Identification of novel peptides for horse meat speciation in highly processed foodstuffs-Reference-Cited by-同舟云学术

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Identification of novel peptides for horse meat speciation in highly processed foodstuffs

Published:2015-08-14 Issue:10 Volume:32 Page:1718-1729
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Claydon Amy J.,Grundy Helen H.,Charlton Adrian J.,Romero M. Rosario

Funder

UK Department for Environment, Food & Rural Affairs

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2015.1075256

Reference22 articles.

1. Species identification by analysis of bone collagen using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry

2. A method of isolating the collagen (I) α2 chain carboxytelopeptide for species identification in bone fragments

3. Detection of Pork in Heat-Processed Meat Products by Monoclonal Antibody-Based ELISA

4. Selected reaction monitoring method to determine the species origin of blood-based binding agents in meats: A collaborative study

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1. Comparative analysis of the longissimus muscle proteome of European wild boar and domestic pig in response to thermal processing;Food Chemistry;2024-10

2. Absolute quantification of targeted rabbit liver- and meat tissue-specific peptide markers in highly processed food products;Food Chemistry;2024-04

3. Identifying deer-hide gelatin of Tarim red deer (Cervus elaphus yarkandensis) through active peptide analysis;Chinese Journal of Analytical Chemistry;2024-01

4. Heat-stable peptide markers specific to rabbit and chicken liver tissue for meat product authentication testing;Food Chemistry;2023-10

5. Current progress on meat food authenticity detection methods;Food Control;2023-10

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