Use of mass spectrometry to characterize proteolysis in cheese-Reference-Cited by-同舟云学术

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Use of mass spectrometry to characterize proteolysis in cheese

Published:2007-01 Issue:3 Volume:101 Page:964-972
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Piraino Paolo,Upadhyay Vivek K.,Rossano Rocco,Riccio Paolo,Parente Eugenio,Kelly Alan L.,McSweeney Paul L.H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Rapid quantitation of potato glycoalkaloids by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry;Abell;Journal of Agricultural and Food Chemistry,1996

2. Peptidases of Lactobacillus casei and Lactobacillus plantarum;Abo-Elnaga;Journal of Basic Microbiology,1987

3. Characterization of the oligopeptides of Parmigiano–Reggiano cheese soluble in 120g trichloroacetic acid/1;Addeo;Journal of Dairy Research,1994

4. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano–Reggiano cheese;Addeo;Journal of Dairy Research,1992

5. Applications of mass spectrometry to food proteins and peptides;Alomirah;Journal of Chromatography A,2000

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