相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Characterization of reaction conditions providing rapid and specific cysteine alkylation for peptide-based mass spectrometry
Jana Paulech et al.
BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS (2013)
The effect of various S-alkylating agents on the chromatographic behavior of cysteine-containing peptides in reversed-phase chromatography
Xuehui Jiang et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2013)
Measuring Hordein (Gluten) in Beer - A Comparison of ELISA and Mass Spectrometry
Gregory J. Tanner et al.
PLOS ONE (2013)
Identification of Disulfide Bonds in Wheat Gluten Proteins by Means of Mass Spectrometry/Electron Transfer Dissociation
Elena Lutz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat
H. A. Naeem et al.
JOURNAL OF CEREAL SCIENCE (2012)
A New Strategy of Using O18-Labeled Iodoacetic Acid for Mass Spectrometry-Based Protein Quantitation
Shunhai Wang et al.
JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY (2012)
Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products
Jan A. Delcour et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)
The oxidized thiol proteome in fission yeast-Optimization of an ICAT-based method to identify H2O2-oxidized proteins
Sarela Garcia-Santamarina et al.
JOURNAL OF PROTEOMICS (2011)
Effect of cleavage enzyme, search algorithm and decoy database on mass spectrometric identification of wheat gluten proteins
William H. Vensel et al.
PHYTOCHEMISTRY (2011)
From protein catalogues towards targeted proteomics approaches in cereal grains
Christine Finnie et al.
PHYTOCHEMISTRY (2011)
Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
Frances M. Dupont et al.
PROTEOME SCIENCE (2011)
Protein Quantitation Using Isotope-Assisted Mass Spectrometry
Kelli G. Kline et al.
ANNUAL REVIEW OF BIOPHYSICS, VOL 39 (2010)
Optimisation of a solvent for the complete extraction of prolamins from heated foods
B. Gessendorfer et al.
JOURNAL OF CEREAL SCIENCE (2010)
The γ-gliadin multigene family in common wheat (Triticum aestivum) and its closely related species
Peng-Fei Qi et al.
BMC GENOMICS (2009)
Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci
Elma M. J. Salentijn et al.
BMC GENOMICS (2009)
Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid?
Herbert Wieser et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
The wheat ω-gliadin genes: structure and EST analysis
Olin D. Anderson et al.
FUNCTIONAL & INTEGRATIVE GENOMICS (2009)
Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection
Ine Rombouts et al.
JOURNAL OF CHROMATOGRAPHY A (2009)
Isotope-coded, iodoacetamide-based reagent to determine individual cysteine pKa values by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry
Kimberly J. Nelson et al.
ANALYTICAL BIOCHEMISTRY (2008)
Quantifying changes in the thiol redox proteome upon oxidative stress in vivo
Lars I. Leichert et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2008)
Quantitative mass spectrometry in proteomics: a critical review
Marcus Bantscheff et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2007)
Chemistry of gluten proteins
Herbert Wieser
FOOD MICROBIOLOGY (2007)
An optimized strategy for ICAT quantification of membrane proteins
C Ramus et al.
MOLECULAR & CELLULAR PROTEOMICS (2006)
Integrated approach for manual evaluation of peptides identified by searching protein sequence databases with tandem mass spectra
Y Chen et al.
JOURNAL OF PROTEOME RESEARCH (2005)
A new approach in proteomics of wheat gluten: combining chymotrypsin cleavage and matrix-assisted laser desorption/ionization quadrupole ion trap reflectron tandem mass spectrometry
J Salplachta et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2005)
Similarities of omega gliadins from Triticum urartu to those encoded on chromosome 1A of hexaploid wheat and evidence for their post-translational processing
FM DuPont et al.
THEORETICAL AND APPLIED GENETICS (2004)
The low-molecular-weight glutenin subunits of wheat gluten
R D'Ovidio et al.
JOURNAL OF CEREAL SCIENCE (2004)
Genomic organization of the complex α-gliadin gene loci in wheat
YQ Gu et al.
THEORETICAL AND APPLIED GENETICS (2004)
Current chemical tagging strategies for proteome analysis by mass spectrometry
A Leitner et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2004)
Isotope-coded affinity tag (ICAT) approach to redox proteomics: Identification and quantitation of oxidant-sensitive cysteine thiols in complex protein mixtures
M Sethuraman et al.
JOURNAL OF PROTEOME RESEARCH (2004)
Wheat proteomics: Relationship between fine chromosome deletion and protein expression
N Islam et al.
PROTEOMICS (2003)
Advances in quantitative proteomics via stable isotope tagging and mass spectrometry
WA Tao et al.
CURRENT OPINION IN BIOTECHNOLOGY (2003)
A new deuterated alkylating agent for quantitative proteomics
R Sebastiano et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2003)
Mass spectrometry in coupling with affinity capture-release and isotope-coded affinity tags for quantitative protein analysis
F Turecek
JOURNAL OF MASS SPECTROMETRY (2002)
Biochemical, genetic, and molecular characterization of wheat glutenin and its component subunits
MC Gianibelli et al.
CEREAL CHEMISTRY (2001)
Optimization of the isotope-coded affinity tag-labeling procedure for quantitative proteome analysis
MB Smolka et al.
ANALYTICAL BIOCHEMISTRY (2001)
Overalkylation of a protein digest with iodoacetamide
ES Boja et al.
ANALYTICAL CHEMISTRY (2001)
Comparative investigations of gluten proteins from different wheat species I. Qualitative and quantitative composition of gluten protein types
H Wieser
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2000)