1 Yin J, "Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific acid catalysis" 61 : 3159-3165, 2013
2 Hedegaard RV, "Quantification of radicals formed heating β-lactoglobulin with glucose in aqueous ethanol" 167 : 185-190, 2014
3 Reddy S, "N-Epsilon-(carboxymethyl)lysine is a dominant advanced glycation end-product (AGE)antigen in tissue proteins" 34 : 10872-10878, 1995
4 Tsuji-Naito K, "Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products" 116 : 854-859, 2009
5 Liu L, "Formation of advanced glycation end products (AGEs) are influenced by lipids in milk powders" 66 : 1074-1079, 2013
6 Jang DS, "Flavan-3-ols having a gamma-lactam from the roots of actinidia arguta inhibit the formation of advanced glycation end products in vitro" 57 : 397-400, 2009
7 Yin J, "E picatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose" 146 : 48-55, 2013
8 Poulsen MW, "Advanced glycation endproducts in food and their effects on health" 60 : 10-37, 2013
9 Vlassara H, "AGE restriction in diabetes mellitus: A paradigm shift" 7 : 526-538, 2011
1 Yin J, "Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific acid catalysis" 61 : 3159-3165, 2013
2 Hedegaard RV, "Quantification of radicals formed heating β-lactoglobulin with glucose in aqueous ethanol" 167 : 185-190, 2014
3 Reddy S, "N-Epsilon-(carboxymethyl)lysine is a dominant advanced glycation end-product (AGE)antigen in tissue proteins" 34 : 10872-10878, 1995
4 Tsuji-Naito K, "Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products" 116 : 854-859, 2009
5 Liu L, "Formation of advanced glycation end products (AGEs) are influenced by lipids in milk powders" 66 : 1074-1079, 2013
6 Jang DS, "Flavan-3-ols having a gamma-lactam from the roots of actinidia arguta inhibit the formation of advanced glycation end products in vitro" 57 : 397-400, 2009
7 Yin J, "E picatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose" 146 : 48-55, 2013
8 Poulsen MW, "Advanced glycation endproducts in food and their effects on health" 60 : 10-37, 2013
9 Vlassara H, "AGE restriction in diabetes mellitus: A paradigm shift" 7 : 526-538, 2011