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Comprehensive Analysis of Nonenzymatic Post-Translational β-Lactoglobulin Modifications in Processed Milk by Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Non‐enzymatic model glycation reactions — a comprehensive study of the reactivity of a modified arginine with aldehydic and diketonic dicarbonyl compounds by electrospray mass spectrometry
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Detection and identification of arginine modifications on methylglyoxal‐modified ribonuclease by mass spectrometric analysis
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Solid‐state glycation of β‐lactoglobulin by lactose and galactose: localization of the modified amino acids using mass spectrometric techniques
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Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection
inferredcites →https://doi.org/10.1002/pmic.201000233openalex-snapshot
Mapping the glycoxidation product Nε‐carboxymethyllysine in the milk proteome
inferredcites →https://doi.org/10.1002/pmic.201100558openalex-snapshot
Comprehensive identification of novel post‐translational modifications in cellular peroxiredoxin 6
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Artifact-Free Quantification of Free 3-Chlorotyrosine, 3-Bromotyrosine, and 3-Nitrotyrosine in Human Plasma by Electron Capture–Negative Chemical Ionization Gas Chromatography Mass Spectrometry and Liquid Chromatography–Electrospray Ionization Tandem Mass Spectrometry
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The Generation of Superoxide Anions in Glycation Reactions with Sugars, Osones, and 3-Deoxyosones
inferredcites →https://doi.org/10.1007/978-1-4757-9113-6_23openalex-snapshot
Availability of the True Schiff’s Bases of Lysine. Chemical Evaluation of the Schiff’s Base between Lysine and Lactose in Milk
inferredcites →https://doi.org/10.1007/bf01354304openalex-snapshot
Bildung von Dehydroalanin, Lanthionin und Lysinoalanin beim Erhitzen von?-Lactoglobulin A
inferredcites →https://doi.org/10.1007/s00217-008-0973-0openalex-snapshot
Studies on the impact of glycation on the denaturation of whey proteins
inferredcites →https://doi.org/10.1007/s00726-010-0775-0openalex-snapshot
Glycation products in infant formulas: chemical, analytical and physiological aspects
inferredcites →https://doi.org/10.1007/s00726-013-1501-5openalex-snapshot
N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion
inferredcites →https://doi.org/10.1016/j.aca.2007.12.027openalex-snapshot
Comparative LC–MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products
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Methionine oxidation by reactive oxygen species: reaction mechanisms and relevance to Alzheimer's disease
inferredcites →https://doi.org/10.1016/j.cca.2010.10.018openalex-snapshot
Comparison of modification sites formed on human serum albumin at various stages of glycation
inferredcites →https://doi.org/10.1016/j.chroma.2007.04.035openalex-snapshot
Direct determination of methionine sulfoxide in milk proteins by enzyme hydrolysis/high-performance liquid chromatography
inferredcites →https://doi.org/10.1016/j.foodchem.2009.03.041openalex-snapshot
Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring
inferredcites →https://doi.org/10.1016/s0008-6215(96)00122-xopenalex-snapshot
Formation of amino acids by reaction of glucose and xylose with primary amines
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Protein damage and degradation by oxygen radicals. II. Modification of amino acids.
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Effects of amino acid sequence, buffers, and ionic strength on the rate and mechanism of deamidation of asparagine residues in small peptides.
inferredcites →https://doi.org/10.1016/s0021-9258(19)89188-3openalex-snapshot
Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein.
inferredcites →https://doi.org/10.1016/s0308-8146(97)00133-7openalex-snapshot
On the kinetics of heat-induced deamidation and breakdown of caseinate
inferredcites →https://doi.org/10.1016/s0308-8146(98)00075-2openalex-snapshot
Effect of heating on Maillard reactions in milk
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New high-performance liquid chromatographic method for the detection of picolinic acid in biological fluids
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Identification of oxidation products and free radicals of tryptophan by mass spectrometry
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Multistep Ultrahigh Performance Liquid Chromatography/Tandem Mass Spectrometry Analysis for Untargeted Quantification of Glycating Activity and Identification of Most Relevant Glycation Products
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Qualitative Determination of Specific Protein Glycation Products by Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Peptide Mapping
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Studies on N-Terminal Glycation of Peptides in Hypoallergenic Infant Formulas: Quantification of α-N-(2-Furoylmethyl) Amino Acids
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Site-Specific Formation of Maillard, Oxidation, and Condensation Products from Whey Proteins during Reaction with Lactose
inferredcites →https://doi.org/10.1021/jf071948gopenalex-snapshot
Changes in Structures of Milk Proteins upon Photo-oxidation
inferredcites →https://doi.org/10.1021/jf102388vopenalex-snapshot
3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products
inferredcites →https://doi.org/10.1021/jf104395vopenalex-snapshot
Proteomic Analysis of Temperature-Dependent Changes in Stored UHT Milk
inferredcites →https://doi.org/10.1021/jf301666ropenalex-snapshot
Distribution of Protein Oxidation Products in the Proteome of Thermally Processed Milk
inferredcites →https://doi.org/10.1021/jf800571jopenalex-snapshot
Identification and Site-Specific Relative Quantification of β-Lactoglobulin Modifications in Heated Milk and Dairy Products
inferredcites →https://doi.org/10.1021/jf970818copenalex-snapshot
Oxidation of Free Tryptophan and Tryptophan Residues in Peptides and Proteins
inferredcites →https://doi.org/10.1021/pr0340173openalex-snapshot
