New Advanced Glycation End Products Observed in Rat Urine by Untargeted Metabolomics after Feeding with Heat‐Treated Skimmed Milk Powder-Reference-Cited by-同舟云学术

New Advanced Glycation End Products Observed in Rat Urine by Untargeted Metabolomics after Feeding with Heat‐Treated Skimmed Milk Powder

Published:2021-03-03 Issue:7 Volume:65 Page:2001049
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Zhou Xiaomin¹^ORCID,Ulaszewska Maria M.²³,De Gobba Cristian¹⁴,Rinnan Åsmund⁴,Poulsen Malene W.¹,Chen Jie⁵,Mattivi Fulvio²⁶,Hedegaard Rikke Vingborg⁴,Skibsted Leif Horsfelt⁴,Dragsted Lars Ove¹

Affiliation:

1. Department of Nutrition Exercise and Sports University of Copenhagen Frederiksberg 1958 Denmark

2. Department of Food Quality and Nutrition Fondazione Edmund Mach, Research and Innovation Centre San Michele all'Adige Italy

3. Center for Omics Sciences Proteomics and Metabolomics Facility ‐ ProMeFa IRCCS San Raffaele Scientific Institute Milan Italy

4. Department of Food Science Faculty of Science University of Copenhagen Frederiksberg 1958 Denmark

5. State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China

6. Department of Cellular Computational, and Integrative Biology ‐ CIBIO University of Trento Trento Italy

Funder

China Scholarship Council

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202001049

Reference48 articles.

1. FAO Food Outlook: Biannual Report on Global Foodmarkets Food And Agricultural Organisation of the United Nations Trades And Markets Division.2019.

2. The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS

3. Glycation products in infant formulas: chemical, analytical and physiological aspects

4. Comparative LC–MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products

5. Temperature effect on formation of advanced glycation end products in infant formula milk powder

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