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In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and amino acids together with water—or the Maillard reaction. Since then, Maillard reaction has received wide attention and has been extensively studied in the fields of food and medicine. The authors open this collection…
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It is widely accepted that the quadruplex, representing a supramolecular self–aggregate of guanine (G) containing recurrent units of four noncovalent interacting nucleobases (NBs) and one monovalent cation in DNA and RNA, has been associated with genome instability, transcription and replication of living cells. This line of inquiry has also evidenced experimentally associates such as quartets…
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