1
Hubert Köster: Solid support for mass spectrometry. Sequenom, Stephanie Seidman, Heller Ehrman White and McAuliffe, July 8, 2003: US06589485 (92 worldwide citation)

Fast and highly accurate mass spectrometry-based processes for detecting particular nucleic acid molecules and sequences in the molecules are provided. Arrays of oligonucleotides for performing mass spectrometric analyses are provided. In one aspect, a solid support is provided that includes a plura ...


2
Hui Zhang, Shuang Yang, Shuwei Li: Isobaric aldehyde-reactive tags for and analysis of glycans using same. THE JOHNS HOPKINS UNIVERSITY, UNIVERSITY OF MARYLAND COLLEGE PARK, John Hopkins Technology Transfer, April 10, 2018: US09939444

Highly specific and novel methods for analyzing glycans and proteoglycans are provided. Uses of the information generated by the inventive methods for diagnosis and treatment are also disclosed.


3
METHODS FOR DETERMINATION OF BIOACTIVITY, REMOVAL, OR INACTIVATION CEREAL AMYLASE TRYPSIN INHIBITORS IN CEREALS, FLOURS AND COMPLEX FOODS. February 23, 2017: US20170049136-A1

The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, qualifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff.


4
ISOBARIC ALDEHYDE-REACTIVE TAGS FOR AND ANALYSIS OF GLYCANS USING SAME. November 15, 2018: US20180328931-A1

Highly specific and novel methods for analyzing glycans and proteoglycans are provided. The present invention provides glycan-reactive isobaric Aldehyde-Reactive Tags (iARTs) and the quantification of iARTs-labeled glycans by tandem mass spectrometry. The iARTs have an amine as an active group to re ...


5
METHODS FOR DETERMINATION OF BIOACTIVITY, QUANTITY, REMOVAL, OR INACTIVATION OF CEREAL AMYLASE TRYPSIN INHIBITORS IN CEREALS, FLOURS, PLANTS, AND COMPLEX FOODS. April 4, 2019: US20190098919-A1

The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, quantifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff.