{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T15:09:39Z","timestamp":1790953779817,"version":"4.1.0"},"reference-count":52,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2016,11,1]],"date-time":"2016-11-01T00:00:00Z","timestamp":1477958400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2016,10,3]],"date-time":"2016-10-03T00:00:00Z","timestamp":1475452800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Research International"],"published-print":{"date-parts":[[2016,11]]},"DOI":"10.1016\/j.foodres.2016.08.021","type":"journal-article","created":{"date-parts":[[2016,8,25]],"date-time":"2016-08-25T21:25:04Z","timestamp":1472160304000},"page":"514-525","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":71,"special_numbering":"P1","title":["The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process"],"prefix":"10.1016","volume":"89","author":[{"given":"Antonio Dario","family":"Troise","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Enrica","family":"Bandini","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roberta","family":"De Donno","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Geert","family":"Meijer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marco","family":"Trezzi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8786-9355","authenticated-orcid":false,"given":"Vincenzo","family":"Fogliano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"11","key":"10.1016\/j.foodres.2016.08.021_bb0005","doi-asserted-by":"crossref","first-page":"4889","DOI":"10.1016\/S0021-9258(19)89188-3","article-title":"Identification of N epsilon-carboxymethyllysine as a degradation product of fructoselysine in glycated protein","volume":"261","author":"Ahmed","year":"1986","journal-title":"Journal of Biological Chemistry"},{"key":"10.1016\/j.foodres.2016.08.021_bb0010","doi-asserted-by":"crossref","first-page":"565","DOI":"10.1042\/bj3240565","article-title":"N-epsilon-(carboxyethyl)lysine, a product of the chemical modification of proteins by methylglyoxal, increases with age in human lens proteins","volume":"324","author":"Ahmed","year":"1997","journal-title":"Biochemical Journal"},{"key":"10.1016\/j.foodres.2016.08.021_bb0015","series-title":"Food chemistry","first-page":"498","article-title":"Milk and dairy products","author":"Belitz","year":"2009"},{"issue":"10","key":"10.1016\/j.foodres.2016.08.021_bb0020","doi-asserted-by":"crossref","first-page":"4825","DOI":"10.1021\/jf010334n","article-title":"Aroma compounds of fresh milk from New Zealand cows fed different diets","volume":"49","author":"Bendall","year":"2001","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"10","key":"10.1016\/j.foodres.2016.08.021_bb0025","doi-asserted-by":"crossref","first-page":"4667","DOI":"10.1021\/jf001430b","article-title":"Reactions of monosaccharides during heating of sugar-casein systems: Building of a reaction network model","volume":"49","author":"Brands","year":"2001","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"03","key":"10.1016\/j.foodres.2016.08.021_bb0030","doi-asserted-by":"crossref","first-page":"381","DOI":"10.1017\/S0022029900016605","article-title":"Storage of lactose-hydrolysed dried milk: Effect of water activity on the protein nutritional value","volume":"45","author":"Burvall","year":"1978","journal-title":"Journal of Dairy Research"},{"issue":"5","key":"10.1016\/j.foodres.2016.08.021_bb0035","doi-asserted-by":"crossref","first-page":"930","DOI":"10.1111\/j.1365-2621.1998.tb17929.x","article-title":"Light-oxidized flavor development and vitamin A degradation in chocolate milk","volume":"63","author":"Chapman","year":"1998","journal-title":"Journal of Food Science"},{"issue":"6","key":"10.1016\/j.foodres.2016.08.021_bb0040","doi-asserted-by":"crossref","first-page":"400","DOI":"10.1007\/s002170000196","article-title":"Investigation of the formation of Strecker aldehydes from the reaction of Amadori rearrangement products with \u03b1-amino acids in low moisture model systems","volume":"211","author":"Cremer","year":"2000","journal-title":"European Food Research and Technology"},{"issue":"19","key":"10.1016\/j.foodres.2016.08.021_bb0045","doi-asserted-by":"crossref","first-page":"5472","DOI":"10.1021\/jf025561j","article-title":"Degradation of the Amadori compound N-(1-deoxy-d-fructos-1-yl) glycine in aqueous model systems","volume":"50","author":"Davidek","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2016.08.021_bb0050","unstructured":"Dekker, P. J. T., Edens, L., De Swaaf, M. P. M., & Van Dijk, A. A. (2015). Enzyme preparations yielding a clean taste. U.S. Patent and Trademark Office. U.S. Patent No. 9011948. Washington, DC."