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Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/(sici)1097-0010(20000101)80:1<102::aid-jsfa493>3.0.co;2-yopenalex-snapshot
The detection of ?-dicarbonyl compounds in wine by formation of quinoxaline derivatives
inferredcites →https://doi.org/10.1002/jsfa.2740351213openalex-snapshot
The existence of the 1,2‐dicarbonyl compounds glyoxal, methyl glyoxal and diacetyl in autoxidised edible oils
inferredcites →https://doi.org/10.1002/jsfa.2740610221openalex-snapshot
A method for the detection of carbonyl compounds in wine: Glyoxal and methylglyoxal
inferredcites →https://doi.org/10.1002/mnfr.200500101openalex-snapshot
Inhibitory effects of black tea theaflavin derivatives on 12‐O‐tetradecanoylphorbol‐13‐acetate‐induced inflammation and arachidonic acid metabolism in mouse ears
inferredcites →https://doi.org/10.1002/mnfr.200600065openalex-snapshot
Methylglyoxal in food and living organisms
inferredcites →https://doi.org/10.1007/s00217-003-0814-0openalex-snapshot
Studies on the occurrence and formation of 1,2-dicarbonyls in honey
inferredcites →https://doi.org/10.1007/s00217-007-0658-0openalex-snapshot
High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model
inferredcites →https://doi.org/10.1007/s00217-009-1026-zopenalex-snapshot
Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation
inferredcites →https://doi.org/10.1007/s00467-005-2011-9openalex-snapshot
Glycation free adduct accumulation in renal disease: the new AGE
inferredcites →https://doi.org/10.1016/0165-1218(91)90087-3openalex-snapshot
DNA lesion in rat hepatocytes induced by in vitro and in vivo exposure to glyoxal
inferredcites →https://doi.org/10.1016/j.jchromb.2009.02.055openalex-snapshot
Methylglyoxal, protein binding and biological samples: Are we getting the true measure?
inferredcites →https://doi.org/10.1016/s0308-8146(96)00273-7openalex-snapshot
Methylglyoxal determination from different carbohydrates during heat processing
inferredcites →https://doi.org/10.1016/s0308-8146(98)00074-0openalex-snapshot
Reactive intermediates and carbohydrate fragmentation in Maillard chemistry
inferredcites →https://doi.org/10.1016/s0378-4274(99)00160-5openalex-snapshot
Methylglyoxal in living organisms
inferredcites →https://doi.org/10.1021/bi00011a027openalex-snapshot
Identification of Glyoxal and Arabinose as Intermediates in the Autoxidative Modification of Proteins by Glucose
inferredcites →https://doi.org/10.1021/jf00026a016openalex-snapshot
Gas chromatographic analysis of glyoxal and methylglyoxal formed from lipids and related compounds upon ultraviolet irradiation
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf0625860openalex-snapshot
Investigations on the Promoting Effect of Ammonium Hydrogencarbonate on the Formation of Acrylamide in Model Systems
inferredcites →https://doi.org/10.1021/jf071917lopenalex-snapshot
Isolation and Determination of α-Dicarbonyl Compounds by RP-HPLC-DAD in Green and Roasted Coffee
inferredcites →https://doi.org/10.1021/tx00039a007openalex-snapshot
Activation of the Maillard Reaction Product 5-(Hydroxymethyl)furfural to Strong Mutagens via Allylic Sulfonation and Chlorination
inferredcites →https://doi.org/10.1038/419448aopenalex-snapshot
Acrylamide is formed in the Maillard reaction
inferredcites →https://doi.org/10.1038/419449aopenalex-snapshot
Acrylamide from Maillard reaction products
inferredcites →https://doi.org/10.1042/0264-6021:3440109openalex-snapshot
Formation of glyoxal, methylglyoxal and 3-deoxyglucosone in the glycation of proteins by glucose
inferredcites →https://doi.org/10.1078/1438-4639-00099openalex-snapshot
Glyoxal is an important allergen for (medical care) cleaning staff
inferredcites →https://doi.org/10.1080/000155598443060openalex-snapshot
Contact Allergies in Healthcare Workers. Results from the IVDK
inferredcites →https://doi.org/10.1080/00021369.1986.10867692openalex-snapshot
Role of Sugar Fragmentation in an Early Stage Browning of Amino-carbonyl Reaction of Sugar with Amino Acid
