Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies-Reference-Cited by-同舟云学术

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Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies

Published:2017-03 Issue: Volume:219 Page:477-489
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arena Simona,Renzone Giovanni,D’Ambrosio Chiara,Salzano Anna Maria,Scaloni Andrea

Funder

Italian Ministry of Economy

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference83 articles.

1. Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection;Ahmed;Molecular Nutrition & Food Research,2005

2. Modern proteomic methodologies for the characterization of lactosylation protein targets in milk;Arena;Proteomics,2010

3. Redox proteomics of fat globules unveils broad protein lactosylation and compositional changes in milk samples subjected to various technological procedures;Arena;Journal of Proteomics,2011

4. Non-enzymatic glycation and glycoxidation protein products in foods and diseases: An interconnected, complex scenario fully open to innovative proteomic studies;Arena;Mass Spectrometry Reviews,2014

5. Determination of Nε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography–mass spectrometry;Assar;Amino Acids,2009

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2. The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk—A Comprehensive Review;International Journal of Molecular Sciences;2024-08-08

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4. Critical review of new advances in food and plant proteomics analyses by nano-LC/MS towards advanced foodomics;TrAC Trends in Analytical Chemistry;2024-07

5. The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier;International Journal of Food Science;2024-05-27

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