International Congress Series

Editorial Board
pp. iii-iii(1)

Contents
pp. vii-xviii(12)

The Maillard reaction in food chemistry and medical science: Update for the postgenomic era
pp. v-v(1)
Author: Author A.

An approach to estimate the chemical structure of melanoidins
pp. 3-7(5)
Authors: Kato H.; Hayase F.

The prospects of health and longevity from the inhibition of the Maillard reaction in vivo
pp. 9-19(11)
Authors: Monnier V.M.; Sell D.R.; Wu X.; Rutter K.

Dysfunction of antioxidative enzymes and redox regulation under nitrosative stress and glycoxidative stress
pp. 23-30(8)
Authors: Miyamoto Y.; Koh Y.H.; Che W.; Park Y.S.; Fujiwara N.; Ookawara T.; Suzuki K.; Taniguchi N.

Pyridoxamine, a versatile inhibitor of advanced glycation and lipoxidation reactions
pp. 31-35(5)
Author: Baynes J.W.

The ''colorful'' chemistry of nonenzymatic browning
pp. 37-41(5)
Authors: Hofmann T.; Frank O.

The role of AGE-RAGE system in the development of diabetic nephropathy in vivo
pp. 45-50(6)
Authors: Yamamoto Y.; Kato I.; Doi T.; Yonekura H.; Ohashi S.; Takeuchi M.; Watanabe T.; Sakurai S.; Yasui K.; Petrova R.G.; Abedin M.J.; Li H.; Azadur Rahman A.K.M.; Takasawa S.; Okamoto H.; Yamamoto H.

Formation of N^&unknown;-(carboxymethyl)lysine in inflammatory and noninflammatory conditions of nerve and muscle and in inflammatory cells in vitro
pp. 53-59(7)
Authors: Schleicher E.; Nerlich A.; Haslbeck M.; Heuss D.; Kasper M.; Bierhaus A.; Nawroth P.P.; Haering H.U.; Friess U.

Amadori-glycated phosphatidylethanolamine induces lipid peroxidation in membrane model
pp. 61-64(4)
Authors: Yamada M.; Oak J.-H.; Nakagawa K.; Miyazawa T.

Cellular oxidant stress mediated by advanced glycation endproducts: the role of native albumin
pp. 65-71(7)
Authors: Subramaniam R.; Fan X.-J.; Yang J.; Ha C.-E.; Petersen C.E.; Bhagavan N.V.; Weiss M.F.; Monnier V.M.

Formation pathways of N^&unknown;-(carboxymethyl)lysine and dicarbonyl compounds by peroxynitrite
pp. 73-76(4)
Authors: Unno Y.; Nagai R.; Horiuchi S.; Kinae N.

Human serum albumin minimally modified by methylglyoxal binds to human mononuclear leukocytes via the RAGE receptor and is displaced by N_&unknown;-carboxymethyl-lysine and hydroimidazolone AGE epitopes
pp. 77-81(5)
Authors: Ng R.; Argirov O.K.; Ahmed N.; Weigle B.; Thornalley P.J.

Methylglyoxal induces apoptosis in rat mesangial cells
pp. 83-85(3)
Authors: Liu B.-F.; Miyata S.; Miyazaki H.; Fukunaga M.; Hamada Y.; Ueyama S.; Muramoto O.; Jiang Q.Y.; Kusunoki H.; Uriuhara A.; Hirota Y.; Kasuga M.

Activation of MAP kinase superfamily signaling pathways by methylglyoxal
pp. 87-89(3)
Authors: Miyata S.; Miyazaki H.; Liu B.-F.; Fukunaga M.; Hamada Y.; Ueyama S.; Muramoto O.; Jiang Q.Y.; Kusunoki H.; Uriuhara A.; Hirota Y.; Kasuga M.

CML: a brief history
pp. 91-99(9)
Authors: Thorpe S.R.; Baynes J.W.

Inhibition of the development of experimental diabetic neuropathy by suppression of AGE formation with a new antiglycation agent
pp. 101-105(5)
Authors: Wada R.; Nishizawa Y.; Yagihashi N.; Takeuchi M.; Ishikawa Y.; Yasumura K.; Nakano M.; Yagihashi S.

Novel anti-glycation therapeutic agents: glyoxalase I mimetics
pp. 107-111(5)
Authors: Battah S.; Ahmed N.; Thornalley P.J.

New horizons in AGE research
pp. 113-117(5)
Author: Bucala R.

