{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T22:15:33Z","timestamp":1793052933576,"version":"4.5.0"},"reference-count":262,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2024,8,13]],"date-time":"2024-08-13T00:00:00Z","timestamp":1723507200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2024,9]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Advanced glycation end products (AGEs) are formed by the Maillard reaction, a nonenzymatic process that occurs widely in cooking, food processing, and within the human body. Primarily, AGEs are formed by the glycation of reducing sugars with amino groups, and this process is heat\u2010dependent. With changes in lifestyle, there has been an increase in the diversity of dietary habits, including those patterns associated with Western diets, which include the consumption of processed foods that are rich in AGEs. Excessive intake and exposure to AGEs are known to cause abnormalities in body function such as obesity, diabetes, and fatty liver, and the beneficial effects of AGEs in food processing in improving food flavor and quality. To obtain meaningful data regarding AGEs in a variety of food and human samples, it is necessary to more precisely characterize and analyze the AGEs extracted from samples to obtain accurate results. This review explores the recent analytical research and characterization of AGEs in foods, including casein, \u03b2\u2010lactoglobulin, soy protein, and meat protein, and in human samples, such as glycated\u2010albumin, hemoglobin, and plasma. Additionally, it explores the metabolic fate of AGEs in the body and the mechanisms of disease associated with metabolic abnormalities that may be caused by the consumption of foods containing AGEs. This review aims to provide an overview of the perspectives of relevant recent and future research on metabolic abnormalities caused by foods containing AGEs or by AGEs produced in the body.<\/jats:p>","DOI":"10.1111\/1541-4337.13412","type":"journal-article","created":{"date-parts":[[2024,8,13]],"date-time":"2024-08-13T11:31:59Z","timestamp":1723548719000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":30,"title":["Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases"],"prefix":"10.1111","volume":"23","author":[{"given":"Min Ji","family":"Gu","sequence":"first","affiliation":[{"name":"Korea Food Research Institute  245, Nongsaengmyeong\u2010ro, Iseo\u2010myeon Wanju\u2010gun 55365 Jeonbuk State Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu Ra","family":"Lee","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute  245, Nongsaengmyeong\u2010ro, Iseo\u2010myeon Wanju\u2010gun 55365 Jeonbuk State Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Donghwan","family":"Kim","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute  245, Nongsaengmyeong\u2010ro, Iseo\u2010myeon Wanju\u2010gun 55365 Jeonbuk State Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yoonsook","family":"Kim","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute  245, Nongsaengmyeong\u2010ro, Iseo\u2010myeon Wanju\u2010gun 55365 Jeonbuk State Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3329-2279","authenticated-orcid":false,"given":"Sang Keun","family":"Ha","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute  245, Nongsaengmyeong\u2010ro, Iseo\u2010myeon Wanju\u2010gun 55365 Jeonbuk State Republic of Korea"},{"name":"Division of Food Biotechnology University of Science and Technology  Daejeon 34113 Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,8,13]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-017-1936-x"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3109\/13880209.2015.1028080"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhep.2012.05.019"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9258(19)89188-3"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200500008"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cca.2023.117272"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf5038954"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130601"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/10715762.2020.1856830"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.redox.2021.101869"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1196\/annals.1433.030"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms20153659"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/oby.22457"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cbi.2011.01.024"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbagen.2019.08.004"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27031131"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mad.2011.10.007"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clinbiochem.2018.02.017"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2020.121728"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1210\/endrev\/bnab037"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00109\u2010005\u20100688\u20107"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jmedchem.7b00058"},{"issue":"4","key":"e_1_2_10_24_1","first-page":"275","article-title":"The