Proteomic Analysis of the Site Specificity of Glycation and Carboxymethylation of Ribonuclease
inferredcites →https://doi.org/10.1021/pr200040jopenalex-snapshot
Comprehensive Identification of Glycated Peptides and Their Glycation Motifs in Plasma and Erythrocytes of Control and Diabetic Subjects
inferredcites →https://doi.org/10.1021/pr901099eopenalex-snapshot
Identification of Cysteine, Methionine and Tryptophan Residues of Actin Oxidized In vivo during Oxidative Stress
inferredcites →https://doi.org/10.1046/j.1432-1033.2002.03243.xopenalex-snapshot
Oxidative deamination of lysine residue in plasma protein of diabetic rats
inferredcites →https://doi.org/10.1074/jbc.270.17.10017openalex-snapshot
Mechanism of Protein Modification by Glyoxal and Glycolaldehyde, Reactive Intermediates of the Maillard Reaction
inferredcites →https://doi.org/10.1074/mcp.m400002-mcp200openalex-snapshot
Proteomic Analysis of Arginine Adducts on Glyoxal-modified Ribonuclease
inferredcites →https://doi.org/10.1080/02652039709374541openalex-snapshot
Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content
inferredcites →https://doi.org/10.1093/jaoac/92.5.1460openalex-snapshot
Determination of Furosine in Thermally Processed Foods by Hydrophilic Interaction Liquid Chromatography
inferredcites →https://doi.org/10.1111/j.1365-2222.2007.02712.xopenalex-snapshot
Mutational analysis of immunoglobulin E‐binding epitopes of β‐casein and β‐lactoglobulin showed a heterogeneous pattern of critical amino acids between individual patients and pooled sera
inferredcites →https://doi.org/10.2337/diabetes.52.2.492openalex-snapshot
Demonstration of Glycated Insulin in Human Diabetic Plasma and Decreased Biological Activity Assessed by Euglycemic-Hyperinsulinemic Clamp Technique in Humans
inferredcites →https://doi.org/10.3109/10715762.2010.534162openalex-snapshot
Protein damage in diabetes and uremia—identifying hotspots of proteome damage where minimal modification is amplified to marked pathophysiological effect
inferredcites →https://doi.org/10.4315/0362-028x-61.2.235openalex-snapshot
Maillard Reaction in Milk-Based Foods: Nutritional Consequences
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Glycation Compounds in Human Milk
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Die Chemie der Proteinoxidation in Lebensmitteln
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The Chemistry of Protein Oxidation in Food
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Proteins as Macromolecular Ligands for Metal‐Catalysed Asymmetric Transfer Hydrogenation of Ketones in Aqueous Medium
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Cross‐linking reactions in food proteins and proteomic approaches for their detection
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Enhanced Uptake of Processed Bovine β‐Lactoglobulin by Antigen Presenting Cells: Identification of Receptors and Implications for Allergenicity
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Precision Fermentation for Functional Protein Production
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Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food
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Diversity of advanced glycation end products in the bovine milk proteome
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β-Lactoglobulin: Nomenclature, Structure, and Function
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Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies
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Protein carbonylation sites in bovine raw milk and processed milk products
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Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein
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Effect of nonenzymatic deamidation on the structure stability of Camelus dromedarius α-lactalbumin
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Heat induced hydrolytic cleavage of the peptide bond in dietary peptides and proteins in food processing
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A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics
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Microwave-assisted solid-phase synthesis of lactosylated peptides for food analytical application
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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
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Formation of non-enzymatic protein modifications (nePTMs) on caseins and whey proteins during dry heating and the impact on their in vitro infant digestion profile
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Pyridoxamine promotes heat-induced protein modifications in whey as evaluated by structure- and binding site-specific profiling using high-performance liquid chromatography–tandem mass spectrometry in scheduled multiple reaction mode
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Detection of adulteration in walnuts with edible nuts using bottom-up proteome analysis
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Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies
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Proteomics of major bovine milk proteins: Novel insights
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Heat-induced denaturation and bioactivity changes of whey proteins
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Advancement of milk protein analysis: From determination of total proteins to their identification and quantification by proteomic approaches
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Proteomic characterization of intermediate and advanced glycation end-products in commercial milk samples
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Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach
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High-Temperature, Solid-Phase Reaction of α-Amino Groups in Peptides with Lactose and Glucose: An Alternative Mechanism Leading to an α-Ketoacyl Derivative
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Correlation of Global Lactosylation and Site-Specific Lactosylation of β-Lactoglobulin in Heated and Processed Milk
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