Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS-Reference-Cited by-同舟云学术

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Discovery and quantification of bioactive peptides in fermented cucumber by direct analysis IR-MALDESI mass spectrometry and LC-QQQ-MS

Published:2019-01 Issue: Volume:271 Page:715-723
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fideler Jennifer,Johanningsmeier Suzanne D.,Ekelöf Måns,Muddiman David C.

Funder

USDA-ARS Food Science Research Unit

Pickle Packers International

National Institutes of Health

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Genome sequence of Lactobacillus pentosus KCA1: Vaginal isolate from a healthy premenopausal woman;Anukam;PLoS One,2013

2. Dietary approaches to prevent and treat hypertension: A scientific statement from the American Heart Association;Appel;Hypertension,2006

3. LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins;Babini;Food Chemistry,2017

4. Infrared matrix-assisted laser desorption electrospray ionization mass spectrometry imaging analysis of biospecimens;Bokhart;Analyst,2016

5. Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses;Bütikofer;International Dairy Journal,2007

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