Page last updated: 2024-08-17

lysine and furaldehyde

lysine has been researched along with furaldehyde in 42 studies

Research

Studies (42)

Timeframe	Studies, this research(%)	All Research%
pre-1990	5 (11.90)	18.7374
1990's	2 (4.76)	18.2507
2000's	12 (28.57)	29.6817
2010's	19 (45.24)	24.3611
2020's	4 (9.52)	2.80

Authors

Authors	Studies
Eriksen, HM; Nordbö, H; Rölla, G	1
Deyl, Z; Miksík, I	1
Cuzzoni, MT; Gazzani, G; Mazza, P; Stoppini, G	2
Dworschák, E	1
Schleicher, E; Wieland, OH	1
Albalá-Hurtado, S; Mariné-Font, A; Veciana-Nogués, MT; Vidal-Carou, MC	1
Hidalgo, A; Pompei, C	1
Abellán, P; Alegría, A; Farré, R; Ferrer, E; Romero, F	1
Claeys, WL; Hendrickx, ME; Ludikhuyze, LR	1
Claeys, WL; Hendrickx, ME; Van Loey, AM	2
Corzo, N; del Castillo, MD; Olano, A; Sanz, ML	1
Delgado-Andrade, C; Morales, FJ; Rufián-Henares, JA	2
Delgado-Andrade, C; Morales, FJ; Navarro, MP; Seiquer, I	1
Murata, M; Ono, H; Totsuka, H	2
Alam, K; Ali, A; Ansari, NA	1
Aguilera, JF; Delgado-Andrade, C; Navarro, MP; Nieto, R; Rufián-Henares, JA; Seiquer, I	1
Nikolov, PY; Yaylayan, VA	1
Mueller, U; Pichner, R; Pischetsrieder, M; Sauer, T; Weigel, I	1
Bhandari, B; Deeth, HC; Holland, JW; Le, TT	1
Fiore, A; Fogliano, V; Palermo, M	1
Akıllıoğlu, G; Delić, N; Gökmen, V; Mogol, BA; Serpen, A; Zilić, S	1
Helou, C; Jacolot, P; Loaëc, G; Niquet-Léridon, C; Tessier, FJ	1
Delgado-Andrade, C; Navarro, MP; Peinado, MJ; Rubio, LA; Seiquer, I	1
Alexander, L; Bosch, G; Hendriks, WH; van der Poel, AF; van Rooijen, C; Wierenga, PA	1
Glomb, MA; Klaus, A; Rakete, S	1
Boulanger, E; Grossin, N; Jacolot, P; Niamba, CN; Niquet-Léridon, C; Tessier, FJ	1
Branlard, G; Chapron, S; Chatillon, A; Gadonna-Widehem, P; Helou, C; Jacquot, S; Librere, S; Mardon, J; Niquet-Léridon, C; Piquet-Pissaloux, A; Robert, N; Tessier, FJ; Thebault, J	1
Anusree, M; Christopher, M; Mathew, AK; Nampoothiri, KM; Pandey, A; Sukumaran, RK	1
Morales, FJ; Navarro, M	1
Contreras-Calderón, J; Gómez-Narváez, F; Medina-Pineda, Y	1
D'Auria, G; Francino, MP; Jiménez-Hernández, N; Pastoriza, S; Pérez-Burillo, S; Rufián-Henares, JA	1
Gökmen, V; Taş, NG	1
Fei, X; Luo, F	1
Ahmad, S; Alatar, AA; Faisal, M; Rehman, S	1
He, J; Liu, P; Ou, S; Wang, G; Yang, S; Yang, X; Yin, Z; Zhang, G; Zheng, J	1
Ahmad, S; Alouffi, S; Khan, MS; Rafi, Z	1
Adhikari, B; Chen, J; He, Z; Jia, X; Li, Y; Quan, W; Wang, Z; Wu, Y; Zeng, M	1
Cadwallader, KR; Huang, X; Hwisa, N; Oba, PM; Swanson, KS	1

Trials

1 trial(s) available for lysine and furaldehyde

Article	Year
Maillard reaction products modulate gut microbiota composition in adolescents. Molecular nutrition & food research, 2014, Volume: 58, Issue:7 Topics: Adolescent; Animals; Bacteroides; Bifidobacterium; Cecum; Cross-Over Studies; Diet; Enterobacteriaceae; Escherichia coli; Feces; Furaldehyde; Humans; Intestines; Lactobacillus; Lysine; Maillard Reaction; Male; Microbiota; Rats; Rats, Wistar; Shigella	2014

Article

Year

Maillard reaction products modulate gut microbiota composition in adolescents.

