Evaluation of the effect of berry extracts on carboxymethyllysine and lysine in ultra-high temperature treated milk-Reference-Cited by-同舟云学术

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Evaluation of the effect of berry extracts on carboxymethyllysine and lysine in ultra-high temperature treated milk

Published:2020-04 Issue: Volume:130 Page:108923
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Prestel Sarah,de Falco Bruna,Blidi Slim,Fiore Alberto^ORCID,Sturrock Keith^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures;Aalaei;International Journal of Food Science & Technology,2018

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

3. Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein;Ahmed;The Journal of Biological Chemistry,1986

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

5. Metabolomics driven analysis by UAEGC-MS and antioxidant activity of Chia (Salvia hispanica L.) commercial and mutant seeds;de Falco;Food Chemistry,2018

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2. Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food;Foods;2023-05-23

3. Effect of combined UV ‐thermosonication and Ecklonia cava extract on advanced glycation end‐products in soymilk;Journal of Food Process Engineering;2022-11-07

4. Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies;Food Research International;2022-01

5. Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine;Food Reviews International;2021-12-29

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