api 5500 qtrap triple quadrupole mass spectrometer (Danaher Inc)
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api 5500 qtrap triple quadrupole mass spectrometer
Api 5500 Qtrap Triple Quadrupole Mass Spectrometer, supplied by Danaher Inc, used in various techniques. Bioz Stars score: 98/100, based on 4884 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/api+5500+qtrap+triple+quadrupole+mass+spectrometer/SCIEX+Triple+Quad+5500%2B+System+-+QTRAP+Ready/10__1016_slash_j__foodres__2025__118210-86-21-28
Average 98 stars, based on 4884 article reviews
Api 5500 Qtrap Triple Quadrupole Mass Spectrometer, supplied by Danaher Inc, used in various techniques. Bioz Stars score: 98/100, based on 4884 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/api+5500+qtrap+triple+quadrupole+mass+spectrometer/SCIEX+Triple+Quad+5500%2B+System+-+QTRAP+Ready/10__1016_slash_j__foodres__2025__118210-86-21-28
Average 98 stars, based on 4884 article reviews
api 5500 qtrap triple quadrupole mass spectrometer - by Bioz Stars,
2026-10
98/100 stars
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Targeted Proteomics:Article Title: Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility. Article Snippet: Phosphatidylcholine (PC) oxidation leads to the fusion of nanoliposomes and leakage of containment compounds during the storage period.. This study aims to improve the oxidation resistance by partially substituting PC in the osteogenic peptides (OPs) loaded nanoliposomes with hydrogenated phosphatidylcholine (HPC).. The investigation assessed the characteristics, stability, and bioaccessibility of these novel nanoliposomes. Article Title: Exploration of zileuton protective mechanisms against vancomycin-associated nephrotoxicity. Article Snippet: Vancomycin is one of the most commonly used parenteral antibiotics for treating drug-resistant bacterial infections, however, it is hindered by nephrotoxicity.. We previously demonstrated that zileuton could delay the onset of vancomycin-associated nephrotoxicity in rats.. Here, we sought to understand the mechanism(s) of zileuton renal protection. Article Title: Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms. Article Snippet: Hot air drying (HAD) is an extensive method used on oysters and it causes the most intuitive change, a color change.. However, the mechanism of color change remains unclear.. This study showed that oysters underwent browning during the HAD process. Article Title: Effect of lipid oxidation on the color deterioration of ready-to-eat oysters: Discussion based on the model system. Article Snippet: The contribution of lipid oxidation to color deterioration in ready-to-eat (RTE) oysters remains unclear.. Therefore, this study established four polyunsaturated fatty acid (PUFA)-based model systems: P (PUFA), PG (PUFA + glucose), PA (PUFA + amino acids), and PAG (PUFA + amino acids + glucose).. After accelerated storage (60 C, 48 h), the browning index of the EPAand DHA-added groups of the P system increased by 2.08and 3.08-fold, respectively, indicating that lipid oxidation alone can cause browning. Article Title: Trans, trans‐2,4‐decadienal, a lipid peroxidation product, aggravates insulin resistance in obese mice by promoting adipose inflammation Article Snippet: The LC analysis was conducted on a Shimadzu LC‐30AVP system (Shimadzu Co., Tokyo, Japan). .. The MS analysis was performed on an Article Title: From Farmworkers to Urban Residents: Mapping Multi-Class Pesticide Exposure Gradients in Morocco via Urinary Biomonitoring Article Snippet: .. The LC-MS/MS system used in this assay is composed of an AB SCIEX Article Title: Inhibiting browning in ready-to-eat oysters: The efficacy and mechanism of L-cysteine combined with light-proof nitrogen-filled packaging during accelerated storage Article Snippet: Ready-to-eat (RTE) oysters experience rapid and pronounced color deterioration, mainly attributable to lipid oxidation, phenolic oxidation, and Maillard/Maillard-like reactions.. RTE oysters were treated with a combination of different color protection agents and packaging strategies to delay browning during storage.. The color and associated color-change reactions of RTE oysters were evaluated to identify the optimal color-protection combination and elucidate its regulatory mechanisms. Article Title: Mechanism of color change in Antarctic krill oil during storage. Article Snippet: Antarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage.. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty acids, and phospholipids), and reaction products (aldehydes, α-dicarbonyl compounds, and pyrroles) of AKO upon storage were determined.. Although the visual color of AKO tended to darken upon storage, the colorimetric analysis and ultraviolet–visible spectrum analysis both indicated a fading in red and yellow due to the oxidative degradation of astaxanthin. Mass Spectrometry:Article Title: Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility. Article Snippet: Phosphatidylcholine (PC) oxidation leads to the fusion of nanoliposomes and leakage of containment compounds during the storage period.. This study aims to improve the oxidation resistance by partially substituting PC in the osteogenic peptides (OPs) loaded nanoliposomes with hydrogenated phosphatidylcholine (HPC).. The investigation assessed the characteristics, stability, and bioaccessibility of these novel nanoliposomes. Article Title: Exploration of zileuton protective mechanisms against vancomycin-associated nephrotoxicity. Article Snippet: Vancomycin is one of the most commonly used parenteral antibiotics for treating drug-resistant bacterial infections, however, it