics: Amino Acids; Chromatography, Ion Exchange; Glucose; Glycosylation; Hot Temperature; Hydrolysis; Lysine; Reference Standards	1994
Changes in furosine and proteins of UHT-treated milks stored at high ambient temperatures. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 1994, Volume: 198, Issue:4 Topics: Animals; Chromatography, High Pressure Liquid; Food Preservation; Hot Temperature; Hydrogen-Ion Concentration; Lysine; Milk; Milk Proteins	1994
Aminoguanidine inhibits protein browning without extensive Amadori carbonyl blocking. Diabetes research and clinical practice, 1993, Volume: 19, Issue:1 Topics: Animals; Cattle; Fluorescence; Fructosamine; Glycation End Products, Advanced; Guanidines; Hexosamines; Lysine; Maillard Reaction; Serum Albumin, Bovine	1993
A new effective method for the evaluation of glycated intact plasma proteins in diabetic subjects. Diabetologia, 1995, Volume: 38, Issue:9 Topics: Adult; Aged; Biomarkers; Blood Glucose; Blood Proteins; Diabetes Mellitus, Type 2; Female; Glycated Hemoglobin; Glycated Serum Proteins; Glycoproteins; Humans; Lysine; Male; Middle Aged; Reference Values	1995
Early and advanced glycosylation end products. Kinetics of formation and clearance in peritoneal dialysis. The Journal of clinical investigation, 1996, Feb-01, Volume: 97, Issue:3 Topics: Adult; Aged; Aged, 80 and over; Arginine; Ascitic Fluid; Diabetes Mellitus; Female; Glycation End Products, Advanced; Humans; Lysine; Male; Middle Aged; Peritoneal Dialysis; Renal Dialysis	1996
Interactions of elastin and aorta with sugars in vitro and their effects on biochemical and physical properties. Diabetologia, 1996, Volume: 39, Issue:10 Topics: Amino Acid Sequence; Animals; Aorta, Thoracic; Arginine; Carbon Radioisotopes; Cross-Linking Reagents; Desmosine; Elastin; Glucose; Glycosylation; In Vitro Techniques; Lysine; Molecular Sequence Data; Muscle, Smooth, Vascular; Platelet Activating Factor; Potentiometry; Protein Structure, Secondary; Radioisotope Dilution Technique; Ribose; Swine	1996
Analysis of epsilon-N-2-furoylmethyl-L-lysine (furosine) in dried milk by capillary electrophoresis with controlled electroosmotic flow using N,N,N',N'-tetramethyl-1,3-butanediamine in the running electrolyte solution. Electrophoresis, 1996, Volume: 17, Issue:1 Topics: Animals; Electrochemistry; Electrolytes; Electrophoresis, Capillary; Hydrochloric Acid; Hydrolysis; Lysine; Milk; Osmosis; Putrescine; Solutions	1996
Ageing promotes the increase of early glycation Amadori product as assessed by epsilon-N-(2-furoylmethyl)-L-lysine (furosine) levels in rodent skin collagen. The relationship to dietary restriction and glycoxidation. Mechanisms of ageing and development, 1997, Volume: 95, Issue:1-2 Topics: Aging; Animals; Chromatography, High Pressure Liquid; Collagen; Diet; Glycated Hemoglobin; Glycation End Products, Advanced; Glycosylation; Humans; Kinetics; Lysine; Male; Mice; Mice, Inbred C57BL; Oxidation-Reduction; Rats; Rats, Inbred F344; Skin	1997
The Maillard reaction in demineralized dentin in vitro. European journal of oral sciences, 1997, Volume: 105, Issue:3 Topics: Animals; Arginine; Borates; Carbohydrates; Cattle; Chromatography, High Pressure Liquid; Collagen; Collagenases; Cross-Linking Reagents; Dental Caries; Dentin; Fluorescence; Glucose; Hydrolysis; Lysine; Maillard Reaction; Oxidation-Reduction; Pepsin A; Proteins; Tooth Demineralization; Tooth Discoloration; Trypsin	1997
Kinetic analysis of furosine and pentosidine in CAPD patients. Advances in peritoneal dialysis. Conference on Peritoneal Dialysis, 1997, Volume: 13 Topics: Adult; Arginine; Chromatography, High Pressure Liquid; Diabetes Mellitus; Diabetic Nephropathies; Dialysis Solutions; Glycation End Products, Advanced; Humans; In Vitro Techniques; Kidney Failure, Chronic; Lysine; Middle Aged; Peritoneal Dialysis, Continuous Ambulatory; Proteins; Renal Dialysis	1997
Maillard reaction in mild-based foods: nutritional consequences. Journal of food protection, 1998, Volume: 61, Issue:2 Topics: Chromatography, High Pressure Liquid; Dairy Products; Food Handling; Food Preservation; Lysine; Maillard Reaction; Milk Proteins; Quality Control	1998
