The development of new ion-activation/dissociation methods continues to be one of the most
active areas of mass spectrometry owing to the broad applications of tandem mass …

Small molecule drug discovery has been propelled by the continual development of novel
scientific methodologies to occasion therapeutic advances. Although established …

The analysis of peptides and proteins as well as the grander scope of proteomics (large
scale study of proteins) has been advanced by the development of a versatile array of ion …

Progress in structural biology research has led to a high demand for powerful and yet
complementary analytical tools for structural characterization of proteins and protein …

Aroma perception is an important factor driving food acceptance. Volatile organic
compounds (VOCs) are released from the food matrix and then reach the receptors located …

Understanding consumers' food choices and the psychological processes involved in their
preferences is crucial to promote more mindful eating regulation and guide food design …

Ultraviolet photodissociation (UVPD) mass spectrometry (MS) was used to characterize the
sequences of proteins in native protein–ligand and protein–protein complexes and to …

As great differences were observed in the amount of α-amylase in human saliva, there is a
need to better understand the effect of this protein alone or in mixture with mucin on aroma …

The stepwise reduction of dihydrofolate to tetrahydrofolate entails significant conformational
changes of dihydrofolate reductase (DHFR). Binary and ternary complexes of DHFR …

Interactions between food and saliva govern complex mouthfeel perceptions such as
astringency. Herein, we present a study of the interactions of salivary proteins with the main …