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A Proteomic-Based Approach for Detection of Chicken in Meat Mixes
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Caillary electrophoresis for the analysis of meat authenticity
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Mass spectrometric detection of CP4 EPSPS in genetically modified soya and maize
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A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
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Multiplex real-time PCR for the detection and quantification of DNA from beef, pork, chicken and turkey
inferredcites →https://doi.org/10.1007/s00217-010-1371-yopenalex-snapshot
Multiplex real-time PCR for the detection and quantification of DNA from beef, pork, horse and sheep
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Monoclonal antibody sandwich ELISA for the potential detection of chicken meat in mixtures of raw beef and pork
inferredcites →https://doi.org/10.1016/0309-1740(91)90068-2openalex-snapshot
Species differentiation of heated meat products by DNA hybridization
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Potential of electrospray mass spectrometry for meat pigment identification
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Evaluation of stable isotope labelling strategies for the quantitation of CP4 EPSPS in genetically modified soya
inferredcites →https://doi.org/10.1016/j.foodchem.2003.07.030openalex-snapshot
A simple, fast and reliable methodology for the analysis of histidine dipeptides as markers of the presence of animal origin proteins in feeds for ruminants
inferredcites →https://doi.org/10.1016/j.tibtech.2004.03.010openalex-snapshot
Food forensics: using DNA technology to combat misdescription and fraud
inferredcites →https://doi.org/10.1021/jf063630eopenalex-snapshot
Proteomics-Based Approach To Detect and Identify Major Allergens in Processed Peanuts by Capillary LC-Q-TOF (MS/MS)
inferredcites →https://doi.org/10.1021/jf8021783openalex-snapshot
Fish Authentication by MALDI-TOF Mass Spectrometry
inferredcites →https://doi.org/10.1021/pr060145qopenalex-snapshot
Identification of Marker Proteins for the Adulteration of Meat Products with Soybean Proteins by Multidimensional Liquid Chromatography−Tandem Mass Spectrometry
inferredcites →https://doi.org/10.1021/pr0701963openalex-snapshot
De Novo Mass Spectrometry Sequencing and Characterization of Species-Specific Peptides from Nucleoside Diphosphate Kinase B for the Classification of Commercial Fish Species Belonging to the Family Merlucciidae
inferredcites →https://doi.org/10.1038/227680a0openalex-snapshot
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb12393.xopenalex-snapshot
Sensitive Monoclonal Antibody‐based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed Products
inferredcites →https://doi.org/10.4315/0362-028x-61.4.476openalex-snapshot
Development of a Monoclonal Antibody Specific to Cooked Mammalian Meats
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Molecular Techniques – Genomics and Proteomics
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Food authentication of commercially‐relevant shrimp and prawn species: From classical methods to Foodomics
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A Novel Strategy for Authentication and Quantification of Porcine and Water Buffalo Hide Gelatin in Processed Products Using Multiple Reaction Monitoring Mass Spectrometry Approaches
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Proteomics as a promising biomarker in food authentication, quality and safety: A review
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In‐gel and OFFGEL‐based proteomic approach for authentication of meat species from minced meat and meat products
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LIQUID CHROMATOGRAPHY–MASS SPECTROMETRY BOTTOM‐UP PROTEOMIC METHODS IN ANIMAL SPECIES ANALYSIS OF PROCESSED MEAT FOR FOOD AUTHENTICATION AND THE DETECTION OF ADULTERATIONS
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Myosin light chain isoforms retain their species‐specific electrophoretic mobility after processing, which enables differentiation between six species: 2DE analysis of minced meat and meat products made from beef, pork and poultry
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Proteomics in food: Quality, safety, microbes, and allergens
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The Role of Proteomics in the Discovery of Marker Proteins of Food Adulteration
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Authentication of Processed Meat Products
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Proteomics in Detection of Contaminations and Adulterations in Agricultural Foodstuffs
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Proteomic Applications for Farm Animal Management
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Proteomics of Meat Products
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Peptidomics on Farm Animal Research
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Analytical Methods for Authentication of Buffalo Meat
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Optimization of Novel GELFrEE Fractionation for Molecular Weight–Based In-solution Protein Separation from Buffalo Meat, Pork, and Chicken
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Lateral flow immunoassay-based absolute point-of-care technique for authentication of meat and commercial meat products
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Application of isoelectric focusing on identification of species-specific fish proteins and its implementation in fish-meat mixture model
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Advances in Authenticity Testing for Meat Speciation
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Data Treatment in Food Proteomics
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Proteomics and Metabolomics in Relation to Meat Quality
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Protein-based techniques for halal authentication
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Using Peptidomics to Determine the Authenticity of Processed Meat
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Fraud in meat and poultry products
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Proteomics for food authentication
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Facing the challenges of food fraud in the global food system
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Proteomic approaches for authentication of foods of animal origin
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Proteomics Tools for Food Fingerprints
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Food Proteins and Peptides
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A review on preparative and semi-preparative offgel electrophoresis for multidimensional protein/peptide assessment
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Application of two-dimensional gel electrophoresis technique for protein profiling of Indian black gram varieties and detection of adulteration in black gram-based food products using comparative proteomics
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Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteins
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Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry
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A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products
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LC–QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination
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OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat
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Label-free quantification of meat proteins for evaluation of species composition of processed meat products
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Simultaneous determination of heat stable peptides for eight animal and plant species in meat products using UPLC-MS/MS method
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Analytical methods used for the authentication of food of animal origin
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MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products
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Species-specific peptide-based liquid chromatography–mass spectrometry monitoring of three poultry species in processed meat products
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Measuring quantitative proteomic distance between Spanish beef breeds
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LC-QTOF-MS identification of rabbit-specific peptides for authenticating the species composition of meat products
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Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content
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Peptide markers for distinguishing guinea fowl meat from that of other species using liquid chromatography–mass spectrometry
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Mass spectrometry-based protein and peptide profiling for food frauds, traceability and authenticity assessment
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Rapid LC-MS/MS method for the detection of seven animal species in meat products
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Identification and quantification of fox meat in meat products by liquid chromatography–tandem mass spectrometry
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Screening of specific quantitative peptides of beef by LC–MS/MS coupled with OPLS-DA
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Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition
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Pork liver tissue-specific peptide markers for food authenticity testing and adulteration detections
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Heat-stable peptide markers specific to rabbit and chicken liver tissue for meat product authentication testing
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A quantitative reference strategy for meat product authenticity based on peptide functional classification and peptide synergy
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Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce
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Identification of meat and poultry species in food products using DNA barcoding
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Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce
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Authentication of nine poultry species using high-performance liquid chromatography–tandem mass spectrometry
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Rapid collagen peptide mass fingerprinting as a tool to authenticate Pleuronectiformes in the food industry
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Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham
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Authenticity of meat products: Tools against fraud
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Gal d 7—a major allergen in primary chicken meat allergy
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Determination of the animal origin of meat and gelatin by MALDI-TOF-MS
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Peptide biomarkers identified by LC–MS in processed meats of five animal species
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Peptidomics approaches for meat authentication employing rapid in-solution GELFrEE fractionation and MALDI-TOF MS
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Determination of ingredients in livestock and poultry meat based on liquid chromatography-tandem mass spectrometry
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Meat science: From proteomics to integrated omics towards system biology
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Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
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Biomarker discovery and applications for foods and beverages: Proteomics to nanoproteomics
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Species and tissues specific differentiation of processed animal proteins in aquafeeds using proteomics tools
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Review on proteomics for food authentication
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Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers
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Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry
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Determination of food allergens by LC-MS: Impacts of sample preparation, food matrix, and thermal processing on peptide detectability and quantification
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Comparative database search engine analysis on massive tandem mass spectra of pork-based food products for halal proteomics
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Untargeted fast proteomics analysis using UPLC-Orbitrap HRMS for halal authentication of meat and meat products
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Peptide biomarkers as a way to determine meat authenticity
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Application to proteomics to understand and modify meat quality
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Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages
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Proteomics and its applications for food authentication and food-technology research
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Novel mass spectrometry approaches in food proteomics
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OFFGEL and GELFrEE fractionation: Novel liquid-phase protein recovery strategies in proteomics studies
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Tryptic Digestion Coupled with Ambient Desorption Electrospray Ionization and Liquid Extraction Surface Analysis Mass Spectrometry Enabling Identification of Skeletal Muscle Proteins in Mixtures and Distinguishing between Beef, Pork, Horse, Chicken, and Turkey Meat
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Rapid Detection of Peptide Markers for Authentication Purposes in Raw and Cooked Meat Using Ambient Liquid Extraction Surface Analysis Mass Spectrometry
