Browse by Creator
Number of items: 10.
Assar, S., Moloney, C., Lima, M., Magee, R. and Ames, J. (2008) Determination of Ne-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry. Amino Acids, 36 (2). pp. 317-326. ISSN 0939-4451 Available from: http://eprints.uwe.ac.uk/17082
Deo, P., Glenn, J., Powell, L., Stitt, A. and Ames, J. (2009) Upregulation of oxidative stress markers in human microvascular endothelial cells by complexes of serum albumin and digestion products of glycated casein. Journal of Biochemical and Molecular Toxicology, 23 (5). pp. 364-372. ISSN 1095-6670 Available from: http://eprints.uwe.ac.uk/17115
Gomez Ruiz, J. A., Ames, J. and Leake, D. S. (2008) Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation. European Food Research and Technology, 227 (4). pp. 1017-1024. ISSN 1438-2377 Available from: http://eprints.uwe.ac.uk/17205
Hull, G., Woodside, J., Ames, J. and Cuskelly, G. (2012) Nε-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet. Food Chemistry, 131 (1). pp. 170-174. ISSN 0308-8146 Available from: http://eprints.uwe.ac.uk/17083
Lima, M., Assar, S. H. and Ames, J. (2010) Formation of Nε-(Carboxymethyl)lysine and loss of lysine in casein glucose-fatty acid model systems. Journal of Agricultural and Food Chemistry, 58 (3). pp. 1954-1958. ISSN 0021-8561 Available from: http://eprints.uwe.ac.uk/17204
Lima, M., Moloney, C. and Ames, J. (2009) Ultra performance liquid chromatography-mass spectrometric determination of the site specificity of modification of b-casein by glucose and methylglyoxal. Amino Acids, 36 (3). pp. 475-481. ISSN 0939-4451 Available from: http://eprints.uwe.ac.uk/17114
Mills, D., Tuohy, K., Booth, J., Buck, M., Crabbe, M., Gibson, G. and Ames, J. (2008) Dietary glycated protein modulates the colonic microbiota towards a more detrimental composition in ulcerative colitis patients and non-ulcerative colitis subjects. Journal of Applied Microbiology, 105 (3). pp. 706-714. ISSN 1364-5072 Available from: http://eprints.uwe.ac.uk/17101
Peinado, I., Koutsidis, G. and Ames, J. (2016) Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products. LWT - Food Science and Technology, 66. pp. 444-452. ISSN 0023-6438 Available from: http://eprints.uwe.ac.uk/27305
Peinado, I., Girón, J., Koutsidis, G. and Ames, J. (2014) Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66. pp. 36-44. ISSN 0963-9969 Available from: http://eprints.uwe.ac.uk/24525
Silvan, J. M., Assar, S. H., Srey, C., del Castillo, M. D. and Ames, J. (2011) Control of the Maillard reaction by ferulic acid. Food Chemistry, 128 (1). pp. 208-213. ISSN 0308-8146 Available from: http://eprints.uwe.ac.uk/17206
This list was generated on Mon Jan 16 02:57:19 2017 GMT.