inferredcites →https://doi.org/10.1080/10826079408013445openalex-snapshot
Determination of Glyoxal, Methylglyoxal, Diacethyl, and 2, 3-Pentanedione in Fermented Foods by High-Performance Liquid Chromatography with Fluorescence Detection
inferredcites →https://doi.org/10.1081/jlc-100101786openalex-snapshot
DETERMINATION OF GLYOXAL, METHYLGLYOXAL, AND DIACETYL IN SELECTED BEER AND WINE, BY HPLC WITH UV SPECTROPHOTOMETRIC DETECTION, AFTER DERIVATIZATION WITH o-PHENYLENEDIAMINE
inferredcites →https://doi.org/10.1093/clinchem/31.12.1979openalex-snapshot
Rapid analysis for methylglyoxal bis(guanylhydrazone) by reversed-phase ion-pair liquid chromatography.
inferredcites →https://doi.org/10.1093/jaoac/89.1.161openalex-snapshot
Application of a Fast High-Performance Liquid Chromatography Method for Simultaneous Determination of Furanic Compounds and Glucosylisomaltol in Breakfast Cereals
inferredcites →https://doi.org/10.1134/s0006297909100010openalex-snapshot
Critical evaluation of toxic versus beneficial effects of methylglyoxal
inferredcites →https://doi.org/10.1196/annals.1333.014openalex-snapshot
Dicarbonyl Intermediates in the Maillard Reaction
inferredcites →https://doi.org/10.1196/annals.1333.027openalex-snapshot
Evaluation of Glyoxal and Methylglyoxal Levels in Uremic Patients under Peritoneal Dialysis
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4522856openalex-extracted
Phyllanthus emblica L. Suppresses Methylglyoxal-Triggered Leptin Resistance in Peripheral Tissues of High-Fat Diet-Fed Rats
inferred← citeshttps://doi.org/10.1002/asia.202200044openalex-snapshot
Activity‐Based Fluorescent Probes for Sensing and Imaging of Reactive Carbonyl Species (RCSs)
inferred← citeshttps://doi.org/10.1002/jcb.26439openalex-snapshot
The advanced glycation end product Nϵ‐carboxymethyllysine and its precursor glyoxal increase serotonin release from Caco‐2 cells
inferred← citeshttps://doi.org/10.1002/jsfa.10263openalex-snapshot
Formation and migration of α‐dicarbonyl compounds during storage and reheating of a sugary food simulation system
inferred← citeshttps://doi.org/10.1002/jsfa.70907openalex-snapshot
Dual role of 5‐ O ‐caffeoylquinic acid in modulating the formation of 5‐hydroxymethylfurfural and advanced glycation end products
inferred← citeshttps://doi.org/10.1002/mnfr.201700641openalex-snapshot
Dietary Glycation Products Regulate Immune Homeostasis: Early Glycation Products Promote Prostate Cancer Cell Proliferation through Modulating Macrophages
inferred← citeshttps://doi.org/10.1002/tox.23593openalex-snapshot
Investigating the molecular mechanisms of glyoxal‐induced cytotoxicity in human embryonic kidney cells: Insights from network toxicology and cell biology experiments
inferred← citeshttps://doi.org/10.1007/978-3-319-65751-6_3openalex-snapshot
Overheating Indexes and Honey Quality
inferred← citeshttps://doi.org/10.1007/978-981-13-8118-8_2openalex-snapshot
Alpha-Dicarbonyl Compounds
inferred← citeshttps://doi.org/10.1007/s00217-013-2085-8openalex-snapshot
Simultaneous determination of N ε-(carboxymethyl) lysine and N ε-(carboxyethyl) lysine in cereal foods by LC–MS/MS
inferred← citeshttps://doi.org/10.1007/s00217-013-2110-yopenalex-snapshot
Changes in glyoxal and methylglyoxal content in the fried dough twist during frying and storage
inferred← citeshttps://doi.org/10.1007/s00217-015-2517-8openalex-snapshot
Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
inferred← citeshttps://doi.org/10.1007/s00217-020-03481-4openalex-snapshot
Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours
inferred← citeshttps://doi.org/10.1007/s00253-020-10896-2openalex-snapshot
Protective effects of Clostridium butyricum against oxidative stress induced by food processing and lipid-derived aldehydes in Caco-2 cells
inferred← citeshttps://doi.org/10.1007/s10068-016-0185-5openalex-snapshot
Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products
inferred← citeshttps://doi.org/10.1007/s11694-024-02950-8openalex-snapshot
