Identification and quantification of bovine protein lactosylation sites in different milk products

Effect of heating on Maillard reactions in milk

M.A.J.S. van Boekel · Food Chemistry · 1998 · 564 citations

Agriculture, Dairy Science, Food Science +6

Bovine milk proteome: Quantitative changes in normal milk exosomes, milk fat globule membranes and whey proteomes resulting from Staphylococcus aureus mastitis

Timothy A. Reinhardt, Randy E. Sacco, Brian J. Nonnecke et al. · Journal of Proteomics · 2013 · 193 citations

Agriculture, Biochemistry, Dairy Science +17

Effects of Different Industrial Heating Processes of Milk on Site-Specific Protein Modifications and Their Relationship to in Vitro and in Vivo Digestibility

Yasuaki Wada, Bo Lönnerdal · Journal of Agricultural and Food Chemistry · 2014 · 160 citations

Agriculture, Dairy Science, Food Science +16

Site-Specific Formation of Maillard, Oxidation, and Condensation Products from Whey Proteins during Reaction with Lactose

Jasmin Meltretter, Silke Seeber, Andreas Humeny et al. · Journal of Agricultural and Food Chemistry · 2007 · 102 citations

Agriculture, Biochemistry, Food Science +17

The bovine milk proteome: cherishing, nourishing and fostering molecular complexity. An interactomics and functional overview

Angelo D’Alessandro, Lello Zolla, Andrea Scaloni · Molecular BioSystems · 2010 · 101 citations

Life Sciences, Biochemistry, Bioinformatics +14