pathological implications of protein glycation","volume":"18","author":"Brownlee M.","year":"1995","journal-title":"Clinical and Investigative Medicine"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00018\u2010002\u20108491\u2010x"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.9b02208"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.pharmthera.2017.02.030"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1073\/pnas.1316013111"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf104131a"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.3390\/diseases9010016"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.microc.2020.105170"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.redox.2017.05.005"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cmet.2018.08.014"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.06.081"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1002\/dmrr.3735"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.01.131"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.numecd.2013.04.004"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010020\u201066446\u20103"},{"key":"e_1_2_10_39_1","first-page":"425","article-title":"Amino acids, peptides and proteins","volume":"4","author":"Damodaran S.","year":"2008","journal-title":"Fennema's Food Chemistry"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1172\/JCI133051"},{"key":"e_1_2_10_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2009.01.011"},{"key":"e_1_2_10_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.02.031"},{"key":"e_1_2_10_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134679"},{"key":"e_1_2_10_44_1","doi-asserted-by":"publisher","DOI":"10.1136\/neurintsurg\u20102019\u2010015023"},{"key":"e_1_2_10_45_1","doi-asserted-by":"publisher","DOI":"10.2337\/db22\u20100056"},{"key":"e_1_2_10_46_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2023.2213768"},{"key":"e_1_2_10_47_1","doi-asserted-by":"publisher","DOI":"10.1152\/ajpendo.00218.2022"},{"key":"e_1_2_10_48_1","doi-asserted-by":"publisher","DOI":"10.1002\/jbt.23357"},{"key":"e_1_2_10_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jpba.2018.05.012"},{"key":"e_1_2_10_50_1","first-page":"28","article-title":"Advanced glycation end products (AGEs) formation in high protein foods processing model system","volume":"14","author":"Fang H.","year":"2014","journal-title":"Journal of Chinese Institute of Food Science and Technology"},{"key":"e_1_2_10_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128556"},{"key":"e_1_2_10_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.125814"},{"key":"e_1_2_10_53_1","doi-asserted-by":"publisher","DOI":"10.14336\/AD.2017.1121"},{"key":"e_1_2_10_54_1","doi-asserted-by":"publisher","DOI":"10.1161\/ATVBAHA.113.302281"},{"key":"e_1_2_10_55_1","doi-asserted-by":"publisher","DOI":"10.4239\/wjd.v14.i7.977"},{"key":"e_1_2_10_56_1","doi-asserted-by":"publisher","DOI":"10.1093\/ndt\/17.6.1045"},{"key":"e_1_2_10_57_1","doi-asserted-by":"publisher","DOI":"10.1161\/CIRCRESAHA.110.223545"},{"key":"e_1_2_10_58_1","doi-asserted-by":"publisher","DOI":"10.4161\/derm.22028"},{"key":"e_1_2_10_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jada.2004.05.214"},{"key":"e_1_2_10_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.09.098"},{"key":"e_1_2_10_61_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules23123316"},{"key":"e_1_2_10_62_1","doi-asserted-by":"publisher","DOI":"10.1007\/s40200\u2010020\u201000614\u20100"},{"key":"e_1_2_10_63_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00216\u2010016\u20109651\u20104"},{"key":"e_1_2_10_64_1","doi-asserted-by":"publisher","DOI":"10.1079\/bjn20061793"},{"key":"e_1_2_10_65_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules21060739"},{"key":"e_1_2_10_66_1","doi-asserted-by":"publisher","DOI":"10.1159\/000217817"},{"key":"e_1_2_10_67_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhep.2009.12.007"},{"key":"e_1_2_10_68_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2016.1152949"},{"key":"e_1_2_10_69_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms22158221"},{"key":"e_1_2_10_70_1","