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Meat Authentication via Multiple Reaction Monitoring Mass Spectrometry of Myoglobin Peptides
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Rapid Analysis and Authentication of Meat Using the MasSpec Pen Technology
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Identification of Cross-Species Marker Peptides for the Detection of Mammalian and Poultry Meat in Vegan and Vegetarian Foods
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Simultaneous Determination of Animal Products from Ruminant, Pig, Poultry, and Fish in Feedingstuff by Targeted High-Resolution LC–MS/MS
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Authentication of Closely Related Fish and Derived Fish Products Using Tandem Mass Spectrometry and Spectral Library Matching
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Identification of Proteins and Peptide Biomarkers for Detecting Banned Processed Animal Proteins (PAPs) in Meat and Bone Meal by Mass Spectrometry
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Rapid Identification of Meat Species by the Internal Extractive Electrospray Ionization Mass Spectrometry of Hemoglobin Selectively Captured on Functionalized Graphene Oxide
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N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration
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New Sensitive High-Performance Liquid Chromatography–Tandem Mass Spectrometry Method for the Detection of Horse and Pork in Halal Beef
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We Are What We Eat: Food Safety and Proteomics
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Authentication of Fish Products by Large-Scale Comparison of Tandem Mass Spectra
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Authentication technologies using DNA-based approaches for meats and halal meats determination
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Identification of novel peptides for horse meat speciation in highly processed foodstuffs
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Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review
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Identification of peptide biomarkers for halal gelatin using bioinformatics techniques
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Research Progress on Proteomics-Based Detection Techniques for Meat Adulteration
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Cooking‐Induced Protein Modifications in Meat
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Development of antipeptide enzyme‐linked immunosorbent assay for determination of gelatin in confectionery products
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How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products
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The application of proteomic technologies for the analysis of muscle proteins of farm animals used in the meat industry (Review)
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El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening
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A straightforward gel-free proteomics pipeline assisted by liquid isoelectric focusing (OFFGEL) and mass spectrometry analysis to study bovine meat proteome
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Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobins
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Multistage Mass Spectrometry in Quality, Safety and Origin of Foods
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Quantitative Identification of Muscle Tissue by Means of Biomarker Peptides by Using Method of Multiple Reaction Monitoring
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Droplet digital PCR versus real-time PCR for in-house validation of porcine detection and quantification protocol: An artificial recombinant plasmid approach
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Markery peptydowe na tropie mięsa i składników niemięsnych w produktach mięsnych Peptydy na tropie...
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Quantitative identification of muscular tissue by the means of protototic peptides using the multiple reaction monitoring method
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Peptidomics Approaches for Authentication of Pork and Water Buffalo Meat Employing Rapid In-solution Fractionation and 2-DE
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Proteomic Technologies and their Application for Ensuring Meat Quality, Safety and Authenticity
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Recent Patents for Detecting the Species of Origin in Animal Feedstuff, and Raw and Processed Meat Products
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Proteomics in Livestock Health and Diseases
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Proteomic Approach to Detect Meat Adulteration from Farm to Fork
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Species-Specific Discrimination of Insect Meals for Aquafeeds by Direct Comparison of Tandem Mass Spectra
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Diving Deep into the Data: A Review of Deep Learning Approaches and Potential Applications in Foodomics
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Visualization-Based Rapid Screening and Quantitative Analysis of Target Peptides for Meat Authentication
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Identification of Species-Specific Peptide Markers in Highly Processed Meat Products Using De Novo Sequencing
inferred← citeshttps://doi.org/10.3390/molecules26216502openalex-snapshot
Omics-Based Analytical Approaches for Assessing Chicken Species and Breeds in Food Authentication
inferred← citeshttps://doi.org/10.3390/pr10081484openalex-snapshot
Identification of Four Chicken Breeds by Hyperspectral Imaging Combined with Chemometrics
inferred← citeshttps://doi.org/10.36062/ijah.2021.spl.01221openalex-snapshot
Authentication of muscle foods: A proteomic and metabolomic insight
inferred← citeshttps://doi.org/10.3791/54420openalex-snapshot
Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
inferred← citeshttps://doi.org/10.3791/54420-vopenalex-snapshot
Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
inferred← citeshttps://doi.org/10.38212/2224-6614.3403openalex-snapshot
LC-QTOF-MS evaluation of rabbit-specific peptide markers for meat quantitation
inferred← citeshttps://doi.org/10.5219/1317openalex-snapshot
Comparison of heat-stable peptides using a multiple-reaction monitoring method to identify beef muscle tissue
inferred← citeshttps://doi.org/10.5219/1632openalex-snapshot
Development of a two-level control system for the analysis of the composition of meat products
inferred← citeshttps://doi.org/10.5713/ajas.20.0616openalex-snapshot
A quantitative method for detecting meat contamination based on specific polypeptides
inferred← citeshttps://doi.org/10.59287/sbyc.551openalex-snapshot
Beslenme Araştırmalarında Proteomik: İlkeler, Teknolojiler Ve Uygulamalar
inferred← citeshttps://doi.org/10.7868/s0555109914050110openalex-snapshot
The Application of Proteomic Technologies for the Analysis of Muscle Proteins of Farm Animals Used in the Meat Industry (Review)
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.