A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
Browning, Robert, 1812-1889 -- Encyclopedias : The Browning cyclopaedia : a guide to the study of the works of Robert Browning, with copious explanatory notes and references on all difficult passages / by Edward Berdoe
Browning, Robert, 1812-1889. Love among the ruins : Poetry for students. Volume 41 : presenting analysis, context and criticism on commonly studied poetry / Sara Constantakis, project editor ; foreword by David J. Kelly
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
Brownists. : Ordained ministry in Free Church perspective : retrieving Robert Browne (c. 1550-1633) for contemporary ecclesiology / by Jan Martijn Abrahamse
