Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry

Targeted metabolite profile of food bioactive compounds by Orbitrap high resolution mass spectrometry: The “FancyTiles” approach

(2014) Antonio Dario Troise et al.   FOOD RESEARCH INTERNATIONAL

Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods

(2014) Michael Meitinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous Analysis of Acrylamide and Its Key Precursors, Intermediates, and Products in Model Systems by Liquid Chromatography–Triple Quadrupole Mass Spectrometry

(2013) Jie Liu et al.   ANALYTICAL CHEMISTRY

Differences in free amino acid profile of non-thermally treated tomato and strawberry juices

(2013) Isabel Odriozola-Serrano et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food

(2013) Lucrezia Cosmai et al.   JOURNAL OF FOOD SCIENCE

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

(2012) Vural Gökmen et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

(2012) Qinchun Rao et al.   FOOD CHEMISTRY

Improved Synthesis of Lysine- and Arginine-Derived Amadori and Heyns Products and in Vitro Measurement of their Angiotensin I-Converting Enzyme Inhibitory Activity

(2012) Sudhanva M. Srinivas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds

(2012) Angela E. Newton et al.   Food & Function

Ultra High Resolution Linear Ion Trap Orbitrap Mass Spectrometer (Orbitrap Elite) Facilitates Top Down LC MS/MS and Versatile Peptide Fragmentation Modes

(2011) Annette Michalski et al.   MOLECULAR & CELLULAR PROTEOMICS

Glycation products in infant formulas: chemical, analytical and physiological aspects

(2010) Monika Pischetsrieder et al.   AMINO ACIDS

Physical properties and structure of fine core–shell particles used as packing materials for chromatography

(2010) Fabrice Gritti et al.   JOURNAL OF CHROMATOGRAPHY A

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

Use of network analysis to capture key traits affecting tomato organoleptic quality

(2009) Paola Carli et al.   JOURNAL OF EXPERIMENTAL BOTANY

Separation and sensitive detection of D-amino acids in biological matrices

(2009) Daniel L. Kirschner et al.   JOURNAL OF SEPARATION SCIENCE

Assessment of heat treatment of dairy products by MALDI-TOF-MS

(2009) Jasmin Meltretter et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

Interferences and contaminants encountered in modern mass spectrometry

(2008) Bernd O. Keller et al.   ANALYTICA CHIMICA ACTA

Advances in amino acid analysis

(2008) Hannelore Kaspar et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Separation of Amadori peptides from their unmodified analogs by ion-pairing RP-HPLC with heptafluorobutyric acid as ion-pair reagent

(2008) Andrej Frolov et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Towards high-throughput metabolomics using ultrahigh-field Fourier transform ion cyclotron resonance mass spectrometry

(2008) Jun Han et al.   Metabolomics