Molecular nutrition & food research, 2014, Volume: 58, Issue:7

Topics: Adolescent; Animals; Bacteroides; Bifidobacterium; Cecum; Cross-Over Studies; Diet; Enterobacteriaceae; Escherichia coli; Feces; Furaldehyde; Humans; Intestines; Lactobacillus; Lysine; Maillard Reaction; Male; Microbiota; Rats; Rats, Wistar; Shigella

2014

Other Studies

41 other study(ies) available for lysine and furaldehyde

Article	Year
Affinity of hydroxyapatite for furfural and a brown pigment formed by furfural and glycine. Scandinavian journal of dental research, 1979, Volume: 87, Issue:5 Topics: Adsorption; Furaldehyde; Glycine; Hydroxyapatites; Lysine; Pigments, Biological; Tooth Discoloration	1979
Change in the amount of epsilon-hexosyllysine, UV absorbance, and fluorescence of collagen with age in different animal species. Journal of gerontology, 1991, Volume: 46, Issue:3 Topics: Aging; Animals; Aorta; Cats; Chromatography, Affinity; Collagen; Dogs; Furaldehyde; Glycosylation; Horses; Humans; Lysine; Mice; Skin; Species Specificity; Spectrometry, Fluorescence; Sugar Acids; Thiobarbiturates; Ultraviolet Rays	1991
Effect of storage on mutagenicity, absorbance and content of furfural in the ribose-lysine maillard system. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 1989, Volume: 27, Issue:4 Topics: Food Analysis; Food Handling; Furaldehyde; Lysine; Maillard Reaction; Mutagenicity Tests; Ribose; Salmonella typhimurium; Temperature; Water	1989
Influence of water activity and reaction temperature of ribose-lysine and glucose-lysine Maillard systems on mutagenicity, absorbance and content of furfurals. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 1988, Volume: 26, Issue:10 Topics: Bacteria; Furaldehyde; Glucose; Lysine; Maillard Reaction; Mutagens; Ribose; Spectrophotometry; Temperature	1988
[Relationship between the Maillard reaction and the nutritive value of proteins in powdered and condensed milk]. Die Nahrung, 1971, Volume: 15, Issue:3 Topics: Animals; Barbiturates; Czechoslovakia; Denmark; Evaluation Studies as Topic; Ferrocyanides; France; Furaldehyde; Germany, East; Hot Temperature; Hungary; Indicators and Reagents; Lysine; Milk; Milk Proteins; Nitrobenzenes; Nutritional Physiological Phenomena; Oxidation-Reduction; Papain; Potassium; Protein Denaturation	1971
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
Progress of browning reactions during storage of liquid infant milks. Journal of agricultural and food chemistry, 1999, Volume: 47, Issue:10 Topics: Animals; Chromatography, High Pressure Liquid; Food Preservation; Furaldehyde; Humans; Infant; Infant Food; Lysine; Maillard Reaction; Milk; Sterilization; Temperature; Time Factors	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
Effects of thermal processing and storage on available lysine and furfural compounds contents of infant formulas. Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:5 Topics: Food Handling; Furaldehyde; Infant Food; Lysine	2000
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
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
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
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
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
Browning of furfural and amino acids, and a novel yellow compound, furpipate, formed from lysine and furfural. Bioscience, biotechnology, and biochemistry, 2007, Volume: 71, Issue:7 Topics: Carboxylic Acids; Chromatography, High Pressure Liquid; Color; Furaldehyde; Lysine; Magnetic Resonance Spectroscopy; Maillard Reaction; Molecular Weight; Polycyclic Aromatic Hydrocarbons; Spectrometry, Mass, Electrospray Ionization; Spectrophotometry	2007
A novel yellow pigment, furpipate, derived from lysine and furfural. Annals of the New York Academy of Sciences, 2008, Volume: 1126 Topics: Furaldehyde; Hot Temperature; Lysine; Models, Molecular	2008
Preferential recognition of Amadori-rich lysine residues by serum antibodies in diabetes mellitus: role of protein glycation in the disease process. Human immunology, 2009, Volume: 70, Issue:6 Topics: Adult; Animals; Antibodies; Diabetes Mellitus, Type 1; Diabetes Mellitus, Type 2; Female; Fructosamine; Furaldehyde; Glycosylation; Humans; Lysine; Male; Middle Aged; Polylysine; Rabbits	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
Reversible and covalent binding of 5-(hydroxymethyl)-2-furaldehyde (HMF) with lysine and selected amino acids. Journal of agricultural and food chemistry, 2011, Jun-08, Volume: 59, Issue:11 Topics: Amino Acids; Furaldehyde; Isotope Labeling; Lysine; Schiff Bases	2011
