Evaluation of Quality and Safety of Foods by Tandem Mass Spectrometry
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Publisher
Springer Netherlands
Link
http://link.springer.com/content/pdf/10.1007/978-94-024-2041-8_1
Reference21 articles.
1. Herrero M, Simõ C, García-Cañas V, Ibáñez E, Cifuentes A (2012) Foodomics: MS-based strategies in modern food science and nutrition. Mass Spectrom Rev 31(1):49–69. https://doi.org/10.1002/mas.20335
2. Benabdelkamel H, Di Donna L, Mazzotti F, Naccarato A, Sindona G, Tagarelli A, Taverna D (2012) Authenticity of PGI "clementine of Calabria" by multielement fingerprint. J Agric Food Chem 60(14):3717–3726. https://doi.org/10.1021/jf2050075
3. Ibáñez C, Simó C, García-Cañas V, Cifuentes A, Castro-Puyana M (2013) Metabolomics, peptidomics and proteomics applications of capillary electrophoresis-mass spectrometry in foodomics: a review. Anal Chim Acta 802:1–13. https://doi.org/10.1016/j.aca.2013.07.042
4. de Koster CG, Brul S (2016) MALDI-TOF MS identification and tracking of food spoilers and food-borne pathogens. Curr Opin Food Sci 10:76–84. https://doi.org/10.1016/j.cofs.2016.11.004
5. Mazzotti F, Di Donna L, Macchione B, Maiuolo L, Perri E, Sindona G (2009) Screening of dimethoate in food by isotope dilution and electrospray ionization tandem mass spectrometry. Rapid Commun Mass Spectrom 23(10):1515–1518. https://doi.org/10.1002/rcm.4011
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