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Journal Abstract Search

131 related items for PubMed ID: 11455789

  • 1. Determination of the Maillard product oxalic acidmonolysinylamide (OMA) in heated milk products by ELISA.
    Hasenkopf K, Ubel B, Bordiehn T, Pischetsrieder M.
    Nahrung; 2001 Jun; 45(3):206-9. PubMed ID: 11455789
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  • 2. Assessment of heat treatment of dairy products by MALDI-TOF-MS.
    Meltretter J, Birlouez-Aragon I, Becker CM, Pischetsrieder M.
    Mol Nutr Food Res; 2009 Dec; 53(12):1487-95. PubMed ID: 19760680
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  • 3. Occurrence of galactosyl isomaltol and galactosyl beta-pyranone in commercial drinking milk.
    Pellegrino L, Cattaneo S.
    Nahrung; 2001 Jun; 45(3):195-200. PubMed ID: 11455787
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  • 4. Relative quantification of N(epsilon)-(Carboxymethyl)lysine, imidazolone A, and the Amadori product in glycated lysozyme by MALDI-TOF mass spectrometry.
    Kislinger T, Humeny A, Peich CC, Zhang X, Niwa T, Pischetsrieder M, Becker CM.
    J Agric Food Chem; 2003 Jan 01; 51(1):51-7. PubMed ID: 12502384
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  • 6. Maillard reaction products and lysinoalanine: urinary excretion and the effects on kidney function of preterm infants fed heat-processed milk formula.
    Langhendries JP, Hurrell RF, Furniss DE, Hischenhuber C, Finot PA, Bernard A, Battisti O, Bertrand JM, Senterre J.
    J Pediatr Gastroenterol Nutr; 1992 Jan 01; 14(1):62-70. PubMed ID: 1573515
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  • 8. Concentrations of Nepsilon-carboxymethyllysine in human breast milk, infant formulas, and urine of infants.
    Dittrich R, Hoffmann I, Stahl P, Müller A, Beckmann MW, Pischetsrieder M.
    J Agric Food Chem; 2006 Sep 06; 54(18):6924-8. PubMed ID: 16939359
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  • 9. Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content.
    Birlouez-Aragon I, Moreaux V, Nicolas M, Ducauze CJ.
    Food Addit Contam; 1997 Sep 06; 14(4):381-8. PubMed ID: 9205567
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  • 17. Development of an optimized ELISA and a sample preparation method for the detection of beta-lactoglobulin traces in baby foods.
    Pelaez-Lorenzo C, Diez-Masa JC, Vasallo I, de Frutos M.
    J Agric Food Chem; 2010 Feb 10; 58(3):1664-71. PubMed ID: 20073478
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  • 19. Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder.
    Thomsen MK, Lauridsen L, Skibsted LH, Risbo J.
    J Agric Food Chem; 2005 Sep 07; 53(18):7082-90. PubMed ID: 16131114
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  • 20. Investigation of the lactosylation of whey proteins by liquid chromatography-mass spectrometry.
    Czerwenka C, Maier I, Pittner F, Lindner W.
    J Agric Food Chem; 2006 Nov 15; 54(23):8874-82. PubMed ID: 17090137
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