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Discrimination and Quantification of Protein Species in Processed Meat Products Using High Resolution Mass Spectrometry
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Species Authentication Methods in Foods and Feeds: the Present, Past, and Future of Halal Forensics
inferredcites →https://doi.org/10.1016/j.foodchem.2015.02.114openalex-extracted
Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2015.11.121openalex-extracted
LC–QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination
inferredcites →https://doi.org/10.1016/j.foodchem.2016.08.100openalex-extracted
Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures
inferredcites →https://doi.org/10.1016/j.foodchem.2017.06.059openalex-extracted
Label-free quantification of meat proteins for evaluation of species composition of processed meat products
inferredcites →https://doi.org/10.1016/j.foodchem.2018.08.131openalex-extracted
Absolute quantification of targeted meat and allergenic protein additive peptide markers in meat products
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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
inferredcites →https://doi.org/10.1016/j.foodchem.2019.01.074openalex-extracted
Species-specific peptide-based liquid chromatography–mass spectrometry monitoring of three poultry species in processed meat products
inferredcites →https://doi.org/10.1016/j.foodcont.2013.05.033openalex-extracted
Horse meat scandal – A wake-up call for regulatory authorities
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A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products
inferredcites →https://doi.org/10.1016/j.foodcont.2016.11.032openalex-extracted
Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce
inferredcites →https://doi.org/10.1016/j.foodcont.2018.10.016openalex-extracted
Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce
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Determination of higenamine and tretoquinol in spices by solid phase extraction-isotope internal standard-high performance liquid chromatography-tandem mass spectrometry
inferredcites →https://doi.org/10.1016/j.jprot.2018.11.002openalex-extracted
Determination of food allergens by LC-MS: Impacts of sample preparation, food matrix, and thermal processing on peptide detectability and quantification
inferredcites →https://doi.org/10.1016/j.meatsci.2010.06.001openalex-extracted
Authentication of meat and meat products
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Fast Monitoring of Species-Specific Peptide Biomarkers Using High-Intensity-Focused-Ultrasound-Assisted Tryptic Digestion and Selected MS/MS Ion Monitoring
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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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Development and Evaluation of a Parallel Reaction Monitoring Strategy for Large-Scale Targeted Metabolomics Quantification
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Characterization and Detection of Food Allergens Using High-Resolution Mass Spectrometry: Current Status and Future Perspective
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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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Meat Authentication: A New HPLC–MS/MS Based Method for the Fast and Sensitive Detection of Horse and Pork in Highly Processed Food
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Improve the Coverage for the Analysis of Phosphoproteome of HeLa Cells by a Tandem Digestion Approach
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Protein digestion priority is independent of protein abundances
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The effect of thermal processing on the behaviour of peanut allergen peptide targets used in multiple reaction monitoring mass spectrometry experiments
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