Annals of the New York Academy of Sciences
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The Maillard reaction of carbohydrates and amino acids is the chemical basis for flavor and color formation in many processed foods. Dicarbonyl compounds, such as 1-, 3-deoxyosones and 1,4-dideoxyosones, as well as short-chain dicarbonyls, such as methylgyoxal or glyoxal, are key compounds of th...
Tissue factor (TF), is a cellular receptor that binds the ligand factor VII/VIIa to initiate the blood coagulation cascade. In addition to its role as the initiator of the hemostatic cascade, TF is known to be involved in angiogenesis via an interaction with factor VIIa and protease-activated re...
Government agencies and other authorities often communicate earthquake risks using maps derived from geographic information systems. Yet, little is known about the effects of these maps on risk perceptions. While mental models research and other approaches are available to inform risk communicat...
Nephropathy remains a significant cause of morbidity and mortality in the diabetic population and is the leading cause of end-stage renal failure in the Western World. As a result of the diabetic milieu, increased generation of reactive oxygen species (ROS) is thought to play a key role in the p...
Antioxidant activity of Maillard reaction products (MRPs) derived from four sugar-amino acid Maillard reaction model systems (glucose [Glc] or ribose [Rib] reacted with glycine [Gly] and L-lysine [Lys]) were examined in terms of chemical properties and molecular weight fractionation of reaction ...
An isotope dilution liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed to determine lysine (Lys), N(epsilon)-fructosyllysine (FL), N epsilon-carboxymethyllysine (CML), and pyrraline (Pyr) in dairy products. The presented approach entails protein cleavage via enzymatic...
Alzheimer's disease (AD) is the most common cause of dementia. Neuritic amyloid plaques and concomitant chronic inflammation are prominent pathological features of AD. beta-amyloid peptide (Abeta), the major component of plaques, and advanced glycation end products (AGEs), post-translational pro...
The epsilon-amino group of lysyl residues oxidatively deaminates in the presence of alpha-dicarbonyl sugars and redox-active metals forming alpha-aminoadipic acid-delta-semialdehyde (allysine; Suyama's hypothesis), which can further oxidize into 2-aminoadipic acid. Here we show that 2-aminoadipi...
This volume presents the proceedings of the symposium entitled Strategies for Risk Communication: Evolution, Evidence, Experience. The symposium was held in Montauk, Long Island, New York on May 15-17, 2006. It explored practical methods and robust theories of risk communication informed by rece...
The sensitive and specific determination of advanced glycation end products (AGEs) is of considerable interest because these compounds have been associated with pro-oxidative and proinflammatory effects in vivo. AGEs form when carbonyl compounds, such as glucose and its oxidation products, glyox...