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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

Cited by 41 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. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms;Fermentation;2023-10-24

2. Combining LAESI Imaging and Tissue Spray Ionization Mass Spectrometry To Unveil Pesticides Contaminants in Fruits;Journal of the American Society for Mass Spectrometry;2023-10-07

3. Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation;Food Production, Processing and Nutrition;2023-09-01

4. Machine Learning Algorithms and Fundamentals as Emerging Safety Tools in Preservation of Fruits and Vegetables: A Review;Processes;2023-06-04

5. Molecular Characterization of Biologically Active Peptides;Potential Health Benefits of Biologically Active Peptides Derived from Underutilized Grains: Recent Advances in their Isolation, Identification, Bioactivity and Molecular Analysis;2023-05
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