The inhibitory effect of Maillard reaction products on fish and chicken muscle oxidation
inferred← citeshttps://doi.org/10.1007/s12161-019-01533-4openalex-snapshot
Determination of 5-Hydroxymethyl-2-Furaldehyde in Cooked Japonica Rice Using a Modified QuEChERS Method Combined with Dispersive Liquid-Liquid Microextraction Followed by UPLC-ESI-MS/MS
inferred← citeshttps://doi.org/10.1007/s12161-021-02219-6openalex-snapshot
Simultaneous Determination of Seven α-Dicarbonyl Compounds in Milk and Milk Products Based on an LC–MS/MS Method with Matrix-Matched Calibration
inferred← citeshttps://doi.org/10.1007/s13197-017-2639-zopenalex-snapshot
Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids
inferred← citeshttps://doi.org/10.1016/j.bionut.2012.01.004openalex-snapshot
Induction of renal damage and modulation of redox potential in rats infused with glyoxal
inferred← citeshttps://doi.org/10.1016/j.bios.2012.10.091openalex-snapshot
Electrochemical determination of methylglyoxal as a biomarker in humanplasma
inferred← citeshttps://doi.org/10.1016/j.crfs.2022.05.012openalex-snapshot
Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF)
inferred← citeshttps://doi.org/10.1016/j.fbio.2021.100951openalex-snapshot
α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106818openalex-snapshot
Plant-derived peptides and bioactive compounds: Mechanisms of AGEs formation, detection, and innovative approaches for prevention in food processing
inferred← citeshttps://doi.org/10.1016/j.fct.2013.07.081openalex-snapshot
Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived Nε-carboxymethyllysine formation
inferred← citeshttps://doi.org/10.1016/j.fct.2016.06.006openalex-snapshot
The food processing contaminant glyoxal promotes tumour growth in the multiple intestinal neoplasia (Min) mouse model
inferred← citeshttps://doi.org/10.1016/j.fct.2026.116426openalex-snapshot
Methylglyoxal exposure at dietary-relevant concentrations induces cognitive deficits through dopaminergic damage system and metabolic perturbation in zebrafish larvae
inferred← citeshttps://doi.org/10.1016/j.focha.2024.100614openalex-snapshot
Determination of α-oxo-aldehydes and furfurals using HPLC-PDA-ELSD method in sugar-containing food products
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.05.022openalex-snapshot
Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.03.122openalex-snapshot
Role of plant polyphenols in acrylamide formation and elimination
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.09.039openalex-snapshot
Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125086openalex-snapshot
Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127170openalex-snapshot
The antiglycative effect of apple flowers in fructose/glucose-BSA models and cookies
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128063openalex-snapshot
Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128319openalex-snapshot
The occurrence and stability of Maillard reaction products in various traditional Chinese sauces
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129312openalex-snapshot
Detection of acacia honey adulteration with high fructose corn syrup through determination of targeted α‑Dicarbonyl compound using ion mobility-mass spectrometry coupled with UHPLC-MS/MS
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129530openalex-snapshot
Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131154openalex-snapshot
Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131451openalex-snapshot
Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132942openalex-snapshot
A novel formation pathway of Nε-(carboxyethyl)lysine from lactic acid during high temperature exposure in wheat sourdough bread and chemical model
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144217openalex-snapshot
Metabolomics unravels the formation pathway of advanced glycation end products in preserved egg yolk mediated by OH− during pickling
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146245openalex-snapshot
