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Quantitative Evaluation Mechanism Based on Co-Peptide Reference Strategy

https://doi.org/10.2139/ssrn.5257222
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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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Absolute Quantification of Proteins Using Standard Peptides and Multiple Reaction Monitoring
inferredcites →https://doi.org/10.1007/s00253-014-6084-xopenalex-snapshot
Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes
inferredcites →https://doi.org/10.1016/j.foodchem.2015.02.114openalex-snapshot
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.2017.06.059openalex-snapshot
Label-free quantification of meat proteins for evaluation of species composition of processed meat products
inferredcites →https://doi.org/10.1016/j.foodchem.2018.01.184openalex-snapshot
Enzyme immunoassay (ELISA/immunosensor) for a sensitive detection of pork adulteration in meat
inferredcites →https://doi.org/10.1016/j.foodchem.2019.01.074openalex-snapshot
Species-specific peptide-based liquid chromatography–mass spectrometry monitoring of three poultry species in processed meat products
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126664openalex-snapshot
Current analytical methods for porcine identification in meat and meat products
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128240openalex-snapshot
Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131336openalex-snapshot
Identification and quantification of fox meat in meat products by liquid chromatography–tandem mass spectrometry
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132932openalex-snapshot
Screening of specific quantitative peptides of beef by LC–MS/MS coupled with OPLS-DA
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133066openalex-snapshot
Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition
inferredcites →https://doi.org/10.1016/j.foodchem.2022.133111openalex-snapshot
Response boosting-based approach for absolute quantification of gelatin peptides using LC-MS/MS
inferredcites →https://doi.org/10.1016/j.foodchem.2023.138069openalex-snapshot
Absolute quantification of targeted rabbit liver- and meat tissue-specific peptide markers in highly processed food products
inferredcites →https://doi.org/10.1016/j.foodchem.2024.140326openalex-snapshot
Myoglobin as a molecular biomarker for meat authentication and traceability
inferredcites →https://doi.org/10.1016/j.foodcont.2016.05.055openalex-snapshot
A novel reference real-time PCR assay for the relative quantification of (game) meat species in raw and heat-processed food
inferredcites →https://doi.org/10.1016/j.foodcont.2018.10.016openalex-snapshot
Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce
inferredcites →https://doi.org/10.1016/j.foodcont.2019.04.022openalex-snapshot
Mass spectrometry detection of protein allergenic additives in emulsion-type pork sausages
inferredcites →https://doi.org/10.1016/j.foodcont.2023.109842openalex-snapshot
Current progress on meat food authenticity detection methods
inferredcites →https://doi.org/10.1016/j.foodcont.2023.110013openalex-snapshot
The use of Au@Pt nanozyme to perform ultrasensitive immunochromatographic detection of banned pork additives in meat products
inferredcites →https://doi.org/10.1016/j.foodres.2016.09.016openalex-snapshot
Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
inferredcites →https://doi.org/10.1016/j.jfca.2018.07.004openalex-snapshot
Peptide biomarkers identified by LC–MS in processed meats of five animal species
inferredcites →https://doi.org/10.1016/j.jfutfo.2023.05.010openalex-snapshot
Establishment of enzyme-linked immunosorbent assay for beef and lamb contents in cooked meat
inferredcites →https://doi.org/10.1016/j.jprot.2022.104744openalex-snapshot
The potential of proteomics in the study of processed meat products
inferredcites →https://doi.org/10.1016/j.meatsci.2010.06.001openalex-snapshot
Authentication of meat and meat products
inferredcites →https://doi.org/10.1016/j.meatsci.2015.03.001openalex-snapshot
Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products
inferredcites →https://doi.org/10.1111/ijfs.13350openalex-snapshot
How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products
inferredcites →https://doi.org/10.1155/2010/840518openalex-snapshot
Mass Spectrometry-Based Label-Free Quantitative Proteomics
inferredcites →https://doi.org/10.1371/journal.pone.0182872openalex-snapshot
Droplet digital polymerase chain reaction (ddPCR) assays integrated with an internal control for quantification of bovine, porcine, chicken and turkey species in food and feed
inferredcites →https://doi.org/10.3168/jds.2024-24998openalex-snapshot
Label-free-based proteomics analysis reveals differential proteins of sheep, goat, and cow milk
inferredcites →https://doi.org/10.3390/app14125147openalex-snapshot
Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis
inferredcites →https://doi.org/10.3390/foods9081049openalex-snapshot
Comparison of Real-Time PCR Quantification Methods in the Identification of Poultry Species in Meat Products
inferredcites →https://doi.org/10.46419/vs.55.3.7openalex-snapshot
Qualitative detection of species adulteration in commercial meat products using a validated ELISA method
inferredcites →https://doi.org/10.5740/jaoacint.17-0402openalex-snapshot
Novel Approaches for the MS-Based Detection of Food Allergens: High Resolution, MS3, and Beyond
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