},{"issue":"12","key":"10.1016\/j.foodres.2016.08.021_bb0055","doi-asserted-by":"crossref","first-page":"2371","DOI":"10.1016\/j.chroma.2009.01.011","article-title":"Analysis of advanced glycation endproducts in dairy products by isotope dilution liquid chromatography-electrospray tandem mass spectrometry. The particular case of carboxymethyllysine","volume":"1216","author":"Delatour","year":"2009","journal-title":"Journal of Chromatography. A"},{"key":"10.1016\/j.foodres.2016.08.021_bb0060","unstructured":"Dunker, J. M., McCloskey, M. J., & Gomez, T. J. (2007). Dairy compositions and method of making. U.S. Patent and Trademark Office. U.S. Patent No. 7169428. Washington, DC."},{"issue":"4","key":"10.1016\/j.foodres.2016.08.021_bb0065","doi-asserted-by":"crossref","first-page":"423","DOI":"10.1002\/mnfr.200600154","article-title":"Forty years of furosine\u2013Forty years of using Maillard reaction products as indicators of the nutritional quality of foods","volume":"51","author":"Erbersdobler","year":"2007","journal-title":"Molecular Nutrition & Food Research"},{"issue":"02","key":"10.1016\/j.foodres.2016.08.021_bb0070","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1017\/S0022029999003453","article-title":"Deterioration of protein fraction by Maillard reaction in dietetic milks","volume":"66","author":"Evangelisti","year":"1999","journal-title":"Journal of Dairy Research"},{"issue":"5","key":"10.1016\/j.foodres.2016.08.021_bb0075","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1002\/jsfa.1402","article-title":"Evolution of available lysine and furosine contents in milk-based infant formulas throughout the shelf-life storage period","volume":"83","author":"Ferrer","year":"2003","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.foodres.2016.08.021_bb0080","series-title":"Dairy chemistry and biochemistry","author":"Fox","year":"1998"},{"issue":"2","key":"10.1016\/j.foodres.2016.08.021_bb0085","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1016\/j.idairyj.2011.09.011","article-title":"Lactose hydrolysis and other conversions in dairy products: Technological aspects","volume":"22","author":"Harju","year":"2012","journal-title":"International Dairy Journal"},{"issue":"1","key":"10.1016\/j.foodres.2016.08.021_bb0090","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1093\/jn\/136.1.58","article-title":"Colonic fermentation may play a role in lactose intolerance in humans","volume":"136","author":"He","year":"2006","journal-title":"Journal of Nutrition"},{"issue":"10","key":"10.1016\/j.foodres.2016.08.021_bb0095","doi-asserted-by":"crossref","first-page":"3834","DOI":"10.3168\/jds.2007-0941","article-title":"Detection of mastitis pathogens by analysis of volatile bacterial metabolites","volume":"91","author":"Hettinga","year":"2008","journal-title":"Journal of Dairy Science"},{"issue":"3","key":"10.1016\/j.foodres.2016.08.021_bb0100","doi-asserted-by":"crossref","first-page":"1279","DOI":"10.1542\/peds.2006-1721","article-title":"Lactose intolerance in infants, children, and adolescents","volume":"118","author":"Heyman","year":"2006","journal-title":"Pediatrics"},{"issue":"1","key":"10.1016\/j.foodres.2016.08.021_bb0105","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.foodchem.2011.08.055","article-title":"N-epsilon-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet","volume":"131","author":"Hull","year":"2012","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2016.08.021_bb0110","series-title":"ISO Guidelines ISO 22662:2007 (IDF 198:2007)","article-title":"Milk and milk products - Determination of lactose content by high-performance liquid chromatography","year":"2007"},{"key":"10.1016\/j.foodres.2016.08.021_bb0115","series-title":"ISO Guidelines","article-title":"Sensory analysis-Methodology-General guidance for establishing a sensory profile","year":"2003"},{"issue":"1","key":"10.1016\/j.foodres.2016.08.021_bb0120","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1186\/1471-2148-10-36","article-title":"A worldwide correlation of lactase persistence phenotype and genotypes","volume":"10","author":"Itan","year":"2010","journal-title":"BMC Evolutionary Biology"},{"issue":"31","key":"10.1016\/j.foodres.2016.08.021_bb0125","doi-asserted-by":"crossref","first-page":"7886","DOI":"10.1021\/jf501671z","article-title":"Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional Ultra-High-Temperature (UHT) milk","volume":"62","author":"Jansson","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"46","key":"10.1016\/j.foodres.2016.08.021_bb0130","doi-asserted-by":"crossref","first-page":"11270","DOI":"10.1021\/jf504104q","article-title":"Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed Ultrahigh-Temperature (UHT) milk","volume":"62","author":"Jansson","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"6","key":"10.1016\/j.foodres.2016.08.021_bb0135","doi-asserted-by":"crossref","first-page":"1247","DOI":"10.1007\/s00217-015-2427-9","article-title":"Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk","volume":"240","author":"Jensen","year":"2015","journal-title":"European Food Research and Technology"},{"issue":"1","key":"10.1016\/j.foodres.2016.08.021_bb0140","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1196\/annals.1333.007","article-title":"Labeling studies on the formation pathway of N\u03b5-carboxymethyllysine in Maillard-type reactions","volume":"1043","author":"Kasper","year":"2005","journal-title":"Annals of the New York Academy of Sciences"},{"issue":"2","key":"10.1016\/j.foodres.2016.08.021_bb0145","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1111\/j.1365-2036.2007.03557.x","article-title":"Review article: Lactose intolerance in clinical practice\u2014myths and realities","volume":"27","author":"Lomer","year":"2008","journal-title":"Alimentary Pharmacology and Therapeutics"},{"key":"10.1016\/j.foodres.2016.08.021_bb0150","first-page":"77","article-title":"Lactose: Enzymatic modification","volume":"vol. 3","author":"Mahoney","year":"1997"},{"issue":"1","key":"10.1016\/j.foodres.2016.08.021_bb0155","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.foodchem.2004.04.006","article-title":"A kinetic model for the glucose\/glycine Maillard reaction pathways","volume":"90","author":"Martins","year":"2005","journal-title":"Food Chemistry"},{"issue":"8","key":"10.1016\/j.foodres.2016.08.021_bb0160","doi-asserted-by":"crossref","first-page":"2995","DOI":"10.1021\/jf040406l","article-title":"Chemical indicators of heat treatment in fortified and special milks","volume":"53","author":"Mendoza","year":"2005","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2016.08.021_bb0165","series-title":"Flavours and fragrances","first-page":"269","article-title":"The Maillard reaction: Source of flavour in thermally processed foods","author":"Mottram","year":"2007"},{"key":"10.1016\/j.foodres.2016.08.021_bb0170","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.foodchem.2015.06.110","article-title":"Kinetics of N-epsilon-(carboxymethyl)lysine formation in aqueous model systems of sugars and casein","volume":"192","author":"Nguyen","year":"2016","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2016.08.021_bb0175","series-title":"The Maillard reaction: Chemistry, biochemistry, and implications","author":"Nursten","year":"2005"},{"issue":"14","key":"10.1016\/j.foodres.2016.08.021_bb0180","doi-asserted-by":"crossref","first-page":"8293","DOI":"10.1021\/jf1008988","article-title":"Investigation of reactive \u03b1-dicarbonyl compounds generated from the Maillard reactions of l-methionine with reducing sugars via their stable quinoxaline derivatives","volume":"58","author":"Pfeifer","year":"2010","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"10","key":"10.1016\/j.foodres.2016.08.021_bb0185","doi-asserted-by":"crossref","first-page":"2113","DOI":"10.3168\/jds.S0022-0302(95)76838-2","article-title":"The influence of nonfat dry milk on the sensory properties, viscosity, and color of lowfat milks","volume":"78","author":"Phillips","year":"1995","journal-title":"Journal of Dairy Science"},{"issue":"4","key":"10.1016\/j.foodres.2016.08.021_bb0190","doi-asserted-by":"crossref","first-page":"1111","DOI":"10.1007\/s00726-010-0775-0","article-title":"Glycation products in infant formulas: Chemical, analytical and physiological aspects","volume":"42","author":"Pischetsrieder","year":"2012","journal-title":"Amino Acids"},{"issue":"5","key":"10.1016\/j.foodres.2016.08.021_bb0195","doi-asserted-by":"crossref","first-page":"1608","DOI":"10.3168\/jds.S0022-0302(03)73746-1","article-title":"Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese","volume":"86","author":"Rehman","year":"2003","journal-title":"Journal of Dairy Science"},{"issue":"43","key":"10.1016\/j.foodres.2016.08.021_bb0200","doi-asserted-by":"crossref","first-page":"10198","DOI":"10.1021\/jf305117s","article-title":"Fragmentation pathways during Maillard-induced carbohydrate degradation","volume":"61","author":"Smuda","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2016.08.021_bb0205","first-page":"1","article-title":"Homologous expression and biochemical