العنوان البديل: Research Progress in the Formation and Inhibition Mechanism of Advanced Glycation End Products. (English)

المؤلفون: 吴 旋, 李 娜, 徐怀德, 李 梅

المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 17, p204-214, 11p

مصطلحات موضوعية: ADVANCED glycation end-products, ALZHEIMER'S disease, NUCLEIC acids, CARDIOVASCULAR diseases, RECEPTOR for advanced glycation end products (RAGE), CHRONIC diseases

العنوان البديل: Effects of Phenolic Acid Impregnation on the Formation of Advanced Glycation End Products and Heterocyclic Aromatic Amines in Roasted Peanuts. (English)

المؤلفون: 余晶晶, 于小慧, 史莉莉, 刘 伟

المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 16, p98-105, 8p

مصطلحات موضوعية: PHENOLIC acids, GALLIC acid, ADVANCED glycation end-products, CHLOROGENIC acid, FERULIC acid, CAFFEIC acid, AROMATIC amines, PEANUTS

العنوان البديل: Mechanism of Reduction of Allergenicity of Silver Carp Parvalbumin by Glycation Combined with Phosphorylation. (English)

المؤلفون: 陈文美, 周厚泽, 邵艳红, 刘 俊, 涂宗财

المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 4, p17-23, 7p

مصطلحات موضوعية: SILVER carp, MOLECULAR weights, MASS spectrometry, FISH development, EPITOPES, HISTAMINE, RECEPTOR for advanced glycation end products (RAGE)

العنوان البديل: Formation Mechanism of Advanced Glycation End Products in Silver Carp Surimi Products during Freeze-thaw and Heating Treatment. (English)

المؤلفون: 李 婷, 廖梓康, 李 珍, 吴金鸿, 汪少芸, 黄轶群, 王发祥, 刘永乐, 李向红

المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 2, p45-53, 9p

مصطلحات موضوعية: ADVANCED glycation end-products, FLUOROPHORES, SILVER carp, FREEZE-thaw cycles, LYSINE, PROTEOLYSIS, RECEPTOR for advanced glycation end products (RAGE), GLYOXAL, GLYOXALASE

العنوان البديل: Inhibitory Effects of Polyphenols on Dietary Advanced Glycation End Products and Related Diseases: A Review. (English)

المؤلفون: 孔盈斐, 梁迎岗, 熊前进, 欧阳宇, 冯莹娜, 吴 茜

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 13, p227-236, 10p

مصطلحات موضوعية: ADVANCED glycation end-products, DIABETIC nephropathies, MORPHOLOGY, REACTIVE oxygen species, ALZHEIMER'S disease, RECEPTOR for advanced glycation end products (RAGE)

العنوان البديل: Analysis of Three Advanced Glycation End Products and Their Correlation with Components in Commercial Processed Fish Products. (English)

المؤلفون: 安 婧, 张 琪, 于 楠, 周鹏程, 曾名湧, 董士远

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 10, p15-21, 7p

مصطلحات موضوعية: ADVANCED glycation end-products, LIQUID chromatography-mass spectrometry, FISH as food, PRINCIPAL components analysis, CHRONIC myeloid leukemia, STATISTICAL correlation, RECEPTOR for advanced glycation end products (RAGE)

العنوان البديل: Inhibitory Effects of Hydrocolloids on the Formation of Advanced Glycation End Products in Sponge Cakes. (English)

المؤلفون: 王申宛, 郑晓燕, 艾斌凌, 郑丽丽, 杨 旸, 校 导, 张海德, 盛占武

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 20, p34-43, 10p

مصطلحات موضوعية: ADVANCED glycation end-products, ALGINIC acid, GLYOXAL, CHEMICAL models, XANTHAN gum, BAKED products, SERUM albumin

العنوان البديل: Recent Advances in Detection Technologies for Dietary Advanced Glycation End Products. (English)

المؤلفون: 李华韬, 张巧智, 倪皓洁, 王彦波, 刘福奇, 傅玲琳

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 17, p362-371, 10p

مصطلحات موضوعية: ADVANCED glycation end-products, MAILLARD reaction, AMINO group, FREE groups

العنوان البديل: Plant Polyphenols Inhibit AGEs-Induced Inflammatory Responses through the RAGE/MAPK/NF-κB Signaling Pathway: A Review. (English)

المؤلفون: 周子艺, 夏晓霞, 冉 欢, 陈媛媛, 雷小娟, 赵吉春, 曾凯芳, 明 建

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 1, p306-312, 7p

مصطلحات موضوعية: RECEPTOR for advanced glycation end products (RAGE), ADVANCED glycation end-products, NF-kappa B, PLANT polyphenols, TUMOR necrosis factors, MITOGEN-activated protein kinases

العنوان البديل: L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips. (English)

المؤلفون: 郭鸿阳, 李瑞阳, 刘启辉, 江楷煜, 欧隽滢, 付, 刘, 洁, 郑, 欧仕益

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 4, p60-68, 9p

مصطلحات موضوعية: ADVANCED glycation end-products, POTATO chips, ACETALDEHYDE, AQUEOUS solutions, CYSTEINE, HYDROXYMETHYLFURFURAL