Cutting morphology and steaming duration impact physicochemical quality, bioactive retention, and maillard reaction products in purple-fleshed sweet potatoes
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148788openalex-snapshot
Elimination mechanism of methylglyoxal by rutin in combination with glycine and the cytotoxicity of the products
inferred← citeshttps://doi.org/10.1016/j.foodcont.2023.109714openalex-snapshot
Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds
inferred← citeshttps://doi.org/10.1016/j.foodcont.2024.110652openalex-snapshot
Key Maillard intermediates - α-dicarbonyl compounds in foods: Occurrence, analysis, toxicity, and mitigation strategies
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.06.002openalex-snapshot
Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.07.057openalex-snapshot
Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.05.001openalex-snapshot
pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111048openalex-snapshot
Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine contents in commercial meat products
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112041openalex-snapshot
Investigation on the contents of heat-induced hazards in commercial nuts
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114984openalex-snapshot
Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115515openalex-snapshot
Polyphenols as reactive carbonyl substances regulators: A comprehensive review of thermal processing hazards mitigation
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116099openalex-snapshot
Monitoring furanic and dicarbonyl compounds in pea-based and wheat-based sponge cakes during in vitro digestion
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119017openalex-snapshot
Formation and inhibition of associated hazardous compounds in thermal-processed foods under raw material–adapted processing conditions
inferred← citeshttps://doi.org/10.1016/j.foohum.2025.100631openalex-snapshot
Optimization of the combination of different flours to minimize the acrylamide and hydroxymethylfurfural and evaluation of physicochemical properties in biscuits by using a D-optimal mixture design
inferred← citeshttps://doi.org/10.1016/j.freeradbiomed.2017.12.020openalex-snapshot
Methylglyoxal displays colorectal cancer-promoting properties in the murine models of azoxymethane and CT26 isografts
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.123957openalex-snapshot
Polysaccharides from banana (Musa spp.) blossoms: Isolation, identification and anti-glycation effects
inferred← citeshttps://doi.org/10.1016/j.jfca.2013.05.002openalex-snapshot
Identification and quantification of α-dicarbonyl compounds in balsamic and traditional balsamic vinegars and their cytotoxicity against human cells
inferred← citeshttps://doi.org/10.1016/j.jfca.2020.103737openalex-snapshot
Investigation into the contents of nutrients, Nε-carboxymethyllysine and Nε-carboxyethyllysine in various commercially canned fishes to find the correlation between them
inferred← citeshttps://doi.org/10.1016/j.jfca.2023.105350openalex-snapshot
Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols
inferred← citeshttps://doi.org/10.1016/j.jff.2012.12.007openalex-snapshot
Dimerumic acid protects pancreas damage and elevates insulin production in methylglyoxal-treated pancreatic RINm5F cells
inferred← citeshttps://doi.org/10.1016/j.jhazmat.2018.09.053openalex-snapshot
Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells
inferred← citeshttps://doi.org/10.1016/j.jiec.2023.11.032openalex-snapshot
Eco-friendly fabrication of V2O5@GO hybrids for direct glucose electrooxidation and sensing: An alternative to noble metals
inferred← citeshttps://doi.org/10.1016/j.jphotobiol.2020.112076openalex-snapshot
Highly selective chemosensor for reactive carbonyl species based on simple 1,8-diaminonaphthalene
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.06.056openalex-snapshot
Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109135openalex-snapshot