doi-asserted-by":"publisher","DOI":"10.1016\/0021-9673(94)80613-6"},{"key":"e_1_2_10_71_1","doi-asserted-by":"publisher","DOI":"10.2337\/diabetes.48.6.1308"},{"key":"e_1_2_10_72_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-013-2085-8"},{"key":"e_1_2_10_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.numecd.2009.12.008"},{"key":"e_1_2_10_74_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.06.118"},{"key":"e_1_2_10_75_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2007.12.027"},{"key":"e_1_2_10_76_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b06748"},{"key":"e_1_2_10_77_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b01391"},{"key":"e_1_2_10_78_1","doi-asserted-by":"publisher","DOI":"10.1002\/cbic.201000759"},{"key":"e_1_2_10_79_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b02649"},{"key":"e_1_2_10_80_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu14091890"},{"key":"e_1_2_10_81_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01192975"},{"key":"e_1_2_10_82_1","doi-asserted-by":"publisher","DOI":"10.1196\/annals.1333.039"},{"key":"e_1_2_10_83_1","doi-asserted-by":"publisher","DOI":"10.5772\/51110"},{"key":"e_1_2_10_84_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0092\u20108674(00)80801\u20106"},{"key":"e_1_2_10_85_1","doi-asserted-by":"publisher","DOI":"10.1515\/bmc\u20102015\u20100025"},{"key":"e_1_2_10_86_1","doi-asserted-by":"publisher","DOI":"10.1074\/jbc.270.43.25752"},{"key":"e_1_2_10_87_1","doi-asserted-by":"publisher","DOI":"10.1093\/ndt\/gfy014"},{"key":"e_1_2_10_88_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.08.055"},{"key":"e_1_2_10_89_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12902\u2010023\u201001365\u20108"},{"key":"e_1_2_10_90_1","doi-asserted-by":"publisher","DOI":"10.1080\/21655979.2022.2036902"},{"key":"e_1_2_10_91_1","doi-asserted-by":"publisher","DOI":"10.1002\/osp4.646"},{"key":"e_1_2_10_92_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tibs.2011.09.001"},{"key":"e_1_2_10_93_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jogc.2019.12.015"},{"key":"e_1_2_10_94_1","doi-asserted-by":"publisher","DOI":"10.1038\/ejcn.2012.220"},{"key":"e_1_2_10_95_1","doi-asserted-by":"publisher","DOI":"10.3390\/biom12040542"},{"key":"e_1_2_10_96_1","doi-asserted-by":"publisher","DOI":"10.1248\/bpb.b21\u201000520"},{"key":"e_1_2_10_97_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12061767"},{"key":"e_1_2_10_98_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cca.2007.04.001"},{"key":"e_1_2_10_99_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.atherosclerosis.2014.04.013"},{"key":"e_1_2_10_100_1","doi-asserted-by":"publisher","DOI":"10.1073\/pnas.94.12.6474"},{"key":"e_1_2_10_101_1","doi-asserted-by":"publisher","DOI":"10.1038\/srep20028"},{"key":"e_1_2_10_102_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0244782"},{"key":"e_1_2_10_103_1","doi-asserted-by":"publisher","DOI":"10.1177\/2040622319898370"},{"key":"e_1_2_10_104_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2023.114010"},{"key":"e_1_2_10_105_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137186"},{"key":"e_1_2_10_106_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhep.2012.08.018"},{"key":"e_1_2_10_107_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161-021-01986-6"},{"key":"e_1_2_10_108_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jns.2012.02.018"},{"key":"e_1_2_10_109_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139532"},{"key":"e_1_2_10_110_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161-014-9892-9"},{"key":"e_1_2_10_111_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.redox.2022.102559"},{"key":"e_1_2_10_112_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2019.1693958"},{"key":"e_1_2_10_113_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b01504"},{"key":"e_1_2_10_114_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2023.105350"},{"key":"e_1_2_10_115_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-814174-8.00005-6"},{"key":"e_1_2_10_116_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jdiacomp.2016.07.007"},{"key":"e_1_2_10_117_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2006.11.003"},{"key":"e_1_2_10_118_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2022.104861"},{"key":"e_1_2_10_119_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2023.e21170"},{"key":"e_1_2_10_120_1","first-page":"66","article-title":"Action des acides amines sur les sucres; formation des melanoidies par voie methodique","volume":"154","author":"Maillard L. C.","year":"1912","journal-title":"Comptes Rendus de l'Acad\u00e9mie