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2019 5
2020 3
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Page 1
Evidence of glucuronidationĀ of the glycation product LW-1: tentative structure and implications for the long-term complications of diabetes.
Sell DR, Nemet I, Liang Z, Monnier VM. Sell DR, et al. Among authors: liang z. Glycoconj J. 2018 Apr;35(2):177-190. doi: 10.1007/s10719-017-9810-7. Epub 2018 Jan 5. Glycoconj J. 2018. PMID: 29305779 Free PMC article.
Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions.
Chen X, Luo J, Liang Z, Zhu J, Li L, Wang Q. Chen X, et al. Among authors: liang z. Int J Biol Macromol. 2020 Feb 15;145:1091-1098. doi: 10.1016/j.ijbiomac.2019.09.202. Epub 2019 Nov 12. Int J Biol Macromol. 2020. PMID: 31730976
Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment.
Chen X, Luo J, Fu L, Cai D, Lu X, Liang Z, Zhu J, Li L. Chen X, et al. Among authors: liang z. Food Chem. 2019 Nov 1;297:124957. doi: 10.1016/j.foodchem.2019.124957. Epub 2019 Jun 6. Food Chem. 2019. PMID: 31253331
The fate of dietary advanced glycation end products in the body: from oral intake to excretion.
Liang Z, Chen X, Li L, Li B, Yang Z. Liang Z, et al. Crit Rev Food Sci Nutr. 2020;60(20):3475-3491. doi: 10.1080/10408398.2019.1693958. Epub 2019 Nov 25. Crit Rev Food Sci Nutr. 2020. PMID: 31760755
Wheat gluten protein inhibits Ī±-amylase activity more strongly than a soy protein isolate based on kinetic analysis.
Chen X, He X, Zhang B, Sun L, Liang Z, Huang Q. Chen X, et al. Among authors: liang z. Int J Biol Macromol. 2019 May 15;129:433-441. doi: 10.1016/j.ijbiomac.2019.01.215. Epub 2019 Feb 1. Int J Biol Macromol. 2019. PMID: 30716375
Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction.
Liang Z, Chen X, Yang Z, Lai Y, Yang Y, Lei C, Zeng Y. Liang Z, et al. Biomolecules. 2019 Nov 10;9(11):721. doi: 10.3390/biom9110721. Biomolecules. 2019. PMID: 31717655 Free PMC article.
Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system.
Liang Z, Li L, Fu Q, Zhang X, Xu Z, Li B. Liang Z, et al. J Sci Food Agric. 2016 May;96(7):2555-64. doi: 10.1002/jsfa.7376. Epub 2015 Sep 28. J Sci Food Agric. 2016. PMID: 26260362
Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates.
Liang Z, Li L, Qi H, Zhang X, Xu Z, Li B. Liang Z, et al. Int J Mol Sci. 2016 Jul 4;17(7):1053. doi: 10.3390/ijms17071053. Int J Mol Sci. 2016. PMID: 27384561 Free PMC article.
Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models.
Liang Z, Li L, Qi H, Zhang ZX, Li B. Liang Z, et al. J Food Sci. 2016 Oct;81(10):C2405-C2424. doi: 10.1111/1750-3841.13428. Epub 2016 Sep 14. J Food Sci. 2016. PMID: 27626184
Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides.
Liang Z, Li L, Qi H, Wan L, Cai P, Xu Z, Li B. Liang Z, et al. Molecules. 2016 Apr 7;21(4):463. doi: 10.3390/molecules21040463. Molecules. 2016. PMID: 27070556 Free PMC article.
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