BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

165 related articles for article (PubMed ID: 26366801)

  • 1. Meat Authentication via Multiple Reaction Monitoring Mass Spectrometry of Myoglobin Peptides.
    Watson AD; Gunning Y; Rigby NM; Philo M; Kemsley EK
    Anal Chem; 2015 Oct; 87(20):10315-22. PubMed ID: 26366801
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication.
    Gunning Y; Watson AD; Rigby NM; Philo M; Peazer JK; Kemsley EK
    J Vis Exp; 2016 Sep; (115):. PubMed ID: 27685654
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. New sensitive high-performance liquid chromatography-tandem mass spectrometry method for the detection of horse and pork in halal beef.
    von Bargen C; Dojahn J; Waidelich D; Humpf HU; Brockmeyer J
    J Agric Food Chem; 2013 Dec; 61(49):11986-94. PubMed ID: 24274913
    [TBL] [Abstract][Full Text] [Related]  

  • 5. An improved UPLC method for the detection of undeclared horse meat addition by using myoglobin as molecular marker.
    Di Giuseppe AM; Giarretta N; Lippert M; Severino V; Di Maro A
    Food Chem; 2015 Feb; 169():241-5. PubMed ID: 25236222
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry.
    Montowska M; Alexander MR; Tucker GA; Barrett DA
    Anal Chem; 2014 Oct; 86(20):10257-65. PubMed ID: 25259730
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Meat authentication: a new HPLC-MS/MS based method for the fast and sensitive detection of horse and pork in highly processed food.
    von Bargen C; Brockmeyer J; Humpf HU
    J Agric Food Chem; 2014 Oct; 62(39):9428-35. PubMed ID: 25188355
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Assessment of meat authenticity using bioinformatics, targeted peptide biomarkers and high-resolution mass spectrometry.
    Ruiz Orduna A; Husby E; Yang CT; Ghosh D; Beaudry F
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(10):1709-17. PubMed ID: 26241836
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of histidine dipeptides and myoglobin to monitor adulteration of cooked beef with meat from other species.
    Carnegie PR; Ilic MZ; Etheridge MO; Stuart S
    Aust Vet J; 1985 Aug; 62(8):272-6. PubMed ID: 4062740
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Identification of meat marker peptides and detection of adulteration by liquid chromatography-tandem mass spectrometry].
    Gu S; Zhan L; Zhao C; Zheng J; Cai Y; Deng X
    Se Pu; 2018 Dec; 36(12):1269-1278. PubMed ID: 30574705
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Quantitative Detection of Beef Contamination in Cooked Meat Products by ELISA.
    Thienes CP; Masiri J; Benoit LA; Barrios-Lopez B; Samuel SA; Krebs RA; Cox DP; Dobritsa AP; Nadala C; Samadpour M
    J AOAC Int; 2019 May; 102(3):898-902. PubMed ID: 30227901
    [No Abstract]   [Full Text] [Related]  

  • 14. Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.
    Montowska M; Alexander MR; Tucker GA; Barrett DA
    Food Chem; 2015 Nov; 187():297-304. PubMed ID: 25977030
    [TBL] [Abstract][Full Text] [Related]  

  • 15. LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY BOTTOM-UP PROTEOMIC METHODS IN ANIMAL SPECIES ANALYSIS OF PROCESSED MEAT FOR FOOD AUTHENTICATION AND THE DETECTION OF ADULTERATIONS.
    Stachniuk A; Sumara A; Montowska M; Fornal E
    Mass Spectrom Rev; 2021 Jan; 40(1):3-30. PubMed ID: 31498909
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quantitative Detection of Horse Contamination in Cooked Meat Products by ELISA.
    Thienes CP; Masiri J; Benoit LA; Barrios-Lopez B; Samuel SA; Cox DP; Dobritsa AP; Nadala C; Samadpour M
    J AOAC Int; 2018 May; 101(3):817-823. PubMed ID: 29054141
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability.
    Suman SP; Rentfrow G; Nair MN; Joseph P
    J Anim Sci; 2014 Mar; 92(3):875-82. PubMed ID: 24496833
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry.
    Montowska M; Spychaj A
    J Food Sci Technol; 2018 Dec; 55(12):4984-4993. PubMed ID: 30482994
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Iron and zinc compounds in the muscle meats of beef, lamb, pork and chicken.
    Hazell T
    J Sci Food Agric; 1982 Oct; 33(10):1049-56. PubMed ID: 7176546
    [No Abstract]   [Full Text] [Related]  

  • 20. Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins.
    Nair MN; Suman SP; Li S; Ramanathan R; Mancini RA
    Meat Sci; 2014 Jan; 96(1):408-12. PubMed ID: 23973625
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.