Improved method for the determination of furosine in food by capillary electrophoresis. Journal of food protection, 1998, Volume: 61, Issue:10 Topics: Animals; Cheese; Chromatography, High Pressure Liquid; Electrophoresis, Capillary; Food Analysis; Hydrochloric Acid; Hydrolysis; Lysine; Milk; Triticum	1998
Plasma protein glycation in Alzheimer's disease. Glycoconjugate journal, 1998, Volume: 15, Issue:10 Topics: Adult; Aged; Alzheimer Disease; Blood Glucose; Blood Proteins; Diabetes Mellitus, Type 1; Female; Glycation End Products, Advanced; Glycosylation; Humans; Lysine; Male; Middle Aged	1998
Deterioration of protein fraction by Maillard reaction in dietetic milks. The Journal of dairy research, 1999, Volume: 66, Issue:2 Topics: Animals; Chromatography, High Pressure Liquid; Food, Formulated; Lactose; Lysine; Maillard Reaction; Milk; Milk Proteins	1999
Analytical strategy for the assessment of the protein glycation status in uremic patients by high-performance liquid chromatography. Journal of chromatography. A, 1999, Jun-18, Volume: 846, Issue:1-2 Topics: Arginine; Blood Proteins; Chromatography, High Pressure Liquid; Glucose; Glycation End Products, Advanced; Humans; Lysine; Peptides; Reference Standards; Spectrometry, Fluorescence; Spectrophotometry, Ultraviolet; Uremia	1999
Effects of Maillard reaction products on the oxidative cleavage and polymerization of protein under ascorbic acid-transition metal system. Bioscience, biotechnology, and biochemistry, 1999, Volume: 63, Issue:7 Topics: Ascorbic Acid; Chromatography, High Pressure Liquid; Copper; Electrophoresis, Polyacrylamide Gel; Iron; Lysine; Magnetic Resonance Spectroscopy; Maillard Reaction; Metals; Oxidation-Reduction; Pigments, Biological; Polymers; Proteins; Serum Albumin, Bovine	1999
Hydroxymethylfurfural and furosine reaction kinetics in tomato products. Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:1 Topics: Food Preservation; Furaldehyde; Kinetics; Lysine; Solanum lycopersicum; Temperature	2000
In vitro and in vivo generation and kinetics of glycosylation products in peritoneal dialysis effluents. Advances in peritoneal dialysis. Conference on Peritoneal Dialysis, 1998, Volume: 14 Topics: Adult; Arginine; Dialysis Solutions; Glycation End Products, Advanced; Humans; In Vitro Techniques; Lysine; Male; Peritoneal Dialysis, Continuous Ambulatory; Peritoneum	1998
Effect of malondialdehyde on the determination of furosine in milk-based products. Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:3 Topics: Animals; Chromatography, High Pressure Liquid; Hot Temperature; Humans; Lysine; Maillard Reaction; Malondialdehyde; Milk	2000
A syndrome of molybdenosis, copper deficiency, and type 2 diabetes in the moose population of south-west Sweden. The Science of the total environment, 2000, Apr-17, Volume: 249, Issue:1-3 Topics: Animals; Arginine; Case-Control Studies; Copper; Deer; Deficiency Diseases; Diabetes Mellitus, Type 2; Glycation End Products, Advanced; Kidney; Liver; Lysine; Molybdenum; Sweden	2000
Survey of the furosine content in cheeses marketed in Spain. Journal of food protection, 2000, Volume: 63, Issue:7 Topics: Animals; Cheese; Food Contamination; Lysine; Spain	2000
Does processing of a powder or in-bottle-sterilized liquid infant formula affect calcium bioavailability? Nutrition (Burbank, Los Angeles County, Calif.), 2001, Volume: 17, Issue:4 Topics: Animals; Animals, Suckling; Biological Availability; Body Weight; Calcium, Dietary; Electrophoresis, Polyacrylamide Gel; Food Handling; Humans; Infant Food; Infant Nutritional Physiological Phenomena; Infant, Newborn; Intestinal Absorption; Lactulose; Lysine; Maillard Reaction; Rats	2001
Metabolic transit of Amadori products. Die Nahrung, 2001, Volume: 45, Issue:3 Topics: Adult; Amino Acids; Animals; Carbon Isotopes; Chromatography, Ion Exchange; Culture Techniques; Diffusion; Feces; Female; Gastrointestinal Transit; Humans; Intestinal Absorption; Kinetics; Lysine; Maillard Reaction; Male; Rats	2001
Formation kinetics of hydroxymethylfurfural, lactulose and furosine in milk heated under isothermal and non-isothermal conditions. The Journal of dairy research, 2001, Volume: 68, Issue:2 Topics: Animals; Cattle; Furaldehyde; Gastrointestinal Agents; Hot Temperature; Kinetics; Lactulose; Lysine; Milk; Models, Chemical; Regression Analysis; Thermodynamics	2001
