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54. Glomb, M.A., R sch, D., Nagaraj, R.H. (2001). N(delta)-(5-hydroxy-4,6dimethylpyrimidine-2-yl)-l-ornithine, a novel methylglyoxal-arginine modi cation in beer. J. Agric. Food Chem., 49, 366 372. 55. Biemel, K.M., B hler, H.P., Reihl, O., Lederer, M.O. (2001). Identi cation and quantitative evaluation of the lysine-arginine crosslinks GODIC, MODIC, DODIC and glucosepan in foods. Nahrung/Food, 45, 210 214. 56. Frye, E.B., Degenhardt, T.P., Thorpe, S.R., Baynes, J.W. (1998). Role of the Maillard reaction in aging of tissue proteins. Advanced glycation end product-dependent increase in imidazolium cross-links in human lens proteins. J. Biol. Chem., 273, 18714 18719. 57. Lederer, M.O., Klaiber, R.G. (1999). Cross-linking of proteins by Maillard processes: characterization and detection of lysine-arginine cross-links derived from glyoxal and methylglyoxal. Bioorg. Med. Chem., 7, 2499 2507. 58. Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B.S., Uribarri, J., Vlassara, H. (2004). Advanced glycoxidation end products in commonly consumed foods. J. Am. Diet. Assoc., 104, 1287 1291. 59. Resmini, P., Pellegrino, L., Masotti, F., Tirelli, A., Prati, F. (1992). Detection of reconstituted milk powder in raw and in pasteurized milk by HPLC of furosine. Scienza e Tecnica Lattiero-Casearia, 43, 169 186. 60. Henle, T., Zehetner, G., Klostermeyer, H. (1995). Fast and sensitive determination of furosine. Z. Lebensm. Unters. Forsch., 200, 235 237. 61. Krause, R., Knoll, K., Henle, T. (2003). Studies in the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine. Eur. Food Res. Technol., 216, 277 283. 62. Rada-Mendoza, M., Olano, A., Villamiel, M. (2002). Furosine as indicator of Maillard reaction in jams and fruit-based infant foods. J. Agric. Food Chem., 50, 4141 4145. 63. Vallejo-Cordoba, B., Mazorra-Manzano, M.A., Gonz lez-C rdova, A.F. (2004). New capillary electrophoresis method for the determination of furosine in dairy products. J. Agric. Food Chem., 52, 5787 5790. 64. Schleicher, E., Scheller, L., Wieland, O.H. (1981). Quantitation of lysine-bound glucose of normal and diabetic erythrocyte membranes by HPLC analysis of furosine [epsilon-N-(L-furoylmethyl)-L-lysine]. Biochem. Biophys. Res. Commun., 99, 1011 1009. 65. Erbersdobler, H.F., Lohmann, M., Buhl, K. (1991). Utilization of early Maillard reaction products by humans. Adv. Exp. Med. Biol., 289, 363 370. 66. Bueser, W., Erbersdobler, H.F., Liardon, R. (1987). Identi cation and determination of N-epsilon-carboxymethyllysine by gas-liquid chromatography. J. Chromatogr., 387, 515 519. 67. Liardon, R., De Weck Gaudard, D., Philippossian, G., Finot, P.A. (1987). Identi cation of N-epsilon-carboxymethyllysine a new Maillard reaction product, in rat urine. J. Agric. Food Chem., 35, 427 431. 68. Hartkopf, J., Pahlke, C., L demann, G., Erbersdobler, H.F. (1994). Determination of N-epsilon-carboxymethyllysine by a reversed-phase high-performance liquidchromatography method. J. Chromatogr., A, 672, 242 246.
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69. Kislinger, T., Humeny, A., Peich, C.C., Zhang, X., Niwa, T., Pischetsrieder, M., Becker, C.M. (2003). Relative quanti cation of N-epsilon-(carboxymethyl)lysine, imidazolone A, and the Amadori product in glycated lysozyme by MALDI-TOF mass spectrometry. J. Agric. Food Chem., 51, 51 57. 70. Delatour, T., Fenaille, F., Parisod, V., Vera, F.A., Buetler, T. (2006). Synthesis, tandem MS- and NMR-based characterization, and quanti cation of the carbon 13-labeled advanced glycation endproduct, 6-N-carboxymethyllysine. Amino Acids, 30, 25 34. 71. Tauer, A., Hasenkopf, K., Kislinger, T., Frey, I., Pischetsrieder, M. (1999). Determination of N-epsilon-carboxymethyllysine in heated milk products by immunochemical methods. Eur. Food Res. Technol., 209, 72 76. 72. Charissou, A., Ait-Ameur, L., Birlouez-Aragon, I. (2007). Evaluation of a gas chromatography/mass spectrometry method for the quanti cation of carboxymethyllysine in food samples. J. Chromatogr., A, 1140, 189 194. 73. Goldberg, T., Cai, W.J., Peppa, M., Dardaine, V., Baliga, B.S., Uribarri, J., Vlassara, H. (2004). Advanced glycoxidation end products in commonly consumed foods. J. Am. Diet. Assoc., 104, 1287 1291. 74. Resmini, P., Pellegrino, L. (1994). Occurrence of protein-bound lysylpyrrolaldehyde in dried pasta. Cereal Chem., 71, 254 262. 75. Ru an-Henares, J.A., Guerra-Hernandez, E., Garcia-Villanova, B. (2004). Pyrraline content in enteral formula processing and storage and model systems. Eur. Food Res. Technol., 219, 42 47. 76. Hegele, J., Parisoda, V., Richoza, J., F rster, A., Maurer, S., Krause, R., Henle, T., B tler, T., Delatour, T. (2008). Evaluating the extent of protein damage in dairy products by LC-MS/MS: simultaneous determination of early and advanced glycation-induced lysine modi cations. Ann. N. Y. Acad. Sci., 1126, 300 306. 77. F rster, A., Kuhne, Y., Henle, T. (2005). Studies on absorption and elimination of dietary Maillard reaction products. Ann. N. Y. Acad. Sci., 1043, 474 481. 78. Schwarzenbolz, U., Klostermeyer, H., Henle, T. (2000). Maillard-type reactions under high hydrostatic pressure: formation of pentosidine. Eur. Food Res. Technol., 211, 208 210. 79. Nemet, I., Varga-Defterdarovic, L., Turk, Z. (2006). Methylgloxal in food and living organisms. Mol. Nutr. Food Res., 50, 1105 1117. 80. Hayashi, T., Shibamoto, T. (1985). Analysis of methylglyoxal in foods and beverages. J. Agric. Food Chem., 33, 1090 1093. 81. Daglia, M., Papetti, A., Aceti, C., Sordelli, B., Spini, V., Gazzani, G. (2007). Isolation and determination of -dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee. J. Agric. Food Chem., 55, 8877 8882. 82. Niyati-Shirkhodaee, F., Shibamoto, T. (1993). Gas chromatographic analysis of glyoxal and methylglyoxal formed from lipids and related compounds upon ultraviolet irradiation. J. Agric. Food Chem., 41, 227 230. 83. de Revel, G., Bertrand, A. (1993). A method for the detection of carbonyl compounds in wine: glyoxal and methylglyoxal. J. Sci. Food Agric., 61, 267 272. 84. Barros, A., Rodrigues, J.A., Almeida, P.J., Oliva-Teles, M.T. (1999). Determination of glyoxal, methylglyoxal, and diacetyl in selected beer and wine, by HPLC with
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