Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry-Reference-Cited by-同舟云学术

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Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry

Published:2023-10 Issue: Volume:19 Page:100800
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

McKerchar Hannah,Dyer Jolon M.,Gerrard Juliet A.,Maes Evelyne,Clerens Stefan,Dobson Renwick C.J.

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference41 articles.

1. Mass spectrometry-based proteomics [Review];Aebersold;Nature,2003

2. Lysinoalanine content of formulas for enteral nutrition [Article];Boschin;Journal of Dairy Science,2003

3. D-Amino acids and cross-linked amino acids in food;Cartus,2017

4. CLMSVault: A software suite for protein cross-linking mass-spectrometry data analysis and visualization [Article];Courcelles;Journal of Proteome Research,2017

5. Updating on the lysinoalanine content of commercial infant formulae and beicost products [Article];D'Agostina;Food Chemistry,2003

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein;International Journal of Biological Macromolecules;2024-04

2. Evaluation of cell disruption methods for protein and coenzyme Q10 quantification in purple non-sulfur bacteria;Frontiers in Microbiology;2024-03-07

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