des Sciences"},{"key":"e_1_2_10_121_1","doi-asserted-by":"publisher","DOI":"10.3389\/fendo.2022.983723"},{"key":"e_1_2_10_122_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201800725"},{"key":"e_1_2_10_123_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf505757m"},{"key":"e_1_2_10_124_1","doi-asserted-by":"publisher","DOI":"10.1161\/JAHA.117.007858"},{"key":"e_1_2_10_125_1","doi-asserted-by":"publisher","DOI":"10.1111\/1523\u20101747.ep12292244"},{"key":"e_1_2_10_126_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b00472"},{"key":"e_1_2_10_127_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11154\u2010016\u20109325\u20108"},{"key":"e_1_2_10_128_1","doi-asserted-by":"publisher","DOI":"10.1073\/pnas.81.2.583"},{"key":"e_1_2_10_129_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10719\u2010016\u20109708\u20109"},{"key":"e_1_2_10_130_1","doi-asserted-by":"publisher","DOI":"10.3109\/10715762.2013.806798"},{"key":"e_1_2_10_131_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.06.110"},{"key":"e_1_2_10_132_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbrc.2017.01.024"},{"key":"e_1_2_10_133_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2016.12.017"},{"key":"e_1_2_10_134_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b02500"},{"key":"e_1_2_10_135_1","doi-asserted-by":"publisher","DOI":"10.1002\/path.2065"},{"key":"e_1_2_10_136_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-016-1686-1"},{"key":"e_1_2_10_137_1","doi-asserted-by":"publisher","DOI":"10.3390\/biom5010194"},{"key":"e_1_2_10_138_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.07.141"},{"key":"e_1_2_10_139_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12933\u2010018\u20100762\u20104"},{"key":"e_1_2_10_140_1","doi-asserted-by":"publisher","DOI":"10.1172\/jci.insight.160555"},{"key":"e_1_2_10_141_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.redox.2013.12.016"},{"key":"e_1_2_10_142_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmed.2020.583943"},{"key":"e_1_2_10_143_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.916262"},{"key":"e_1_2_10_144_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010019\u201000689\u20103"},{"key":"e_1_2_10_145_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jdiacomp.2017.01.014"},{"key":"e_1_2_10_146_1","doi-asserted-by":"publisher","DOI":"10.1038\/ncomms14877"},{"key":"e_1_2_10_147_1","doi-asserted-by":"publisher","DOI":"10.1080\/13813455.2020.1797106"},{"key":"e_1_2_10_148_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.freeradbiomed.2009.11.019"},{"key":"e_1_2_10_149_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.freeradbiomed.2016.11.026"},{"key":"e_1_2_10_150_1","doi-asserted-by":"publisher","DOI":"10.1155\/2020\/3818196"},{"key":"e_1_2_10_151_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12020479"},{"key":"e_1_2_10_152_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2019.460767"},{"key":"e_1_2_10_153_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2013.06.052"},{"key":"e_1_2_10_154_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b01466"},{"key":"e_1_2_10_155_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbrc.2015.01.140"},{"key":"e_1_2_10_156_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms23094579"},{"key":"e_1_2_10_157_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11010\u2010022\u201004587\u2010x"},{"key":"e_1_2_10_158_1","doi-asserted-by":"publisher","DOI":"10.1039\/c7fo01038a"},{"key":"e_1_2_10_159_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11010\u2010022\u201004496\u2010z"},{"key":"e_1_2_10_160_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16136"},{"key":"e_1_2_10_161_1","doi-asserted-by":"publisher","DOI":"10.1093\/nutrit\/nuz034"},{"key":"e_1_2_10_162_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-004-0934-1"},{"key":"e_1_2_10_163_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41366\u2010021\u201000878\u20103"},{"key":"e_1_2_10_164_1","doi-asserted-by":"publisher","DOI":"10.1210\/endocr\/bqz006"},{"key":"e_1_2_10_165_1","doi-asserted-by":"publisher","DOI":"10.1038\/s12276\u2010021\u201000561\u20107"},{"key":"e_1_2_10_166_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules20023309"},{"key":"e_1_2_10_167_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms21144861"},{"key":"e_1_2_10_168_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010017\u201014711\u20103"},{"key":"e_1_2_10_169_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12030748"},{"key":"e_1_2_10_170_1","doi-asserted-by":"publisher","DOI":"10.3389\/fphar.2022.943879"},{"key":"e_1_2_10_171_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms141019846"},{"key":"e_1_2_10_172_1","doi-asserted-by":"publisher","DOI":"10.1152\/physrev.00001.2019"},{"key":"e_1_2_10_173_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.06.049"},{"key":"e_1_2_10_174_1","doi-asserted-by":"publisher","DOI":"10.1172\/JCI14002"},{"key":"e_1_2_10_175_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2008.09.043"},{"key":"e_1_2_10_176_1","doi-asserted-by":"publisher","DOI":"10.2337\/db10\u20101198"},{"key":"e_1_2_10_177_1","doi-asserted-by":"publisher","DOI":"10.1038\/s42003\u2010023\u201004643\u20102"},{"key":"e_1_2_10_178_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201900934"},{"key":"e_1_2_10_179_1","doi-asserted-by":"publisher","DOI":"10.1002\/ijgo.14043"},{"key":"e_1_2_10_180_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25235591"},{"key":"e_1_2_10_181_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16434"},{"key":"e_1_2_10_182_1","doi-asserted-by":"publisher","DOI":"10.1172\/JCI119885"},{"key":"e_1_2_10_183_1","doi-asserted-by":"publisher","DOI":"10.1186\/s10020\u2010023\u201000715\u20105"},{"key":"e_1_2_10_184_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0018782"},{"key":"e_1_2_10_185_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jprot.2013.05.012"},{"key":"e_1_2_10_186_1","doi-asserted-by":"publisher","DOI":"10.1021\/bi5013194"},{"key":"e_1_2_10_187_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11020215"},{"key":"e_1_2_10_188_1","doi-asserted-by":"publisher","DOI":"10.1080\/10717544.2023.2183816"},{"key":"e_1_2_10_189_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biopha.2021.111750"},{"key":"e_1_2_10_190_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbamcr.2012.10.021"},{"key":"e_1_2_10_191_1","doi-asserted-by":"publisher","DOI":"10.1080\/14767058.2017.1333103"},{"key":"e_1_2_10_192_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phytochem.2014.10.008"},{"key":"e_1_2_10_193_1","doi-asserted-by":"publisher","DOI":"10.1139\/y11-121"},{"key":"e_1_2_10_194_1","doi-asserted-by":"publisher","DOI":"10.4239\/wjd.v14.i9.1349"},{"key":"e_1_2_10_195_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.09.129"},{"key":"e_1_2_10_196_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2016.01.009"},{"key":"e_1_2_10_197_1","doi-asserted-by":"publisher","DOI":"10.2147\/DMSO.S430132"},{"key":"e_1_2_10_198_1","doi-asserted-by":"publisher","DOI":"10.1039\/D2FO03480H"},{"key":"e_1_2_10_199_1","doi-asserted-by":"publisher","DOI":"10.2337\/db16\u20100397"},{"key":"e_1_2_10_200_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41434\u2010022\u201000351\u20104"},{"key":"e_1_2_10_201_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2021.1955918"},{"key":"e_1_2_10_202_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.108251"},{"key":"e_1_2_10_203_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.metabol.2021.154725"},{"key":"e_1_2_10_204_1","doi-asserted-by":"publisher","DOI":"10.1042\/bst0311341"},{"key":"e_1_2_10_205_1","doi-asserted-by":"publisher","DOI":"10.1042\/bst0311343"},{"key":"e_1_2_10_206_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135735"},{"key":"e_1_2_10_207_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.obmed.2023.100515"},{"key":"e_1_2_10_208_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00726\u2010013\u20101497\u2010x"},{"key":"e_1_2_10_209_1","doi-asserted-by":"publisher","DOI":"10.33549\/physiolres.931585"},{"key":"e_1_2_10_210_1","doi-asserted-by":"publisher","DOI":"10.3390\/cells11081312"},{"key":"e_1_2_10_211_1","doi-asserted-by":"publisher","DOI":"10.1093\/gerona\/62.4.427"},{"key":"e_1_2_10_212_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jada.2010.03.018"},{"key":"e_1_2_10_213_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jchromb.2004.05.004"},{"key":"e_1_2_10_214_1","doi-asserted-by":"publisher","DOI":"10.3390\/metabo13010077"},{"key":"e_1_2_10_215_1","doi-asserted-by":"publisher","DOI":"10.2174\/1570161117666190405165151"},{"key":"e_1_2_10_216_1","doi-asserted-by":"publisher","DOI":"10.1038\/nrendo.2011.74"},{"key":"e_1_2_10_217_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11892\u2010013\u20100453\u20101"},{"key":"e_1_2_10_218_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cca.2007.06.011"},{"key":"e_1_2_10_219_1","doi-asserted-by":"publisher","DOI":"10.1111\/acel.13238"},{"key":"e_1_2_10_220_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu14050954"},{"key":"e_1_2_10_221_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.136005"},{"key":"e_1_2_10_222_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-13-8118-8"},{"key":"e_1_2_10_223_1","doi-asserted-by":"publisher","