Expression of a novel AGE-receptor on A549 cells
pp. 119-124(6)
Authors: Nakano N.; Nagai R.; Fukuhara K.; Sakamoto T.; Eto N.; Horiuchi S.

Advanced glycation end products (AGEs) lower the clearance function of hepatic scavenger endothelial cells (SEC)
pp. 125-128(4)
Authors: Hansen B.; Svistounov D.; Olsen R.; Nagai R.; Horiuchi S.; Smedsrod B.

RAGE engagement and vascular cell derangement by short chain sugar-derived advanced glycation end products
pp. 129-135(7)
Authors: Yonekura H.; Yamamoto Y.; Sakurai S.; Yasui K.; Petrova R.G.; Abedin M.J.; Li H.; Watanabe T.; Makita Z.; Takeuchi M.; Yamamoto H.

Immunohistochemical distribution and quantitative biochemical detection of advanced glycation end products in rats from fetal to adult life
pp. 137-142(6)
Authors: Ling X.; Nagai R.; Sakashita N.; Takeya M.; Takahashi K.; Horiuchi S.

Nonenzymatic glycation/enzymatic deglycation: a novel hypothesis on the etiology of diabetic complications
pp. 143-152(10)
Authors: Szwergold B.S.; Howell S.K.; Beisswenger P.J.

Formation and determination of -dicarbonyls and an AGE cross-link, pyrropyridine in glycated proteins and in vivo
pp. 153-156(4)
Authors: Watanabe H.; Iwaki S.; Aida K.; Hayase F.

Endocytic uptake of advanced glycation endproducts by mouse liver sinusoidal endothelial cells is mediated by a receptor distinct from the class A scavenger receptor
pp. 157-162(6)
Authors: Matsumoto K.; Nagai R.; Masunaga K.; Yoshida M.; Ueda S.; Smedsrod B.; Horiuchi S.

Identification of a novel AGE-capturable soluble variant of the RAGE in human sera
pp. 163-167(5)
Authors: Sakurai S.; Yonekura H.; Yamamoto Y.; Watanabe T.; Petrova R.G.; Abedin M.J.; Yasui K.; Li H.; Azadur Rahman A.K.M.; Obata K.; Yamamoto H.

Role of dyslipidemia and AGE/ALE formation in the progression of nephropathy and retinopathy in STZ-diabetic rats
pp. 169-173(5)
Authors: Thorpe S.R.; Alderson N.L.; Chachich M.E.; Januszweski A.; Youssef N.N.; Jimenez S.M.; Gardiner T.; Frizzell N.; Canning P.; Lichanska A.; Baynes J.W.; Stitt A.W.

Roles of N^&unknown;-(carboxymethyl)lysine for neovascularization of cultured retinal capillary in early and advanced stages of streptozotocin-diabetic rats
pp. 175-180(6)
Authors: Kobayashi S.; Suzuki M.; Kimura I.; Kontani H.; Nagai R.; Horiuchi S.; Hagino N.

Estimation of -oxoaldehydes formed from the degradation of glycolytic intermediates and glucose fragmentation in blood plasma of human subjects with uraemia
pp. 181-182(2)
Authors: Agalou S.; Karachalias N.; Thornalley P.J.; Tucker B.; Dawnay A.B.

Effect of successful renal transplantation on coronary AGE accumulation of uremic heart
pp. 183-191(9)
Authors: Yoshimura K.; Nishimura M.; Hasegawa T.; Terawaki H.; Nakazato T.; Sakamoto K.; Arita S.; Nakajima K.; Kashiwabara H.; Hamaguti K.; Nagai R.; Horiuchi K.; Yamada K.

The role of -hydroxyamino acids in the Maillard reaction-transamination route to Amadori products
pp. 195-200(6)
Authors: Yaylayan V.A.; Wnorowski A.

Reductones participate in redox reactions during amine-catalyzed sugar degradation
pp. 201-202(2)
Authors: Glomb M.A.; Pfahler C.; Hiller R.L.

Modification of peptide lysine during Maillard reaction of d-glucose and d-lactose
pp. 203-209(7)
Authors: Tressi R.; Piechotta C.T.; Rewicki D.; Krause E.

Protein cross-linking in food: mechanisms, consequences, applications
pp. 211-215(5)
Authors: Gerrard J.A.; Brown P.K.

3-Deoxyosone-related advanced glycation end products in foods and biological systems
pp. 217-221(5)
Authors: Hayase F.; Takahashi Y.; Sasaki S.; Shizuuchi S.; Watanabe H.

