Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula

Impact of UHT treatment and storage on liquid infant formula: complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering

(2021) Pernille Lund et al.   FOOD CHEMISTRY

Invited review: Microfiltration-derived casein and whey proteins from milk

(2021) B.G. Carter et al.   JOURNAL OF DAIRY SCIENCE

Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

(2021) Halise Gül Akıllıoğlu et al.   FOOD CHEMISTRY

Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markers

(2021) Mahesha M. Poojary et al.   TALANTA

Beneficial Effect of Mildly Pasteurized Whey Protein on Intestinal Integrity and Innate Defense in Preterm and Near-Term Piglets

(2020) Marit Navis et al.   Nutrients

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

(2020) Qiaozhi Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Formation of α-Dicarbonyls From Dairy Related Carbohydrates with and without Nα-Acetyl-L-Lysine During Incubation at 40 °C and 50 °C

(2019) Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Protein-Derived Amino Acid Modification Products Present in Infant Formula on Metabolic Function, Oxidative Stress, and Intestinal Permeability in Cell Models

(2019) Zhifei Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of Chemically Labile Glycation Adducts in Seed Proteins: Case Study of Methylglyoxal-Derived Hydroimidazolone 1 (MG-H1)

(2019) Kristina Antonova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

How processing may affect milk protein digestion and overall physiological outcomes: A systematic review

(2019) Glenn A. A. van Lieshout et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Quality Criteria for Studies on Dietary Glycation Compounds and Human Health

(2019) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

(2019) Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices

(2019) Mahesha M. Poojary et al.   JOURNAL OF CHROMATOGRAPHY A

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

(2019) Işıl Gürsul Aktağ et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Dietary advanced glycation end products and their relevance for human health

(2018) Kerstin Nowotny et al.   AGEING RESEARCH REVIEWS

Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market

(2018) C. Sabater et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Food-derived 1,2-dicarbonyl compounds and their role in diseases

(2018) Michael Hellwig et al.   SEMINARS IN CANCER BIOLOGY

Pilot-scale ceramic membrane filtration of skim milk for the production of a protein base ingredient for use in infant milk formula

(2017) Noel A. McCarthy et al.   INTERNATIONAL DAIRY JOURNAL

New Trends for the Evaluation of Heat Treatments of Milk

(2017) Mena Ritota et al.   Journal of Analytical Methods in Chemistry

Effect of processing on nutritive values of milk protein

(2016) Sanket G. Borad et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

(2016) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dicarbonyl stress in cell and tissue dysfunction contributing to ageing and disease

(2015) Naila Rabbani et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

(2015) Antonio Dario Troise et al.   FOOD CHEMISTRY

Stability of Individual Maillard Reaction Products in the Presence of the Human Colonic Microbiota

(2015) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extending the Spectrum of α-Dicarbonyl Compounds in Vivo

(2014) Christian Henning et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Reactivity of Thermally Treated α-Dicarbonyl Compounds

(2013) Yvonne V. Pfeifer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and quantification of six major α-dicarbonyl process contaminants in high-fructose corn syrup

(2012) Sabrina Gensberger et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products

(2010) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development and validation of an HPLC method to quantify 3,4-dideoxyglucosone-3-ene in peritoneal dialysis fluids

(2009) Matthias Frischmann et al.   BIOMEDICAL CHROMATOGRAPHY

Liquid Infant Formulas: Technological Tools for Limiting Heat Damage

(2009) Stefano Cattaneo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†

(2009) Jenny Gobert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of advanced glycation endproducts in dairy products by isotope dilution liquid chromatography–electrospray tandem mass spectrometry. The particular case of carboxymethyllysine

(2009) Thierry Delatour et al.   JOURNAL OF CHROMATOGRAPHY A

Comparative LC–MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products

(2008) Jörg Hegele et al.   ANALYTICA CHIMICA ACTA