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254 related items for PubMed ID: 35567862

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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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  • 3. Detection of Pork in Beef Meatballs Using LC-HRMS Based Untargeted Metabolomics and Chemometrics for Halal Authentication.
    Windarsih A, Riswanto FDO, Bakar NKA, Yuliana ND, Dachriyanus, Rohman A.
    Molecules; 2022 Nov 29; 27(23):. PubMed ID: 36500423
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  • 5. Quantitative detection of pork in commercial meat products by TaqMan® real-time PCR assay targeting the mitochondrial D-loop region.
    Kim M, Yoo I, Lee SY, Hong Y, Kim HY.
    Food Chem; 2016 Nov 01; 210():102-6. PubMed ID: 27211626
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  • 6. 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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  • 7. 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
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  • 9. Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation.
    Merino L, Darnerud PO, Toldrá F, Ilbäck NG.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Dec 01; 33(2):186-92. PubMed ID: 26743589
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  • 10. Species-specific peptide-based liquid chromatography-mass spectrometry monitoring of three poultry species in processed meat products.
    Fornal E, Montowska M.
    Food Chem; 2019 Jun 15; 283():489-498. PubMed ID: 30722903
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  • 16. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods.
    Ulca P, Balta H, Çağın I, Senyuva HZ.
    Meat Sci; 2013 Jul 15; 94(3):280-4. PubMed ID: 23567125
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  • 18. Halal authentication using lateral flow devices for detection of pork adulteration in meat products: a review.
    Raja Nhari RMH, Soh JH, Khairil Mokhtar NF, Mohammad NA, Mohd Hashim A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2023 Aug 15; 40(8):971-980. PubMed ID: 37535014
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  • 19. Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat.
    Burnett DD, Legako JF, Phelps KJ, Gonzalez JM.
    J Anim Sci; 2020 Feb 01; 98(2):. PubMed ID: 31999826
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