ArticleAntioxidants (Basel, Switzerland)2020
Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk.
Article in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Evaluation of Sample Preparation Strategies for Human Milk and Plasma Proteomics.Molecules (Basel, Switzerland) · 2021Article
- Reactive Carbonyl Species and Protein Adducts: Identification Strategies, Biological Mechanisms and Molecular Approaches for Their Detoxification.Antioxidants (Basel, Switzerland) · 2021Article
- Comprehensive Profiling of the Native and Modified Peptidomes of Raw Bovine Milk and Processed Milk Products.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
4 authors.
Funding
Abstract
Thermal treatments of dairy products favor oxidations, Maillard reactions, and the formation of sugar or lipid oxidation products. Additives including flavorings might enhance these reactions or even induce further reactions. Here we aimed to characterize protein modifications in four flavored milk drinks using samples along the production chain-raw milk, pasteurization, mixing with flavorings, heat treatment, and the commercial product. Therefore, milk samples were analyzed using a bottom up proteomics approach and a combination of data-independent (MS
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