209 related articles for article (PubMed ID: 28737240)
1. 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]
2. OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat.
Naveena BM; Jagadeesh DS; Jagadeesh Babu A; Madhava Rao T; Kamuni V; Vaithiyanathan S; Kulkarni VV; Rapole S
Food Chem; 2017 Oct; 233():311-320. PubMed ID: 28530580
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (
Maheswarappa NB; Rani KU; Kumar YP; Kulkarni VV; Rapole S
Proteome Sci; 2016; 14():18. PubMed ID: 27891064
[TBL] [Abstract][Full Text] [Related]
5. Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterization.
Kiran M; Naveena BM; Reddy KS; Shahikumar M; Reddy VR; Kulkarni VV; Rapole S; More TH
Animal; 2016 Jun; 10(6):1007-15. PubMed ID: 27076348
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
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. Species authentication of commercial beef jerky based on PCR-RFLP analysis of the mitochondrial 12S rRNA gene.
Chen SY; Liu YP; Yao YG
J Genet Genomics; 2010 Nov; 37(11):763-9. PubMed ID: 21115170
[TBL] [Abstract][Full Text] [Related]
10. A Fast and Reliable Real-Time PCR Method for Detection of Ten Animal Species in Meat Products.
Dalsecco LS; Palhares RM; Oliveira PC; Teixeira LV; Drummond MG; de Oliveira DAA
J Food Sci; 2018 Feb; 83(2):258-265. PubMed ID: 29377112
[TBL] [Abstract][Full Text] [Related]
11. Potential authentication of various meat-based products using simple and efficient DNA extraction method.
Khairil Mokhtar NF; El Sheikha AF; Azmi NI; Mustafa S
J Sci Food Agric; 2020 Mar; 100(4):1687-1693. PubMed ID: 31803942
[TBL] [Abstract][Full Text] [Related]
12. Authentication of meat and meat products.
Ballin NZ
Meat Sci; 2010 Nov; 86(3):577-87. PubMed ID: 20685045
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. A fast and accurate method for controlling the correct labeling of products containing buffalo meat using High Resolution Melting (HRM) analysis.
Sakaridis I; Ganopoulos I; Argiriou A; Tsaftaris A
Meat Sci; 2013 May; 94(1):84-8. PubMed ID: 23403299
[TBL] [Abstract][Full Text] [Related]
16. A straightforward gel-free proteomics pipeline assisted by liquid isoelectric focusing (OFFGEL) and mass spectrometry analysis to study bovine meat proteome.
Sentandreu E; Fuente-García C; Navarro JL; Sentandreu MA
Food Sci Technol Int; 2021 Mar; 27(2):112-122. PubMed ID: 32600057
[TBL] [Abstract][Full Text] [Related]
17. Proteomic analysis of pork meat in the production of cooked ham.
Pioselli B; Paredi G; Mozzarelli A
Mol Biosyst; 2011 Jul; 7(7):2252-60. PubMed ID: 21584341
[TBL] [Abstract][Full Text] [Related]
18. Single tube multiplex PCR assay for the identification of banned meat species.
Iqbal M; Saleem MS; Imran M; Khan WA; Ashraf K; Yasir Zahoor M; Rashid I; Rehman HU; Nadeem A; Ali S; Naz S; Shehzad W
Food Addit Contam Part B Surveill; 2020 Dec; 13(4):284-291. PubMed ID: 32552602
[TBL] [Abstract][Full Text] [Related]
19. Current analytical methods for porcine identification in meat and meat products.
Zia Q; Alawami M; Mokhtar NFK; Nhari RMHR; Hanish I
Food Chem; 2020 Sep; 324():126664. PubMed ID: 32380410
[TBL] [Abstract][Full Text] [Related]
20. PCR identification of beef, sheep, goat, and pork in raw and heat-treated meat mixtures.
Rodríguez MA; García T; González I; Asensio L; Hernández PE; Martín R
J Food Prot; 2004 Jan; 67(1):172-7. PubMed ID: 14717369
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
