Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database

Food Chemistry

Volumn 190, Issue , 2016, Pages 1145-1150

  Scheijen, Jean L J M ^a,b   Clevers, Egbert ^a   Engelen, Lian ^a,b   Dagnelie, Pieter C ^a   Brouns, Fred ^c   Stehouwer, Coen D A ^a,b   Schalkwijk, Casper G ^a,b  

^a MAASTRICHT UNIVERSITY   (Netherlands)

^b MAASTRICHT UNIVERSITY   (Netherlands)

^c MAASTRICHT UNIVERSITY   (Netherlands)

Author keywords

Advanced glycation endproducts (AGEs); Dietary database; Maillard reaction; Method validation; Ultra performance liquid chromatography tandem mass spectrometry (UPLC MS MS)

Indexed keywords

AMINO ACIDS; CHROMATOGRAPHY; DATABASE SYSTEMS; DRUG PRODUCTS; GLYCOSYLATION; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; SPECTROMETRY; THERMAL PROCESSING (FOODS);

ACCURACY AND PRECISION; ADVANCED GLYCATION END PRODUCTS; CALIBRATION CURVES; MAILLARD REACTION; METHOD VALIDATIONS; PROTEIN FRACTIONS; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY TANDEM MASS SPECTROMETRY (UPLC MS/MS);

LIQUID CHROMATOGRAPHY;

ADVANCED GLYCATION END PRODUCT;

ACCURACY; ARTICLE; BUTTER; CANNED FOOD; COFFEE; FOOD; FRUIT; GRAIN; HUMAN; LIMIT OF QUANTITATION; NUT; REVERSED PHASE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VEGETABLE; WESTERN DIET; ANALYSIS; CHEMISTRY; DIET; FOOD HANDLING; LIQUID CHROMATOGRAPHY; MEAT; PROCEDURES;

CHROMATOGRAPHY, LIQUID; DIET; FOOD TECHNOLOGY; GLYCOSYLATION END PRODUCTS, ADVANCED; HUMANS; MEAT; TANDEM MASS SPECTROMETRY;

EID: 84934324343     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.049     Document Type: Article

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