Lista de obras - Frederic J Tessier - Dominio Público Uruguay

A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases

artículo científico publicado en 2010

A flavonoid fraction purified from Rutaceae aurantiae (Daflon(R)) inhibiting AGE formation, reduces urinary albumin clearance and corrects hypoalbuminemia in normotensive and hypertensive diabetic rats

artículo científico publicado en 2014

Acrylamide induces accelerated endothelial aging in a human cell model.

artículo científico publicado en 2015

Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees

artículo científico publicado en 2014

An advanced glycation end product (AGE)-rich diet promotes Nε-carboxymethyl-lysine accumulation in the cardiac tissue and tendons of rats

scientific article published on 10 June 2014

Açaí (Euterpe oleracea Mart.) modulates oxidative stress resistance in Caenorhabditis elegans by direct and indirect mechanisms

artículo científico publicado en 2014

Carbamylation and glycation compete for collagen molecular aging in vivo

scientific article published on 04 December 2019

Dietary CML-enriched protein induces functional arterial aging in a RAGE-dependent manner in mice.

artículo científico publicado en 2015

Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats.

artículo científico publicado en 2012

Effect of added nitrogen fertilizer on pyrazines of roasted chicory

artículo científico publicado en 2016

Effect of pH, phosphate and copper on the interaction of glucose with albumin

artículo científico publicado en 1998

Formula-derived advanced glycation end products are involved in the development of long-term inflammation and oxidative stress in kidney of IUGR piglets

scientific article published on 18 March 2015

Free glutamine as a major precursor of brown products and fluorophores in Maillard reaction systems

artículo científico publicado en 2006

Health effects of dietary Maillard reaction products: the results of ICARE and other studies.

artículo científico publicado en 2010

Highly heated food rich in Maillard reaction products limit an experimental colitis in mice

artículo científico publicado en 2012

How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body?

artículo científico publicado en 2016

Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N(ε)-Carboxymethyl-lysine-Forming Potential during Drying and Roasting

artículo científico publicado en 2015

Implication of advanced glycation end products (Ages) and their receptor (Rage) on myocardial contractile and mitochondrial functions

artículo científico publicado en 2016

Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems.

artículo científico publicado en 2015

Isolation and partial characterization of four fluorophores formed by nonenzymatic browning of methylglyoxal and glutamine-derived ammonia.

artículo científico publicado en 2008

Kidney, heart and brain: three organs targeted by ageing and glycation

artículo científico publicado en 2017

Lack of effect of copper on advanced Maillard reaction and glucose autoxidation at physiological concentrations of albumin.

artículo científico publicado en 1996

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.

artículo científico publicado en 2015

Metabolic transit of dietary advanced glycation end-products - the case of NƐ-carboxymethyllysine

artículo científico publicado en 2020

Microorganisms and Maillard reaction products: a review of the literature and recent findings.

artículo científico

Quantitative assessment of organ distribution of dietary protein-bound (13) C-labeled N(ɛ) -carboxymethyllysine after a chronic oral exposure in mice

artículo científico publicado en 2016

Simultaneous determination of genomic DNA methylation and uracil misincorporation

artículo científico publicado en 2009

Strategy for the study of the health impact of dietary Maillard products in clinical studies: the example of the ICARE clinical study on healthy adults.

artículo científico publicado en 2008

Structure and mechanism of formation of human lens fluorophore LM-1. Relationship to vesperlysine A and the advanced Maillard reaction in aging, diabetes, and cataractogenesis.

artículo científico publicado en 1999

Study of the urinary and faecal excretion of Nε-carboxymethyllysine in young human volunteers

artículo científico publicado en 2011

The LepRdb/db mice model for studying glycation in the context of diabetes

scientific article published on 07 January 2019

The fluorimetric FAST method, a simple tool for the optimization of microwave pasteurization of milk

artículo científico publicado en 2006

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.

artículo científico publicado en 2016

The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, N(ε)-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods.

artículo científico publicado en 2015

[Receptor of advanced glycation endproducts RAGE/AGER: an integrative view for clinical applications]

artículo científico publicado en 2014

Lista de obras de Frederic J Tessier

A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases

A flavonoid fraction purified from Rutaceae aurantiae (Daflon(R)) inhibiting AGE formation, reduces urinary albumin clearance and corrects hypoalbuminemia in normotensive and hypertensive diabetic rats

Acrylamide induces accelerated endothelial aging in a human cell model.

Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees

An advanced glycation end product (AGE)-rich diet promotes Nε-carboxymethyl-lysine accumulation in the cardiac tissue and tendons of rats

Açaí (Euterpe oleracea Mart.) modulates oxidative stress resistance in Caenorhabditis elegans by direct and indirect mechanisms

Carbamylation and glycation compete for collagen molecular aging in vivo

Dietary CML-enriched protein induces functional arterial aging in a RAGE-dependent manner in mice.

Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats.

Effect of added nitrogen fertilizer on pyrazines of roasted chicory

Effect of pH, phosphate and copper on the interaction of glucose with albumin

Formula-derived advanced glycation end products are involved in the development of long-term inflammation and oxidative stress in kidney of IUGR piglets

Free glutamine as a major precursor of brown products and fluorophores in Maillard reaction systems

Health effects of dietary Maillard reaction products: the results of ICARE and other studies.

Highly heated food rich in Maillard reaction products limit an experimental colitis in mice

How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body?

Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N(ε)-Carboxymethyl-lysine-Forming Potential during Drying and Roasting

Implication of advanced glycation end products (Ages) and their receptor (Rage) on myocardial contractile and mitochondrial functions

Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems.

Isolation and partial characterization of four fluorophores formed by nonenzymatic browning of methylglyoxal and glutamine-derived ammonia.

Kidney, heart and brain: three organs targeted by ageing and glycation

Lack of effect of copper on advanced Maillard reaction and glucose autoxidation at physiological concentrations of albumin.

Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.

Metabolic transit of dietary advanced glycation end-products - the case of NƐ-carboxymethyllysine

Microorganisms and Maillard reaction products: a review of the literature and recent findings.

Quantitative assessment of organ distribution of dietary protein-bound (13) C-labeled N(ɛ) -carboxymethyllysine after a chronic oral exposure in mice

Simultaneous determination of genomic DNA methylation and uracil misincorporation

Strategy for the study of the health impact of dietary Maillard products in clinical studies: the example of the ICARE clinical study on healthy adults.

Structure and mechanism of formation of human lens fluorophore LM-1. Relationship to vesperlysine A and the advanced Maillard reaction in aging, diabetes, and cataractogenesis.

Study of the urinary and faecal excretion of Nε-carboxymethyllysine in young human volunteers

The LepRdb/db mice model for studying glycation in the context of diabetes

The fluorimetric FAST method, a simple tool for the optimization of microwave pasteurization of milk

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.

The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, N(ε)-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods.

[Receptor of advanced glycation endproducts RAGE/AGER: an integrative view for clinical applications]