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Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction

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Sugar-derived AGEs accelerate pharyngeal pumping rate and increase the lifespan of Caenorhabditis elegans

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Influence of Hydroxyl Substitution on the Suppression of Flavonol in Harmful Glycation Product Formation and the Inhibition Mechanism Revealed by Spectroscopy and Mass Spectrometry

Zhang, L., Zhou, W.-N., Tu, Z., Yang, S.-H., Xu, L., & Yuan, T. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c03163 · Cited by 13

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Waqas, K., Chen, J., Lu, T., van der Eerden, B. C. J., Rivadeneira, F., Uitterlinden, A. G., Voortman, T., & Zillikens, M. C. (2022) · Bone · doi:10.1016/j.bone.2022.116564 · Cited by 13

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Kahleová, H., Znayenko‐Miller, T., Uribarri, J., Schmidt, N., Kolipaka, S., Hata, E., Holtz, D. N., Sutton, M., Holubkov, R., & Barnard, N. D. (2023) · Maturitas · doi:10.1016/j.maturitas.2023.03.008 · Cited by 13

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Nagata, C., Wada, K., Yamakawa, M., Nakashima, Y., Koda, S., Uji, T., & Oba, S. (2020) · Journal of Nutrition · doi:10.1093/jn/nxaa230 · Cited by 13

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Wei, J., Wu, Z., Chai, T., He, F., Chen, Y., Dong, X., & Shi, Y. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15721 · Cited by 11

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Abdelkader, H., Mustafa, W. W., Alqahtani, A., Alsharani, S., Fatease, A. M. A., & Alany, R. G. (2022) · Journal of Pharmacy and Pharmacology · doi:10.1093/jpp/rgac051 · Cited by 12

Parallel generation of extra advanced glycation end-products during co-digestion of whey proteins and α-dicarbonyls in a simulated gastrointestinal model

Zhang, Q., Jiang, Y., Li, H., Gao, Z., Yu, G., Xie, H., Wang, Y., & Fu, L. (2023) · Food & Function · doi:10.1039/d2fo03000d · Cited by 12

Protective effects of EGCG on acrolein-induced Caenorhabditis elegans and its mechanism of life extension

Song, Y., Liu, D., Xie, J., Xie, J., Chen, Y., Chen, X., Hu, X., & Yu, Q. (2024) · Food & Function · doi:10.1039/d3fo05394f · Cited by 14

Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

Tian, X., Vossen, E., SMET, S. D., & HECKE, T. V. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139662 · Cited by 13

Modelling the effects of elevated methylglyoxal levels on vascular and metabolic complications

Vangrieken, P., Scheijen, J. L. J. M., Schiffers, P. M. H., van de Waarenburg, M. P. H., Foulquier, S., & Schalkwijk, C. G. (2025) · Scientific Reports · doi:10.1038/s41598-025-90661-5 · Cited by 12

Association of Dietary Advanced Glycation End Products with Overall and Site-Specific Cancer Risk and Mortality: A Systematic Review and Meta-Analysis

Pascual‐Morena, C., Garrido‐Miguel, M., Martínez‐García, I., Lucerón‐Lucas‐Torres, M., Rodríguez‐Gutiérrez, E., Berlanga‐Macías, C., Fernández‐Bravo‐Rodrigo, J., & Patiño‐Cardona, S. (2025) · Nutrients · doi:10.3390/nu17101638 · Cited by 12

Habitual Intake of Dietary Advanced Glycation End Products Is Not Associated with Arterial Stiffness of the Aorta and Carotid Artery in Adults: The Maastricht Study

Linkens, A. M. A., Eussen, S. J. P. M., Houben, A. J. H. M., Kroon, A. A., Schram, M. T., Reesink, K. D., Dagnelie, P. C., Henry, R. M. A., van Greevenbroek, M. M. J., Wesselius, A., et al. (2021) · Journal of Nutrition · doi:10.1093/jn/nxab097 · Cited by 12

