Medline references for Glycosylation and Mutation

• Free Radic Biol Med 1994 Sep;17(3):249-58: Warner HR
  Superoxide dismutase, aging, and degenerative disease.
  
• Crit Rev Food Sci Nutr 1992;31(1-2):1-58: Whitfield FB
  Volatiles from interactions of Maillard reactions and lipids.
  
• Adv Exp Med Biol 1991;289:483-98: Johnson PE
  Effect of food processing and preparation on mineral utilization.
  
• Adv Exp Med Biol 1991;289:171-215: Friedman M
  Prevention of adverse effects of food browning.
  
• Z Ernahrungswiss 1991 Feb;30(1):4-17: Ledl F
  [Der Abbau von reduzierenden Zuckern und Aminen bei der Maillard-Reaktion.]
  
• Z Ernahrungswiss 1991 Feb;30(1):29-45: Dyer DG; Blackledge JA; Katz BM; Hull CJ; Adkisson HD; Thorpe SR; Lyons TJ; Baynes JW
  The Maillard reaction in vivo.
  
• Mutat Res 1990 May;238(3):185-91: Lee AT; Cerami A
  In vitro and in vivo reactions of nucleic acids with reducing sugars.
  
• Basic Life Sci 1990;52:105-18: Weisburger JH; Jones RC
  Prevention of formation of important mutagens/carcinogens in the human food chain.
  
• Prikl Biokhim Mikrobiol 1989 Sep-Oct;25(5):579-94: Pisarnitskii AF; Egorov IA
  [Rol' karbonil-aminnoi reaktsii v biologicheskikh sistemakh i tekhnologii pishchevykh proizvodstv (obzor).]
  
• Prog Clin Biol Res 1989;304:85-107: Njoroge FG; Monnier VM
  The chemistry of the Maillard reaction under physiological conditions: a review.
  
• Prog Clin Biol Res 1989;304:301-27: Kaanane A; Labuza TP
  The Maillard reaction in foods.
  
• Crit Rev Food Sci Nutr 1989;28(3):211-48: O'Brien J; Morrissey PA
  Nutritional and toxicological aspects of the Maillard browning reaction in foods.
  
• Exp Gerontol 1988;23(1):5-18: Labat-Robert J; Robert L
  Aging of the extracellular matrix and its pathology.
  
• Environ Health Perspect 1986 Aug;67:75-88: Krone CA; Yeh SM; Iwaoka WT
  Mutagen formation during commercial processing of foods.
  
• J Cell Biochem 1986;30(2):111-20: Cerami A; Vlassara H; Brownlee M
  Role of nonenzymatic glycosylation in atherogenesis.
  
• Prog Clin Biol Res 1986;206:155-67: Jagerstad M; Grivas S; Olsson K; Laser Reutersward A; Negishi C; Sato S
  Formation of food mutagens via Maillard reactions.
  
• Metabolism 1985 Dec;34(12 Suppl 1):37-42: Cerami A; Vlassara H; Brownlee M
  Protein glycosylation and the pathogenesis of atherosclerosis.
  
• Environ Mutagen 1985;7(4):577-98: Vuolo LL; Schuessler GJ
  Protein pyrolysate products.
  
• Experientia Suppl 1983;44:135-56: Hurrell RF; Finot PA
  Food processing and storage as a determinant of protein and amino acid availability.
  
• Prog Food Nutr Sci 1981;5(1-6):243-56: Lee TC; Kimiagar M; Pintauro SJ; Chichester CO
  Physiological and safety aspects of Maillard browning of foods.
  
• J Hum Nutr 1981 Feb;35(1):5-23: Gray JI; Morton ID
  Some toxic compounds produced in food by cooking and processing.
  
• Crit Rev Food Sci Nutr 1980;13(1):1-40: Dworschak E
  Nonenzyme browning and its effect on protein nutrition.
  
• Clin Bull 1979;9(3):91-106: Fernandes G; West A; Good RA
  Nutrition, immunity, and cancer--a review. Part III: Effect of diet on the diseases of aging.