TY  - JOUR
AU  - Anđelković, Uroš
AU  - Josić, Djuro
PY  - 2018
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2287
AB  - Background.: As a comprehensive discipline that studies food and nutrition, foodomics requires reliable qualitative and quantitative information about the food proteome component in order to extract new integrative information from the complex multivariable space of omics. This new information is necessary to achieve a higher level of understanding of processes in food science and technology, consequently new functions of food and improved markers of food quality and safety and completely transform concept of food safety. Scope and approach: We are making an effort to present mass spectrometry (MS) based proteomic approaches that are being utilized in different proteomic studies, not necessarily in the field of foodomics, which are important and have the potential to advance this field. Current analytical capabilities of MS-based proteomics together with sample preparation procedures and quantification strategies, and recent technical developments were presented. Key findings and conclusions: MS-based proteomics enables the analysis of different aspects of proteins and provides a variety of approaches for reliable quantification of individual proteinsand/or food proteome. This is a complex field and its successful implementation requires a dedicated analyst, a thorough design of sample preparation procedure, the selection of an MS technique and approach, an adequate type of mass spectrometer, a thorough data analysis and validation. Improvements in the technology of mass spectrometers are continuously expanding capabilities of MS-based proteomics.
PB  - Elsevier Science London, London
T2  - Trends in Food Science & Technology
T1  - Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety
VL  - 77
SP  - 100
EP  - 119
DO  - 10.1016/j.tifs.2018.04.008
ER  - 

@article{
author = "Anđelković, Uroš and Josić, Djuro",
year = "2018",
abstract = "Background.: As a comprehensive discipline that studies food and nutrition, foodomics requires reliable qualitative and quantitative information about the food proteome component in order to extract new integrative information from the complex multivariable space of omics. This new information is necessary to achieve a higher level of understanding of processes in food science and technology, consequently new functions of food and improved markers of food quality and safety and completely transform concept of food safety. Scope and approach: We are making an effort to present mass spectrometry (MS) based proteomic approaches that are being utilized in different proteomic studies, not necessarily in the field of foodomics, which are important and have the potential to advance this field. Current analytical capabilities of MS-based proteomics together with sample preparation procedures and quantification strategies, and recent technical developments were presented. Key findings and conclusions: MS-based proteomics enables the analysis of different aspects of proteins and provides a variety of approaches for reliable quantification of individual proteinsand/or food proteome. This is a complex field and its successful implementation requires a dedicated analyst, a thorough design of sample preparation procedure, the selection of an MS technique and approach, an adequate type of mass spectrometer, a thorough data analysis and validation. Improvements in the technology of mass spectrometers are continuously expanding capabilities of MS-based proteomics.",
publisher = "Elsevier Science London, London",
journal = "Trends in Food Science & Technology",
title = "Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety",
volume = "77",
pages = "100-119",
doi = "10.1016/j.tifs.2018.04.008"
}

Anđelković, U.,& Josić, D.. (2018). Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety. in Trends in Food Science & Technology
Elsevier Science London, London., 77, 100-119.
https://doi.org/10.1016/j.tifs.2018.04.008

Anđelković U, Josić D. Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety. in Trends in Food Science & Technology. 2018;77:100-119.
doi:10.1016/j.tifs.2018.04.008 .

Anđelković, Uroš, Josić, Djuro, "Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety" in Trends in Food Science & Technology, 77 (2018):100-119,
https://doi.org/10.1016/j.tifs.2018.04.008 . .

TY  - JOUR
AU  - Anđelković, Uroš
AU  - Josić, Djuro
PY  - 2018
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4280
AB  - Background.: As a comprehensive discipline that studies food and nutrition, foodomics requires reliable qualitative and quantitative information about the food proteome component in order to extract new integrative information from the complex multivariable space of omics. This new information is necessary to achieve a higher level of understanding of processes in food science and technology, consequently new functions of food and improved markers of food quality and safety and completely transform concept of food safety. Scope and approach: We are making an effort to present mass spectrometry (MS) based proteomic approaches that are being utilized in different proteomic studies, not necessarily in the field of foodomics, which are important and have the potential to advance this field. Current analytical capabilities of MS-based proteomics together with sample preparation procedures and quantification strategies, and recent technical developments were presented. Key findings and conclusions: MS-based proteomics enables the analysis of different aspects of proteins and provides a variety of approaches for reliable quantification of individual proteinsand/or food proteome. This is a complex field and its successful implementation requires a dedicated analyst, a thorough design of sample preparation procedure, the selection of an MS technique and approach, an adequate type of mass spectrometer, a thorough data analysis and validation. Improvements in the technology of mass spectrometers are continuously expanding capabilities of MS-based proteomics.
PB  - Elsevier Science London, London
T2  - Trends in Food Science & Technology
T1  - Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety
VL  - 77
SP  - 100
EP  - 119
DO  - 10.1016/j.tifs.2018.04.008
ER  - 