Ethanol as an accelerator for the formation of advanced glycation end products in glucose-lysine solution
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112231openalex-snapshot
Analysis of α-dicarbonyl compounds and 4-methylimidazole in coffee made with various roasting and brewing conditions
inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113552openalex-snapshot
Revealing inhibitory mechanism of thiamine on the formation of 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline based on quantum chemistry calculations and experimental verification
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.119012openalex-snapshot
Influence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread
inferred← citeshttps://doi.org/10.1016/j.microc.2020.105170openalex-snapshot
Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine
inferred← citeshttps://doi.org/10.1016/j.powtec.2018.12.030openalex-snapshot
Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties
inferred← citeshttps://doi.org/10.1016/j.taap.2013.07.004openalex-snapshot
A novel natural Nrf2 activator with PPARγ-agonist (monascin) attenuates the toxicity of methylglyoxal and hyperglycemia
inferred← citeshttps://doi.org/10.1016/j.taap.2026.117940openalex-snapshot
Quantification of the exposure of consumers and hairdressers to formaldehyde and oxalic acid after application of hair straightening products containing glyoxylic acid
inferred← citeshttps://doi.org/10.1016/j.tifs.2019.09.021openalex-snapshot
Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.10.031openalex-snapshot
Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review
inferred← citeshttps://doi.org/10.1016/j.tiv.2013.02.011openalex-snapshot
Methylglyoxal induces DNA crosslinks in ECV304 cells via a reactive oxygen species-independent protein carbonylation pathway
inferred← citeshttps://doi.org/10.1016/j.toxrep.2015.07.007openalex-snapshot
Protective activity of gallic acid against glyoxal -induced renal fibrosis in experimental rats
inferred← citeshttps://doi.org/10.1021/acs.chemrestox.1c00221openalex-snapshot
Diet and Obesity-Induced Methylglyoxal Production and Links to Metabolic Disease
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c03471openalex-snapshot
Trapping Methylglyoxal by Myricetin and Its Metabolites in Mice
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c07248openalex-snapshot
Inhibitory Activity on the Formation of Reactive Carbonyl Species in Edible Oil by Synthetic Polyphenol Antioxidants
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c03187openalex-snapshot
Formation, Characterization, and Occurrence of β-Carboline Alkaloids Derived from α-Dicarbonyl Compounds and l -Tryptophan
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c08225openalex-snapshot
Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c04367openalex-snapshot
Quantitative NMR Analysis of Marine Macroalgae for AGE Inhibition by Methylglyoxal Scavenging
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c09130openalex-snapshot
Identification, Occurrence, and Mechanism of Formation of 1-Acetyl-β-carbolines Derived from l -Tryptophan and Methylglyoxal
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b03870openalex-snapshot
Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b05811openalex-snapshot
Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α-Dicarbonyl Compounds in a Lysine/Glucose Model System
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b03486openalex-snapshot
Scavenging of Acrolein by Food-Grade Antioxidant Propyl Gallate in a Model Reaction System and Cakes
inferred← citeshttps://doi.org/10.1021/jacs.4c08371openalex-snapshot
Glyoxal Caging of Nucleoside Antivirals toward Self-Activating, Extended-Release Prodrugs
inferred← citeshttps://doi.org/10.1021/jf103353eopenalex-snapshot
Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
inferred← citeshttps://doi.org/10.1021/jf203346bopenalex-snapshot
Novel Insights into the Maillard Catalyzed Degradation of Maltose
inferred← citeshttps://doi.org/10.1021/jf301306gopenalex-snapshot
