In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products-Reference-Cited by-同舟云学术

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In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products

Published:2017-09-14 Issue:3 Volume:98 Page:1188-1196
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Naveena Basappa M¹,Jagadeesh Deepak S²,Kamuni Veeranna¹,Muthukumar Muthupalani¹,Kulkarni Vinayak V¹,Kiran Mohan³,Rapole Srikanth⁴

Affiliation:

1. National Research Centre on Meat; Chengicherla Hyderabad India

2. Department of Veterinary Public Health and Epidemiology; College of Veterinary Sciences; Hyderabad India

3. Department of Livestock Products Technology; Veterinary College; Bidar India

4. Proteomics Lab; National Centre for Cell Science; Pune India

Funder

Department of Biotechnology, Ministry of Science and Technology

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference25 articles.

1. Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry;Montowska;Food Chem,2015

2. Identification of meat species by TaqMan-based real-time PCR assay;Kesmen;Meat Sci,2009

3. Development and evaluation of polymerase chain reaction assay for identification of buffalo meat;Mane;Food Anal Methods,2012

4. A proteomic-based approach for detection of chicken in meat mixes;Sentandreu;J Proteom Res,2010

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