characterization of the arylsulfatase from Kluyveromyces lactis and its relevance in milk processing","author":"Stressler","year":"2016","journal-title":"Applied Microbiology and Biotechnology"},{"issue":"1","key":"10.1016\/j.foodres.2016.08.021_bb0210","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1146\/annurev.genet.37.110801.143820","article-title":"Genetics of lactase persistence and lactose intolerance","volume":"37","author":"Swallow","year":"2003","journal-title":"Annual Review of Genetics"},{"issue":"4","key":"10.1016\/j.foodres.2016.08.021_bb0215","first-page":"410","article-title":"Proteolytic changes in lactose hydrolysed UHT milks during storage","volume":"62","author":"Tossavainen","year":"2007","journal-title":"Milchwissenschaft-Milk Science International"},{"issue":"2","key":"10.1016\/j.foodres.2016.08.021_bb0220","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1007\/s00726-013-1497-x","article-title":"Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk","volume":"46","author":"Troise","year":"2014","journal-title":"Amino Acids"},{"issue":"41","key":"10.1016\/j.foodres.2016.08.021_bb0225","doi-asserted-by":"crossref","first-page":"10092","DOI":"10.1021\/jf503329d","article-title":"Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk","volume":"62","author":"Troise","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/j.foodres.2016.08.021_bb0230","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1007\/s00726-014-1845-5","article-title":"Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry","volume":"47","author":"Troise","year":"2015","journal-title":"Amino Acids"},{"key":"10.1016\/j.foodres.2016.08.021_bb0235","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1016\/j.foodchem.2015.04.137","article-title":"Quantification of N epsilon-(2-furoylmethyl)-l-lysine (furosine), N epsilon-(carboxymethyl)-l-lysine (CML), N epsilon-(carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry","volume":"188","author":"Troise","year":"2015","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2016.08.021_bb0240","doi-asserted-by":"crossref","first-page":"722","DOI":"10.1016\/j.foodchem.2016.06.037","article-title":"Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I","volume":"212","author":"Troise","year":"2016","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.foodres.2016.08.021_bb0245","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1016\/S0308-8146(98)00075-2","article-title":"Effect of heating on Maillard reactions in milk","volume":"62","author":"Van Boekel","year":"1998","journal-title":"Food Chemistry"},{"issue":"11","key":"10.1016\/j.foodres.2016.08.021_bb0250","doi-asserted-by":"crossref","first-page":"3764","DOI":"10.3168\/jds.S0022-0302(05)73062-9","article-title":"Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography","volume":"88","author":"Vazquez-Landaverde","year":"2005","journal-title":"Journal of Dairy Science"},{"issue":"2","key":"10.1016\/j.foodres.2016.08.021_bb0255","doi-asserted-by":"crossref","first-page":"800","DOI":"10.1021\/jf000986w","article-title":"Carbohydrate and amino acid degradation pathways in l-methionine\/D-[13C] glucose model systems","volume":"49","author":"Yaylayan","year":"2001","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/j.foodres.2016.08.021_bb0260","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1080\/10408690590900117","article-title":"Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning","volume":"45","author":"Zamora","year":"2005","journal-title":"Critical Reviews in Food Science and Nutrition"}],"container-title":["Food Research International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996916303489?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996916303489?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2022,7,6]],"date-time":"2022-07-06T22:28:23Z","timestamp":1657146503000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0963996916303489"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,11]]},"references-count":52,"alternative-id":["S0963996916303489"],"URL":"https:\/\/doi.org\/10.1016\/j.foodres.2016.08.021","relation":{},"ISSN":["0963-9969"],"issn-type":[{"value":"0963-9969","type":"print"}],"subject":[],"published":{"date-parts":[[2016,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process","name":"articletitle","label":"Article Title"},{"value":"Food Research International","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodres.2016.08.021","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2016 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}]}}