Maillard reaction under high hydrostatic pressure: studies on the formation of protein-bound amino acid derivatives
pp. 223-227(5)
Authors: Schwarzenbolz U.; Klostermeyer H.; Henle T.

Characterization of novel, sulfur-containing Maillard flavor compounds
pp. 229-233(5)
Authors: Schieberle P.; Engel W.

Iterated reaction graphs: computer simulation of the Maillard volatile compounds
pp. 235-238(4)
Authors: Russell S.; Patel S.; Rabone J.; Tissen J.; Klaffke W.

Detection of 3-deoxyglucosone-derived AGE structures in vitro
pp. 239-242(4)
Authors: Jono T.; Nagai R.; Miyazaki K.; Ahmed N.; Thornalley P.J.; Kitamura T.; Horiuchi S.

Oxidative deamination of lysine residue in plasma protein from diabetic rat: -dicarbonyl-mediated mechanism
pp. 243-248(6)
Authors: Suyama K.; Akagawa M.; Sasaki T.

The use of radiolabelled sugar to estimate the extinction coefficient of melanoidins formed in heated sugar-casein systems
pp. 249-253(5)
Authors: Brands C.M.J.; Wedzicha B.L.; van Boekel M.A.J.S.

Formation pathways for lysine-arginine cross-links derived from hexoses and pentoses by Maillard processes
pp. 255-261(7)
Authors: Biemel K.M.; Reihl O.; Conrad J.; Lederer M.O.

Analysis of Amadori compounds by high performance anion exchange chromatography-pulse amperometric detection
pp. 263-267(5)
Authors: Blank I.; Davidek T.; Devaud S.; Clety N.

Carbohydrate structures as part of the melanoidin skeleton
pp. 269-273(5)
Authors: Cammerer B.; Jalyschkov V.; Kroh L.W.

Rate of browning reaction during preparation of coconut and palm sugar
pp. 275-278(4)
Authors: Apriyantono A.; Aristyani A.; Nurhayati; Lidya Y.; Budiyanto S.; Soekarto S.T.

Assay of early and advanced glycation adducts by enzymatic hydrolysis of proteins and HPLC of 6-aminoquinolylcarbonyl adducts
pp. 279-283(5)
Authors: Ahmed N.; Thornalley P.J.

Synthesis and UV-analysis of glycated Amadori-phospholipids
pp. 285-288(4)
Authors: Miyazawa T.; Oak J.-H.; Yamada M.; Nakagawa K.

Fate of glycine in the glucose-glycine reaction: a kinetic analysis
pp. 289-293(5)
Authors: Van Boekel M.A.J.S.; Martins S.I.F.S.

Identification of N-carboxymethylarginine, as a new advanced glycation endproduct in serum proteins of diabetic patients
pp. 295-301(7)
Authors: Odani H.; Iijima K.; Nakata M.; Miyata S.; Yasuda Y.; Irie S.; Maeda K.; Fujimoto D.

Characterization of novel chromophores, fluorophores and cross-links from glyceraldehyde, lysine and arginine
pp. 303-311(9)
Authors: Tessier F.; Monnier V.M.; Kornfield J.A.

Effects of dietary N^&unknown;-carboxymethyllysine on expression of the biotransformation enzyme, glutathione-S-transferase, in the rat
pp. 313-320(8)
Authors: Faist V.; Hofmann T.; Zill H.; Baynes J.W.; Thorpe S.R.; Sebekova K.; Schinzel R.; Heidland A.; Wenzel E.; Erbersdobler H.F.

Effects of Maillard reaction products on DNA damage in human cells and their possible mechanisms
pp. 321-325(5)
Authors: Yen G.-C.; Liao C.-M.

Turmeric and curcumin prevents the formation of mutagenic Maillard reaction products
pp. 327-334(8)
Authors: Kolpe U.; Ramaswamy V.; Rao B.S.S.; Nagabhushan M.

Antioxidative activity of heterocyclic compounds formed in Maillard reaction products
pp. 335-340(6)
Authors: Yanagimoto K.; Lee K.-G.; Ochi H.; Shibamoto T.

Formation of mutagenic and carcinogenic heterocyclic amines in the model systems without heating
pp. 341-345(5)
Authors: Kinae N.; Kujirai K.; Kajimoto C.; Furugori M.; Masuda S.; Shimoi K.

Immunological detection of N-carboxymethylarginine
pp. 349-351(3)
Authors: Iijima K.; Odani H.; Maeda K.; Fujimoto D.; Irie S.

