Identification and absolute quantification of animal blood products by peptide markers using an UPLC–MS/MS method

Comparing SRM and SWATH methods for quantitation of bovine muscle proteomes

(2019) Wei Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of gelatin adulteration using bio-informatics, proteomics and high-resolution mass spectrometry

(2018) Charles T. Yang et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Determination of colistin in animal tissues, egg, milk, and feed by ultra-high performance liquid chromatography-tandem mass spectrometry

(2018) Qin Fu et al.   FOOD CHEMISTRY

A mass spectrometry method for sensitive, specific and simultaneous detection of bovine blood meal, blood products and milk products in compound feed

(2018) M.C. Lecrenier et al.   FOOD CHEMISTRY

Peptide biomarkers identified by LC-MS in processed meats of five animal species

(2018) Gui-Ji Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Authentication of pork in meat mixtures using PRM mass spectrometry of myosin peptides

(2018) Xiao-Dong Pan et al.   RSC Advances

Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce

(2018) Barbara Prandi et al.   FOOD CONTROL

Absolute quantification of targeted meat and allergenic protein additive peptide markers in meat products

(2018) Magdalena Montowska et al.   FOOD CHEMISTRY

A novel antibody-based enrichment and mass spectrometry approach for the detection of species-specific blood peptides in feed matrices

(2018) Alicia Niedzwiecka et al.   FOOD CONTROL

Label-free quantification of meat proteins for evaluation of species composition of processed meat products

(2017) Magdalena Montowska et al.   FOOD CHEMISTRY

Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce

(2017) Barbara Prandi et al.   FOOD CONTROL

A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products

(2017) Björn Hoffmann et al.   FOOD CONTROL

Technical note: Nontargeted detection of adulterated plant proteins in raw milk by UPLC-quadrupole time-of-flight mass spectrometric proteomics combined with chemometrics

(2017) Weiying Lu et al.   JOURNAL OF DAIRY SCIENCE

Detection and quantification of beef and pork materials in meat products by duplex droplet digital PCR

(2017) Yicun Cai et al.   PLoS One

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

(2017) Hanan R. Shehata et al.   PLoS One

Double Gene Targeting Multiplex Polymerase Chain Reaction–Restriction Fragment Length Polymorphism Assay Discriminates Beef, Buffalo, and Pork Substitution in Frankfurter Products

(2016) M. A. Motalib Hossain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of novel peptides for horse meat speciation in highly processed foodstuffs

(2015) Amy J. Claydon et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Assessment of meat authenticity using bioinformatics, targeted peptide biomarkers and high-resolution mass spectrometry

(2015) Alberto Ruiz Orduna et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products

(2015) Elena A. Zvereva et al.   MEAT SCIENCE

Meat Authentication: A New HPLC–MS/MS Based Method for the Fast and Sensitive Detection of Horse and Pork in Highly Processed Food

(2014) Christoph von Bargen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Sensitive High-Performance Liquid Chromatography–Tandem Mass Spectrometry Method for the Detection of Horse and Pork in Halal Beef

(2013) Christoph von Bargen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating

(2013) Mauro Musto et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods

(2013) Pelin Ulca et al.   MEAT SCIENCE

Proteomics analysis of ancient food vessel stitching reveals >4000-year-old milk protein

(2013) Michael Buckley et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Halal authenticity issues in meat and meat products

(2012) Khadijah Nakyinsige et al.   MEAT SCIENCE