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Pubmed for Handhelds

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Journal Abstract Search

165 related items for PubMed ID: 26366801

  • 21. Liquid chromatographic identification of meats.
    Ashoor SH, Monte WC, Stiles PG.
    J Assoc Off Anal Chem; 1988; 71(2):397-403. PubMed ID: 3384790
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  • 22. Development and validation of a rapid test system for detection of pork meat and collagen residues.
    Masiri J, Benoit L, Barrios-Lopez B, Thienes C, Meshgi M, Agapov A, Dobritsa A, Nadala C, Samadpour M.
    Meat Sci; 2016 Nov; 121():397-402. PubMed ID: 27448193
    [Abstract] [Full Text] [Related]

  • 23. LC-QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination.
    Sarah SA, Faradalila WN, Salwani MS, Amin I, Karsani SA, Sazili AQ.
    Food Chem; 2016 May 15; 199():157-64. PubMed ID: 26775957
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  • 24. LC-QTOF-MS identification of rabbit-specific peptides for authenticating the species composition of meat products.
    Stachniuk A, Sumara A, Montowska M, Fornal E.
    Food Chem; 2020 Nov 01; 329():127185. PubMed ID: 32516709
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  • 28. Detection of meat species adulteration using high-resolution mass spectrometry and a proteogenomics strategy.
    Ruiz Orduna A, Husby E, Yang CT, Ghosh D, Beaudry F.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Jul 01; 34(7):1110-1120. PubMed ID: 28513289
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  • 30. Identification of novel peptides for horse meat speciation in highly processed foodstuffs.
    Claydon AJ, Grundy HH, Charlton AJ, Romero MR.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015 Jul 01; 32(10):1718-29. PubMed ID: 26258799
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  • 33. Absolute quantification of targeted meat and allergenic protein additive peptide markers in meat products.
    Montowska M, Fornal E.
    Food Chem; 2019 Feb 15; 274():857-864. PubMed ID: 30373020
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  • 35. Rapid LC-MS/MS method for the detection of seven animal species in meat products.
    Zhang M, Li Y, Zhang Y, Kang C, Zhao W, Ren N, Guo W, Wang S.
    Food Chem; 2022 Mar 01; 371():131075. PubMed ID: 34543926
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  • 40. Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources.
    Storcksdieck genannt Bonsmann S, Hurrell RF.
    J Food Sci; 2007 Jan 01; 72(1):S019-29. PubMed ID: 17995893
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