1,2-Dicarbonyl Compounds in Commonly Consumed Foods
inferred← citeshttps://doi.org/10.1021/jf304299dopenalex-snapshot
Influence of in Vitro Simulated Gastroduodenal Digestion on Methylglyoxal Concentration of Manuka (Lectospermum scoparium) Honey
inferred← citeshttps://doi.org/10.1021/jf305067nopenalex-snapshot
Effects of Monascin on Anti-inflammation Mediated by Nrf2 Activation in Advanced Glycation End Product-Treated THP-1 Monocytes and Methylglyoxal-Treated Wistar Rats
inferred← citeshttps://doi.org/10.1021/jf305117sopenalex-snapshot
Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation
inferred← citeshttps://doi.org/10.1021/jf401197ropenalex-snapshot
Monascin and AITC Attenuate Methylglyoxal-Induced PPARγ Phosphorylation and Degradation through Inhibition of the Oxidative Stress/PKC Pathway Depending on Nrf2 Activation
inferred← citeshttps://doi.org/10.1021/jf4020284openalex-snapshot
Protective Effects of Vescalagin from Pink Wax Apple [Syzygium samarangense (Blume) Merrill and Perry] Fruit against Methylglyoxal-Induced Inflammation and Carbohydrate Metabolic Disorder in Rats
inferred← citeshttps://doi.org/10.1021/jf4045827openalex-snapshot
Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model
inferred← citeshttps://doi.org/10.1021/jf502418nopenalex-snapshot
Investigation of α-Dicarbonyl Compounds in Baby Foods by High-Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry
inferred← citeshttps://doi.org/10.1038/s41598-026-35162-9openalex-snapshot
Bacteria from foods and gut microbiota produce methylglyoxal and this metabolite leads to the formation of bioactive 1-acetyl-β-carboline alkaloids
inferred← citeshttps://doi.org/10.1039/c0ay00125bopenalex-snapshot
Quantitative NMR spectroscopy for the rapid measurement of methylglyoxal in manuka honey
inferred← citeshttps://doi.org/10.1039/c3ra45622fopenalex-snapshot
A predictive model of acrylamide formation influenced by moisture content, lipid oxidation, and methylglyoxal in fried potato slices
inferred← citeshttps://doi.org/10.1039/c4fo00244jopenalex-snapshot
Treatment of proteins with dietary polyphenols lowers the formation of AGEs and AGE-induced toxicity
inferred← citeshttps://doi.org/10.1039/c4fo00996gopenalex-snapshot
The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation
inferred← citeshttps://doi.org/10.1039/c5fo01555copenalex-snapshot
Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits
inferred← citeshttps://doi.org/10.1039/c8fo02023jopenalex-snapshot
Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose
inferred← citeshttps://doi.org/10.1039/d1cc02600copenalex-snapshot
ICT based water-soluble fluorescent probe for discriminating mono and dicarbonyl species and analysis in foods
inferred← citeshttps://doi.org/10.1074/jbc.m114.563593openalex-snapshot
Extending the Spectrum of α-Dicarbonyl Compounds in Vivo
inferred← citeshttps://doi.org/10.1080/09168451.2015.1136880openalex-snapshot
Identification of methylglyoxal as a major mutagen in wood and bamboo pyroligneous acids
inferred← citeshttps://doi.org/10.1080/1028415x.2019.1594554openalex-snapshot
Naringenin, a dietary flavanone, enhances insulin-like growth factor 1 receptor-mediated antioxidant defense and attenuates methylglyoxal-induced neurite damage and apoptotic death
inferred← citeshttps://doi.org/10.1080/10408398.2019.1693958openalex-snapshot
The fate of dietary advanced glycation end products in the body: from oral intake to excretion
inferred← citeshttps://doi.org/10.1080/19476337.2026.2672840openalex-snapshot
Hydrogel-encapsulated red vine leaf phenolics and their impact on dicarbonyl compounds in gluten-free muffins
inferred← citeshttps://doi.org/10.1093/carcin/bgab026openalex-snapshot
Plasma concentrations of advanced glycation end-products and colorectal cancer risk in the EPIC study
inferred← citeshttps://doi.org/10.1111/1541-4337.12301openalex-snapshot
State‐of‐the‐Art Chocolate Manufacture: A Review
inferred← citeshttps://doi.org/10.1111/1541-4337.13115openalex-snapshot
