n(6)-carboxymethyllysine has been researched along with furosine in 14 studies
| Studies (n(6)-carboxymethyllysine) | Trials (n(6)-carboxymethyllysine) | Recent Studies (post-2010) (n(6)-carboxymethyllysine) | Studies (furosine) | Trials (furosine) | Recent Studies (post-2010) (furosine) |
|---|---|---|---|---|---|
| 803 | 44 | 365 | 152 | 4 | 49 |
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (7.14) | 18.2507 |
| 2000's | 3 (21.43) | 29.6817 |
| 2010's | 9 (64.29) | 24.3611 |
| 2020's | 1 (7.14) | 2.80 |
| Authors | Studies |
|---|---|
| Hashimoto, A; Hyodo, T; Izumi, G; Kumano, K; Sakai, T; Shibata, K; Wang, H; Yokota, S | 1 |
| Danielsson, R; Fogarty, JF; Frank, A; Monnier, VM; Sell, DR | 1 |
| Delgado-Andrade, C; Morales, FJ; Navarro, MP; Seiquer, I | 1 |
| Ait-Ameur, L; Birlouez-Aragon, I; Charissou, A | 1 |
| Glomb, MA; Salzwedel, G; Spanneberg, R | 1 |
| Barzilay, JI; Fonseca, V; Goldfine, AB; Jablonski, KA; Monnier, VM; Shoelson, SE; Strauch, C | 1 |
| Fiore, A; Fogliano, V; Troise, AD; Wiltafsky, M | 1 |
| de Almeida Lima, D; Markowicz Bastos, DH; Sampaio, GR; Soares, RA; Trevisan, AJ | 1 |
| Bikker, P; Hendriks, WH; Hulshof, TG; van der Poel, AF | 1 |
| Fiore, A; Troise, AD; Tsang, C; Vitiello, D | 1 |
| Fogliano, V; Troise, AD; Vitaglione, P; Wiltafsky, M | 1 |
| Dong, S; Han, K; Jin, W; Semedo Tavares, WP; Yang, Y; Zeng, M; Zha, F; Zhao, Y | 1 |
| Greco, I; Lametsch, R; Mitra, B; Ruiz-Carrascal, J | 1 |
| Bakker, SJL; Baskal, S; Bollenbach, A; Kremer, D; Post, A; Tsikas, D | 1 |
3 trial(s) available for n(6)-carboxymethyllysine and furosine
| Article | Year |
|---|---|
The impact of salsalate treatment on serum levels of advanced glycation end products in type 2 diabetes.
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 |
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.
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.
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 |
11 other study(ies) available for n(6)-carboxymethyllysine and furosine
| Article | Year |
|---|---|
In vitro and in vivo generation and kinetics of glycosylation products in peritoneal dialysis effluents.
Topics: Adult; Arginine; Dialysis Solutions; Glycation End Products, Advanced; Humans; In Vitro Techniques; Lysine; Male; Peritoneal Dialysis, Continuous Ambulatory; Peritoneum | 1998 |
A syndrome of molybdenosis, copper deficiency, and type 2 diabetes in the moose population of south-west Sweden.
Topics: Animals; Arginine; Case-Control Studies; Copper; Deer; Deficiency Diseases; Diabetes Mellitus, Type 2; Glycation End Products, Advanced; Kidney; Liver; Lysine; Molybdenum; Sweden | 2000 |
Maillard reaction indicators in diets usually consumed by adolescent population.
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 |
Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.
Topics: Carbohydrates; Cooking; Edible Grain; Gas Chromatography-Mass Spectrometry; Kinetics; Lysine; Maillard Reaction | 2007 |
Formation of early and advanced Maillard reaction products correlates to the ripening of cheese.
Topics: Caseins; Cheese; Chymosin; Food Handling; Food Technology; Lysine; Maillard Reaction; Protein Modification, Translational; Pyruvaldehyde; Time Factors | 2012 |
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 |
Influence of home cooking conditions on Maillard reaction products in beef.
Topics: Acrylamide; Color; Cooking; Diet, Diabetic; Hot Temperature; Humans; Lysine; Maillard Reaction; Red Meat | 2016 |
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 |
Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets.
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 |
Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments.
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 |