The fluorescence of advanced Maillard products is a good indicator of lysine damage during the Maillard reaction. Journal of agricultural and food chemistry, 2001, Volume: 49, Issue:10 Topics: Animals; Fluorescamine; Fluorescence; Hot Temperature; Kinetics; Lactulose; Lysine; Maillard Reaction; Milk; Models, Chemical	2001
Influence of hydrolysis, purification, and calibration method on furosine determination using Ion-pair reversed-phase high-performance liquid chromatography. Journal of chromatographic science, 2002, Volume: 40, Issue:2 Topics: Calibration; Chromatography, High Pressure Liquid; Hydrolysis; Lysine; Reference Standards	2002
Daily haemodialysis improves indices of protein glycation. Nephrology, dialysis, transplantation : official publication of the European Dialysis and Transplant Association - European Renal Association, 2002, Volume: 17, Issue:5 Topics: Adult; Aged; Arginine; Circadian Rhythm; Diabetic Nephropathies; Female; Glycation End Products, Advanced; Humans; Kidney Failure, Chronic; Longitudinal Studies; Lysine; Male; Middle Aged; Molecular Weight; Prospective Studies; Renal Dialysis	2002
Furosine: a suitable marker for assessing the freshness of royal jelly. Journal of agricultural and food chemistry, 2002, May-08, Volume: 50, Issue:10 Topics: Chromatography, High Pressure Liquid; Fatty Acids; Food Preservation; Food Technology; Lysine; Nutritive Value; Quality Control	2002
Non-enzymatic glycation of IgG: an in vivo study. Hormone and metabolic research = Hormon- und Stoffwechselforschung = Hormones et metabolisme, 2002, Volume: 34, Issue:5 Topics: Aged; Blood Glucose; Blood Proteins; Chromatography, High Pressure Liquid; Diabetes Mellitus, Type 2; Female; Glucose; Glycated Hemoglobin; Glycoproteins; Humans; Immunoglobulin Fab Fragments; Immunoglobulin G; Lysine; Male; Middle Aged; Models, Molecular; Proteins; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization	2002
Furosine as indicator of maillard reaction in jams and fruit-based infant foods. Journal of agricultural and food chemistry, 2002, Jul-03, Volume: 50, Issue:14 Topics: Chromatography, High Pressure Liquid; Food Preservation; Fruit; Humans; Hydrogen-Ion Concentration; Hydrolysis; Infant; Infant Food; Lysine; Maillard Reaction; Quality Control; Sucrose	2002
Stability of dried and intermediate moisture tomato pulp during storage. Journal of agricultural and food chemistry, 2002, Dec-04, Volume: 50, Issue:25 Topics: Antioxidants; Carotenoids; Color; Desiccation; Food Preservation; Hot Temperature; Lycopene; Lysine; Oxidation-Reduction; Phenols; Rutin; Solanum lycopersicum; Temperature; Time Factors	2002
Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content. The Journal of dairy research, 2003, Volume: 70, Issue:1 Topics: Animals; Food Handling; Furaldehyde; Hot Temperature; Kinetics; Lactulose; Lipids; Lysine; Milk; Regression Analysis	2003
Influence of seasonal variation on kinetics of time temperature integrators for thermally processed milk. The Journal of dairy research, 2003, Volume: 70, Issue:2 Topics: Alkaline Phosphatase; Animals; Food Handling; Furaldehyde; Hot Temperature; Kinetics; Lactulose; Lysine; Milk; Milk Proteins; Seasons; Temperature; Time Factors	2003
The effect of caloric restriction on glycation and glycoxidation in skin collagen of nonhuman primates. The journals of gerontology. Series A, Biological sciences and medical sciences, 2003, Volume: 58, Issue:6 Topics: Aging; Analysis of Variance; Animals; Arginine; Biomarkers; Body Weight; Chromatography, High Pressure Liquid; Collagen; Food Deprivation; Glucose; Glucose Tolerance Test; Glycation End Products, Advanced; Longevity; Lysine; Macaca mulatta; Oxidation-Reduction; Regression Analysis; Saimiri; Skin	2003
2-Furoylmethyl amino acids and hydroxymethylfurfural as indicators of honey quality. Journal of agricultural and food chemistry, 2003, Jul-16, Volume: 51, Issue:15 Topics: Amino Acids; Food Preservation; Furaldehyde; Honey; Hot Temperature; Lysine; Quality Control; Temperature	2003
Monitoring of beta-lactoglobulin dry-state glycation using various analytical techniques. Analytical biochemistry, 2003, Sep-01, Volume: 320, Issue:1 Topics: Food Technology; Galactose; Glucose; Glycosylation; Hot Temperature; Lactoglobulins; Lactose; Lysine; o-Phthalaldehyde; Spectrometry, Mass, Electrospray Ionization	2003
