A metabolomics approach for monitoring thermal processing temperature of bovine milk using ultra-performance liquid chromatography tandem Q-Exactive mass spectrometry and multivariate data analysis
暂无分享,去创建一个
Xuemei Nie | Yun Xie | Xiuli Xu | Feng Zhang | Chang Wang
[1] Gang Chen,et al. Differentiating ultra-high temperature milk and reconstituted milk using an untargeted peptidomic approach with chemometrics. , 2022, Food chemistry.
[2] M. Lewis,et al. Heat treatment of milk , 2022 .
[3] Jie Chen,et al. Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low-temperature pasteurized milk under different preheating conditions. , 2021, Journal of food science.
[4] Xiao-yang Pang,et al. Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk , 2021 .
[5] S. Anema. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins , 2021 .
[6] Feng Zhang,et al. Differentiation between Fresh and Frozen-Thawed Meat using Rapid Evaporative Ionization Mass Spectrometry: The Case of Beef Muscle. , 2021, Journal of agricultural and food chemistry.
[7] G. Rocchetti,et al. A combined targeted/untargeted screening based on GC/MS to detect low-molecular-weight compounds in different milk samples of different species and as affected by processing , 2021, International Dairy Journal.
[8] Jie Chen,et al. Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China. , 2021, Food research international.
[9] Ying Ma,et al. Effect of temperature and pH on salts equilibria and calcium phosphate in bovine milk , 2020 .
[10] Mahesha M. Poojary,et al. Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides (GOS) during Production. , 2020, Journal of agricultural and food chemistry.
[11] Guang-hong Zhou,et al. Comparison of Free and Bound Advanced Glycation End Products (AGEs) in Food: A Review on the Possible Influence on Human Health. , 2019, Journal of agricultural and food chemistry.
[12] S. Arribas,et al. A Review of Bioactive Factors in Human Breastmilk: A Focus on Prematurity , 2019, Nutrients.
[13] R. Ipsen,et al. Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk , 2019, LWT.
[14] X. Wang,et al. Discrimination of dried sea cucumber (Apostichopus japonicus) products from different geographical origins by sequential windowed acquisition of all theoretical fragment ion mass spectra (SWATH-MS)-based proteomic analysis and chemometrics. , 2019, Food chemistry.
[15] J. Schelin,et al. Foodborne pathogens in unpasteurized milk in Sweden. , 2018, International journal of food microbiology.
[16] Mahesha M. Poojary,et al. Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk. , 2017, Journal of agricultural and food chemistry.
[17] P. Manzi,et al. New Trends for the Evaluation of Heat Treatments of Milk , 2017, Journal of analytical methods in chemistry.
[18] E. Suryani,et al. Dynamic Simulation Model of Cow’s Milk Demand and Supply to Determine the National Fulfillment Ratio , 2017 .
[19] C. Ray,et al. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms. , 2017, Journal of agricultural and food chemistry.
[20] J. Jardin,et al. Proteomic profiling of camel and cow milk proteins under heat treatment. , 2017, Food chemistry.
[21] Bing Li,et al. Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system. , 2016, Journal of the science of food and agriculture.
[22] R. Keast,et al. Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life. , 2016, Journal of dairy science.
[23] H. Deeth,et al. Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications. , 2016, Comprehensive reviews in food science and food safety.
[24] I. Mohamed. Effect of Heat Treatment on Keeping Quality of Camel Milk , 2015 .
[25] L. B. Larsen,et al. Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk. , 2014, Journal of agricultural and food chemistry.
[26] Z Jandrić,et al. Assessment of fruit juice authenticity using UPLC-QToF MS: a metabolomics approach. , 2014, Food chemistry.
[27] H. J. van der Fels-Klerx,et al. N ϵ-(carboxymethyl)lysine: A Review on Analytical Methods, Formation, and Occurrence in Processed Food, and Health Impact , 2014 .
[28] L. Skibsted,et al. Advanced glycation endproducts in food and their effects on health. , 2013, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.
[29] K. Chapman-Novakofski,et al. Dietary Advanced Glycation End Products and Aging , 2010, Nutrients.
[30] N. Zheng,et al. Effects of heating temperatures and addition of reconstituted milk on the heat indicators in milk. , 2010, Journal of food science.
[31] G. Striker,et al. Advanced glycation end products in foods and a practical guide to their reduction in the diet. , 2010, Journal of the American Dietetic Association.
[32] Jana Hajslova,et al. Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment. , 2009, Analytica chimica acta.
[33] J. Ames,et al. Determination of Nɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry , 2009, Amino Acids.
[34] L. Pellegrino,et al. Effects of overprocessing on heat damage of UHT milk , 2008 .
[35] J. Tabet,et al. Modifications of milk constituents during processing: A preliminary benchmarking study , 2006 .
[36] S. Kato,et al. Advanced Glycation End‐Products Attenuate Human Mesenchymal Stem Cells and Prevent Cognate Differentiation Into Adipose Tissue, Cartilage, and Bone , 2005, Journal of bone and mineral research : the official journal of the American Society for Bone and Mineral Research.
[37] Neil Mann,et al. Origins and evolution of the Western diet: health implications for the 21st century. , 2005, The American journal of clinical nutrition.
[38] A. Drakoularakou,et al. A study of the growth of Lactobacillus acidophilus in bovine, ovine and caprine milk , 2003 .
[39] A. Barden,et al. Advanced Glycation End Products: A Review , 2013 .
[40] E. Ferrer,et al. Effects of thermal processing and storage on available lysine and furfural compounds contents of infant formulas. , 2000, Journal of agricultural and food chemistry.
[41] Francisco J. Morales,et al. Characterization of industrial processed milk by analysis of heat‐induced changes , 2000 .
[42] S. Drusch,et al. Determination of Nϵ-carboxymethyllysine in milk products by a modified reversed-phase HPLC method , 1999 .
[43] M. Boekel. Effect of heating on Maillard reactions in milk. , 1998 .
[44] L. Pellegrino,et al. Sensitive determination of lysinoalanine for distinguishing natural from imitation Mozzarella cheese , 1996 .
[45] F. Schwende,et al. Lysinoalanine: presence in foods and food ingredients , 1975, Science.
[46] J. White,et al. Studies on the heat stability of milk protein: III. Effect of heat-induced acidity in milk , 1975, Journal of Dairy Research.
[47] L. Brennan,et al. Authentication of beef production systems using a metabolomic-based approach. , 2012, Animal : an international journal of animal bioscience.
[48] I. Elmadfa,et al. Determination of lysinoalanine in foods containing milk protein by high-performance chromatography after derivatisation with dansyl chloride , 2000 .
[49] J. Cuq,et al. Formation of lysino-alanine and lanthionine in various food proteins, heated at neutral or alkaline pH , 1978 .