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Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand

Molecular nutrition & food research, 2008-04, Vol.52 (4), p.483-489

2008

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Quantitation of free glycation compounds in saliva

PloS one, 2019-09, Vol.14 (9), p.e0220208-e0220208

2019

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Manuka honey (Leptospermum scoparium) inhibits jack bean urease activity due to methylglyoxal and dihydroxyacetone

Food chemistry, 2017-09, Vol.230, p.540-546

2017

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3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products

Journal of agricultural and food chemistry, 2010-10, Vol.58 (19), p.10752-10760

2010

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The Impacts of Cholesterol, Oxysterols, and Cholesterol Lowering Dietary Compounds on the Immune System

International journal of molecular sciences, 2022-10, Vol.23 (20), p.12236

2022

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Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

Angewandte Chemie (International ed.), 2014-09, Vol.53 (39), p.10316-10329

International ed. in English, 2014

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Studies on the Reaction of Dietary Methylglyoxal and Creatine during Simulated Gastrointestinal Digestion and in Human Volunteers

Nutrients, 2022-08, Vol.14 (17), p.3598

2022

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Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked CaseinsTexture Properties, and Microstructural Insights

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13970-13981

2020

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Formation of Maillard Reaction Products during Heat Treatment of Carrots

Journal of agricultural and food chemistry, 2011-07, Vol.59 (14), p.7992-7998

2011

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Glycation reactions of methylglyoxal during digestion in a dynamic, in vitro model of the upper gastrointestinal tract (TIM‐1)

Food science & nutrition, 2024-07, Vol.12 (7), p.4702-4712

2024

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Transport of the Advanced Glycation End Products Alanylpyrraline and Pyrralylalanine by the Human Proton-Coupled Peptide Transporter hPEPT1

Journal of agricultural and food chemistry, 2010-02, Vol.58 (4), p.2543-2547

2010

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Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting) in vitro

Journal of functional foods, 2012-04, Vol.4 (2), p.450-458

2012

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Modification and properties of African yam bean ( Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing

Food hydrocolloids, 2009-10, Vol.23 (7), p.1947-1957

2009

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Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva

Foods, 2022-07, Vol.11 (14), p.2112

2022

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Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts

Fermentation (Basel), 2024-06, Vol.10 (6), p.281

2024

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Dietary Influence on Urinary Excretion of 3‑Deoxyglucosone and Its Metabolite 3‑Deoxyfructose

Journal of agricultural and food chemistry, 2014-03, Vol.62 (11), p.2449-2456

2014

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Antioxidant properties of polar and non-polar extracts of some tropical green leafy vegetables

Journal of the science of food and agriculture, 2008-11, Vol.88 (14), p.2486-2492

2008

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Maillard Reaction Products in Different Types of Brewing Malt

Journal of agricultural and food chemistry, 2020-12, Vol.68 (48), p.14274-14285

2020

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Effects of Exogenous Dietary Advanced Glycation End Products on the Cross-Talk Mechanisms Linking Microbiota to Metabolic Inflammation

Nutrients, 2020-08, Vol.12 (9), p.2497

2020

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A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes

Foods, 2021-11, Vol.10 (11), p.2668

2021

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Human monocyte-derived type 1 and 2 macrophages recognize Ara h 1, a major peanut allergen, by different mechanisms

Scientific reports, 2021-05, Vol.11 (1), p.10141-10141, Article 10141

2021

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3-Phenyllactic Acid and Polyphenols Are Substances Enhancing the Antibacterial Effect of Methylglyoxal in Manuka Honey

Foods, 2023-03, Vol.12 (5), p.1098

2023

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Kinetic parameters of alpha-synuclein seed amplification assay correlate with cognitive impairment in patients with Lewy body disorders

Acta neuropathologica communications, 2023-10, Vol.11 (1), p.1-162, Article 162

2023

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Review on uremic toxins: Classification, concentration, and interindividual variability

Kidney international, 2003-05, Vol.63 (5), p.1934-1943

2003

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Potential and nutritional properties of local food plants from Angola to combat malnutrition − suitable alternatives to frequently cultivated crops

Journal of applied botany and food quality, 2022-01, Vol.95

2022

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Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand

Quantitation of free glycation compounds in saliva

Manuka honey (Leptospermum scoparium) inhibits jack bean urease activity due to methylglyoxal and dihydroxyacetone

3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products

The Impacts of Cholesterol, Oxysterols, and Cholesterol Lowering Dietary Compounds on the Immune System

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

Studies on the Reaction of Dietary Methylglyoxal and Creatine during Simulated Gastrointestinal Digestion and in Human Volunteers

Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked CaseinsTexture Properties, and Microstructural Insights

Formation of Maillard Reaction Products during Heat Treatment of Carrots

Glycation reactions of methylglyoxal during digestion in a dynamic, in vitro model of the upper gastrointestinal tract (TIM‐1)

Transport of the Advanced Glycation End Products Alanylpyrraline and Pyrralylalanine by the Human Proton-Coupled Peptide Transporter hPEPT1

Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting) in vitro

Modification and properties of African yam bean ( Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing

Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva

Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts

Dietary Influence on Urinary Excretion of 3‑Deoxyglucosone and Its Metabolite 3‑Deoxyfructose

Antioxidant properties of polar and non-polar extracts of some tropical green leafy vegetables

Maillard Reaction Products in Different Types of Brewing Malt

Effects of Exogenous Dietary Advanced Glycation End Products on the Cross-Talk Mechanisms Linking Microbiota to Metabolic Inflammation

A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes

Human monocyte-derived type 1 and 2 macrophages recognize Ara h 1, a major peanut allergen, by different mechanisms

3-Phenyllactic Acid and Polyphenols Are Substances Enhancing the Antibacterial Effect of Methylglyoxal in Manuka Honey

Kinetic parameters of alpha-synuclein seed amplification assay correlate with cognitive impairment in patients with Lewy body disorders

Review on uremic toxins: Classification, concentration, and interindividual variability

Potential and nutritional properties of local food plants from Angola to combat malnutrition − suitable alternatives to frequently cultivated crops

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