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Modified Peptides as Indicators for Thermal and Nonthermal Reactions in Processed Milk
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Detection and identification of arginine modifications on methylglyoxal‐modified ribonuclease by mass spectrometric analysis
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The LC/MS Analysis of Glycation of IGG Molecules in Sucrose Containing Formulations
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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.201000321openalex-snapshot
Modern proteomic methodologies for the characterization of lactosylation protein targets in milk
inferredcites →https://doi.org/10.1007/s00726-008-0071-4openalex-snapshot
Determination of N ɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry
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
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
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Analysis of advanced glycation endproducts in dairy products by isotope dilution liquid chromatography–electrospray tandem mass spectrometry. The particular case of carboxymethyllysine
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/j.foodchem.2013.03.073openalex-snapshot
Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring
inferredcites →https://doi.org/10.1016/s0167-4838(98)00177-0openalex-snapshot
Identification of a β-lactoglobulin lactosylation site
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
inferredcites →https://doi.org/10.1017/s0022029901004745openalex-snapshot
Formation kinetics of hydroxymethylfurfural, lactulose and furosine in milk heated under isothermal and non-isothermal conditions
inferredcites →https://doi.org/10.1017/s002202990500138xopenalex-snapshot
Heat-induced and other chemical changes in commercial UHT milks
inferredcites →https://doi.org/10.1021/jf020768yopenalex-snapshot
Relative Quantification of Nε-(Carboxymethyl)lysine, Imidazolone A, and the Amadori Product in Glycated Lysozyme by MALDI-TOF Mass Spectrometry
inferredcites →https://doi.org/10.1021/jf0705567openalex-snapshot
Site-Specific Formation of Maillard, Oxidation, and Condensation Products from Whey Proteins during Reaction with Lactose
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/jf401549jopenalex-snapshot
Comprehensive Analysis of Nonenzymatic Post-Translational β-Lactoglobulin Modifications in Processed Milk by Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry
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/jf991378nopenalex-snapshot
Lactoperoxidase-Induced Protein Oxidation in Milk
inferredcites →https://doi.org/10.1021/tx500153nopenalex-snapshot
Structure- and Concentration-Specific Assessment of the Physiological Reactivity of α-Dicarbonyl Glucose Degradation Products in Peritoneal Dialysis Fluids
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.m410973200openalex-snapshot
Peptide Mapping Identifies Hotspot Site of Modification in Human Serum Albumin by Methylglyoxal Involved in Ligand Binding and Esterase Activity
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01802.xopenalex-snapshot
Effects of Heating Temperatures and Addition of Reconstituted Milk on the Heat Indicators in Milk
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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Mikrobieller Metabolismus oxidierter Methionin‐ und Tyrosinderivate in lebensmittel‐ und darmrelevanten Bakterien
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Cross‐linking reactions in food proteins and proteomic approaches for their detection
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Proteomics in food: Quality, safety, microbes, and allergens
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Advanced Glycation End Products (AGEs)
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Python workflow for the selection and identification of marker peptides—proof-of-principle study with heated milk
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Diversity of advanced glycation end products in the bovine milk proteome
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Nutrition and Health: Effects of Processing on Protein Quality of Milk and Milk Products ☆
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Proteomic Approaches for the Characterization of Non-enzymatic Modifications in Food Proteins
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Proteomics in Food Quality
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Proteomic Characterization of Nonenzymatic Modifications Induced in Bovine Milk Following Thermal Treatments
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Analytical Methods for Measuring or Detecting Whey Proteins
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Interactions of whey proteins during processing
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Overview, challenges, and opportunities in utilizing biotechnologies for producing dairy ingredients
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Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review
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Individual modification site preferences of α-lactalbumin glycated in the dry state by glucose, maltotriose and galacturonic acid
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Identification markers of goat milk adulterated with bovine milk based on proteomics and metabolomics
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Influence of storage and heating on protein glycation levels of processed lactose-free and regular bovine milk products
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Protein carbonylation sites in bovine raw milk and processed milk products
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Influence of seasonal variation and processing on protein glycation and oxidation in regular and hay milk
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Investigation of the effect of oxidation on the structure of β-lactoglobulin by high resolution mass spectrometry
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Differentiating ultra-high temperature milk and reconstituted milk using an untargeted peptidomic approach with chemometrics
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Microwave-assisted solid-phase synthesis of lactosylated peptides for food analytical application
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Comprehensive species- and processing-specific peptide profiling of pasteurized, extended shelf-life and ultra-high temperature milk from cow, goat, sheep, buffalo, and mare
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How processing affects marker peptide quantification – A comprehensive estimation on bovine material relevant for food and feed control
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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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Heat treatment affects gastric digestion kinetics but not amino acid bioavailability of milk proteins: a pig study
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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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Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation
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Ultrasound processing induces mild protein oxidation and significant changes in physicochemical properties of milk proteins
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Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
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Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione
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Differentiating the processing degree of animal material by mass spectrometry: A feasibility study on porcine and bovine blood-derived feed ingredients
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Proteomics of major bovine milk proteins: Novel insights
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Endogenous protein and peptide analysis with LC-MS/(MS): A feasibility study for authentication of raw-milk farmer's cheese
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Heat-induced denaturation and bioactivity changes of whey proteins
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Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products
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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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Identification and quantification of bovine protein lactosylation sites in different milk products
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Hexose-derived glycation sites in processed bovine milk
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Identification of sixteen peptides reflecting heat and/or storage induced processes by profiling of 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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Proteomic Characterization of Native and Rearranged Disulfide Bonds in Proteins from Thermally Treated and Commercial Milk Samples
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Correlation of Global Lactosylation and Site-Specific Lactosylation of β-Lactoglobulin in Heated and Processed Milk
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The effect of heat treatment on the lactosylation of milk proteins
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Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review
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Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin
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Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction
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Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin Epitope
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