These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

159 related items for PubMed ID: 25236222

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. 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 01; 141(3):1814-20. PubMed ID: 23870895
    [Abstract] [Full Text] [Related]

  • 3. 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 01; 62(39):9428-35. PubMed ID: 25188355
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 62(8):272-6. PubMed ID: 4062740
    [Abstract] [Full Text] [Related]

  • 5. 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 20; 87(20):10315-22. PubMed ID: 26366801
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. 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 11; 61(49):11986-94. PubMed ID: 24274913
    [Abstract] [Full Text] [Related]

  • 8. Myoglobin as a molecular biomarker for meat authentication and traceability.
    Ragucci S, Landi N, Di Maro A.
    Food Chem; 2024 Nov 15; 458():140326. PubMed ID: 38970962
    [Abstract] [Full Text] [Related]

  • 9. Detection of horse meat contamination in raw and heat-processed meat products.
    Hsieh YH, Ofori JA.
    J Agric Food Chem; 2014 Dec 31; 62(52):12536-44. PubMed ID: 25474205
    [Abstract] [Full Text] [Related]

  • 10. 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 31; 96(1):408-12. PubMed ID: 23973625
    [Abstract] [Full Text] [Related]

  • 11. Development of an immunoaffinity chromatography purification and ultra performance liquid chromatography tandem mass spectrometry method for determination of 12 sulfonamides in beef and milk.
    Zhao XT, Lin QB, Song H, Pan YL, Wang X.
    J Agric Food Chem; 2011 Sep 28; 59(18):9800-5. PubMed ID: 21848254
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products.
    Zvereva EA, Kovalev LI, Ivanov AV, Kovaleva MA, Zherdev AV, Shishkin SS, Lisitsyn AB, Chernukha IM, Dzantiev BB.
    Meat Sci; 2015 Jul 28; 105():46-52. PubMed ID: 25777979
    [Abstract] [Full Text] [Related]

  • 14. Polymerase chain reaction with lateral flow sensor assay for the identification of horse meat in raw and processed meat products.
    Chen Y, Wang Y, Xiao M, Wei S, Yang H, Yin R.
    Food Chem; 2021 May 30; 345():128840. PubMed ID: 33601658
    [Abstract] [Full Text] [Related]

  • 15. A multiplex real-time PCR method for the quantification of beef and pork fractions in minced meat.
    Iwobi A, Sebah D, Kraemer I, Losher C, Fischer G, Busch U, Huber I.
    Food Chem; 2015 Feb 15; 169():305-13. PubMed ID: 25236231
    [Abstract] [Full Text] [Related]

  • 16. [Development and application of real-time PCR for identification and detection of horse meat in animal-origin products].
    Li N, Wang J, Shen Q, Han C, Zhang J, Li F, Xu J, Jiang T.
    Wei Sheng Yan Jiu; 2013 Nov 15; 42(6):982-6. PubMed ID: 24459914
    [Abstract] [Full Text] [Related]

  • 17. Quantitative analysis of iron-containing protein myoglobin in different foodstuffs by liquid chromatography coupled to high-resolution inductively coupled plasma mass spectrometry.
    Harrington CF, Elahi S, Merson SA, Ponnampalavanar P.
    J AOAC Int; 2004 Nov 15; 87(1):253-8. PubMed ID: 15084108
    [Abstract] [Full Text] [Related]

  • 18. Species identification and quantification in meat and meat products using droplet digital PCR (ddPCR).
    Floren C, Wiedemann I, Brenig B, Schütz E, Beck J.
    Food Chem; 2015 Apr 15; 173():1054-8. PubMed ID: 25466124
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 55(12):4984-4993. PubMed ID: 30482994
    [Abstract] [Full Text] [Related]

  • 20. Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis.
    Bjelanovic M, Sørheim O, Slinde E, Puolanne E, Isaksson T, Egelandsdal B.
    Meat Sci; 2013 Nov 15; 95(3):451-7. PubMed ID: 23793079
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.