Systemic inflammation down-regulates glyoxalase-1 expression: an experimental study in healthy males

Driessen, R., Kiers, D., Schalkwijk, C. G., Scheijen, J. L. J. M., Gerretsen, J., Pickkers, P., van de Poll, M. C. G., van der Horst, I. C. C., Bergmans, D. C. J. J., Kox, M., et al. (2021) · Bioscience Reports · doi:10.1042/bsr20210954 · Cited by 12

Effects of Allergen‐Specific and Non‐Specific AGEs on the Allergenicity of Ovalbumin in a Mouse Model of Food Allergy

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Effects of oleic acid on the formation and kinetics of Nε-(carboxymethyl)lysine

Yu-han, S., Liu, L., Zhao, Y., Bai, B., Yang, Y., & Zhao, X. (2019) · LWT · doi:10.1016/j.lwt.2019.05.058 · Cited by 12

A novel formation pathway of Nε-(carboxyethyl)lysine from lactic acid during high temperature exposure in wheat sourdough bread and chemical model

Zhang, Z., Cheng, W., Wang, X., Wang, M., Chen, F., & Cheng, K. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132942 · Cited by 11

Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats

Oba, P. M., Hwisa, N. T., Huang, X., Cadwallader, K. R., & Swanson, K. S. (2022) · Journal of Animal Science · doi:10.1093/jas/skac305 · Cited by 14

Association of total and different food-derived advanced glycation end-products with risks of all-cause and cause-specific mortality

Si, C., Liu, F., Peng, Y., Qiao, Y., Wang, P., Wang, X., Gong, J., Zhou, H., Zhang, M., & Song, F. (2024) · Food & Function · doi:10.1039/d3fo03945e · Cited by 11

The contribution of dietary advanced glycation end‐products and genetic risk in the development of inflammatory bowel disease: a prospective cohort study

Jiang, F., Yang, W., Cao, Y., Cao, X., Zhang, Y., Yao, L., & Cao, Q. (2024) · Alimentary Pharmacology & Therapeutics · doi:10.1111/apt.18218 · Cited by 11

Dietary AGEs and food allergy: insights into the mechanisms of AGEs-induced food allergy and mitigation strategies

Liu, L., Zhang, Z., Xiao, H., Li, Z., & Lin, H. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2481990 · Cited by 11

Higher dietary advanced glycation products intake is associated with increased risk of dementia, independent from genetic predisposition

Zhang, Y., Jiang, F., Liu, D., Li, X., Ma, Z., Zhang, Y., Ma, A., Qin, L., Chen, G.-C., & Wan, Z. (2023) · Clinical Nutrition · doi:10.1016/j.clnu.2023.08.006 · Cited by 11

Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process

Yu, J., Yu, X., Shi, L., & Liu, W. (2023) · Molecules · doi:10.3390/molecules28207012 · Cited by 11

N ε-(carboxymethyl)-l-lysine content in cheese, meat and fish products is affected by the presence of copper during elaboration process

Jaramillo-Ortiz, S., Wróbel, K., Ojeda, A. G., Aguilar, F. J. A., Escobosa, A. R. C., Barrientos, E. Y., Garay‐Sevilla, M. E., & Wróbel, K. (2017) · European Food Research and Technology · doi:10.1007/s00217-017-2949-4 · Cited by 11

Is dietary intake of advanced glycation end products associated with mortality among adults with diabetes?

