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Journal of Carbohydrate Chemistry Volume 6, 1987 - Issue 4
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Original Articles

3-(D-Erythro-Trihydroxypropyl)-1-Neopentyl Pyrrole-2-Carboxaldehyde. A Novel Nonenzymatic Browning Product of Glucose

F. George Njoroge Institute of Pathology School of Medicine Case Western Reserve University, Cleveland, Ohio, 44106, USA
,
Albert A. Fernandes Division of Pediatrie Metabolism, Department of Pediatrics, Case Western Reserve University at Cleveland Metropolitan General Hospital, 3395 Scranton Road, Belle Greve W-727, Cleveland, OH, 44109, USA
&
Vincent M. Monnier Institute of Pathology School of Medicine Case Western Reserve University, Cleveland, Ohio, 44106, USA
Pages 553-568 | Received 02 Apr 1987, Accepted 29 May 1987, Published online: 05 Dec 2006

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GeorgeP. Rizzi. (1997) Chemical structure of colored maillard reaction products. Food Reviews International 13:1, pages 1-28.
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VaroujanA. Yaylayan, Alexis Huyghues‐Despointes & M.S. Feather. (1994) Chemistry of Amadori rearrangement products: Analysis, synthesis, kinetics, reactions, and spectroscopic properties. Critical Reviews in Food Science and Nutrition 34:4, pages 321-369.
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Articles from other publishers (21)

Zhijiang Zhang & Bo Liu. (2016) Total synthesis of proposed structures of jiangrines C and D. Science China Chemistry 59:9, pages 1205-1210.
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Miquel Adrover, Laura Mariño, Pilar Sanchis, Kris Pauwels, Yvonne Kraan, Pierre Lebrun, Bartolomé Vilanova, Francisco Muñoz, Kerensa Broersen & Josefa Donoso. (2014) Mechanistic Insights in Glycation-Induced Protein Aggregation. Biomacromolecules 15:9, pages 3449-3462.
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Tomoko Mitsuhashi, Helen Vlassara, H.W Founds & Yong Ming Li. (1997) Standardizing the immunological measurement of advanced glycation endproducts using normal human serum. Journal of Immunological Methods 207:1, pages 79-88.
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Ulf Büttner, Fränzi Gerum & Theodor Severin. (1997) Formation of α-amino-acid amides and α-hydroxy-acid amides by degradation of sugars with primary amines. Carbohydrate Research 300:3, pages 265-269.
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Yong Ming Li, George Baviello, Helen Vlassara & Tomoko Mitsuhashi. (1997) Glycation products in aged thioglycollate medium enhance the elicitation of peritoneal macrophages. Journal of Immunological Methods 201:2, pages 183-188.
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Daisuke SUZUKI, Mitsunori YAGAME, Raita NAKA, Kiichiro JINDE, Masayuki ENDOH, Yasuo NOMOTO, Hideto SAKAI, Norie ARAKI & Seikoh HORIUCHI. (2007) Immunohistochemical staining of renal biopsy samples in patients with diabetic nephropathy in non‐insulin dependent diabetes mellitus using monoclonal antibody to advanced glycation end products. Nephrology 1:3, pages 199-205.
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Jürgen Nissl, Monika Pischetsrieder, Ellen Klein & Theodor Severin. (1995) Binding of Maillard products to proteins: formation of pyrrole carbimines. Carbohydrate Research 270:1, pages C1-C5.
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Thomas Knerr & Theodor Severin. (1993) Investigation of the glucose/propylamine reaction by HPLCUntersuchung der Reaktion zwischen Glucose und Propylamin mittels HPLC. Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 196:4, pages 366-369.
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E. Klein, F. Ledl, W. Bergm�ller & T. Severin. (1992) Reactivity of Maillard products with a pyrrole structureUntersuchungen zur Reaktivit�t von Ma�lard-Produkten mit Pyrrol-Struktur. Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 194:6, pages 556-560.
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Vincent M. Monnier, David R. Sell, Satoshi Miyata, Ramanakoppa H. Nagaraj, Patrizio Odetti & Annuziata Lapolla. (1992) Advanced Maillard reaction products as markers for tissue damage in diabetes and uraemia: relevance to diabetic nephropathy. Acta Diabetologica 29:3-4, pages 130-135.
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Jennifer M. Ames. 1992. Biochemistry of Food Proteins. Biochemistry of Food Proteins 99 153 .
M. H. Dominiczak. (2009) The Significance of the Products of the Maillard (Browning) Reaction in Diabetes. Diabetic Medicine 8:6, pages 505-516.
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F. Ledl. (1991) Der Abbau von reduzierenden Zuckern und Aminen bei der Maillard-Reaktion. Zeitschrift für Ernährungswissenschaft 30:1, pages 4-17.
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Franz Ledl & Erwin Schleicher. (2003) New Aspects of the Maillard Reaction in Foods and in the Human Body. Angewandte Chemie International Edition in English 29:6, pages 565-594.
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Franz Ledl & Erwin Schleicher. (2006) Die Maillard‐Reaktion in Lebensmitteln und im menschlichen Körper – neue Ergebnisse zu Chemie, Biochemie und Medizin. Angewandte Chemie 102:6, pages 597-626.
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Vincent M. Monnier, David R. Sell, Satoshi Miyata & Ramanakoppa H. Nagaraj. 1990. The Maillard Reaction in Food Processing, Human Nutrition and Physiology. The Maillard Reaction in Food Processing, Human Nutrition and Physiology 393 414 .
F. Ledl. 1990. The Maillard Reaction in Food Processing, Human Nutrition and Physiology. The Maillard Reaction in Food Processing, Human Nutrition and Physiology 19 42 .
. (2009) NONENZYMATIC GLYCOSYLATION OF PROTEINS IN VIVO. Nutrition Reviews 47:9, pages 281-283.
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F Hayase, R H Nagaraj, S Miyata, F G Njoroge & V M Monnier. (1989) Aging of Proteins: Immunological Detection of a Glucose-derived Pyrrole Formed during Maillard Reaction in vivo. Journal of Biological Chemistry 264:7, pages 3758-3764.
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Margo P. Cohen & Elizabeth Hud. (1989) Production and characterization of monoclonal antibodies against human glycoalbumin. Journal of Immunological Methods 117:1, pages 121-129.
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F G Njoroge, A A Fernandes & V M Monnier. (1988) Mechanism of formation of the putative advanced glycosylation end product and protein cross-link 2-(2-furoyl)-4(5)-(2-furanyl)-1H-imidazole.. Journal of Biological Chemistry 263:22, pages 10646-10652.
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