Characterization of heat-induced lactosylation products in caseins by immunoenzymatic and mass spectrometric methodologies.

Characterization of heat-induced lactosylation products in caseins by immunoenzymatic and mass spectrometric methodologies.

Item
http://www.wikidata.org/entity/Q30839790
Carbonylation of milk powder proteins as a consequence of processing conditions.Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: an update covering the period 2001-2002.A proteomic characterization of water buffalo milk fractions describing PTM of major species and the identification of minor components involved in nutrient delivery and defense against pathogens.Inactivation of rabbit muscle glycogen phosphorylase b by peroxynitrite revisited: does the nitration of Tyr613 in the allosteric inhibition site control enzymatic function?Assessment of heat treatment of dairy products by MALDI-TOF-MS.Modern proteomic methodologies for the characterization of lactosylation protein targets in milk.Insight into the glycation of milk proteins: an ESI- and MALDI-MS perspective (review).Review: applications of mass spectrometry techniques in the investigation of milk proteome.Lactosylated casein phosphopeptides as specific indicators of heated milks.Proteins as biomarkers of oxidative/nitrosative stress in diseases: the contribution of redox proteomics.Contribution of mass spectrometry to assess quality of milk-based products.Non-enzymatic glycation and glycoxidation protein products in foods and diseases: an interconnected, complex scenario fully open to innovative proteomic studies.Proteomics in food: Quality, safety, microbes, and allergens.Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection.Ultra performance liquid chromatography-mass spectrometric determination of the site specificity of modification of beta-casein by glucose and methylglyoxal.Mass spectrometry in food proteomics: a tutorial.Fast screening and quantitative evaluation of internally deleted goat alphas1-casein variants by mass spectrometric detection of the signature peptides.
P2860

Characterization of heat-induced lactosylation products in caseins by immunoenzymatic and mass spectrometric methodologies.

Item
http://www.wikidata.org/entity/Q30839790
description
2002 nî lūn-bûn
@nan
2002 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի հուլիսին հրատարակված գիտական հոդված
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2002年の論文
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2002年論文
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2002年論文
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2002年論文
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2002年論文
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2002年論文
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2002年论文
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Characterization of heat-induc ...... s spectrometric methodologies.
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Characterization of heat-induc ...... s spectrometric methodologies.
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Characterization of heat-induc ...... s spectrometric methodologies.
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Characterization of heat-induc ...... s spectrometric methodologies.
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Characterization of heat-induc ...... s spectrometric methodologies.
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Characterization of heat-induc ...... s spectrometric methodologies.
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Characterization of heat-induc ...... s spectrometric methodologies.
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10.1016/S0167-4838(02)00290-X
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