Generation of furosine and color in infant/enteral formula-resembling systems. Journal of agricultural and food chemistry, 2004, Aug-25, Volume: 52, Issue:17 Topics: Color; Enteral Nutrition; Food, Formulated; Infant Formula; Lysine; Maillard Reaction	2004
New capillary electrophoresis method for the determination of furosine in dairy products. Journal of agricultural and food chemistry, 2004, Sep-22, Volume: 52, Issue:19 Topics: Animals; Dairy Products; Electrophoresis, Capillary; Lysine; Milk; Reproducibility of Results; Sensitivity and Specificity	2004
Ratio of maltose to maltulose and furosine as quality parameters for infant formula. Journal of agricultural and food chemistry, 2004, Nov-03, Volume: 52, Issue:22 Topics: Chromatography, Gas; Infant Formula; Lysine; Maltose; Quality Control	2004
Chemical indicators of heat treatment in fortified and special milks. Journal of agricultural and food chemistry, 2005, Apr-20, Volume: 53, Issue:8 Topics: Animals; Carbohydrates; Food Handling; Food, Fortified; Fructose; Galactose; Glucose; Goats; Hexoses; Hot Temperature; Hydrolysis; Lactose; Lysine; Milk; Sheep	2005
Storage stability assessment of freeze-dried royal jelly by furosine determination. Journal of agricultural and food chemistry, 2005, Jun-01, Volume: 53, Issue:11 Topics: Animals; Bees; Drug Stability; Fatty Acids; Food Preservation; Freeze Drying; Lysine; Temperature; Time Factors	2005
Studies on absorption and elimination of dietary maillard reaction products. Annals of the New York Academy of Sciences, 2005, Volume: 1043 Topics: Adult; Diet; Female; Humans; Intestinal Absorption; Lysine; Maillard Reaction; Male; Reference Values	2005
Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: a survey of Spanish breakfast cereals. Molecular nutrition & food research, 2006, Volume: 50, Issue:8 Topics: Acrylamide; Chromatography, Liquid; Edible Grain; Food Handling; Furaldehyde; Hot Temperature; Lysine; Maillard Reaction; Mass Spectrometry; Spain	2006
Study on fluorescence of Maillard reaction compounds in breakfast cereals. Molecular nutrition & food research, 2006, Volume: 50, Issue:9 Topics: Dietary Fiber; Dietary Proteins; Edible Grain; Fluorescence; Food Handling; Furaldehyde; Honey; Hot Temperature; Lysine; Maillard Reaction; Oryza; Triticum; Zea mays	2006
Impact of browning reactions and bran pigments on color of parboiled rice. Journal of agricultural and food chemistry, 2006, Dec-27, Volume: 54, Issue:26 Topics: Carbohydrates; Color; Hot Temperature; Lysine; Maillard Reaction; Nitrogen; Oryza; Pigments, Biological; Seeds; Starch; Time Factors; Water	2006
Studies on N-terminal glycation of peptides in hypoallergenic infant formulas: quantification of alpha-N-(2-furoylmethyl) amino acids. Journal of agricultural and food chemistry, 2007, Feb-07, Volume: 55, Issue:3 Topics: Amino Acids; Chromatography, High Pressure Liquid; Food Hypersensitivity; Glycosylation; Infant Formula; Lysine; Maillard Reaction; Peptide Fragments	2007
Maillard reaction indicators in diets usually consumed by adolescent population. Molecular nutrition & food research, 2007, Volume: 51, Issue:3 Topics: Adolescent; Adolescent Nutritional Physiological Phenomena; Chromatography, High Pressure Liquid; Color; Diet; Food Analysis; Food Handling; Food Preferences; Furaldehyde; Glycation End Products, Advanced; Humans; Lysine; Maillard Reaction; Spectrometry, Fluorescence	2007
Chromatographic and electrophoretic approaches for the analysis of protein quality of soy beverages. Journal of separation science, 2007, Volume: 30, Issue:4 Topics: Chromatography, High Pressure Liquid; Electrophoresis, Capillary; Food Analysis; Hydrogen-Ion Concentration; Lysine; Molecular Structure; Soy Milk; Soybean Proteins	2007
Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar. Journal of agricultural and food chemistry, 2007, May-30, Volume: 55, Issue:11 Topics: Carbohydrates; Cooking; Edible Grain; Gas Chromatography-Mass Spectrometry; Kinetics; Lysine; Maillard Reaction	2007
Total chemically available (free and intrachain) lysine and furosine in pea, bean, and lentil sprouts. Journal of agricultural and food chemistry, 2007, Dec-12, Volume: 55, Issue:25 Topics: Fabaceae; Germination; Lens Plant; Lysine; Maillard Reaction; Pisum sativum; Seedlings; Seeds	2007
