Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage by Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng

Subjects: “…Carboxymethyllysine…”
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Inhibition of carboxymethyllysine in walnut cookies via food additives by Wenfeng Han, Po Qiu, Songtao Ge, Taoying Wei

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Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing by Zongshuai Zhu, Rui Fang, Ming Huang, Yunji Wei, Guanghong Zhou

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