Comparison of in vitro protein modification with advanced glycation endproduct (AGE) precursors methylglyoxal, glyoxal, 3-deoxyglucosone and glucose using mass spectrometry
pp. 353-354(2)
Authors: Millar D.J.; Taylor G.W.; Thornalley P.J.; Holmes C.; Dawnay A.

Kinetics and mechanism of the reaction of metformin with methylglyoxal
pp. 355-356(2)
Authors: Battah S.; Ahmed N.; Thornalley P.J.

Glyoxalase I deficiency is associated with an unusual level of advanced glycation end products in a hemodialysis patient
pp. 357-357(1)
Authors: Nangaku M.; Miyata T.; Imasawa T.; Ueda Y.; Inagi R.; Kurokawa K.

Efficient lowering of carbonyl stress by the glyoxalase in peritoneal dialysis
pp. 359-360(2)
Authors: Inagi R.; Miyata T.; Ueda Y.; Yoshino A.; Nangaku M.; de Strihou C.v.; Kurokawa K.

Superoxide contributes to the decreased antioxidant activity of glycoxidated and glycated serum albumin
pp. 361-362(2)
Authors: Sakata N.; Meng J.; Takebayashi S.

Localization and physiological implication of polyol-metabolyzing enzymes in male and female reproductive systems of rat
pp. 363-364(2)
Authors: Fujii J.; Kaneko T.; Kobayashi T.; Iuchi Y.; Takahashi M.

Immunohistochemical detection of products of lipid peroxidation and protein glycation in the cerebellum of Menkes' kinky hair disease patients
pp. 365-366(2)
Authors: Shibata N.; Hirano A.; Uchida K.; Nagai R.; Horiuchi S.; Yamada S.; Sawada T.; Kobayashi M.

News on the Maillard reaction of oligomeric carbohydrates
pp. 369-371(3)
Authors: Kroh L.W.; Hollnagel A.

Role of oxidized lipids in nonenzymic browning reactions
pp. 373-374(2)
Authors: Pokorny J.; Sakurai H.

The fate of N-(1-deoxy-d-fructose-1-yl)glycine in aqueous model systems
pp. 375-376(2)
Authors: Davidek T.; Blank I.; Clety N.; Aubin S.

Isolation and characterization of Glyoxal-Arginine modifications
pp. 377-378(2)
Authors: Glomb M.A.; Lang G.

Kinetic studies, mechanism and substrate specificity of amadoriase I from Aspergillus sp.
pp. 379-379(1)
Authors: Wu X.; Palfey B.A.; Mossine V.V.; Monnier V.M.

Accumulation of carbonyls accelerates the formation of two advanced glycation endproducts: carbonyl stress in uremia
pp. 381-382(2)
Authors: Izuhara Y.; Miyata T.; Ueda Y.; Kurokawa K.

Formation of bitter substances in solutions containing vitamin C and aspartame
pp. 383-385(3)
Authors: Sakurai H.; Koga H.; Ishikawa G.; Endo T.; Matsuyama C.; Yano T.; Ohta N.; Kumagai H.; Nguyen H.T.T.; Pokorny J.

Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids
pp. 387-388(2)
Authors: Frank O.; Heberle I.; Schieberle P.; Hofmann T.

EU COST action 919 melanoidins in food and health
pp. 389-390(2)
Author: Ames J.M.

Application of the amino acid analysis for the detection of AGE-proteins of the Maillard reaction
pp. 391-393(3)
Authors: Araki T.; Chijiiwa Y.; Nagai R.; Araki N.; Horiuchi S.

Factors influencing the early stage of the Maillard reaction
pp. 395-396(2)
Authors: Akagawa M.; Miura T.; Suyama K.

A novel monoclonal antibody against methylglyoxal-arginine adduct
pp. 397-399(3)
Authors: Oya-Ito T.; Kawakishi S.; Shibata N.; Kobayashi M.; Osawa T.; Uchida K.

Studies on the inhibition of tumor cell growth and microtubule assembly by 3-hydroxy-4-[(E)-(2-furyl)methylidene]methyl-3-cyclopentene-1,2-dione, an intensely colored Maillard product formed from carbohydrates and l-proline
pp. 401-402(2)
Authors: Hofmann T.; Frank O.; Kemeny M.; Bernardy E.; Habermeyer M.; Weyand U.; Meiers S.; Marko D.

Suppression of early and advanced glycation by dietary water-soluble rutin derivative in diabetic rats
pp. 403-405(3)
Authors: Nagasawa T.; Tabata N.; Ito Y.; Nishizawa N.

