Showing results (1-10 of 84) with videos related to
Sort By:
Pageof 9
Journal of Proteomics|January 14, 2020
A multi-approach peptidomic analysis of hen egg white reveals novel putative bioactive moleculesSimona Arena, Giovanni Renzone, Andrea ScaloniMass Spectrometry Reviews|July 12, 2021
Cross-linking reactions in food proteins and proteomic approaches for their detectionGiovanni Renzone, Simona Arena, Andrea ScaloniJournal of Proteomics|February 2, 2015
Proteomic characterization of intermediate and advanced glycation end-products in commercial milk samplesGiovanni Renzone, Simona Arena, Andrea ScaloniJournal of Proteomics|January 25, 2011
Redox proteomics of fat globules unveils broad protein lactosylation and compositional changes in milk samples subjected to various technological proceduresSimona Arena, Giovanni Renzone, Gianfranco Novi, et al.Food Research International (Ottawa, Ont.)|March 2, 2021
Monitoring aging of hen egg by integrated quantitative peptidomic proceduresGiovanni Renzone, Gianfranco Novi, Andrea Scaloni, et al.Methods in Molecular Biology (Clifton, N.J.)|March 29, 2024
Albumen and Yolk Plasma Peptidomics for the Identification and Quantitation of Bioactive Molecules and the Quality Control of Hen Egg ProductsSimona Arena, Giovanni Renzone, Valentina Ciaravolo, et al.Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|August 8, 2006
Analytical methodologies for the detection and structural characterization of phosphorylated proteinsChiara D'Ambrosio, Anna Maria Salzano, Simona Arena, et al.Journal of Proteome Research|August 8, 2006
Selective ion tracing and MSn analysis of peptide digests from FSBA-treated kinases for the analysis of protein ATP-binding sitesGiovanni Renzone, Anna Maria Salzano, Simona Arena, et al.Journal of Agricultural and Food Chemistry|June 21, 2023
Proteomic Characterization of Native and Rearranged Disulfide Bonds in Proteins from Thermally Treated and Commercial Milk SamplesValentina Ciaravolo, Andrea Scaloni, Gianfranco Novi, et al.Food Chemistry|October 22, 2016
Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studiesSimona Arena, Giovanni Renzone, Chiara D'Ambrosio, et al.Pageof 9