Effect of Electrode Geometry on the Classification Performance of Rapid Evaporative Ionization Mass Spectrometric (REIMS) Bacterial Identification-Reference-Cited by-同舟云学术

Effect of Electrode Geometry on the Classification Performance of Rapid Evaporative Ionization Mass Spectrometric (REIMS) Bacterial Identification

Published:2017-10-16 Issue:1 Volume:29 Page:26-33
ISSN:1044-0305
Container-title:Journal of the American Society for Mass Spectrometry
language:en
Short-container-title:J. Am. Soc. Mass Spectrom.

Author:

Bodai Zsolt¹,Cameron Simon¹,Bolt Frances¹,Simon Daniel²,Schaffer Richard²,Karancsi Tamas²,Balog Julia²,Rickards Tony¹³,Burke Adam¹,Hardiman Kate¹,Abda Julia¹,Rebec Monica³,Takats Zoltan¹

Affiliation:

1. Division of Computational and Systems Medicine, Department of Surgery and Cancer, Imperial College London, SW7 2AZ, London, UK

2. Waters Research Center, 7 Zahony Street, 1031, Budapest, Hungary

3. Department of Microbiology, Imperial College Healthcare NHS Trust, Charing Cross Hospital, W6 8RF, London, UK

Funder

Biotechnology and Biological Sciences Research Council

Publisher

American Chemical Society (ACS)

Subject

Spectroscopy,Structural Biology

Link

http://link.springer.com/article/10.1007/s13361-017-1818-5/fulltext.html

Reference17 articles.

1. In Vivo, In Situ Tissue Analysis Using Rapid Evaporative Ionization Mass Spectrometry

2. Intraoperative Tissue Identification Using Rapid Evaporative Ionization Mass Spectrometry

3. In Vivo Endoscopic Tissue Identification by Rapid Evaporative Ionization Mass Spectrometry (REIMS)

4. Alexander, J., Gildea, L., Balog, J., Speller, A., McKenzie, J., Muirhead, L., Scott, A., Kontovounisios, C., Rasheed, S., Teare, J. Hoare, J., Veselkov, K., Goldin, R., Tekkis, P., Darzi, A., Nicholson, J., Kinross, J., Takats, Z. A novel methodology for in vivo endoscopic phenotyping of colorectal cancer based on real-time analysis of the mucosal lipidome: a prospective observational study of the iKnife. Surg. Endoscopy. 31, 1361-1370 (2017)

5. Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry

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