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Mechanistic Insights into the Concurrent Generation of Heterocyclic Amines and Advanced Glycation End Products: Evidence from Pork Matrices and Multi-Amino Acid Models

https://doi.org/10.2139/ssrn.5914763
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Mechanochemistry of Strecker degradation: Interaction of glyoxal with amino acids
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Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system
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Acetonitrile extraction coupled with UHPLC–MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products
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Recent progress in the synthesis of imidazoquinoline derivatives
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Formation of the food associated carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems
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Stability of heterocyclic amines during heating
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Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene
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Mechanism of Carbon Skeleton Formation of 2,3,5-Trimethylpyrazine via a Conversion Reaction between Methylglyoxal and Glyoxal
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Role of α-Dicarbonyl Compounds in the Inhibition Effect of Reducing Sugars on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine
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Flavour chemistry of methylglyoxal and glyoxal
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Nutritional and toxicological aspects of the Maillard browning reaction in foods
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Insights Into Algorithms for Separable Nonlinear Least Squares Problems
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Measurement-Based Estimation of the Power Flow Jacobian Matrix
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Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
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Evaluation of Maillard Reaction Variables and Their Effect on Heterocyclic Amine Formation in Chemical Model Systems
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Dual Effects of Creatinine on the Formation of 2‐Amino‐1‐Methyl‐6‐Phenylimidazo [4,5‐ b ]pyridine (PhIP)
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Protein Advanced Glycation End Products and Their Implications in Pancreatic Cancer
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