is hindered by nephrotoxicity.. We previously demonstrated that zileuton could delay the onset of vancomycin-associated nephrotoxicity in rats.. Here, we sought to understand the mechanism(s) of zileuton renal protection. Article Title: Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms. Article Snippet: Hot air drying (HAD) is an extensive method used on oysters and it causes the most intuitive change, a color change.. However, the mechanism of color change remains unclear.. This study showed that oysters underwent browning during the HAD process. Article Title: Effect of lipid oxidation on the color deterioration of ready-to-eat oysters: Discussion based on the model system. Article Snippet: The contribution of lipid oxidation to color deterioration in ready-to-eat (RTE) oysters remains unclear.. Therefore, this study established four polyunsaturated fatty acid (PUFA)-based model systems: P (PUFA), PG (PUFA + glucose), PA (PUFA + amino acids), and PAG (PUFA + amino acids + glucose).. After accelerated storage (60 C, 48 h), the browning index of the EPAand DHA-added groups of the P system increased by 2.08and 3.08-fold, respectively, indicating that lipid oxidation alone can cause browning. Article Title: Trans, trans‐2,4‐decadienal, a lipid peroxidation product, aggravates insulin resistance in obese mice by promoting adipose inflammation Article Snippet: The LC analysis was conducted on a Shimadzu LC‐30AVP system (Shimadzu Co., Tokyo, Japan). .. The MS analysis was performed on an Article Title: From Farmworkers to Urban Residents: Mapping Multi-Class Pesticide Exposure Gradients in Morocco via Urinary Biomonitoring Article Snippet: .. The LC-MS/MS system used in this assay is composed of an AB SCIEX Article Title: Inhibiting browning in ready-to-eat oysters: The efficacy and mechanism of L-cysteine combined with light-proof nitrogen-filled packaging during accelerated storage Article Snippet: Ready-to-eat (RTE) oysters experience rapid and pronounced color deterioration, mainly attributable to lipid oxidation, phenolic oxidation, and Maillard/Maillard-like reactions.. RTE oysters were treated with a combination of different color protection agents and packaging strategies to delay browning during storage.. The color and associated color-change reactions of RTE oysters were evaluated to identify the optimal color-protection combination and elucidate its regulatory mechanisms. Article Title: Mechanism of color change in Antarctic krill oil during storage. Article Snippet: Antarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage.. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty acids, and phospholipids), and reaction products (aldehydes, α-dicarbonyl compounds, and pyrroles) of AKO upon storage were determined.. Although the visual color of AKO tended to darken upon storage, the colorimetric analysis and ultraviolet–visible spectrum analysis both indicated a fading in red and yellow due to the oxidative degradation of astaxanthin. High Performance Liquid Chromatography:Article Title: Effect of lipid oxidation on the color deterioration of ready-to-eat oysters: Discussion based on the model system. Article Snippet: The contribution of lipid oxidation to color deterioration in ready-to-eat (RTE) oysters remains unclear.. Therefore, this study established four polyunsaturated fatty acid (PUFA)-based model systems: P (PUFA), PG (PUFA + glucose), PA (PUFA + amino acids), and PAG (PUFA + amino acids + glucose).. After accelerated storage (60 C, 48 h), the browning index of the EPAand DHA-added groups of the P system increased by 2.08and 3.08-fold, respectively, indicating that lipid oxidation alone can cause browning. Article Title: Inhibiting browning in ready-to-eat oysters: The efficacy and mechanism of L-cysteine combined with light-proof nitrogen-filled packaging during accelerated storage Article Snippet: Ready-to-eat (RTE) oysters experience rapid and pronounced color deterioration, mainly attributable to lipid oxidation, phenolic oxidation, and Maillard/Maillard-like reactions.. RTE oysters were treated with a combination of different color protection agents and packaging strategies to delay browning during storage.. The color and associated color-change reactions of RTE oysters were evaluated to identify the optimal color-protection combination and elucidate its regulatory mechanisms. Article Title: Mechanism of color change in Antarctic krill oil during storage. Article Snippet: Antarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage.. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty acids, and phospholipids), and reaction products (aldehydes, α-dicarbonyl compounds, and pyrroles) of AKO upon storage were determined.. Although the visual color of AKO tended to darken upon storage, the colorimetric analysis and ultraviolet–visible spectrum analysis both indicated a fading in red and yellow due to the oxidative degradation of astaxanthin. Chromatography:Article Title: Inhibiting browning in ready-to-eat oysters: The efficacy and mechanism of L-cysteine combined with light-proof nitrogen-filled packaging during accelerated storage Article Snippet: Ready-to-eat (RTE) oysters experience rapid and pronounced color deterioration, mainly attributable to lipid oxidation, phenolic oxidation, and Maillard/Maillard-like reactions.. RTE oysters were treated with a combination of different color protection agents and packaging strategies to delay browning during storage.. The color and associated color-change reactions of RTE oysters were evaluated to identify the optimal color-protection combination and elucidate its regulatory mechanisms. |