Conversion of Amadori product of the Maillard reaction to N^&unknown;-(carboxymethyl) lysine by short-term heating process
pp. 409-410(2)
Authors: Hayashi C.M.; Nagai R.; Miyazaki K.; Hayase F.; Araki T.; Ono T.; Horiuchi S.

Plantagoside as Maillard reaction inhibitor-its inhibitory mechanism and application
pp. 411-412(2)
Authors: Matsuura N.; Sasaki C.; Aradate T.; Ubukata M.; Kojima H.; Ohara M.; Hasegawa J.

At low concentration, aminoguanidine markedly increases pentosidine formation in collagen incubated with glucose, whereas decreasing it at high level
pp. 413-414(2)
Authors: Urios P.; Borsos A.-M.; Garaud J.; Feing-Kwong-Chan S.; Sternberg M.

Protective effect of 15-deoxy-delta^12,14-prostaglandin J2 on cell death induced by nitric oxide in pancreatic beta cells
pp. 415-416(2)
Authors: Ueno Y.; Osawa T.; Miyazaki J.-i.; Uchida K.

Impairment of vitamin C metabolism in STZ diabetic rats revealed with 6-deoxy-6-fluoroascorbic acid
pp. 417-418(2)
Authors: Nishikawa Y.; Dmochowska B.; Madaj J.; Satake M.; Rinaldi P.L.; Monnier V.M.

Catabolism of 6-deoxy-6-fluoro ascorbic acid (F-ASA) in the lens
pp. 419-420(2)
Authors: Satake M.; Madaj J.; Dmochovska B.; Nishikawa Y.; Rinaldi P.L.; Monnier V.M.

Effect of streptozotocin-induced diabetes on rat liver mRNA level of antioxidant enzymes
pp. 421-423(3)
Authors: Otsuka Y.; Ueta E.; Yamamoto T.; Tadokoro Y.; Suzuki E.; Nanba E.; Kurata T.

Acceleration of pentosidine formation by medication
pp. 425-426(2)
Authors: Yoshihara K.; Nagayama Y.; Horiguchi H.; Yoshida S.-i.; Tohyoh S.; Takahashi S.; Maruyama H.; Saito N.; Beppu M.

Chromatographic quantification of pentosidine and pyrraline in patients with diabetic complications
pp. 427-428(2)

Glycoxidation and lipoperoxidation in the collagen of the myocardium in hemodialysis patients
pp. 429-429(1)
Authors: Moh A.; Sakata N.; Noma A.; Uesugi N.; Takebayashi S.; Nagai R.; Seikoh S.

An increase in elastin-associated pentosidine of aorta in hemodialysis patients
pp. 431-432(2)
Authors: Noma A.; Sakata N.; Yamamoto Y.; Okamoto K.; Moh A.; Takebayashi S.; Nagai R.; Horiuchi S.

Inactivation of thioredoxin reductase by acrolein
pp. 433-434(2)
Authors: Park Y.S.; Fujiwara N.; Koh Y.H.; Takahashi M.; Miyamoto Y.; Suzuki K.; Taniguchi N.

A glycation inhibitor, aminoguanidine and pyridoxal adduct, suppresses the development of diabetic nephropathy
pp. 435-437(3)
Authors: Taguchi T.; Miyoshi H.; Sugiura M.; Takeuchi M.; Yanagisawa K.; Watanabe Y.; Miwa I.; Makita Z.

Glycoxidation induces vascular smooth muscle cell injury in diabetes through mediation of membrane attack complement
pp. 439-440(2)
Authors: Uesugi N.; Sakata N.; Horiuchi S.; Meng J.; Takebayashi S.

Interactions between phospholipids, saccharides and oxidized lipids in non-enzymic browning reactions
pp. 443-444(2)
Authors: Thi Thu Nguyen H.; Parkanyiova L.; Miyahara M.; Uematsu T.; Sakurai H.; Pokorny J.

Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions
pp. 445-446(2)
Authors: Uematsu T.; Parkanyiova L.; Endo T.; Matsuyama C.; Yano T.; Miyahara M.; Sakurai H.; Pokorny J.

Antioxidants in processed garlic - I. Fructosyl arginine identified in aged garlic extract
pp. 447-448(2)
Authors: Ide N.; Ryu K.; Ogasawara K.; Sasaoka T.; Matsuura H.; Sumi S.-i.; Sumiyoshi H.; Lau B.H.S.

