All Outputs (2)

Rapid Detection of Peptide Markers for Authentication Purposes in Raw and Cooked Meat Using Ambient Liquid Extraction Surface Analysis Mass Spectrometry (2014)
Journal Article
Montowska, M., Alexander, M. R., Tucker, G. A., & Barrett, D. A. (2014). Rapid Detection of Peptide Markers for Authentication Purposes in Raw and Cooked Meat Using Ambient Liquid Extraction Surface Analysis Mass Spectrometry. Analytical Chemistry, 86(20), 10257-10265. https://doi.org/10.1021/ac502449w

In this paper, our previously developed ambient LESA-MS methodology is implemented to analyze five types of thermally treated meat species, namely beef, pork, horse, chicken, and turkey meat, in order to select and identify heat-stable and species-sp... Read More about Rapid Detection of Peptide Markers for Authentication Purposes in Raw and Cooked Meat Using Ambient Liquid Extraction Surface Analysis Mass Spectrometry.

Tryptic Digestion Coupled with Ambient Desorption Electrospray Ionization and Liquid Extraction Surface Analysis Mass Spectrometry Enabling Identification of Skeletal Muscle Proteins in Mixtures and Distinguishing between Beef, Pork, Horse, Chicken, and Turkey Meat (2014)
Journal Article
Montowska, M., Rao, W., Alexander, M. R., Tucker, G. A., & Barrett, D. A. (2014). Tryptic Digestion Coupled with Ambient Desorption Electrospray Ionization and Liquid Extraction Surface Analysis Mass Spectrometry Enabling Identification of Skeletal Muscle Proteins in Mixtures and Distinguishing between Beef, Pork, Horse, Chicken, and Turkey Meat. Analytical Chemistry, 86(9), 4479-4487. https://doi.org/10.1021/ac5003432

The use of ambient desorption electrospray ionization (DESI-MS) mass spectrometry and liquid extraction surface analysis mass spectrometry (LESA-MS) is explored for the first time to analyse skeletal muscle proteins obtained from mixture of standard... Read More about Tryptic Digestion Coupled with Ambient Desorption Electrospray Ionization and Liquid Extraction Surface Analysis Mass Spectrometry Enabling Identification of Skeletal Muscle Proteins in Mixtures and Distinguishing between Beef, Pork, Horse, Chicken, and Turkey Meat.