Lista de obras - Magdalena Montowska - Dominio Público Uruguay

A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR

artículo científico publicado en 2021

Absolute quantification of targeted meat and allergenic protein additive peptide markers in meat products

artículo científico publicado en 2018

Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.

artículo científico publicado en 2015

Detection of allergenic additives in processed meat products.

artículo científico publicado en 2018

Differences in two-dimensional gel electrophoresis patterns of skeletal muscle myosin light chain isoforms between Bos taurus, Sus scrofa and selected poultry species

artículo científico publicado en 2011

Is Authentication of Regional and Traditional Food Made of Meat Possible? ⬇️

artículo científico publicado el 1 de enero de 2012

LC⁻Q⁻TOF⁻MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers

artículo científico publicado en 2018

Label-free quantification of meat proteins for evaluation of species composition of processed meat products.

artículo científico publicado en 2017

Myosin light chain isoforms retain their species-specific electrophoretic mobility after processing, which enables differentiation between six species: 2DE analysis of minced meat and meat products made from beef, pork and poultry.

artículo científico publicado en 2012

Nutritional value, protein and peptide composition of edible cricket powders

scientific article published on 13 March 2019

Peptide markers for distinguishing guinea fowl meat from that of other species using liquid chromatography–mass spectrometry

artículo científico publicado en 2021

Post-translational cleavage pattern of Lupinus angustifolius γ-conglutin.

artículo científico publicado en 2018

Processed Meat Protein and Heat-Stable Peptide Marker Identification Using Microwave-Assisted Tryptic Digestion.

artículo científico publicado en 2016

Proteomic analysis of Lupinus angustifolius (var. Zeus and Bojar) and Lupinus luteus (var. Lord and Parys) seed proteins and their hydrolysates.

artículo científico publicado en 2017

Proteomic analysis of oilseed cake: a comparative study of species-specific proteins and peptides extracted from 10 seed species

artículo científico publicado en 2020

Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry

scientific article published on 28 September 2018

Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry

artículo científico publicado en 2014

Shotgun Lipidomic Analysis for Differentiation of Niche Cold Pressed Oils

artículo científico publicado en 2022

Species-specific expression of various proteins in meat tissue: proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species.

artículo científico publicado en 2012

Species-specific peptide-based liquid chromatography-mass spectrometry monitoring of three poultry species in processed meat products

scientific article published on 19 January 2019

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.

artículo científico publicado en 2017

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,

artículo científico publicado en 2014

Lista de obras de Magdalena Montowska

A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR

Absolute quantification of targeted meat and allergenic protein additive peptide markers in meat products

Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.

Detection of allergenic additives in processed meat products.

Differences in two-dimensional gel electrophoresis patterns of skeletal muscle myosin light chain isoforms between Bos taurus, Sus scrofa and selected poultry species

Is Authentication of Regional and Traditional Food Made of Meat Possible? ⬇️

LC⁻Q⁻TOF⁻MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers

Label-free quantification of meat proteins for evaluation of species composition of processed meat products.

Myosin light chain isoforms retain their species-specific electrophoretic mobility after processing, which enables differentiation between six species: 2DE analysis of minced meat and meat products made from beef, pork and poultry.

Nutritional value, protein and peptide composition of edible cricket powders

Peptide markers for distinguishing guinea fowl meat from that of other species using liquid chromatography–mass spectrometry

Post-translational cleavage pattern of Lupinus angustifolius γ-conglutin.

Processed Meat Protein and Heat-Stable Peptide Marker Identification Using Microwave-Assisted Tryptic Digestion.

Proteomic analysis of Lupinus angustifolius (var. Zeus and Bojar) and Lupinus luteus (var. Lord and Parys) seed proteins and their hydrolysates.

Proteomic analysis of oilseed cake: a comparative study of species-specific proteins and peptides extracted from 10 seed species

Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry

Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry

Shotgun Lipidomic Analysis for Differentiation of Niche Cold Pressed Oils

Species-specific expression of various proteins in meat tissue: proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species.

Species-specific peptide-based liquid chromatography-mass spectrometry monitoring of three poultry species in processed meat products

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.

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,