Results 21 to 30 of about 6,831 (91)

Effects of Advanced Glycation End Products (AGEs) on Human Lung Macrophages: Implications for Pulmonary Inflammation

Journal of Inflammation Research
Francesco Palestra,1,2 Gina Memoli,1,2 Leonardo Cristinziano,2,3 Anne Lise Ferrara,1,2 Laura Carucci,1,4 Antonello La Rocca,5 Amalia Illiano,5 Luca Modestino,1,2,6 Remo Poto,1,2 Maria Rosaria Galdiero,1– 3,6 Gilda Varricchi,1– 3 Giuseppe Spadaro,1– 3,6 ...
Palestra F, Memoli G, Cristinziano L, Ferrara AL, Carucci L, La Rocca A, Illiano A, Modestino L, Poto R, Galdiero MR, Varricchi G, Spadaro G, Berni Canani R, Marone G, Mercadante E, Loffredo S   +15 more
doaj  

Role of Endogenous and Exogenous Phenolic Compounds on the Formation of Acrylamide and Fluorescent Advanced Glycation End Products in Heated Quinoa and Cañihua Flours. [PDF]

Foods
Aguilar-Galvez A, García-Ríos D, Quispe T, Ames C, Figueroa-Merma A, Chirinos R, Pedreschi F, Pedreschi R, Campos D.   +8 more
europepmc   +1 more source

Ultrasound-Assisted Maillard Glycosylation of <i>Zophobas morio</i> Protein-Maltodextrin Conjugates: Effects on Structure and Acid-Induced Gel Properties. [PDF]

Gels
Cho HS, Hikmah SN, Kusumawardani NL, Lee WY.   +3 more
europepmc   +1 more source

Protein-polysaccharide conjugation in food systems: Design principles, material and processing constraints, and functional outcomes. [PDF]

Food Chem X
Ullah N, Paththuwe Arachchi MJ, Bamigbade GB, Ali A, Ranadheera CS, Kamal-Eldin A, Adhikari B, Ayyash M.   +7 more
europepmc   +1 more source

Cultivar-Specific Quality and In Vitro Antioxidant Profiles of Pear Pastes. [PDF]

Foods
Niu J, Liu Y, Zhang K, Cui W, Lu Y, Xie Y, Zhang S.   +6 more
europepmc   +1 more source

Study on the formation mechanism of color and flavor during the processing of Polygonatum cyrtonema Hua (PCH). [PDF]

PLoS One
Wang Z, Xie J, Sun M, Liu A, Zhou L, Yuan Y, Cai L, Xu R, Song R.   +8 more
europepmc   +1 more source

Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]

Food Sci Nutr
Matondo JD, Issa-Zacharia A.
europepmc   +1 more source

Hydroxymethylfurfural Formation and Sensory Implications in Raisins: Effects of Cultivar, Extra Virgin Olive Oil Pretreatment, and Storage Temperature. [PDF]

Plants (Basel)
Shimizu-Marin VD, Bruno DH, Nishiyama-Hortense YP, Olivati C, Lago-Vanzela ES.   +4 more
europepmc   +1 more source

Frost-induced structural modification of mulberry leaf polysaccharides enhances hypoglycemic activity and Maillard reaction inhibition in biscuits. [PDF]

Food Chem X
Jin Y, Zhu J, Xu J, Hua Z, Cao S, Yang H, Qi X, Shi Q.   +7 more
europepmc   +1 more source

Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties. [PDF]

Foods
Panpipat W, Khaochamnan N, Thongkhaow S, Anantawat V, Saelee N, Castro-Muñoz R, Chaijan M.   +6 more
europepmc   +1 more source