Preface; Contents; Contributors; 1 Applications of Quantitative Proteomics in Plant Research; Abstract; 1.1 Introduction; 1.2 Proteomics of Model and Non-model Plant Species; 1.3 Quantitative Proteomics Approaches; 1.3.1 Multi-dimensional Protein and Peptide Separation Methods; 1.3.2 Stable Isotope Labelling (Chemical-Metabolic); 1.3.3 Chemical Labeling; 1.3.3.1 ICAT; 1.3.3.2 iTRAQ and TMT; 1.3.4 Metabolic Labeling; 1.3.4.1 SILAC; 1.3.4.2 15N Labelling; 1.3.4.3 Different Experimental Approaches of 15N Labeling in Plants; 1.3.4.4 Full 15N-Labeling; 1.3.4.5 Partial 15N-Labeling

1.3.5 Reciprocal Labeling1.4 Label-Free Quantitation; 1.5 Post-translational Modifications (PTMs)-Plant Proteomics; 1.5.1 Phosphorylation; 1.5.2 Acetylation; 1.5.3 Methylation; 1.5.4 Ubiquitination; 1.5.5 Glycosylation; 1.5.6 PTMs Cross-Talk; 1.6 Bioinformatics, Data Analysis Challenges and Platforms in the Plant Proteomics Field; 1.7 Conclusions and Future Directions; References; 2 Seed Proteomics: An Overview; Abstract; 2.1 Introduction; 2.2 Perspect of Seed Biology; 2.3 Protein Organization of Seed Parts; 2.4 Prototype Extraction of Seed Proteins; 2.5 Seed Proteomes: A Composite Insight

2.5.1 Seed Proteomics of Angiosperm2.6 Assessment of Seed Sub-region Proteomes of Eudicot; 2.6.1 Brassicaceae Seed Proteomics: Sub-region Protein Functions; 2.6.2 Euphorbiaceae Seed Proteomics: Shared and Distinct Proteins; 2.6.3 Leguminosae Seed Proteomics: Common and Contrasting Facets; 2.6.4 Seed Proteomics of Less Studied Plant Families: A Way Forward; 2.7 Assessment of Monocot Seed Proteomes; 2.7.1 Grain Seed Proteomics: Overlapping and Unique Proteins; 2.8 Conclusion; Acknowledgments; References

3 Fruit Development and Ripening: Proteomic as an Approach to Study Olea europaea and Other Non-model OrganismsAbstract; 3.1 Introduction; 3.2 Olive Drupe Proteomics: A History to Be Completed; 3.3 Perspectives on Olive Drupe Proteomics; References; 4 Proteomics in Detection of Contaminations and Adulterations in Agricultural Foodstuffs; Abstract; 4.1 Proteins: A Major Constituent of Our Foods; 4.2 Proteomics Tools and Techniques; 4.3 Proteomics in Assessment of Food Safety; 4.3.1 Food Allergens; 4.3.2 Food Borne Microbes; 4.4 Proteomics in Detection of Food Adulterations

4.4.1 Adulteration in Dairy Products4.4.2 Adulteration in Meat Products; 4.4.3 Adulteration in Cereals; 4.5 Conclusion; References; 5 Holistic Sequencing: Moving Forward from Plant Microbial Proteomics to Metaproteomics; Abstract; 5.1 The Second Green Revolution May Depend on Applications of Beneficial Microbes; 5.2 An Omics-Based Approach to Study Microbial Communities; 5.3 Plant Microbial Systems Biology; from a Single Microbe to Microbial Communities; 5.4 Moving Forward from Plant Microbial Proteomics to Metaproteomics