Identification of H₂O₂ as a major antimicrobial component in coffee. Food & function, 2011, Volume: 2, Issue:5 Topics: Alkaloids; Anti-Infective Agents; Caffeine; Chlorogenic Acid; Coffee; Coumaric Acids; Culture Media; Escherichia coli; Furaldehyde; Hydrogen Peroxide; Listeria; Lysine; Plant Extracts; Ribose; Temperature	2011
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
Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products. Journal of agricultural and food chemistry, 2012, Oct-10, Volume: 60, Issue:40 Topics: Acrylamide; Cooking; Dietary Fiber; Flour; Food Analysis; Furaldehyde; Lysine; Maillard Reaction; Plant Proteins; Polysaccharides; Soy Foods	2012
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
Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014, Volume: 31, Issue:4 Topics: Acrylamide; Coffee; Food Analysis; Food Contamination; Furaldehyde; Lysine; Reproducibility of Results	2014
Quantitation of Maillard reaction products in commercially available pet foods. Journal of agricultural and food chemistry, 2014, Sep-03, Volume: 62, Issue:35 Topics: Animal Feed; Animals; Cats; Consumer Product Safety; Dogs; Food Handling; Furaldehyde; Hot Temperature; Lysine; Lysinoalanine; Maillard Reaction	2014
Investigations on the Maillard reaction of dextrins during aging of Pilsner type beer. Journal of agricultural and food chemistry, 2014, Oct-08, Volume: 62, Issue:40 Topics: Beer; Carbohydrates; Dextrins; Furaldehyde; Glycation End Products, Advanced; Lysine; Maillard Reaction; Pentanes; Proline	2014
The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, N(ε)-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods. Food chemistry, 2015, Jun-15, Volume: 177 Topics: Butter; Chromatography, Liquid; Cooking; Furaldehyde; Humans; Lysine; Maillard Reaction; Mass Spectrometry	2015
The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread. Food & function, 2016, Jun-15, Volume: 7, Issue:6 Topics: Bread; Cooking; Dietary Proteins; Flour; Folic Acid; Food Analysis; Food Handling; Furaldehyde; Lysine; Maillard Reaction; Phytic Acid; Thiamine; Trace Elements; Triticum	2016
Detoxification of acidic biorefinery waste liquor for production of high value amino acid. Bioresource technology, 2016, Volume: 213 Topics: Adsorption; Biomass; Biotechnology; Corynebacterium glutamicum; Fermentation; Furaldehyde; Lignin; Lysine; Waste Disposal, Fluid; Waste Products	2016
Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model. Food chemistry, 2017, Feb-15, Volume: 217 Topics: Arginine; Chromatography, Liquid; Deoxyglucose; Flour; Food Handling; Furaldehyde; Gallic Acid; Glycation End Products, Advanced; Lysine; Maillard Reaction; Olea; Phenylethyl Alcohol; Plant Extracts; Plant Leaves; Pyruvaldehyde; Quercetin; Tandem Mass Spectrometry; Triticum	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
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
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
Physico-chemical Changes Induced in the Serum Proteins Immunoglobulin G and Fibrinogen Mediated by Methylglyoxal. Current protein & peptide science, 2020, Volume: 21, Issue:9 Topics: Arginine; Benzothiazoles; Fibrinogen; Furaldehyde; Glycation End Products, Advanced; Glycosylation; Humans; Immunoglobulin G; Kinetics; Lysine; Malondialdehyde; Oxidation-Reduction; Protein Carbonylation; Pyruvaldehyde; Solutions; Spectrometry, Fluorescence	2020
Identification of a 5-Hydroxymethylfurfural-Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines. Journal of agricultural and food chemistry, 2019, Sep-11, Volume: 67, Issue:36 Topics: Apoptosis; Cell Line; Furaldehyde; Humans; Lysine; Maillard Reaction	2019
2'-Deoxyribose Mediated Glycation Leads to Alterations in BSA Structure Via Generation of Carbonyl Species. Current protein & peptide science, 2020, Volume: 21, Issue:9 Topics: Animals; Arginine; Cattle; Deoxyribose; Furaldehyde; Glycation End Products, Advanced; Glycosylation; Kinetics; Lysine; Oxidation-Reduction; Protein Carbonylation; Protein Structure, Secondary; Serum Albumin, Bovine; Solutions; Spectrometry, Fluorescence	2020
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
Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats. Journal of animal science, 2022, Nov-01, Volume: 100, Issue:11 Topics: Animal Feed; Animals; Cat Diseases; Cats; Diet; Digestion; Dog Diseases; Dogs; Furaldehyde; Glycation End Products, Advanced; Lysine; Maillard Reaction; Nutrients	2022