Browse by Creator
Number of items: 9.
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
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
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
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
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
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
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
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
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
This list was generated on Tue Oct 6 03:48:41 2015 BST.