Antioxidants in processed garlic - II. Tetrahydro--carboline derivatives identified in aged garlic extract
pp. 449-450(2)
Authors: Ide N.; Ichikawa M.; Ryu K.; Ogasawara K.; Yoshida J.; Yoshida S.; Sasaoka T.; Sumi S.-i.; Sumiyoshi H.

What residues are required for protein crosslinking and how does this process affect enzyme function?
pp. 451-452(2)
Authors: Miller A.G.; Gerrard J.A.

Mechanism of the inhibitory effect of 2-isopropylidenehydrazono-4-oxo-thiazolidin-5-ylacetanilide on advanced glycation endproduct and advanced lipoxidation endproduct formation
pp. 453-454(2)
Authors: Ueda Y.; Miyata T.; Izuhara Y.; Inagi R.; Tatsumi K.; van Ypersele de Strihou C.; Nangaku M.; Kurokawa K.

The structure-activity relationships of dicarbonyl compounds and their role in the Maillard reaction
pp. 455-456(2)
Authors: Meade S.J.; Gerrard J.A.

Formation of pentosidine-like AGE structure from creatine
pp. 457-458(2)
Authors: Miyazaki K.; Nagai R.; Horiuchi S.

Browning of model orange juice solution and changes in the components
pp. 459-460(2)
Authors: Murata M.; Shinoda Y.; Homma S.

Occurrence of glucosyl--pyranone and other ages from 1-deoxyosone pathway in cereal-based foods
pp. 461-462(2)
Authors: Pellegrino L.; Resmini P.; De Noni I.; Cattaneo S.

Ribonuclease A/glucose-6-phosphate interactions. Monitoring by capillary electrophoresis and effect on emulsion activity
pp. 463-464(2)
Authors: Wahyuni M.; Crabbe M.J.C.; Ames J.M.

A kinetic model for the maltose-glycine reaction
pp. 465-467(3)
Authors: Mundt S.; Wedzicha B.L.; van Boekel M.A.J.S.

Key intermediates in early stage Maillard reaction: kinetic analysis
pp. 469-470(2)
Authors: Martins S.I.F.S.; van Boekel M.A.J.S.

Analysis of glycated protein by capillary electrophoresis
pp. 471-474(4)
Authors: Hinton D.J.S.; Ames J.M.

In vitro kinetics of AGE formation with PD fluid resembles that of glucose degradation products rather than glucose
pp. 475-477(3)
Authors: Millar D.J.; Thornalley P.J.; Holmes C.; Dawnay A.

Preparation of specific antibody against CML, one of major AGE structures
pp. 479-480(2)
Authors: Nagai R.; Araki T.; Horiuchi S.

Microbial degradation of heated gluten-glucose systems and the implications for human gut health
pp. 481-482(2)
Authors: Wynne A.; Sauter C.; Gibson G.R.; Ames J.M.

Antioxidant activity, colour and flavour of crystal malt extracts
pp. 483-484(2)
Authors: Woffenden H.M.; Ames J.M.; Chandra S.

Molecular weight distribution of non-enzymatic browning products in Japanese soy sauce and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in intestinal cells
pp. 485-486(2)
Authors: Hofmann T.; Erbersdobler H.F.; Kruse I.; Faist V.

In vitro glycation and advanced glycation endproduct formation with icodextrin and oligosaccharides
pp. 487-489(3)
Authors: Millar D.J.; Taylor G.W.; Dawnay A.

Improvement of emulsification properties of sodium caseinate by conjugating to pectin through the Maillard reaction
pp. 491-499(9)
Authors: Al-Hakkak J.; Kavale S.

Amides are novel protein modifications formed by physiological sugars
pp. 501-502(2)
Authors: Glomb M.A.; Pfahler C.

Inhibitory effect of anthocyanins and colored rice on diabetic cataract formation in the rat lenses
pp. 503-508(6)
Authors: Morimitsu Y.; Kubota K.; Tashiro T.; Hashizume E.; Kamiya T.; Osawa T.

Main component of soy sauce representing antioxidative activity
pp. 509-510(2)
Authors: Moon G.; Lee M.; Lee Y.; Trakoontivakorn G.

Effect of flavonoids on formation of advanced glycation endproducts in vitro
pp. 511-511(1)
Authors: Kim H.Y.; Kim K.

Reaction kinetics of the scavenging of -oxoaldehydes by aminoguanidine under physiological conditions
pp. 513-515(3)
Authors: Agalou S.; Karachalias N.; Dawnay A.B.; Thornalley P.J.

Author Index
pp. 517-521(5)

Keyword index
pp. 523-527(5)