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Cooke VG, LeBleu VS, Keskin D, Khan Z, OConnell JT, Teng Y, et al

The Maillard reaction, a non-enzymatic browning process between amino acids (e.g., lysine) and reducing sugars (e.g., glucose), is ubiquitous in the cooking of many foodsresponsible for the characteristic flavors and colors of bread crusts, seared meats, and roasted coffeeand presents a complex interplay of benefits and risks 35

It's a drug that's designed to fight tumors, to reduce tumor size, and does so by inhibiting VEGF

Although this tool was successfully used for the analysis of secondary structure in globular proteins, it was pointed out that extrapolating empirical Raman parameters from globular proteins to natively unfolded proteins will presumably lead to significant errors, as some of the features that necessarily typify globular proteins are not present in natively unfolded proteins (Maiti et al., 2004)

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