Hegele, J., Buetler, T., & Delatour, T. (2008). Comparative LC–MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products. Analytica chimica acta, 617(1-2), 85-96.
Scheijen, J. L., Clevers, E., Engelen, L., Dagnelie, P. C., Brouns, F., Stehouwer, C. D., & Schalkwijk, C. G. (2016). Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database. Food Chemistry, 190, 1145-1150.