Evaluation of the furosine and homoarginine methods for determining reactive lysine in rumen-undegraded protein. Journal of dairy science, 2009, Volume: 92, Issue:8 Topics: Animal Feed; Animal Husbandry; Animal Nutritional Physiological Phenomena; Animals; Cattle; Dietary Proteins; Female; Glycine max; Homoarginine; Lysine; Regression Analysis; Rumen	2009
Liquid infant formulas: technological tools for limiting heat damage. Journal of agricultural and food chemistry, 2009, Nov-25, Volume: 57, Issue:22 Topics: Food Handling; Galactosides; Hot Temperature; Hydrogen-Ion Concentration; Infant Formula; Lactulose; Lysine; Lysinoalanine; Sterilization	2009
Does the pelleting process affect the nutritive value of a pre-starter diet for suckling piglets? Ex vivo studies on mineral absorption. Journal of the science of food and agriculture, 2010, Apr-15, Volume: 90, Issue:5 Topics: Animal Feed; Animal Husbandry; Animals; Animals, Suckling; Caco-2 Cells; Calcium; Cell Membrane Permeability; Color; Digestion; Fluorescence; Furaldehyde; Hot Temperature; Humans; Intestinal Absorption; Lysine; Magnesium; Maillard Reaction; Minerals; Nutritive Value; Solubility; Swine; Zinc	2010
Detection of milk powder and caseinates in Halloumi cheese. Journal of dairy science, 2010, Volume: 93, Issue:8 Topics: Animals; Caseins; Cheese; Food Additives; Goats; Lysine; Lysinoalanine; Milk; Powders; Sheep	2010
Assessing the effects of severe heat treatment of milk on calcium bioavailability: in vitro and in vivo studies. Journal of dairy science, 2010, Volume: 93, Issue:12 Topics: Absorption; Animals; Biological Availability; Calcium, Dietary; Color; Digestion; Food Handling; Hot Temperature; Lysine; Maillard Reaction; Milk; Models, Biological; Rats; Solubility	2010
Effects of heating temperatures and addition of reconstituted milk on the heat indicators in milk. Journal of food science, 2010, Volume: 75, Issue:8 Topics: Animals; Food Handling; Food Preservation; Hot Temperature; Lactoglobulins; Lactoperoxidase; Lactulose; Lysine; Milk; Milk Proteins; Quality Control	2010
Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. Journal of agricultural and food chemistry, 2011, May-25, Volume: 59, Issue:10 Topics: Food Preservation; Food, Preserved; Humidity; Lysine; Maillard Reaction; Milk Proteins; Powders; Solubility; Temperature	2011
Amino acid digestibility in heated soybean meal fed to growing pigs. Journal of animal science, 2011, Volume: 89, Issue:11 Topics: Animal Nutritional Physiological Phenomena; Animals; Digestion; Glycine max; Hot Temperature; Lysine; Male; Random Allocation; Swine	2011
Heating-induced bacteriological and biochemical modifications in human donor milk after holder pasteurisation. Journal of pediatric gastroenterology and nutrition, 2012, Volume: 54, Issue:2 Topics: Bacillus cereus; Bacterial Load; Bacterial Toxins; Chromatography, Gas; Chromatography, High Pressure Liquid; Food Microbiology; Glucose; Humans; Inositol; Lactose; Lactulose; Lysine; Milk Banks; Milk, Human; Nutritive Value; Pasteurization	2012
Maillard reaction and protein cross-linking in relation to the solubility of milk powders. Journal of agricultural and food chemistry, 2011, Dec-14, Volume: 59, Issue:23 Topics: Animals; Caseins; Cross-Linking Reagents; Food, Preserved; Furaldehyde; Lysine; Maillard Reaction; Milk; Milk Proteins; Solubility; Whey Proteins	2011
Formation of early and advanced Maillard reaction products correlates to the ripening of cheese. Journal of agricultural and food chemistry, 2012, Jan-18, Volume: 60, Issue:2 Topics: Caseins; Cheese; Chymosin; Food Handling; Food Technology; Lysine; Maillard Reaction; Protein Modification, Translational; Pyruvaldehyde; Time Factors	2012
Determination of furosine in food products by capillary zone electrophoresis-tandem mass spectrometry. Electrophoresis, 2012, Volume: 33, Issue:15 Topics: Animals; Electrophoresis, Capillary; Flour; Food Analysis; Lysine; Milk; Reproducibility of Results; Sensitivity and Specificity; Tandem Mass Spectrometry	2012
Bacteriological, biochemical, and immunological modifications in human colostrum after Holder pasteurisation. Journal of pediatric gastroenterology and nutrition, 2013, Volume: 56, Issue:5 Topics: Bacterial Load; Chemokine CCL4; Colostrum; Cytokines; Female; Granulocyte-Macrophage Colony-Stimulating Factor; Hot Temperature; Humans; Immunoglobulins; Interleukin-7; Lactulose; Lysine; Milk, Human; Pasteurization	2013
