Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk-Reference-Cited by-同舟云学术

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Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk

Published:2024-09 Issue: Volume: Page:141265
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arena Simona,De Pascale Sabrina,Ciaravolo Valentina,Monroy Mariela Mejia,Gouw Joost W.,Stahl Bernd,Bäuerl Christine,Collado Maria Carmen,De Filippo Carlotta,Scaloni Andrea,Troise Antonio Dario

Funder

Ministerio de Ciencia y Tecnología

Carmen y Severo Ochoa Foundation

Horizon Europe

EIT Food iVZW

National Research Council

European Commission

Publisher

Elsevier BV

Reference70 articles.

1. Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine;Aalaei;PLoS One,2019

2. Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis;Akıllıoğlu;Food Chemistry,2022

3. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage;Akıllıoğlu;Food Chemistry,2022

4. Digestibility of extruded proteins and metabolic transit of Nε-carboxymethyllysine in rats;Alamir;Amino Acids,2013

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

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