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PUBMED FOR HANDHELDS

Journal Abstract Search

414 related items for PubMed ID: 23567125

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  • 23. 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 15; 283():367-374. PubMed ID: 30722885
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  • 24. 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 01; 102(3):898-902. PubMed ID: 30227901
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  • 25. Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.
    Rohman A, Sismindari, Erwanto Y, Che Man YB.
    Meat Sci; 2011 May 01; 88(1):91-5. PubMed ID: 21227596
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  • 26. CRISPR-Cas12-Based Rapid Authentication of Halal Food.
    Wu Y, Dong Y, Shi Y, Yang H, Zhang J, Khan MR, Deng S, He G, He Q, Lv Y, Deng R.
    J Agric Food Chem; 2021 Sep 08; 69(35):10321-10328. PubMed ID: 34436881
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  • 31. Heptaplex Polymerase Chain Reaction Assay for the Simultaneous Detection of Beef, Buffalo, Chicken, Cat, Dog, Pork, and Fish in Raw and Heat-Treated Food Products.
    Hossain MAM, Uddin SMK, Sultana S, Bonny SQ, Khan MF, Chowdhury ZZ, Johan MR, Ali ME.
    J Agric Food Chem; 2019 Jul 24; 67(29):8268-8278. PubMed ID: 31283221
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  • 34. Easy determination of the addition of soybean proteins to heat-processed meat products prepared with turkey meat or pork-turkey meat blends that could also contain milk proteins.
    Castro F, Marina ML, Rodríguez J, García MC.
    Food Addit Contam; 2005 Dec 24; 22(12):1209-18. PubMed ID: 16356884
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  • 37. Liquid chromatographic identification of meats.
    Ashoor SH, Monte WC, Stiles PG.
    J Assoc Off Anal Chem; 1988 Dec 24; 71(2):397-403. PubMed ID: 3384790
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  • 38. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.
    Juneja VK, Marks H, Huang L, Thippareddi H.
    Food Microbiol; 2011 Jun 24; 28(4):791-5. PubMed ID: 21511140
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  • 39. 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 30; 389():133066. PubMed ID: 35567862
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