1. 21256); ii) the Italian National Research Council for the project;Mammal;Alimentazione ed Invecchiamento Attivo (NUTRAGE)
2. CUP B83C22004790001. MCC and CB acknowledge the support from H2020-ERC Starting Grant 639226, from Spanish Ministry of Science and Innovation (MCIN) research grant (ref. PID2022-139475OB-I00);ON Foods -Research and innovation network on food and nutrition Sustainability, Safety and Security -Working ON Foods
3. Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine;K Aalaei;PLoS One,2019
4. Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis;H G Ak?ll?o?lu;Food Chem,2022
5. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage;Halise Ak?ll?o?lu;Food Chemistry,2022