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- 1Agranulocytosis
- 1Alpha-amylase/trypsin inhibitor
- 1Aromatic amine
- 1Buthionine Sulfoximine
- 1Diethyl Maleate
- 3Graduate and Postdoctoral Studies (GPS), Faculty of
- 3Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
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Analytical Characterization of Halobenzoquinones as Emerging Disinfection Byproducts in Disinfected Water
DownloadSpring 2016
Water disinfection is necessary for killing pathogens, but it causes an unintended chemical risk from the formation of disinfection byproducts (DBPs). Epidemiological studies show a potential association of water disinfection with increased risk of bladder cancer. It is unknown what DBPs are...
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LC‐MS/MS quantitation of α‐amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking
Download2022-07-01
Won, Savanna, Curtis, Jonathan, Gänzle, Michael G.
Aims This study aimed to quantify α‐amylase/trypsin inhibitor (ATI) CM3 and glutathione (GSH) during wheat sourdough breadmaking. Methods and results Breads were made with two wheat cultivars and fermented with Fructilactobacillus sanfranciscensis, F. sanfranciscensis ΔgshR or Latilactobacillus...
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Fall 2011
Aromatic amines during peroxidase metabolism produce N-centered cationic radicals and phenyl radicals as reactive intermediates. The latter also induce protein oxidation. These findings are associated with drug induced agranulocytosis. However, other biomolecular targets of these metabolites are...