Towards the quantification of residual milk allergens in caseinate-fined white wines using HPLC coupled with single-stage Orbitrap mass spectrometry

Food Additives and Contaminants - Part A

Volumn 28, Issue 10, 2011, Pages 1304-1314

  Monaci, L ^a   Losito, I ^b   Palmisano, F ^b   Godula, M ^c   Visconti, A ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF BARI   (Italy)

^c Thermo Fisher Scientific   (United States)

Author keywords

allergens; LC MS; wine

Indexed keywords

ALLERGENS; CASEIN; CHROMATOGRAPHIC ANALYSIS; DAIRIES; MASS SPECTROMETRY; PEPTIDES; ULTRAFILTRATION;

ENZYMATIC DIGESTIONS; EXTRACTED ION CHROMATOGRAM; LC/MS; LIMITS OF DETECTION; ORBITRAP MASS SPECTROMETRIES; RESPONSE VARIABILITY; STANDARD DEVIATION; STANDARD SOLUTIONS;

WINE;

CASEIN; FOOD ALLERGEN; TRYPSIN; WATER;

ARTICLE; EXTRACTION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; MASS SPECTROMETRY; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN DEGRADATION; REPRODUCIBILITY; RESPONSE VARIABLE; SINGLE STAGE ORBITRAP MASS SPECTROMETRY; ULTRAFILTRATION; WHITE WINE; WINE;

EID: 84855913594     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2011.593191     Document Type: Article

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