Lista de obras - Thomas Henle - Dominio Público Uruguay

3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products ⬇️

artículo científico publicado el 13 de octubre de 2010

A new HPLC-based assay for the measurement of fructosamine-3-kinase (FN3K) and FN3K-related protein activity in human erythrocytes

artículo científico publicado en 2014

AGEs in foods: Do they play a role in uremia? ⬇️

artículo científico publicado el 1 de mayo de 2003

Acid-Induced Gelation of Caseins Glycated with Lactose - Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking

artículo científico publicado en 2018

Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins-Texture Properties, and Microstructural Insights

artículo científico publicado en 2020

Advanced glycation end products in uremia

artículo científico publicado en 2003

Affinity of microbial transglutaminase to αs1-, β-, and acid casein under atmospheric and high pressure conditions

artículo científico publicado en 2009

Alligator pepper/Grain of Paradise (Aframomum melegueta) modulates Angiotensin-I converting enzyme activity, lipid profile and oxidative imbalances in a rat model of hypercholesterolemia

artículo científico publicado en 2016

An oral load of the early glycation compound lactuloselysine fails to accumulate in the serum of uraemic patients

artículo científico publicado en 2005

Assessment of protein nutritional quality and effects of traditional processes: a comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivars

artículo científico publicado en 2003

Association between Advanced Glycation End Products and Impaired Fasting Glucose: Results from the SALIA Study

artículo científico publicado en 2015

Association of Enzymatically and Nonenzymatically Functionalized Caseins Analyzed by Size-Exclusion Chromatography and Light-Scattering Techniques

scientific article published on 21 February 2020

Baking, ageing, diabetes: a short history of the Maillard reaction

artículo científico publicado en 2014

Carboxymethylation of the fibrillar collagen with respect to formation of hydroxyapatite

artículo científico publicado en 2009

Casein gelation under simultaneous action of transglutaminase and glucono-delta-lactone

artículo científico publicado en 2004

Chemical modification of muscle protein in diabetes

artículo científico publicado en 2004

Complexation, computational, magnetic, and structural studies of the Maillard reaction product isomaltol including investigation of an uncommon π interaction with copper(II).

artículo científico publicado en 2011

Creatine is a scavenger for methylglyoxal under physiological conditions via formation of N-(4-methyl-5-oxo-1-imidazolin-2-yl)sarcosine (MG-HCr).

artículo científico publicado en 2015

Cross-linking of Hen Egg White Lysozyme by Microbial Transglutaminase under High Hydrostatic Pressure: Localization of Reactive Amino Acid Side Chains ⬇️

artículo científico publicado el 18 de noviembre de 2010

Cross-linking of type I collagen with microbial transglutaminase: identification of cross-linking sites

artículo científico publicado en 2010

Crosslinking of casein by microbial transglutaminase and its resulting influence on the stability of micelle structure.

artículo científico publicado en 2007

Dietary advanced glycation end products--a risk to human health? A call for an interdisciplinary debate

artículo científico publicado en 2007

Edible insects of Northern Angola

scholarly article by Thea Lautenschläger et al published 8 December 2017 in African Invertebrates

Effects of moderate hyperhomocysteinaemia induced by 4 weeks methionine-enriched diet on metabolite profile and mesenteric artery function in rats

artículo científico publicado en 2008

Enhancing ACE-inhibition of food protein hydrolysates by selective adsorption using porous carbon materials

scholarly article in Carbon, vol. 87, June 2015

Evaluating the extent of protein damage in dairy products: simultaneous determination of early and advanced glycation-induced lysine modifications

artículo científico publicado en 2008

Extraction of ACE-inhibiting dipeptides from protein hydrolysates using porous carbon materials

scholarly article in Carbon, vol. 77, October 2014

Food-derived 1,2-dicarbonyl compounds and their role in diseases

artículo científico publicado en 2017

Formation of peptide-bound Heyns compounds

artículo científico publicado en 2008

Free Maillard Reaction Products in Milk Reflect Nutritional Intake of Glycated Proteins and Can Be Used to Distinguish "Organic" and "Conventionally" Produced Milk.

artículo científico publicado en 2016

Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types

artículo científico publicado en 2016

Glucose degradation products in PD fluids: do they disappear from the peritoneal cavity and enter the systemic circulation?

