Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to
serious public health risks, religious violations, and moral loss. Rapid, effective, accurate …

Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal
protein in many countries, with a unique flavour and sensory profile compared to other red …

Meat adulteration could be intentional or unintentional, which may infringe consumers' rights
and interests, endanger public health, disrupt the market, and hinder the development of the …

Most microfluidic-based “sample-in-result-out” systems suffer sophisticated microfluidic
production processes, high-cost chips, and expensive instruments. They cannot be used in …

The ever-growing use of mass spectrometry (MS) methodologies in food authentication and
traceability originates from their unrivalled specificity, accuracy and sensitivity. Such features …

Proteomics is a field that has grown rapidly since its emergence in the mid–1990s, reaching
many disciplines such as food technology. The application of proteomic techniques in the …

Over the years, significant technological discoveries have facilitated the improvement of
meat-related research. Recent studies of complex and interactive factors contributing to …

ABSTRACT A comparative analysis of egg yolk proteome of three major poultry species,
namely, chicken, duck, and quail, was carried out with two-dimensional (2D) gel …

The globalization of the food industry chain and the increasing complexity of the food supply
chain present significant challenges for food authenticity and raw material processing. Food …

The success of comprehensive proteome analysis is highly dependent on the quality of the
sample fractionation techniques employed prior to analysis by mass spectrometry. Novel …