146 related articles for article (PubMed ID: 22851476)
1. 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.
Montowska M; Pospiech E
Proteomics; 2012 Sep; 12(18):2879-89. PubMed ID: 22851476
[TBL] [Abstract][Full Text] [Related]
2. Differences in two-dimensional gel electrophoresis patterns of skeletal muscle myosin light chain isoforms between Bos taurus, Sus scrofa and selected poultry species.
Montowska M; Pospiech E
J Sci Food Agric; 2011 Oct; 91(13):2449-56. PubMed ID: 21656778
[TBL] [Abstract][Full Text] [Related]
3. Species-specific expression of various proteins in meat tissue: proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species.
Montowska M; Pospiech E
Food Chem; 2013 Feb; 136(3-4):1461-9. PubMed ID: 23194549
[TBL] [Abstract][Full Text] [Related]
4. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods.
Ulca P; Balta H; Çağın I; Senyuva HZ
Meat Sci; 2013 Jul; 94(3):280-4. PubMed ID: 23567125
[TBL] [Abstract][Full Text] [Related]
5. Intense degradation of myosin light chain isoforms in Spanish dry-cured ham.
Mora L; Sentandreu MA; Toldrá F
J Agric Food Chem; 2011 Apr; 59(8):3884-92. PubMed ID: 21410185
[TBL] [Abstract][Full Text] [Related]
6. Detection of chicken and turkey meat in meat mixtures by using real-time PCR assays.
Kesmen Z; Yetiman AE; Sahin F; Yetim H
J Food Sci; 2012 Feb; 77(2):C167-73. PubMed ID: 22309374
[TBL] [Abstract][Full Text] [Related]
7. Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain.
González-Weller D; Karlsson L; Caballero A; Hernández F; Gutiérrez A; González-Iglesias T; Marino M; Hardisson A
Food Addit Contam; 2006 Aug; 23(8):757-63. PubMed ID: 16807203
[TBL] [Abstract][Full Text] [Related]
8. Detection of poultry and pork in cooked and canned meat foods by enzyme-linked immunosorbent assays.
Berger RG; Mageau RP; Schwab B; Johnston RW
J Assoc Off Anal Chem; 1988; 71(2):406-9. PubMed ID: 3384792
[TBL] [Abstract][Full Text] [Related]
9. A proteomic-based approach for detection of chicken in meat mixes.
Sentandreu MA; Fraser PD; Halket J; Patel R; Bramley PM
J Proteome Res; 2010 Jul; 9(7):3374-83. PubMed ID: 20433202
[TBL] [Abstract][Full Text] [Related]
10. Development of a sensitive and specific multiplex PCR method for the simultaneous detection of chicken, duck and goose DNA in meat products.
Hou B; Meng X; Zhang L; Guo J; Li S; Jin H
Meat Sci; 2015 Mar; 101():90-4. PubMed ID: 25462385
[TBL] [Abstract][Full Text] [Related]
11. Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs.
Kang YK; Choi YM; Lee SH; Choe JH; Hong KC; Kim BC
Meat Sci; 2011 Dec; 89(4):384-9. PubMed ID: 21636221
[TBL] [Abstract][Full Text] [Related]
12. In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.
Naveena BM; Jagadeesh DS; Kamuni V; Muthukumar M; Kulkarni VV; Kiran M; Rapole S
J Sci Food Agric; 2018 Feb; 98(3):1188-1196. PubMed ID: 28737240
[TBL] [Abstract][Full Text] [Related]
13. Species identification in meat products using real-time PCR.
Jonker KM; Tilburg JJ; Hagele GH; de Boer E
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 May; 25(5):527-33. PubMed ID: 18473208
[TBL] [Abstract][Full Text] [Related]
14. Liquid chromatographic identification of meats.
Ashoor SH; Monte WC; Stiles PG
J Assoc Off Anal Chem; 1988; 71(2):397-403. PubMed ID: 3384790
[TBL] [Abstract][Full Text] [Related]
15. The effects of the interaction of myosin essential light chain isoforms with actin in skeletal muscles.
Nieznańska H; Nieznański K; Stepkowski D
Acta Biochim Pol; 2002; 49(3):709-19. PubMed ID: 12422241
[TBL] [Abstract][Full Text] [Related]
16. MRM-MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products.
Nalazek-Rudnicka K; Kłosowska-Chomiczewska I; Wasik A; Macierzanka A
Food Chem; 2019 Jun; 283():367-374. PubMed ID: 30722885
[TBL] [Abstract][Full Text] [Related]
17. Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition.
Nalazek-Rudnicka K; Kłosowska-Chomiczewska IE; Brockmeyer J; Wasik A; Macierzanka A
Food Chem; 2022 Sep; 389():133066. PubMed ID: 35567862
[TBL] [Abstract][Full Text] [Related]
18. Myoglobin as marker in meat adulteration: a UPLC method for determining the presence of pork meat in raw beef burger.
Giaretta N; Di Giuseppe AM; Lippert M; Parente A; Di Maro A
Food Chem; 2013 Dec; 141(3):1814-20. PubMed ID: 23870895
[TBL] [Abstract][Full Text] [Related]
19. A next generation semiconductor based sequencing approach for the identification of meat species in DNA mixtures.
Bertolini F; Ghionda MC; D'Alessandro E; Geraci C; Chiofalo V; Fontanesi L
PLoS One; 2015; 10(4):e0121701. PubMed ID: 25923709
[TBL] [Abstract][Full Text] [Related]
20. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
Maughan C; Martini S
J Food Sci; 2012 Feb; 77(2):S115-21. PubMed ID: 22339550
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