artículo científico publicado en 2003

Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: role of macrophage scavenger receptor class A type I and II.

artículo científico publicado en 2009

Glycation products in infant formulas: chemical, analytical and physiological aspects ⬇️

artículo científico publicado el 16 de octubre de 2010

Heat treatment of egg white controls allergic symptoms and induces oral tolerance to ovalbumin in a murine model of food allergy

artículo científico publicado en 2013

High molecular weight coffee melanoidins are inhibitors for matrix metalloproteases

artículo científico publicado en 2011

Honey - a potential agent against Porphyromonas gingivalis: an in vitro study

artículo científico publicado en 2014

Identification and Quantitation of 2-Acetyl-1-pyrroline in Manuka Honey (Leptospermum scoparium).

artículo científico publicado en 2015

Identification and Quantitation of the Lipation Product 2-Amino-6-(3-methylpyridin-1-ium-1-yl)hexanoic Acid (MP-Lysine) in Peanuts

artículo científico publicado en 2016

Identification and quantification of ACE-inhibiting peptides in enzymatic hydrolysates of plant proteins

artículo científico publicado en 2016

Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand

artículo científico publicado en 2008

In vitro evidence for immune activating effect of specific AGE structures retained in uremia

artículo científico publicado en 2004

Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of Bambara bean protein hydrolysates

artículo científico publicado en 2018

Lectin-like oxidized low-density lipoprotein receptor-1 promotes endothelial dysfunction in LDL receptor knockout background

artículo científico publicado en 2017

Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products

artículo científico publicado en 2017

Maillard Reaction Products in Different Types of Brewing Malt

artículo científico publicado en 2020

Manuka honey (Leptospermum scoparium) inhibits jack bean urease activity due to methylglyoxal and dihydroxyacetone

artículo científico publicado en 2017

Metabolic transit of dietary methylglyoxal

artículo científico publicado en 2013

Metabolization of the Advanced Glycation End Product N-ε-Carboxymethyllysine (CML) by Different Probiotic E. coli Strains

artículo científico publicado en 2019

Metal complexation by the peptide-bound maillard reaction products N(epsilon)-fructoselysine and N(epsilon)-carboxymethyllysine

artículo científico publicado en 2004

Mineralization of biomimetically carboxymethylated collagen fibrils in a model dual membrane diffusion system

artículo científico publicado en 2008

Model studies on protein glycation: influence of cysteine on the reactivity of arginine and lysine residues toward glyoxal

artículo científico publicado en 2008

Modification of collagen in vitro with respect to formation of Nepsilon-carboxymethyllysine

artículo científico publicado en 2008

N-terminal glycation of proteins and peptides in foods and in vivo: evaluation of N-(2-furoylmethyl)valine in acid hydrolyzates of human hemoglobin

artículo científico publicado en 2008

N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion

artículo científico publicado en 2013

Occurrence of (Z)-3,4-Dideoxyglucoson-3-ene in Different Types of Beer and Malt Beer as a Result of 3-Deoxyhexosone Interconversion.

artículo científico publicado en 2016

Ovalbumin modified with pyrraline, a Maillard reaction product, shows enhanced T-cell immunogenicity

artículo científico publicado en 2014

Quality Criteria for Studies on Dietary Glycation Compounds and Human Health

artículo científico publicado en 2019

Reassembling of Alkali-Treated Casein Micelles by Microbial Transglutaminase

artículo científico publicado en 2018

Review on uremic toxins: classification, concentration, and interindividual variability

artículo científico publicado en 2003

Risk-seeking for losses is associated with 5-HTTLPR, but not with transient changes in 5-HT levels

scholarly article by Philipp T Neukam et al published 5 May 2018 in Psychopharmacology

Simultaneous determination of thirteen plant alkaloids in a human specimen by SPE and HPLC.

