Results
1 -
3 of
3
(Click
here to explore results)
- Spectrophotometric determination of browning products of glycation of protein amino groups based on their reactivity with nitro blue tetrazolium salts. Gian Marco Ghiggeri, Giovanni Candiano, Fabrizio Ginevri, Roberta Oleggini, Maria Teresa Piccardo, Roberta Bertelli, Francesco Perfumo, Rosanna Gusmano
, Analyst
, 1988
, 113
, 1101
- Protein–phenolic interactions and inhibition of glycation – combining a systematic review and experimental models for enhanced physiological relevance. A. Vlassopoulos, M. E. J. Lean, E. Combet
, Food Funct.
, 2014
, 5
, 2646
- Comparative suppressing effects of black and green teas on the formation of advanced glycation end products (AGEs) and AGE-induced oxidative stress. P. Ramlagan, P. Rondeau, C. Planesse, V. S. Neergheen-Bhujun, E. Bourdon, T. Bahorun
, Food Funct.
, 2017
, 8
, 4194