Navegar

Colección

Datos Estadísticas

Lista de

glycation
21
"Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology" (2018) Favre, L.C.;dos Santos, C.;López-Fernández, M.P. (...)Buera, M.D.P. Food Chemistry. 265:86-95
"Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology" (2018) Favre, L.C.;dos Santos, C.;López-Fernández, M.P. (...)Buera, M.D.P. Food Chemistry. 265:86-95
"The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures" (2013) Naranjo, G.B.; Gonzales, A.S.P.; Leiva, G.E.; Malec, L.S. Food Chemistry. 141(4):3790-3795
"The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems" (2010) Matiacevich, S.B.; Santagapita, P.R.; Buera, M.d.P. Food Chemistry. 118(1):103-108
"Protein deterioration and longevity of quinoa seeds during long-term storage" (2010) Castellión, M.; Matiacevich, S.; Buera, P.; Maldonado, S. Food Chemistry. 121(4):952-958
"Effects of phosphatidylethanolamine glycation on lipid-protein interactions and membrane protein thermal stability" (2008) Levi, V.;Villamil Giraldo, A.M.;Castello, P.R. (...)González Flecha, F.L. Biochemical Journal. 416(1):145-152
"Effects of phosphatidylethanolamine glycation on lipid-protein interactions and membrane protein thermal stability" (2008) Levi, V.;Villamil Giraldo, A.M.;Castello, P.R. (...)González Flecha, F.L. Biochemical Journal. 416(1):145-152
"A critical evaluation of fluorescence as a potential marker for the Maillard reaction" (2006) Matiacevich, S.B.; Pilar Buera, M. Food Chemistry. 95(3):423-430
"Fluorescence from the maillard reaction and its potential applications in food science" (2005) Matiacevich, S.B.; Santagapita, P.R.; Buera, M.P. Critical Reviews in Food Science and Nutrition. 45(6):483-495
"Loss of available lysine during processing of different dulce de leche formulations" (2005) Malec, L.S.; Llosa, R.A.; Naranjo, G.B.; Vigo, M.S. International Journal of Dairy Technology. 58(3):164-168
"Endothelin-1, nitric oxide and von Willebrand factor in hypertensive type 2 diabetic patients " (2004) Ouviña, S.M.; Palmer, L.; Sassetti, B. Acta Bioquimica Clinica Latinoamericana. 38(4):471-476
"Preventive aspirin treatment of streptozotocin induced diabetes: Blockage of oxidative status and revertion of heme enzymes inhibition" (2000) Caballero, F.; Gerez, E.; Batlle, A.; Vazquez, E. Chemico-Biological Interactions. 126(3):215-225
"Preventive aspirin treatment of streptozotocin induced diabetes: Blockage of oxidative status and revertion of heme enzymes inhibition" (2000) Caballero, F.; Gerez, E.; Batlle, A.; Vazquez, E. Chemico-Biological Interactions. 126(3):215-225
"Color formation in dehydrated modified whey powder systems as affected by compression and T(g)" (2000) Burin, L.;Jouppila, K.;Roos, Y. (...)Del Pilar Buera, M. Journal of Agricultural and Food Chemistry. 48(11):5263-5268
"Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems" (1999) Schebor, C.; Buera, M.D.P.; Karel, M.; Chirife, J. Food Chemistry. 65(4):427-432
"Color changes during storage of honeys in relation to their composition and initial color" (1999) Gonzales, A.P.; Burin, L.; Buera, M.D.P. Food Research International. 32(3):185-191
"Reducing sugars trigger δ-aminolevulinic dehydratase inactivation evidence of in vitro aspirin prevention" (1998) Caballero, F.A.;Gerez, E.N.;Polo, C.F. (...)Del C. Batlle, A.M. General Pharmacology. 31(3):441-445
"Reducing sugars effect on available lysine loss of casein by moderate heat treatment" (1998) Naranjo, G.B.; Malec, L.S.; Vigo, M.S. Food Chemistry. 62(3):309-313