DOI":"10.4155\/fmc\u20102021\u20100241"},{"key":"e_1_2_10_224_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.microc.2018.05.006"},{"key":"e_1_2_10_225_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-013-1159-8"},{"key":"e_1_2_10_226_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bone.2022.116564"},{"key":"e_1_2_10_227_1","doi-asserted-by":"publisher","DOI":"10.1152\/ajpendo.2001.280.5.E685"},{"key":"e_1_2_10_228_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.09.020"},{"key":"e_1_2_10_229_1","doi-asserted-by":"publisher","DOI":"10.1002\/oby.23774"},{"key":"e_1_2_10_230_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chom.2019.09.001"},{"key":"e_1_2_10_231_1","doi-asserted-by":"publisher","DOI":"10.1039\/c1fo10026b"},{"key":"e_1_2_10_232_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110912"},{"key":"e_1_2_10_233_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-020-03570-4"},{"key":"e_1_2_10_234_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.133284"},{"key":"e_1_2_10_235_1","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/3697067"},{"key":"e_1_2_10_236_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12967\u2010023\u201004315\u2010z"},{"key":"e_1_2_10_237_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00394\u2010023\u201003253\u20102"},{"key":"e_1_2_10_238_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cellsig.2013.06.013"},{"key":"e_1_2_10_239_1","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/9763377"},{"key":"e_1_2_10_240_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biopha.2017.11.041"},{"key":"e_1_2_10_241_1","first-page":"1","article-title":"Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins","author":"Xu Y.","year":"2023","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"e_1_2_10_242_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2019.03.101"},{"key":"e_1_2_10_243_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.semcdb.2011.02.013"},{"key":"e_1_2_10_244_1","doi-asserted-by":"publisher","DOI":"10.1038\/382685a0"},{"key":"e_1_2_10_245_1","doi-asserted-by":"publisher","DOI":"10.2174\/156652407783220732"},{"key":"e_1_2_10_246_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13016"},{"key":"e_1_2_10_247_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2021.1991265"},{"key":"e_1_2_10_248_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2023.2232015"},{"key":"e_1_2_10_249_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu14193982"},{"key":"e_1_2_10_250_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cca.2019.11.007"},{"key":"e_1_2_10_251_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms21124567"},{"key":"e_1_2_10_252_1","doi-asserted-by":"publisher","DOI":"10.1111\/ejn.15991"},{"key":"e_1_2_10_253_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms24129881"},{"key":"e_1_2_10_254_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf202515k"},{"key":"e_1_2_10_255_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b04578"},{"key":"e_1_2_10_256_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12020430"},{"key":"e_1_2_10_257_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12593"},{"key":"e_1_2_10_258_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12051039"},{"key":"e_1_2_10_259_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113477"},{"key":"e_1_2_10_260_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128108"},{"key":"e_1_2_10_261_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.9b05891"},{"key":"e_1_2_10_262_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12684"},{"key":"e_1_2_10_263_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.06.002"}],"container-title":["Comprehensive Reviews in Food Science and Food Safety"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1541-4337.13412","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T04:40:23Z","timestamp":1761885623000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1541-4337.13412"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,8,13]]},"references-count":262,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2024,9]]}},"alternative-id":["10.1111\/1541-4337.13412"],"URL":"https:\/\/doi.org\/10.1111\/1541-4337.13412","archive":["Portico"],"relation":{},"ISSN":["1541-4337","1541-4337"],"issn-type":[{"value":"1541-4337","type":"print"},{"value":"1541-4337","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,8,13]]},"assertion":[{"value":"2024-02-27","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-07-01","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-08-13","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e13412"}}