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  1. 1
    Christoph von Bargen, Jens Brockmeyer, Hans-Ulrich Humpf, Meat Authentication: A New HPLC–MS/MS Based Method for the Fast and Sensitive Detection of Horse and Pork in Highly Processed Food, Journal of Agricultural and Food Chemistry, 2014, 62, 39, 9428

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  2. 2
    Angela Di Pinto, Marilisa Bottaro, Elisabetta Bonerba, Giancarlo Bozzo, Edmondo Ceci, Patrizia Marchetti, Anna Mottola, Giuseppina Tantillo, Occurrence of mislabeling in meat products using DNA-based assay, Journal of Food Science and Technology, 2014,

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  3. 3
    Christoph von Bargen, Hans-Ulrich Humpf, Jens Brockmeyer, Pferd oder Rind?, Nachrichten aus der Chemie, 2014, 62, 9
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    Magdalena Montowska, Morgan R. Alexander, Gregory A. Tucker, David A. Barrett, Rapid Detection of Peptide Markers for Authentication Purposes in Raw and Cooked Meat Using Ambient Liquid Extraction Surface Analysis Mass Spectrometry, Analytical Chemistry, 2014, 86, 20, 10257

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  5. 5
    Ergün Şakalar, The practical analysis of food: The development of Sakalar quantification table of DNA (SQT-DNA), Food Chemistry, 2013, 141, 2, 718

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