Concepedia

Modifications of milk constituents during processing: A preliminary benchmarking study

Françis Fenaille, Véronique Parisod, P. Visani, Sébastien Populaire, Jean‐Claude Tabet, Philippe A. Guy

International Dairy Journal · 2005 · 154 citations · 39 references

DOI

Concepts

References

39

[49] Determination of carbonyl content in oxidatively modified proteins

Rodney L. Levine, Donita Garland, Cynthia N. Oliver et al. · Methods in enzymology on CD-ROM/Methods in enzymology · 1990 · 5.9K citations

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Laser desorption ionization of proteins with molecular masses exceeding 10,000 daltons

Michael Karas, Franz Hillenkamp · Analytical Chemistry · 1988 · 5.6K citations

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Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein.

Mahtab U. Ahmed, S R Thorpe, John Baynes · Journal of Biological Chemistry · 1986 · 849 citations · Full text

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Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 824 citations

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The Advanced Glycation End Product, N∊-(Carboxymethyl)lysine, Is a Product of both Lipid Peroxidation and Glycoxidation Reactions

Min-Xin Fu, Jesús R. Requena, Alicia J. Jenkins et al. · Journal of Biological Chemistry · 1996 · 801 citations · Full text

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