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean. Journal of the science of food and agriculture, 2014, Jan-15, Volume: 94, Issue:1 Topics: Acrylamide; Antioxidants; Color; Flavonoids; Food Handling; Furaldehyde; Glycine max; Hot Temperature; Infrared Rays; Lysine; Maillard Reaction; Microwaves; Phenols; Seeds; Soybean Proteins	2014
Furosine as a pasta quality marker: evaluation by an innovative and fast chromatographic approach. Journal of food science, 2013, Volume: 78, Issue:7 Topics: Calibration; Chromatography, High Pressure Liquid; Food Handling; Hydrogen-Ion Concentration; Lysine; Nutritive Value; Osmolar Concentration; Reproducibility of Results; Temperature; Triticum	2013
Assessment of heat treatment of various types of milk. Food chemistry, 2014, Sep-15, Volume: 159 Topics: Animals; Cattle; Dairy Products; Food Handling; Hot Temperature; Lactalbumin; Lactoglobulins; Lactulose; Lysine; Milk	2014
Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics. Journal of the science of food and agriculture, 2015, Mar-30, Volume: 95, Issue:5 Topics: Animals; Bacterial Load; Chemical Phenomena; Digestion; Food Contamination; Food Preservation; Food Quality; Hot Temperature; Humans; Hydrolysis; Lysine; Microbial Viability; Milk Substitutes; Models, Biological; Nutritive Value; Nuts; Particle Size; Peptide Hydrolases; Pressure; Prunus dulcis; Soy Milk; Spain	2015
Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk. Journal of agricultural and food chemistry, 2014, Aug-06, Volume: 62, Issue:31 Topics: Aldehydes; Amino Acids; Animals; Food Handling; Food Preservation; Galactose; Glucose; Hot Temperature; Hydrolysis; Lactase; Lactose; Lysine; Maillard Reaction; Milk	2014
Presence of galactooligosaccharides and furosine in special dairy products designed for elderly people. Food chemistry, 2015, Apr-01, Volume: 172 Topics: Aged; Dairy Products; Elder Nutritional Physiological Phenomena; Food Handling; Food, Formulated; Galactose; Glucose; Humans; Hydrolysis; Lactose; Lysine; Maillard Reaction; Prebiotics; Temperature; Trisaccharides	2015
Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry. Food chemistry, 2015, Dec-01, Volume: 188 Topics: Chromatography, Liquid; Food Analysis; Indicator Dilution Techniques; Isotopes; Lysine; Protein Conformation; Quality Control; Reproducibility of Results; Tandem Mass Spectrometry	2015
Influence of home cooking conditions on Maillard reaction products in beef. Food chemistry, 2016, Apr-01, Volume: 196 Topics: Acrylamide; Color; Cooking; Diet, Diabetic; Hot Temperature; Humans; Lysine; Maillard Reaction; Red Meat	2016
Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits. Food & function, 2016, Jun-15, Volume: 7, Issue:6 Topics: Amino Acids; Cysteine; Deoxyglucose; Dietary Proteins; Digestion; Lysine; Mass Spectrometry; Models, Biological; Ovalbumin; Pyruvaldehyde	2016
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life. International journal of food sciences and nutrition, 2016, Volume: 67, Issue:4 Topics: Biomarkers; Capsaicin; Capsicum; Cold Temperature; Food Inspection; Food Quality; Food Storage; Fruit; Humans; Italy; Lysine; Nutritive Value; Pigments, Biological; Plant Proteins, Dietary; Protein Stability; Spices; Stereoisomerism	2016
Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk. Food & function, 2016, Jun-15, Volume: 7, Issue:6 Topics: Animals; Ascorbic Acid; Food Handling; Food, Fortified; Glycation End Products, Advanced; Lysine; Maillard Reaction; Mass Spectrometry; Milk	2016
Elucidating the impact of glucosylation on human serum albumin: A multi-technique approach. International journal of biological macromolecules, 2016, Volume: 92 Topics: Autoantibodies; Binding, Competitive; Chromatography, Liquid; Circular Dichroism; Diabetes Mellitus; Electrophoretic Mobility Shift Assay; Enzyme-Linked Immunosorbent Assay; Female; Glycosylation; Humans; Hydrodynamics; Immunoassay; Immunoglobulin G; Lysine; Male; Mass Spectrometry; Protein Binding; Renal Insufficiency, Chronic; Serum Albumin; Spectroscopy, Fourier Transform Infrared	2016
