215 related articles for article (PubMed ID: 4062740)
1. 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]
2. Improved high-performance liquid chromatographic method for analysis of histidine dipeptides anserine, carnosine and balenine present in fresh meat.
Carnegie PR; Ilic MZ; Etheridge MO; Collins MG
J Chromatogr; 1983 May; 261(1):153-7. PubMed ID: 6874797
[No Abstract] [Full Text] [Related]
3. A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species.
Jozanović M; Sakač N; Sak-Bosnar M; Carrilho E
Anal Bioanal Chem; 2018 Jul; 410(18):4359-4369. PubMed ID: 29707755
[TBL] [Abstract][Full Text] [Related]
4. The detection of chicken meat in meat products by means of the anserine/carnosine ratio.
Tinbergen BJ; Slump P
Z Lebensm Unters Forsch; 1976; 161(1):7-11. PubMed ID: 973451
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Concentrations of carnosine, anserine, L-histidine and 3-methyl histidine in boar spermatozoa and sheep milk by a modified HPLC method.
Ducci M; Pacchini S; Niccolini A; Gazzano A; Cerri D; Gadea J; Bobowiec R; Sighieri C; Martelli F
Pol J Vet Sci; 2006; 9(3):159-63. PubMed ID: 17020009
[TBL] [Abstract][Full Text] [Related]
7. Analysis of products of animal origin in feeds by determination of carnosine and related dipeptides by high-performance liquid chromatography.
Schönherr J
J Agric Food Chem; 2002 Mar; 50(7):1945-50. PubMed ID: 11902938
[TBL] [Abstract][Full Text] [Related]
8. Determination of anti-oxidative histidine dipeptides in poultry by microchip capillary electrophoresis with contactless conductivity detection.
Jozanović M; Hajduković M; Galović O; Kralik G; Kralik Z; Sakač N; Medvidović-Kosanović M; Sak-Bosnar M
Food Chem; 2017 Apr; 221():1658-1665. PubMed ID: 27979143
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. [Determination of anserine, homocarnosine and carnosine in meat products by ion chromatography with integrated pulsed amperometric detection].
Zhu Z; Zhang Y; Wang J; Li X; Wang W; Yang H; Zhu Y
Se Pu; 2018 Dec; 36(12):1297-1302. PubMed ID: 30574709
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Anserine and carnosine determination in meat samples by pure micellar liquid chromatography.
Gil-Agustí M; Esteve-Romero J; Carda-Broch S
J Chromatogr A; 2008 May; 1189(1-2):444-50. PubMed ID: 18076890
[TBL] [Abstract][Full Text] [Related]
13. Differences in muscle histidine-containing dipeptides in broilers.
Barbaresi S; Maertens L; Claeys E; Derave W; De Smet S
J Sci Food Agric; 2019 Oct; 99(13):5680-5686. PubMed ID: 31150113
[TBL] [Abstract][Full Text] [Related]
14. High-performance liquid chromatographic determination of imidazole dipeptides, histidine, 1-methylhistidine and 3-methylhistidine in equine and camel muscle and individual muscle fibres.
Dunnett M; Harris RC
J Chromatogr B Biomed Sci Appl; 1997 Jan; 688(1):47-55. PubMed ID: 9029312
[TBL] [Abstract][Full Text] [Related]
15. Effect of dietary histidine on contents of carnosine and anserine in muscles of broilers.
Kai S; Watanabe G; Kubota M; Kadowaki M; Fujimura S
Anim Sci J; 2015 May; 86(5):541-6. PubMed ID: 25521014
[TBL] [Abstract][Full Text] [Related]
16. Quantitative Detection of Pork 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):810-816. PubMed ID: 28927492
[TBL] [Abstract][Full Text] [Related]
17. Detection of horse meat contamination in raw and heat-processed meat products.
Hsieh YH; Ofori JA
J Agric Food Chem; 2014 Dec; 62(52):12536-44. PubMed ID: 25474205
[TBL] [Abstract][Full Text] [Related]
18. LC-ESI-MS/MS quantification of carnosine, anserine, and balenine in meat samples.
Uenoyama R; Miyazaki M; Miyazaki T; Shigeno Y; Tokairin Y; Konno H; Yamashita T
J Chromatogr B Analyt Technol Biomed Life Sci; 2019 Nov; 1132():121826. PubMed ID: 31675678
[TBL] [Abstract][Full Text] [Related]
19. Spectrophotometric determination of carnosine, anserine, and taurine in skeletal muscle.
Parker CJ
Anal Biochem; 1980 Nov; 108(2):303-5. PubMed ID: 7457874
[No Abstract] [Full Text] [Related]
20. Desorption electrospray ionization-mass spectrometry imaging of carnitine and imidazole dipeptides in pork chop tissues.
Enomoto H; Zaima N
J Chromatogr B Analyt Technol Biomed Life Sci; 2023 Feb; 1216():123601. PubMed ID: 36680959
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]