Supplementary data for article: Stanić-Vučinić, D.; Prodić, I.; Apostolović, D.; Nikolić, M.; Ćirković-Veličković, T. Structure and Antioxidant Activity of Beta-Lactoglobulin-Glycoconjugates Obtained by High-Intensity-Ultrasound-Induced Maillard Reaction in Aqueous Model Systems under Neutral Conditions. Food Chemistry 2013, 138 (1), 590–599. https://doi.org/10.1016/j.foodchem.2012.10.087
Authors
Stanić-Vučinić, DraganaProdić, Ivana
Apostolović, Danijela
Nikolić, Milan
Ćirković-Veličković, Tanja
Dataset (Published version)
Metadata
Show full item recordKeywords:
beta-Lactoglobulin / Ultrasound / Maillard reaction / Food processing / Antioxidant activitySource:
Food Chemistry, 2013Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Molecular properties and modifications of some respiratory and nutritional allergens (RS-MESTD-Basic Research (BR or ON)-172024)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-FP7-256716)
- COST Action [FA 1005]
Note:
- Supplementary material for: https://doi.org/10.1016/j.foodchem.2012.10.087
- Related to published version: http://cherry.chem.bg.ac.rs/handle/123456789/1583
Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - DATA AU - Stanić-Vučinić, Dragana AU - Prodić, Ivana AU - Apostolović, Danijela AU - Nikolić, Milan AU - Ćirković-Veličković, Tanja PY - 2013 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3525 PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Supplementary data for article: Stanić-Vučinić, D.; Prodić, I.; Apostolović, D.; Nikolić, M.; Ćirković-Veličković, T. Structure and Antioxidant Activity of Beta-Lactoglobulin-Glycoconjugates Obtained by High-Intensity-Ultrasound-Induced Maillard Reaction in Aqueous Model Systems under Neutral Conditions. Food Chemistry 2013, 138 (1), 590–599. https://doi.org/10.1016/j.foodchem.2012.10.087 UR - https://hdl.handle.net/21.15107/rcub_cherry_3525 ER -
@misc{ author = "Stanić-Vučinić, Dragana and Prodić, Ivana and Apostolović, Danijela and Nikolić, Milan and Ćirković-Veličković, Tanja", year = "2013", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Supplementary data for article: Stanić-Vučinić, D.; Prodić, I.; Apostolović, D.; Nikolić, M.; Ćirković-Veličković, T. Structure and Antioxidant Activity of Beta-Lactoglobulin-Glycoconjugates Obtained by High-Intensity-Ultrasound-Induced Maillard Reaction in Aqueous Model Systems under Neutral Conditions. Food Chemistry 2013, 138 (1), 590–599. https://doi.org/10.1016/j.foodchem.2012.10.087", url = "https://hdl.handle.net/21.15107/rcub_cherry_3525" }
Stanić-Vučinić, D., Prodić, I., Apostolović, D., Nikolić, M.,& Ćirković-Veličković, T.. (2013). Supplementary data for article: Stanić-Vučinić, D.; Prodić, I.; Apostolović, D.; Nikolić, M.; Ćirković-Veličković, T. Structure and Antioxidant Activity of Beta-Lactoglobulin-Glycoconjugates Obtained by High-Intensity-Ultrasound-Induced Maillard Reaction in Aqueous Model Systems under Neutral Conditions. Food Chemistry 2013, 138 (1), 590–599. https://doi.org/10.1016/j.foodchem.2012.10.087. in Food Chemistry Elsevier Sci Ltd, Oxford.. https://hdl.handle.net/21.15107/rcub_cherry_3525
Stanić-Vučinić D, Prodić I, Apostolović D, Nikolić M, Ćirković-Veličković T. Supplementary data for article: Stanić-Vučinić, D.; Prodić, I.; Apostolović, D.; Nikolić, M.; Ćirković-Veličković, T. Structure and Antioxidant Activity of Beta-Lactoglobulin-Glycoconjugates Obtained by High-Intensity-Ultrasound-Induced Maillard Reaction in Aqueous Model Systems under Neutral Conditions. Food Chemistry 2013, 138 (1), 590–599. https://doi.org/10.1016/j.foodchem.2012.10.087. in Food Chemistry. 2013;. https://hdl.handle.net/21.15107/rcub_cherry_3525 .
Stanić-Vučinić, Dragana, Prodić, Ivana, Apostolović, Danijela, Nikolić, Milan, Ćirković-Veličković, Tanja, "Supplementary data for article: Stanić-Vučinić, D.; Prodić, I.; Apostolović, D.; Nikolić, M.; Ćirković-Veličković, T. Structure and Antioxidant Activity of Beta-Lactoglobulin-Glycoconjugates Obtained by High-Intensity-Ultrasound-Induced Maillard Reaction in Aqueous Model Systems under Neutral Conditions. Food Chemistry 2013, 138 (1), 590–599. https://doi.org/10.1016/j.foodchem.2012.10.087" in Food Chemistry (2013), https://hdl.handle.net/21.15107/rcub_cherry_3525 .