Influence of milk processing temperature on growth performance, nitrogen retention, and hindgut's inflammatory status and bacterial populations in a calf model. The Journal of dairy research, 2017, Volume: 84, Issue:3 Topics: Animal Nutritional Physiological Phenomena; Animals; Cattle; Cattle Diseases; Colon; Diet; Feces; Food Handling; Gastrointestinal Microbiome; Hot Temperature; Inflammation; Lysine; Male; Milk; Nitrogen; Nutritive Value; Pasteurization; Temperature	2017
Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.). Food research international (Ottawa, Ont.), 2017, Volume: 99, Issue:Pt 2 Topics: Carotenoids; Color; Desiccation; Food Handling; Fruit; Hot Temperature; Kinetics; Lysine; Models, Chemical; Nutritive Value; Prunus armeniaca; Xanthophylls	2017
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches. Journal of food science, 2017, Volume: 82, Issue:11 Topics: Desiccation; Edible Grain; Food Handling; Food Quality; Hot Temperature; Italy; Lysine; Sensation; Taste; Triticum; Whole Grains	2017
Evaluation of the heat damage of whey and whey proteins using multivariate analysis. Food research international (Ottawa, Ont.), 2017, Volume: 102 Topics: Cluster Analysis; Food, Preserved; Furaldehyde; Hot Temperature; Hydrogen-Ion Concentration; Lactose; Lysine; Maillard Reaction; Multivariate Analysis; Principal Component Analysis; Solubility; Water; Whey; Whey Proteins	2017
The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products. Food chemistry, 2018, May-01, Volume: 247 Topics: Amino Acids; Discriminant Analysis; Food Analysis; Food Handling; Glycation End Products, Advanced; Glycine max; Lysine; Maillard Reaction; Mass Spectrometry; Plant Proteins	2018
Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets. Food research international (Ottawa, Ont.), 2018, Volume: 103 Topics: Animals; Cooking; Fishes; Food Handling; Glycation End Products, Advanced; Hot Temperature; Lipids; Lysine; Maillard Reaction; Nutritive Value; Seafood; Thiobarbituric Acid Reactive Substances; Water	2018
Toxicology studies of furosine in vitro/in vivo and exploration of the related mechanism. Toxicology letters, 2018, Volume: 291 Topics: Animals; Apoptosis; Blood Cell Count; Caco-2 Cells; Cell Cycle; Cell Cycle Checkpoints; Cell Survival; Female; HEK293 Cells; Humans; Kidney Function Tests; Liver Function Tests; Lysine; Male; Mice; Necrosis; Weight Gain	2018
Furosine Induced Apoptosis by the Regulation of STAT1/STAT2 and UBA7/UBE2L6 Genes in HepG2 Cells. International journal of molecular sciences, 2018, May-31, Volume: 19, Issue:6 Topics: Apoptosis; Cell Survival; Gene Expression Profiling; Gene Expression Regulation, Neoplastic; Hep G2 Cells; Humans; Lysine; RNA, Messenger; Signal Transduction; STAT1 Transcription Factor; STAT2 Transcription Factor; Ubiquitin-Conjugating Enzymes	2018
Chemical and physicochemical characterization of orange by-products derived from industry. Journal of the science of food and agriculture, 2019, Jan-30, Volume: 99, Issue:2 Topics: Antioxidants; Citrus sinensis; Fructose; Fruit; Glucose; Industrial Waste; Lysine; Phenols; Plant Extracts; Waste Products	2019
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments. Meat science, 2018, Volume: 145 Topics: Alanine; Animals; Cooking; Dietary Proteins; Glycation End Products, Advanced; Hot Temperature; Humans; Lysine; Maillard Reaction; Muscle Proteins; Nutritive Value; Peptides; Protein Processing, Post-Translational; Protein Stability; Red Meat; Sulfides; Swine; Taste	2018
Differences in non-enzymatic glycation products in human dentine and clavicle: changes with aging. International journal of legal medicine, 2018, Volume: 132, Issue:6 Topics: Adolescent; Adult; Age Determination by Skeleton; Age Determination by Teeth; Aged; Aged, 80 and over; Aging; Arginine; Biomarkers; Clavicle; Dentin; Female; Forensic Sciences; Humans; Lysine; Male; Middle Aged; Young Adult	2018
Effect of Food Thermal Processing on the Composition of the Gut Microbiota. Journal of agricultural and food chemistry, 2018, Oct-31, Volume: 66, Issue:43 Topics: Bacteria; Cooking; Edible Grain; Fabaceae; Fatty Acids, Volatile; Fermentation; Fruit; Furaldehyde; Gastrointestinal Microbiome; Hot Temperature; Humans; Lysine; Maillard Reaction; Meat; RNA, Ribosomal, 16S; Vegetables	2018
Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.). Journal of agricultural and food chemistry, 2019, Jan-09, Volume: 67, Issue:1 Topics: Cooking; Corylus; Food Storage; Furaldehyde; Hot Temperature; Lysine; Maillard Reaction; Nuts; Pyruvaldehyde; Sugars	2019
