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Original Articles

Assessment of meat authenticity using bioinformatics, targeted peptide biomarkers and high-resolution mass spectrometry

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Pages 1709-1717 | Received 21 May 2015, Accepted 16 Jun 2015, Published online: 04 Aug 2015

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Charles T. Yang, Dipankar Ghosh & Francis Beaudry. (2018) Detection of gelatin adulteration using bio-informatics, proteomics and high-resolution mass spectrometry. Food Additives & Contaminants: Part A 35:4, pages 599-608.
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Xiao-Dong Pan, Jiang Chen, Qing Chen, Bai-Fen Huang & Jian-Long Han. (2018) Authentication of pork in meat mixtures using PRM mass spectrometry of myosin peptides. RSC Advances 8:20, pages 11157-11162.
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David I Ellis, Howbeer Muhamadali, David P Allen, Christopher T Elliott & Royston Goodacre. (2016) A flavour of omics approaches for the detection of food fraud. Current Opinion in Food Science 10, pages 7-15.
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T. Cajka, M.R. Showalter, K. Riddellova & O. Fiehn. 2016. Advances in Food Authenticity Testing. Advances in Food Authenticity Testing 171 200 .

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