Koyama, A. K., Pavkov, M. E., Wu, Y., & Siegel, K. R. (2022) · Nutrition Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2022.02.008 · Cited by 13

Advanced Glycation End Products (AGEs) in Diet and Skin in Relation to Stool Microbiota: The Rotterdam Study

Chen, J., Radjabzadeh, D., Medina‐Gómez, C., Voortman, T., van Meurs, J. B. J., Ikram, M. A., Uitterlinden, A. G., Kraaij, R., & Zillikens, M. C. (2023) · Nutrients · doi:10.3390/nu15112567 · Cited by 11

Maternal Consumption of a Diet Rich in Maillard Reaction Products Accelerates Neurodevelopment in F1 and Sex-Dependently Affects Behavioral Phenotype in F2 Rat Offspring

Csongová, M., Renczés, E., Šarayová, V., Mihalovičová, L., Janko, J., Gurecká, R., Troise, A. D., Vitaglione, P., & Šebeková, K. (2019) · Foods · doi:10.3390/foods8050168 · Cited by 12

The Intake of Dicarbonyls and Advanced Glycation Endproducts as Part of the Habitual Diet Is Not Associated with Intestinal Inflammation in Inflammatory Bowel Disease and Irritable Bowel Syndrome Patients

de Graaf, M. C. G., Scheijen, J. L. J. M., Spooren, C. E. G. M., Mujagic, Z., Pierik, M. J., Feskens, E. J. M., Keszthelyi, D., Schalkwijk, C. G., & Jonkers, D. M. A. E. (2022) · Nutrients · doi:10.3390/nu15010083 · Cited by 10

Dietary advanced glycation end-products and their associations with body weight on a Mediterranean diet and low-fat vegan diet: a randomized, cross-over trial

Kahleová, H., Znayenko‐Miller, T., Motoa, G., Eng, E. M., Prevost, A., Uribarri, J., Holubkov, R., & Barnard, N. D. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1426642 · Cited by 10

Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships

Karagöz, M. F., Koçyiğit, E., Koçak, T., Özturan-Şirin, A., İçer, M. A., Ağagündüz, D., & Coreta-Gomes, F. M. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13414 · Cited by 11

Phenolic compounds profile in extracts of Smilax spp., antioxidant activity, and inhibition of advanced glycation end products

Valle-Sánchez, S. L., Rodríguez‐Ramírez, R., Ávila‐Villa, L. A., Villa‐Lerma, A. G., Wall‐Medrano, A., la Rosa, L. A. D., Muñoz-Bernal, Ó. A., González-Córdova, A. F., & Arellano-Gil, M. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141389 · Cited by 12

Comprehensive analysis of advanced glycation end-products in commonly consumed foods: presenting a database for dietary AGEs and associated exposure assessment

Zhang, Q., Li, H., Zheng, R., Cao, L., Zhang, N., Miao, S., Zhang, S., Zhang, S., Sheng, H., Jiang, Y., et al. (2023) · Food Science and Human Wellness · doi:10.26599/fshw.2022.9250159 · Cited by 100

Simultaneous determination of eight free- or cross-linked advanced glycation end products in different processed meat products based on UPLC-MS/MS

Ru, S., Li, J., Lv, Y., Zhang, Y., Wang, J., Dong, L., & Wang, S. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151566

Simultaneous Determination of Eight Free- or Cross-Linked Advanced Glycation End Products in Different Processing meat Products Based on UPLC-MS/MS MethodPreprint

Ru, S., Li, J., Lu, Y., Zhang, Y., Junping(王俊平), W., Dong, L., & Wang, S. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.6543102

Use of LC-MS for The Quantitative Determination of Advanced Glycation End-Products in Ultra-Processed Malaysian Foods: A Protocol Development Pilot Study

Ong, C. K. Y., Lai, J. Y., Narayanan, S. S., Yousof, N. S. A. M., Shakrin, N. M., Yap, Z. Y., Daud, Z. A. M., Rahman, S. A., Noh, M. F. M., Chan, S. W., et al. (2025) · Malaysian Applied Biology · doi:10.55230/mabjournal.v54i4.3587

Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices

Poojary, M. M., Zhang, W., Greco, I., Gobba, C. D., Olsen, K., & Lund, M. N. (2019) · Journal of Chromatography A · doi:10.1016/j.chroma.2019.460767 · Cited by 82