furosine has been researched along with n(6)-(1-carboxyethyl)lysine in 3 studies
| Studies (furosine) | Trials (furosine) | Recent Studies (post-2010) (furosine) | Studies (n(6)-(1-carboxyethyl)lysine) | Trials (n(6)-(1-carboxyethyl)lysine) | Recent Studies (post-2010) (n(6)-(1-carboxyethyl)lysine) |
|---|---|---|---|---|---|
| 152 | 4 | 49 | 55 | 3 | 22 |
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 3 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Fiore, A; Fogliano, V; Troise, AD; Wiltafsky, M | 1 |
| Fiore, A; Troise, AD; Tsang, C; Vitiello, D | 1 |
| Fogliano, V; Troise, AD; Vitaglione, P; Wiltafsky, M | 1 |
3 other study(ies) available for furosine and n(6)-(1-carboxyethyl)lysine
| Article | Year |
|---|---|
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.
Topics: Chromatography, Liquid; Food Analysis; Indicator Dilution Techniques; Isotopes; Lysine; Protein Conformation; Quality Control; Reproducibility of Results; Tandem Mass Spectrometry | 2015 |
Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk.
Topics: Animals; Ascorbic Acid; Food Handling; Food, Fortified; Glycation End Products, Advanced; Lysine; Maillard Reaction; Mass Spectrometry; Milk | 2016 |
The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products.
Topics: Amino Acids; Discriminant Analysis; Food Analysis; Food Handling; Glycation End Products, Advanced; Glycine max; Lysine; Maillard Reaction; Mass Spectrometry; Plant Proteins | 2018 |