Pregled bibliografske jedinice broj: 116300
Peptide and Amino Acid Glycation: New Insights into the Maillard Reaction
Peptide and Amino Acid Glycation: New Insights into the Maillard Reaction // Journal of Peptide Science, 10 (2004), 3; 119-137 (međunarodna recenzija, pregledni rad, znanstveni)
CROSBI ID: 116300 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Peptide and Amino Acid Glycation: New Insights into the Maillard Reaction
Autori
Horvat, Štefica ; Jakas, Andreja
Izvornik
Journal of Peptide Science (1075-2617) 10
(2004), 3;
119-137
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni
Ključne riječi
glycation; Amadori; Leu-enkephalin; morphiceptin; glycosylamine; AGe; Imidazolidinone
Sažetak
This review focuses on the physico-chemical properties of the Amadori compounds of bioactive peptides of endogenous and exogenous origin, such as Leu-enkephalin and morphiceptin, investigated under different conditions as well as on novel pathways in the Maillard reaction observed from investigating intramolecular events in ester-linked glycopeptides.
Izvorni jezik
Engleski
Znanstvena područja
Kemija
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
- MEDLINE