Quantification of Furosine (N Molecules (Basel, Switzerland), 2019, Mar-31, Volume: 24, Issue:7 Topics: Amino Acids; Animals; Antlers; Chromatography, Liquid; Lysine; Maillard Reaction; Molecular Structure; Reproducibility of Results; Sugars; Tandem Mass Spectrometry	2019
Maillard reaction derived from oil-tea camellia seed through roasting. Journal of the science of food and agriculture, 2019, Aug-30, Volume: 99, Issue:11 Topics: Amino Acids; Camellia; Chemical Phenomena; Food Handling; Furaldehyde; Glycation End Products, Advanced; Glyoxal; Hot Temperature; Hydrogen-Ion Concentration; Lysine; Maillard Reaction; Plant Oils; Seeds; Sugars; Water	2019
Effects of Protein-Derived Amino Acid Modification Products Present in Infant Formula on Metabolic Function, Oxidative Stress, and Intestinal Permeability in Cell Models. Journal of agricultural and food chemistry, 2019, May-15, Volume: 67, Issue:19 Topics: 3T3 Cells; Amino Acids; Animals; Caco-2 Cells; Glycosylation; Humans; Infant Formula; Intestinal Mucosa; Lysine; Mice; Models, Biological; Oxidation-Reduction; Oxidative Stress; Permeability; Proteins	2019
Furosine, a Maillard Reaction Product, Triggers Necroptosis in Hepatocytes by Regulating the RIPK1/RIPK3/MLKL Pathway. International journal of molecular sciences, 2019, May-14, Volume: 20, Issue:10 Topics: Animals; Cell Death; Cells, Cultured; Female; Glycation End Products, Advanced; Hepatocytes; Interleukin-1beta; Lysine; Male; Mice; Mice, Inbred ICR; Protein Kinases; Receptor-Interacting Protein Serine-Threonine Kinases; Tumor Necrosis Factor-alpha	2019
Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators. Food research international (Ottawa, Ont.), 2019, Volume: 121 Topics: Antioxidants; Cooking; Digestion; Fermentation; Food Analysis; Gastrointestinal Microbiome; Hot Temperature; Lysine; Maillard Reaction; Nutritive Value; Phenols; Phytochemicals; Vegetables	2019
Furosine Posed Toxic Effects on Primary Sertoli Cells through Regulating Cep55/NF-κB/PI3K/Akt/FOX01/TNF-α Pathway. International journal of molecular sciences, 2019, Jul-30, Volume: 20, Issue:15 Topics: Animals; Cell Cycle Proteins; Cells, Cultured; Forkhead Box Protein O1; Glycation End Products, Advanced; Lysine; Male; Mice; NF-kappa B; Phosphatidylethanolamines; Phosphatidylinositol 3-Kinases; Proto-Oncogene Proteins c-akt; Sertoli Cells; Signal Transduction; Tumor Necrosis Factor-alpha	2019
Effect of protein fortification on heat damage and occurrence of β-casomorphins in (un)digested donor human milk intended for nutrition of preterm infants. Food chemistry, 2020, Jun-01, Volume: 314 Topics: Animals; Cattle; Digestion; Endorphins; Female; Food, Fortified; Hot Temperature; Humans; Infant Nutritional Physiological Phenomena; Infant, Newborn; Infant, Premature; Lysine; Lysinoalanine; Milk Proteins; Milk, Human; Norleucine; Pasteurization; Pyrroles	2020
Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine. Food chemistry, 2020, Jul-01, Volume: 317 Topics: Deoxyglucose; Glucose; Kinetics; Lysine; Maillard Reaction; Norleucine; Pyrroles; Pyruvaldehyde	2020
Maillard reaction products with furan ring, like furosine, cause kidney injury through triggering ferroptosis pathway. Food chemistry, 2020, Jul-30, Volume: 319 Topics: Animals; Chromatography, High Pressure Liquid; Female; Ferroptosis; Furans; Glycation End Products, Advanced; Kidney; Lysine; Maillard Reaction; Mice; Mice, Inbred ICR	2020
Rapid determination of furosine in milk using microwave-assisted HCl hydrolysis and ultra-performance liquid chromatography. Journal of dairy science, 2020, Volume: 103, Issue:12 Topics: Animals; Chromatography, High Pressure Liquid; Hydrochloric Acid; Hydrolysis; Lysine; Microwaves; Milk	2020
Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities. Food chemistry, 2021, May-01, Volume: 343 Topics: Chromatography, High Pressure Liquid; Color; Glycation End Products, Advanced; Glycosylation; Hydrophobic and Hydrophilic Interactions; Lysine; Protein Aggregates; Soybean Proteins; Tandem Mass Spectrometry; Temperature	2021
Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China. Food research international (Ottawa, Ont.), 2021, Volume: 140 Topics: Animals; China; Furaldehyde; Glycation End Products, Advanced; Lysine; Milk; Pasteurization; Sterilization	2021