Tareke E - Search Results

1

Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine.

Aalaei K, Sjöholm I, Rayner M, Teixeira C, Tareke E. Aalaei K, et al. Among authors: tareke e. PLoS One. 2019 Jul 24;14(7):e0220138. doi: 10.1371/journal.pone.0220138. eCollection 2019. PLoS One. 2019. PMID: 31339942 Free PMC article.

2

Application of a dye-binding method for the determination of available lysine in skim milk powders.

Aalaei K, Rayner M, Tareke E, Sjöholm I. Aalaei K, et al. Among authors: tareke e. Food Chem. 2016 Apr 1;196:815-20. doi: 10.1016/j.foodchem.2015.10.004. Epub 2015 Nov 13. Food Chem. 2016. PMID: 26593559

3

Barley malt increases hindgut and portal butyric acid, modulates gene expression of gut tight junction proteins and Toll-like receptors in rats fed high-fat diets, but high advanced glycation end-products partially attenuate the effects.

Zhong Y, Teixeira C, Marungruang N, Sae-Lim W, Tareke E, Andersson R, Fåk F, Nyman M. Zhong Y, et al. Among authors: tareke e. Food Funct. 2015 Sep;6(9):3165-76. doi: 10.1039/c5fo00150a. Food Funct. 2015. PMID: 26227569

4

Isotope dilution ESI-LC-MS/MS for quantification of free and total Nε-(1-Carboxymethyl)-L-Lysine and free Nε-(1-Carboxyethyl)-L-Lysine: comparison of total Nε-(1-Carboxymethyl)-L-Lysine levels measured with new method to ELISA assay in gruel samples.

Tareke E, Forslund A, Lindh CH, Fahlgren C, Östman E. Tareke E, et al. Food Chem. 2013 Dec 15;141(4):4253-9. doi: 10.1016/j.foodchem.2013.07.003. Epub 2013 Jul 9. Food Chem. 2013. PMID: 23993613

5

On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants.

Östman E, Forslund A, Tareke E, Björck I. Östman E, et al. Among authors: tareke e. Nutrients. 2016 Jun 3;8(6):340. doi: 10.3390/nu8060340. Nutrients. 2016. PMID: 27271662 Free PMC article. Clinical Trial.

6

Heat-treated high-fat diet modifies gut microbiota and metabolic markers in apoe-/- mice.

Marungruang N, Fåk F, Tareke E. Marungruang N, et al. Among authors: tareke e. Nutr Metab (Lond). 2016 Mar 12;13:22. doi: 10.1186/s12986-016-0083-0. eCollection 2016. Nutr Metab (Lond). 2016. PMID: 26973703 Free PMC article.

7

Investigations of factors that influence the acrylamide content of heated foodstuffs.

Rydberg P, Eriksson S, Tareke E, Karlsson P, Ehrenberg L, Törnqvist M. Rydberg P, et al. Among authors: tareke e. J Agric Food Chem. 2003 Nov 19;51(24):7012-8. doi: 10.1021/jf034649+. J Agric Food Chem. 2003. PMID: 14611163

8

Review of analytical methods for measurement of oat proteins: The need for standardized methods.

Sunilkumar BA, Tareke E. Sunilkumar BA, et al. Among authors: tareke e. Crit Rev Food Sci Nutr. 2019;59(9):1467-1485. doi: 10.1080/10408398.2017.1414029. Epub 2017 Dec 26. Crit Rev Food Sci Nutr. 2019. PMID: 29278925 Review.

9

Analysis of acrylamide, a carcinogen formed in heated foodstuffs.

Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M. Tareke E, et al. J Agric Food Chem. 2002 Aug 14;50(17):4998-5006. doi: 10.1021/jf020302f. J Agric Food Chem. 2002. PMID: 12166997

10

Acrylamide: a dietary carcinogen formed in vivo?

Tareke E, Lyn-Cook B, Robinson B, Ali SF. Tareke E, et al. J Agric Food Chem. 2008 Aug 13;56(15):6020-3. doi: 10.1021/jf703749h. Epub 2008 Jul 15. J Agric Food Chem. 2008. PMID: 18624427

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