A sensitive HPLC-MS/MS screening method for the simultaneous detection of barley, maize, oats, rice, rye and wheat proteins in meat products

Author:

Jira Wolfgang,Münch Siegfried

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Determination of wheat, rye and spelt authenticity in bread by targeted peptide biomarkers;Bönick;Journal of Food Composition and Analysis,2017

2. Evaluating the performance of gluten ELISA test kits: The numbers do not tell the tale;Bruins Slot;Cereal Chemistry,2015

3. Characterization of protein fractions from chickpea (Cicer arietinum L.) and oat (Avena sativa L.) seeds using proteomic techniques;Chang;Food Research International,2011

4. Codex Alimentarius Commission. (2006). Report of the twenty-seventh session of the Codex Alimentarius Committee on methods of analysis and sampling. ALINORM 06/29/23.

5. Identification of barley-specific peptide markers that persist in processed foods and are capable of detecting barley contamination by LC-MS/MS;Colgrave;Journal of Proteomics,2016

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