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control
inferred← citeshttps://doi.org/10.1111/1541-4337.70138openalex-snapshot
Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention
inferred← citeshttps://doi.org/10.1111/ijfs.15721openalex-snapshot
Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2011.02702.xopenalex-snapshot
Acrylamide and methylglyoxal formation in potato chips by microwaving and frying heating
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02215.xopenalex-snapshot
Correlating Changes That Occur in Chemical Properties with the Generation of Antioxidant Capacity in Different Sugar‐Amino Acid Maillard Reaction Models
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02554.xopenalex-snapshot
Effect of Coffee Filtrate, Methylglyoxal, Glyoxal, and Caffeine on Salmonella Typhimurium and S. Enteritidis Survival in Ground Chicken Breasts
inferred← citeshttps://doi.org/10.1111/jfpp.14988openalex-snapshot
Determination of α‐dicarbonyl compounds and 5‐hydroxymethylfurfural in commercially available preserved dried fruits and edible seeds by optimized UHPLC–HR/MS and GC–TQ/MS
inferred← citeshttps://doi.org/10.11606/t.46.2012.tde-04092012-144221openalex-snapshot
Acetilação radicalar de amino ácidos, peptídeos e nucleobases pelos sistemas biacetilo/peroxinitrito e metilglioxal/peroxinitrito
inferred← citeshttps://doi.org/10.1177/2156587212460054openalex-snapshot
Role of Dietary Advanced Glycation End Products in Diabetes Mellitus
inferred← citeshttps://doi.org/10.1186/1752-153x-6-18openalex-snapshot
Glucose metabolite glyoxal induces senescence in telomerase-immortalized human mesenchymal stem cells
inferred← citeshttps://doi.org/10.21203/rs.3.rs-1637528/v1openalex-snapshot
Acrylamide formation and characterizations of flaky rolls substituted with Taiwan black rice (Oryza sativa L.)
inferred← citeshttps://doi.org/10.21203/rs.3.rs-1637528/v2openalex-snapshot
Risk assessment and characterizations of flaky rolls fortified with black rice (Oryza sativa L.)
inferred← citeshttps://doi.org/10.2139/ssrn.5007072openalex-snapshot
Inhibition Mechanism of Highland Barley Peptide on the Formation of Advance Glycation End Products (Ages) Precursors in the Cookie Model
inferred← citeshttps://doi.org/10.3109/13880209.2013.860555openalex-snapshot
Actinidia callosapeel (kiwi fruit) ethanol extracts protected neural cells apoptosis induced by methylglyoxal through Nrf2 activation
inferred← citeshttps://doi.org/10.31665/jfb.2018.4170openalex-snapshot
Effect of Phyllanthus emblica L. fruit on improving regulation of methylglyoxal-induced insulin resistance in 3T3-L1 cells
inferred← citeshttps://doi.org/10.32920/ryerson.14653308openalex-snapshot
The presence of honey triggers inhibition of pseudomonas aeruginosa virulence and metabolism
inferred← citeshttps://doi.org/10.32920/ryerson.14653308.v1openalex-snapshot
The presence of honey triggers inhibition of pseudomonas aeruginosa virulence and metabolism
inferred← citeshttps://doi.org/10.3389/fnut.2022.1027800openalex-snapshot
Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa)
inferred← citeshttps://doi.org/10.3389/fnut.2022.825365openalex-snapshot
The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction
inferred← citeshttps://doi.org/10.3390/antiox12051002openalex-snapshot
Dragon Fruit Peel Waste (Hylocereus undatus) as a Potential Ingredient for Reducing Lipid Peroxidation, Dietary Advanced Glycation End Products, and Starch Digestibility in Cookies
inferred← citeshttps://doi.org/10.3390/app14209187openalex-snapshot
Effects of Zirconium-Based Crosslinkers with Different Zirconium Contents on Pigment Coating in Paper
inferred← citeshttps://doi.org/10.3390/foods10092101openalex-snapshot
Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing
inferred← citeshttps://doi.org/10.3390/foods11050657openalex-snapshot
Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies
inferred← citeshttps://doi.org/10.3390/foods11244066openalex-snapshot
Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking
