Food-based components represent major sources of functional bioactive compounds. Milk is
a rich source of multiple bioactive peptides that not only help to fulfill consumers 'nutritional …

Food peptidomics is a sub-field of proteomics that focuses on the composition, interactions,
and properties of bioactive peptides present in different food matrices. The milk peptidome is …

We review the features and the potential of advanced mass spectrometry (MS) in proteomic
research together with applications in detecting and identifying for food allergens. Reliable …

Milk and milk fractions are characterized by a wide array of proteins, whose concentration
spans across several orders of magnitude. By exploiting a combined approach based on …

Water buffalo has been studied in relation to the exclusive use of its milk for the manufacture
of high‐quality dairy products. Buffalo milk presents physicochemical features different from …

Goat milk is a source of nutrition in difficult areas and has lesser allerginicity than cow milk. It
is leading in the area for nutraceutical formulation and drug development using goat …

In the last decades, the continuous and rapid evolution of proteomic approaches has
provided an efficient platform for the characterization of food‐derived proteins. Particularly …

Here we describe a method based on Liquid Chromatography coupled with Mass
Spectrometry (LC-MS) that provides an accurate determination of the six main bovine milk …

The use of proteomic tools allows a global and dynamic view of proteins that are expressed
by bacteria. As an increasing number of bacterial genomes is currently available for …

This review is the third update of the original review, published in 1999, on the application of
matrix‐assisted laser desorption/ionization (MALDI) mass spectrometry to the analysis of …