Molecular Nutrition & Food Research

Cover image for Molecular Nutrition & Food Research

Special Issue: Thermally Processed Foods: Possible Health Implications

April 2007

Volume 51, Issue 4

Pages 378–504

  1. Contents

    1. Top of page
    2. Contents
    3. Editorial
    4. Research Articles
    5. Reviews
    6. Research Articles
    1. Contents: Mol. Nutr. Food Res. 4/2007 (pages 378–379)

      Article first published online: 27 MAR 2007 | DOI: 10.1002/mnfr.200790004

  2. Editorial

    1. Top of page
    2. Contents
    3. Editorial
    4. Research Articles
    5. Reviews
    6. Research Articles
    1. The Maillard Reaction in Food and Medicine (pages 381–382)

      Veronika Somoza

      Article first published online: 27 MAR 2007 | DOI: 10.1002/mnfr.200790005

  3. Research Articles

    1. Top of page
    2. Contents
    3. Editorial
    4. Research Articles
    5. Reviews
    6. Research Articles
    1. Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds (pages 395–403)

      Sophie Chériot, Catherine Billaud, Marie-Noëlle Maillard and Jacques Nicolas

      Article first published online: 14 MAR 2007 | DOI: 10.1002/mnfr.200600184

    2. Proteolysis of milk proteins lactosylated in model systems (pages 404–414)

      Trine Kastrup Dalsgaard, Jacob Holm Nielsen and Lotte Bach Larsen

      Article first published online: 14 MAR 2007 | DOI: 10.1002/mnfr.200600112

    3. A GC-FID method for analysis of Lysinoalanine (pages 415–422)

      Antonia Montilla, José Ángel Gómez-Ruiz, Agustín Olano and María Dolores del Castillo

      Article first published online: 27 MAR 2007 | DOI: 10.1002/mnfr.200600033

  4. Reviews

    1. Top of page
    2. Contents
    3. Editorial
    4. Research Articles
    5. Reviews
    6. Research Articles
    1. Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products (pages 431–436)

      Anna Arnoldi, Donatella Resta, Francesca Brambilla, Giovanna Boschin, Alessandra D'Agostina, Elena Sirtori and Francesca O'Kane

      Article first published online: 14 MAR 2007 | DOI: 10.1002/mnfr.200600246

  5. Research Articles

    1. Top of page
    2. Contents
    3. Editorial
    4. Research Articles
    5. Reviews
    6. Research Articles
    1. Vinylogous Amadori rearrangement: Implications in food and biological systems (pages 437–444)

      Varoujan A. Yaylayan and Carolina P. Locas

      Article first published online: 14 MAR 2007 | DOI: 10.1002/mnfr.200600126

    2. Copper-catalyzed ascorbate oxidation results in glyoxal/AGE formation and cytotoxicity (pages 445–455)

      Nandita Shangari, Tom S. Chan, Katie Chan, Shuo Huai Wu and Peter J. O'Brien

      Article first published online: 27 MAR 2007 | DOI: 10.1002/mnfr.200600109

    3. Off-line liquid chromatography-MALDI by with various matrices and tandem mass spectrometry for analysis of glycated human serum albumin tryptic peptides (pages 456–461)

      Annunziata Lapolla, Francesco L. Brancia, Jessica Bereszczak, Domenico Fedele, Lorenzo Baccarin, Roberta Seraglia and Pietro Traldi

      Article first published online: 14 MAR 2007 | DOI: 10.1002/mnfr.200600291

    4. Investigation of pathways of advanced glycation end-products accumulation in macrophages (pages 462–467)

      Ryoji Nagai, Yukio Fujiwara, Katsumi Mera and Masaki Otagiri

      Article first published online: 27 MAR 2007 | DOI: 10.1002/mnfr.200600255

    5. Influence of model melanoidins on calcium-dependent transport mechanisms in smooth muscle tissue (pages 468–472)

      Iliyana D. Stefanova, Mariana D. Argirova and Athanas D. Krustev

      Article first published online: 14 MAR 2007 | DOI: 10.1002/mnfr.200600110

    6. Lung level of HMBG1 is elevated in response to advanced glycation end product-enriched food in vivo (pages 479–487)

      Babett Bartling, Christine Fuchs, Veronika Somoza, Bernd Niemann, Rolf-Edgar Silber and Andreas Simm

      Article first published online: 14 MAR 2007 | DOI: 10.1002/mnfr.200600223

    7. Maillard reaction products enriched food extract reduce the expression of myofibroblast phenotype markers (pages 488–495)

      Stefanie Ruhs, Norbert Nass, Veronika Somoza, Ulrich Friess, Reinhard Schinzel, Rolf-Edgar Silber and Andreas Simm

      Article first published online: 14 MAR 2007 | DOI: 10.1002/mnfr.200600155

    8. The potential antimutagenic and antioxidant effects of Maillard reaction products used as “natural antibrowning” agents (pages 496–504)

      Karl-Heinz Wagner, Stefanie Reichhold, Karin Koschutnig, Sophie Chériot and Catherine Billaud

      Article first published online: 27 MAR 2007 | DOI: 10.1002/mnfr.200600141

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