inferred← citeshttps://doi.org/10.3390/foods12030540openalex-snapshot
Antioxidant Activity and Cell Protection of Glycosylated Products in Different Reducing Sugar Duck Liver Protein Systems
inferred← citeshttps://doi.org/10.3390/foods14081429openalex-snapshot
In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin
inferred← citeshttps://doi.org/10.3390/foods15142566openalex-snapshot
Formation, Toxicity, and Analytical Techniques for Small-Molecule α-Dicarbonyl Compounds in Foods
inferred← citeshttps://doi.org/10.3390/foods6020014openalex-snapshot
Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems
inferred← citeshttps://doi.org/10.3390/medicina59091578openalex-snapshot
Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System
inferred← citeshttps://doi.org/10.3390/molecules171112758openalex-snapshot
Formation and Inhibition of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating
inferred← citeshttps://doi.org/10.3390/molecules20022786openalex-snapshot
Scopoletin Protects against Methylglyoxal-Induced Hyperglycemia and Insulin Resistance Mediated by Suppression of Advanced Glycation Endproducts (AGEs) Generation and Anti-Glycation
inferred← citeshttps://doi.org/10.3390/molecules21030269openalex-snapshot
Solanum nigrum Protects against Hepatic Fibrosis via Suppression of Hyperglycemia in High-Fat/Ethanol Diet-Induced Rats
inferred← citeshttps://doi.org/10.3390/molecules24020272openalex-snapshot
Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk
inferred← citeshttps://doi.org/10.3390/molecules28145341openalex-snapshot
A Novel Chromatographic Method to Assess the Binding Ability towards Dicarbonyls
inferred← citeshttps://doi.org/10.3390/molecules28237742openalex-snapshot
Methylglyoxal in Cardiometabolic Disorders: Routes Leading to Pathology Counterbalanced by Treatment Strategies
inferred← citeshttps://doi.org/10.3390/molecules29071588openalex-snapshot
Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins
inferred← citeshttps://doi.org/10.3390/molecules29215083openalex-snapshot
Exploring Secondary Amine Carnosine Derivatives: Design, Synthesis, and Properties
inferred← citeshttps://doi.org/10.3390/nu13010062openalex-snapshot
Contribution of Dietary Oxalate and Oxalate Precursors to Urinary Oxalate Excretion
inferred← citeshttps://doi.org/10.3390/nu14051061openalex-snapshot
Food-Related Carbonyl Stress in Cardiometabolic and Cancer Risk Linked to Unhealthy Modern Diet
inferred← citeshttps://doi.org/10.3390/nu14071364openalex-snapshot
The Influence of Intracellular Glutathione Levels on the Induction of Nrf2-Mediated Gene Expression by α-Dicarbonyl Precursors of Advanced Glycation End Products
inferred← citeshttps://doi.org/10.3390/nu7042850openalex-snapshot
Resveratrol Protects against Methylglyoxal-Induced Hyperglycemia and Pancreatic Damage In Vivo
inferred← citeshttps://doi.org/10.38212/2224-6614.3494openalex-snapshot
Effect of Indian gooseberry extract on improving methylglyoxal-associated leptin resistance in peripheral tissues of high-fat diet-fed rats
inferred← citeshttps://doi.org/10.4172/2155-9600.1000440openalex-snapshot
Advanced Glycation End Products (Ages) in Food: Focusing on Mediterranean Pasta
inferred← citeshttps://doi.org/10.4239/wjd.v14.i7.995openalex-snapshot
Advanced glycation end product signaling and metabolic complications: Dietary approach
inferred← citeshttps://doi.org/10.47495/okufbed.1112954openalex-snapshot
Makarna ve Erişte Çeşitlerinde Glioksal ve Metilglioksal biyoerişilebilirliklerinin İn vitro Sindirim Metodu ile Belirlenmesi
inferred← citeshttps://doi.org/10.70675/a6162809ze5daz4e50zbd8fz92e538d98b3copenalex-snapshot
Analyse et modélisation de la réactivité au cours de la cuisson d’un produit modèle mimétique d’un produit céréalier type génoise
inferred← citeshttps://doi.org/10.7282/t3wd408dopenalex-snapshot
Scavenging effects of dietary flavonoids on reactive dicaronyl species and their possible implications on the inhibition of the formation of advanced glycation-end products
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