The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …

Background D-ribose in cells and human serum participates in glycation of proteins resulting
in advanced glycation end products (AGEs) that affect cell metabolism and induce cell …

Advanced glycation end-products (AGEs) are involved in the pathogenesis of numerous
diseases. Among them, cellular accumulation of AGEs contributes to vascular complications …

In this work, the possibility of finding newly formed Maillard reaction products produced as a
result of the subcritical water extraction (SWE) conditions is explored. Simplified powdered …

Advanced glycation end-products (AGEs) are involved in the pathogenesis of numerous
affections such as diabetes and neurological diseases. AGEs are also implied in various …

Context: Maillard reaction is implicated in the development of pathophysiology in age-
related diseases. The search for newer Maillard reaction inhibitors is a priority among …

Maillard reaction (MR) monitoring is important in food processing and new material
development for protein–carbohydrate conjugates. This work aimed to investigate the …

Fructose is a ketohexose and sweetest among all the natural sugars. Like other reducing
sugars, it reacts readily with the amino-and nucleophilic groups of proteins, nucleic acids …

Prolonged non-enzymatic glycation of proteins results in the formation of advanced glycation
end products (AGEs) that cause several diseases. The glycation of Ribonuclease A (RNase …

It has been discovered that protein glycation is involved in several human degenerative
diseases and/or disorders, such as diabetes and Alzheimer's disease. Evidence suggests …