@article{
author = "Anđelković, Uroš and Josić, Djuro",
year = "2018",
abstract = "Background.: As a comprehensive discipline that studies food and nutrition, foodomics requires reliable qualitative and quantitative information about the food proteome component in order to extract new integrative information from the complex multivariable space of omics. This new information is necessary to achieve a higher level of understanding of processes in food science and technology, consequently new functions of food and improved markers of food quality and safety and completely transform concept of food safety. Scope and approach: We are making an effort to present mass spectrometry (MS) based proteomic approaches that are being utilized in different proteomic studies, not necessarily in the field of foodomics, which are important and have the potential to advance this field. Current analytical capabilities of MS-based proteomics together with sample preparation procedures and quantification strategies, and recent technical developments were presented. Key findings and conclusions: MS-based proteomics enables the analysis of different aspects of proteins and provides a variety of approaches for reliable quantification of individual proteinsand/or food proteome. This is a complex field and its successful implementation requires a dedicated analyst, a thorough design of sample preparation procedure, the selection of an MS technique and approach, an adequate type of mass spectrometer, a thorough data analysis and validation. Improvements in the technology of mass spectrometers are continuously expanding capabilities of MS-based proteomics.",
publisher = "Elsevier Science London, London",
journal = "Trends in Food Science & Technology",
title = "Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety",
volume = "77",
pages = "100-119",
doi = "10.1016/j.tifs.2018.04.008"
}

Anđelković, U.,& Josić, D.. (2018). Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety. in Trends in Food Science & Technology
Elsevier Science London, London., 77, 100-119.
https://doi.org/10.1016/j.tifs.2018.04.008

Anđelković U, Josić D. Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety. in Trends in Food Science & Technology. 2018;77:100-119.
doi:10.1016/j.tifs.2018.04.008 .

Anđelković, Uroš, Josić, Djuro, "Mass spectrometry based proteomics as foodomics tool in research and assurance of food quality and safety" in Trends in Food Science & Technology, 77 (2018):100-119,
https://doi.org/10.1016/j.tifs.2018.04.008 . .

TY  - JOUR
AU  - Anđelković, Uroš
AU  - Šrajer Gajdošik, Martina
AU  - Gašo-Sokač, Dajana
AU  - Martinović, Tamara
AU  - Josić, Đuro
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2156
AB  - The power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Foodomics and Food Safety: Where We Are
VL  - 55
IS  - 3
SP  - 290
EP  - 307
DO  - 10.17113/ftb.55.03.17.5044
ER  - 

@article{
author = "Anđelković, Uroš and Šrajer Gajdošik, Martina and Gašo-Sokač, Dajana and Martinović, Tamara and Josić, Đuro",
year = "2017",
abstract = "The power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Foodomics and Food Safety: Where We Are",
volume = "55",
number = "3",
pages = "290-307",
doi = "10.17113/ftb.55.03.17.5044"
}

Anđelković, U., Šrajer Gajdošik, M., Gašo-Sokač, D., Martinović, T.,& Josić, Đ.. (2017). Foodomics and Food Safety: Where We Are. in Food Technology and Biotechnology
University of Zagreb., 55(3), 290-307.
https://doi.org/10.17113/ftb.55.03.17.5044

Anđelković U, Šrajer Gajdošik M, Gašo-Sokač D, Martinović T, Josić Đ. Foodomics and Food Safety: Where We Are. in Food Technology and Biotechnology. 2017;55(3):290-307.
doi:10.17113/ftb.55.03.17.5044 .

Anđelković, Uroš, Šrajer Gajdošik, Martina, Gašo-Sokač, Dajana, Martinović, Tamara, Josić, Đuro, "Foodomics and Food Safety: Where We Are" in Food Technology and Biotechnology, 55, no. 3 (2017):290-307,
https://doi.org/10.17113/ftb.55.03.17.5044 . .