Tag: Mass spectrometry
HILIC-DIA-MS enabled analysis of polar peptides in foods
Measuring taste-active peptides in foods with advanced mass spectrometry
Functional groups strongly affect amino acid LC-MS derivatization
Optimizing chemical tags to improve amino acid detection in mass spectrometry
Headspace gas chromatography may support food authenticity analysis
Testing a solvent-free method to analyze chiral food aromas with improved detection
AQbD improved peptide separation and produced a green UHPLC-ToF-MS method
A systematic approach to measuring scorpion venom peptides with less environmental impact
Method distinguishes chiral α-hydroxy acids in complex samples
Distinguishing mirror-image forms of metabolites in tumors and food using advanced mass spectrometry
Anthocyanin profiles differ across blueberries, raspberries, and resistant grapes
Comparing anthocyanin profiles across grapes, blueberries, and raspberries
