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Journal of Agricultural and Food Chemistry|April 21, 2001
Isolation and characterization of glyoxal-arginine modificationsM A Glomb, G LangCarbohydrate Research|December 29, 2000
Synthesis of 1-deoxy-D-erythro-hexo-2,3-diulose, a major hexose Maillard intermediateM A Glomb, C PfahlerJournal of Agricultural and Food Chemistry|November 21, 2001
Detection of alpha-dicarbonyl compounds in Maillard reaction systems and in vivoM A Glomb, R TschirnichThe Journal of Biological Chemistry|August 9, 2001
Amides are novel protein modifications formed by physiological sugarsM A Glomb, C PfahlerThe Journal of Biological Chemistry|April 28, 1995
Mechanism of protein modification by glyoxal and glycolaldehyde, reactive intermediates of the Maillard reactionM A Glomb, V M MonnierJournal of Agricultural and Food Chemistry|February 15, 2001
N(delta)-(5-hydroxy-4,6-dimethylpyrimidine-2-yl)-l-ornithine, a novel methylglyoxal-arginine modification in beerM A Glomb, D Rösch, R H NagarajArchives of Biochemistry and Biophysics|August 1, 1997
Protein modification by methylglyoxal: chemical nature and synthetic mechanism of a major fluorescent adductI N Shipanova, M A Glomb, R H NagarajCurrent Eye Research|February 13, 2002
High concentrations of glucose induce synthesis of argpyrimidine in retinal endothelial cellsP S Padayatti, C Jiang, M A Glomb, et al.The Journal of Biological Chemistry|April 18, 1998
Immunological evidence for methylglyoxal-derived modifications in vivo. Determination of antigenic epitopesF A Shamsi, A Partal, C Sady, et al.Investigative Ophthalmology & Visual Science|May 1, 2001
Argpyrimidine, a blue fluorophore in human lens proteins: high levels in brunescent cataractous lensesP S Padayatti, A S Ng, K Uchida, et al.Pageof 2