The Maillard Reaction in Foods and Medicine. By John OBrien, Harry E. Nursden, M. James, C. Crabbe and Jennifer M. Ames, editors

Articles in the same Issue

1. Integrons: an Antibiotic Resistance Gene Capture and Expression System
2. Levels of C-Telopeptide Fragments of Collagen Type I Enable the Monitoring and Early Adjustment of Clodronate Therapy in Patients with Postmenopausal Osteoporosis
3. Probable Involvement of Cathepsin D in the Degradation of β2-Microglobulin in Acidic Urine
4. Autoantibodies against Oxidized Low-Density Lipoprotein Correlate with Achilles Tendon Xanthomas
5. Regulation of the Hepatic Endothelin System in Advanced Biliary Fibrosis in Rats
6. Determination of Plasma Methoxyamines
7. Stability of Brain Natriuretic Peptide (BNP) in Human Whole Blood and Plasma
8. Effect of Short- and Long-Term Storage on Human Serum and Recombinant Apolipoprotein E Concentration
9. Comparison of Laboratory Parameters as Risk Factors for the Presence and the Extent of Coronary or Carotid Atherosclerosis: the Significance of Apolipoprotein B to Apolipoprotein AII Ratio
10. The Effect of a Gender Difference in the Apolipoprotein E Gene DNA Polymorphism on Serum Lipid Levels in a Serbian Healthy Population
11. A Model for Setting Analytical Quality Specifications and Design of Control for Measurements on the Ordinal Scale
12. Transformation in the PC-Aided Biochemical Data Analysis
13. Concordance of Eight Kits for Antithyroid Peroxidase Autoantibodies Determination
14. Evaluation of a Point-of-Care System for Quantitative Determination of Troponin T and Myoglobin
15. The Maillard Reaction in Foods and Medicine. By John OBrien, Harry E. Nursden, M. James, C. Crabbe and Jennifer M. Ames, editors
16. Apoptosis and Inflammation. By J.D. Winkler, editor