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PUBMED FOR HANDHELDS

Journal Abstract Search

153 related items for PubMed ID: 28763955

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  • 2. 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; 55(12):4984-4993. PubMed ID: 30482994
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  • 4. 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
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  • 5. Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.
    Montowska M, Alexander MR, Tucker GA, Barrett DA.
    Food Chem; 2015 Nov 15; 187():297-304. PubMed ID: 25977030
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  • 6. 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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  • 10. 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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  • 11. Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry.
    Montowska M, Alexander MR, Tucker GA, Barrett DA.
    Anal Chem; 2014 Oct 21; 86(20):10257-65. PubMed ID: 25259730
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  • 13. 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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  • 16. 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
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  • 17. 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 02; 9(7):3374-83. PubMed ID: 20433202
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