artículo científico publicado en 2008

Studies on absorption and elimination of dietary maillard reaction products

artículo científico publicado en 2005

Studies on the Formation of 3-Deoxyglucosone- and Methylglyoxal-Derived Hydroimidazolones of Creatine during Heat Treatment of Meat

artículo científico publicado en 2019

Study on β-Casein Depleted Casein Micelles: Micellar Stability, Enzymatic Cross-Linking, and Suitability as Nanocarriers

artículo científico publicado en 2020

Synthesis and intestinal transport of the iron chelator maltosine in free and dipeptide form

artículo científico publicado en 2011

Tailoring the Adsorption of ACE-Inhibiting Peptides by Nitrogen Functionalization of Porous Carbons

artículo científico publicado en 2019

The effects of AGEing on diet

artículo científico publicado en 2008

Towards a continuous adsorption process for the enrichment of ACE-inhibiting peptides from food protein hydrolysates

scholarly article in Carbon, vol. 107, October 2016

Transformation of Free and Dipeptide-Bound Glycated Amino Acids by Two Strains of Saccharomyces cerevisiae

artículo científico publicado en 2016

Transport of free and peptide-bound pyrraline at intestinal and renal epithelial cells

artículo científico publicado en 2009

Transport of the advanced glycation end products alanylpyrraline and pyrralylalanine by the human proton-coupled peptide transporter hPEPT1.

artículo científico publicado en 2010

Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey

artículo científico publicado en 2017

Unique fluorescence and high-molecular weight characteristics of protein isolates from manuka honey (Leptospermum scoparium).

artículo científico publicado en 2017

Unusual Absence of Head-to-Tail Chains in the Crystal Structure of Glycyl-l-glutamyl-l-phosphoseryl-l-leucine

Yeast Metabolites of Glycated Amino Acids in Beer

scientific article published on 01 June 2018

Lista de obras de Thomas Henle

3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products ⬇️

A new HPLC-based assay for the measurement of fructosamine-3-kinase (FN3K) and FN3K-related protein activity in human erythrocytes

AGEs in foods: Do they play a role in uremia? ⬇️

Acid-Induced Gelation of Caseins Glycated with Lactose - Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking

Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins-Texture Properties, and Microstructural Insights

Advanced glycation end products in uremia

Affinity of microbial transglutaminase to αs1-, β-, and acid casein under atmospheric and high pressure conditions

Alligator pepper/Grain of Paradise (Aframomum melegueta) modulates Angiotensin-I converting enzyme activity, lipid profile and oxidative imbalances in a rat model of hypercholesterolemia

An oral load of the early glycation compound lactuloselysine fails to accumulate in the serum of uraemic patients

Assessment of protein nutritional quality and effects of traditional processes: a comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivars

Association between Advanced Glycation End Products and Impaired Fasting Glucose: Results from the SALIA Study

Association of Enzymatically and Nonenzymatically Functionalized Caseins Analyzed by Size-Exclusion Chromatography and Light-Scattering Techniques

Baking, ageing, diabetes: a short history of the Maillard reaction

Carboxymethylation of the fibrillar collagen with respect to formation of hydroxyapatite

Casein gelation under simultaneous action of transglutaminase and glucono-delta-lactone

Chemical modification of muscle protein in diabetes

Complexation, computational, magnetic, and structural studies of the Maillard reaction product isomaltol including investigation of an uncommon π interaction with copper(II).

Creatine is a scavenger for methylglyoxal under physiological conditions via formation of N-(4-methyl-5-oxo-1-imidazolin-2-yl)sarcosine (MG-HCr).

Cross-linking of Hen Egg White Lysozyme by Microbial Transglutaminase under High Hydrostatic Pressure: Localization of Reactive Amino Acid Side Chains ⬇️

Cross-linking of type I collagen with microbial transglutaminase: identification of cross-linking sites

Crosslinking of casein by microbial transglutaminase and its resulting influence on the stability of micelle structure.

Dietary advanced glycation end products--a risk to human health? A call for an interdisciplinary debate

Edible insects of Northern Angola

Effects of moderate hyperhomocysteinaemia induced by 4 weeks methionine-enriched diet on metabolite profile and mesenteric artery function in rats

Enhancing ACE-inhibition of food protein hydrolysates by selective adsorption using porous carbon materials

Evaluating the extent of protein damage in dairy products: simultaneous determination of early and advanced glycation-induced lysine modifications

Extraction of ACE-inhibiting dipeptides from protein hydrolysates using porous carbon materials

Food-derived 1,2-dicarbonyl compounds and their role in diseases

Formation of peptide-bound Heyns compounds

Free Maillard Reaction Products in Milk Reflect Nutritional Intake of Glycated Proteins and Can Be Used to Distinguish "Organic" and "Conventionally" Produced Milk.

Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types

Glucose degradation products in PD fluids: do they disappear from the peritoneal cavity and enter the systemic circulation?

Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: role of macrophage scavenger receptor class A type I and II.

Glycation products in infant formulas: chemical, analytical and physiological aspects ⬇️

Heat treatment of egg white controls allergic symptoms and induces oral tolerance to ovalbumin in a murine model of food allergy

High molecular weight coffee melanoidins are inhibitors for matrix metalloproteases

Honey - a potential agent against Porphyromonas gingivalis: an in vitro study

Identification and Quantitation of 2-Acetyl-1-pyrroline in Manuka Honey (Leptospermum scoparium).

Identification and Quantitation of the Lipation Product 2-Amino-6-(3-methylpyridin-1-ium-1-yl)hexanoic Acid (MP-Lysine) in Peanuts

Identification and quantification of ACE-inhibiting peptides in enzymatic hydrolysates of plant proteins

Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand

In vitro evidence for immune activating effect of specific AGE structures retained in uremia

Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of Bambara bean protein hydrolysates

Lectin-like oxidized low-density lipoprotein receptor-1 promotes endothelial dysfunction in LDL receptor knockout background

Lysine-Derived Protein-Bound Heyns Compounds in Bakery Products

Maillard Reaction Products in Different Types of Brewing Malt

Manuka honey (Leptospermum scoparium) inhibits jack bean urease activity due to methylglyoxal and dihydroxyacetone

Metabolic transit of dietary methylglyoxal

Metabolization of the Advanced Glycation End Product N-ε-Carboxymethyllysine (CML) by Different Probiotic E. coli Strains

Metal complexation by the peptide-bound maillard reaction products N(epsilon)-fructoselysine and N(epsilon)-carboxymethyllysine

Mineralization of biomimetically carboxymethylated collagen fibrils in a model dual membrane diffusion system

Model studies on protein glycation: influence of cysteine on the reactivity of arginine and lysine residues toward glyoxal

Modification of collagen in vitro with respect to formation of Nepsilon-carboxymethyllysine

N-terminal glycation of proteins and peptides in foods and in vivo: evaluation of N-(2-furoylmethyl)valine in acid hydrolyzates of human hemoglobin

N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion

Occurrence of (Z)-3,4-Dideoxyglucoson-3-ene in Different Types of Beer and Malt Beer as a Result of 3-Deoxyhexosone Interconversion.

Ovalbumin modified with pyrraline, a Maillard reaction product, shows enhanced T-cell immunogenicity

Quality Criteria for Studies on Dietary Glycation Compounds and Human Health

Reassembling of Alkali-Treated Casein Micelles by Microbial Transglutaminase

Review on uremic toxins: classification, concentration, and interindividual variability

Risk-seeking for losses is associated with 5-HTTLPR, but not with transient changes in 5-HT levels

Simultaneous determination of thirteen plant alkaloids in a human specimen by SPE and HPLC.

Studies on absorption and elimination of dietary maillard reaction products

Studies on the Formation of 3-Deoxyglucosone- and Methylglyoxal-Derived Hydroimidazolones of Creatine during Heat Treatment of Meat

Study on β-Casein Depleted Casein Micelles: Micellar Stability, Enzymatic Cross-Linking, and Suitability as Nanocarriers

Synthesis and intestinal transport of the iron chelator maltosine in free and dipeptide form

Tailoring the Adsorption of ACE-Inhibiting Peptides by Nitrogen Functionalization of Porous Carbons

The effects of AGEing on diet

Towards a continuous adsorption process for the enrichment of ACE-inhibiting peptides from food protein hydrolysates

Transformation of Free and Dipeptide-Bound Glycated Amino Acids by Two Strains of Saccharomyces cerevisiae

Transport of free and peptide-bound pyrraline at intestinal and renal epithelial cells

Transport of the advanced glycation end products alanylpyrraline and pyrralylalanine by the human proton-coupled peptide transporter hPEPT1.

Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey

Unique fluorescence and high-molecular weight characteristics of protein isolates from manuka honey (Leptospermum scoparium).

Unusual Absence of Head-to-Tail Chains in the Crystal Structure of Glycyl-l-glutamyl-l-phosphoseryl-l-leucine

Yeast Metabolites of Glycated Amino Acids in Beer