✦ LIBER ✦

MALDI-TOF MS Analysis of Isoflavones in Soy Products

✍ Scribed by Wang, Jian; Sporns, Peter

Book ID: 126093351
Publisher: American Chemical Society
Year: 2000
Tongue: English
Weight: 95 KB
Volume: 48
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf0008947

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

MALDI-TOF-MS Analysis of Protein and DNA

✍ Bonk, T.; Humeny, A. 📂 Article 📅 2001 🏛 SAGE Publications 🌐 English ⚖ 125 KB

MALDI-TOF MS Analysis of Food Flavonol G

MALDI-TOF MS Analysis of Food Flavonol Glycosides

✍ Wang, Jian; Sporns, Peter 📂 Article 📅 2000 🏛 American Chemical Society 🌐 English ⚖ 93 KB

MALDI-TOF MS analysis of Y-SNPs in ancie

MALDI-TOF MS analysis of Y-SNPs in ancient samples

✍ E. Petkovski; C. Keyser-Tracqui; E. Crubézy; R. Hienne; B. Ludes 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 75 KB

Analysis of proanthocyanidins in almond

Analysis of proanthocyanidins in almond blanch water by HPLC–ESI–QqQ–MS/MS and MALDI–TOF/TOF MS

✍ Jara Pérez-Jiménez; Josep Lluís Torres 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 579 KB

Simultaneous Analysis of Phosphorylated

Simultaneous Analysis of Phosphorylated Peptides by MALDI-TOF-MS

✍ J. -H. Kang; R. Toita; Y. Jiang; T. Niidome; Y. Katayama 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 317 KB

Assessment of heat treatment of dairy pr

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

✍ Jasmin Meltretter; Inès Birlouez-Aragon; Cord-Michael Becker; Monika Pischetsrie 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 538 KB

## Abstract The formation of the Amadori product from lactose (protein lactosylation) is a major parameter to evaluate the quality of processed milk. Here, MALDI‐TOF‐MS was used for the relative quantification of lactose‐adducts in heated milk. Milk was heated at a temperature of 70, 80, and 100°C