Helen H. Grundy

A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products

Helen H. Grundy, Paul Reece, Michael Buckley et al. · Food Chemistry · 2015 · 71 citations

Natural Sciences, Chemistry, Food Science +11

Identification of novel peptides for horse meat speciation in highly processed foodstuffs

Amy J. Claydon, Helen H. Grundy, Adrian J. Charlton et al. · Food Additives & Contaminants Part A · 2015 · 56 citations

Agriculture, Biochemistry, Food Science +17

ZooMS: the collagen barcode and fingerprints

Matthew J. Collins, Michael Buckley, Helen H. Grundy et al. · Research Explorer (The University of Manchester) · 2010 · 56 citations

Humanities, Anatomy, Authentication +6

Screening method for the addition of bovine blood‐based binding agents to food using liquid chromatography triple quadrupole mass spectrometry

Helen H. Grundy, Paul Reece, Mark Sykes et al. · Rapid Communications in Mass Spectrometry · 2007 · 37 citations

Agriculture, Biochemistry, Food Science +10

Multivariate discrimination of wines with respect to their grape varieties and vintages

Adrian J. Charlton, Michał Wróbel, I. Stanimirova et al. · European Food Research and Technology · 2010 · 34 citations

Agriculture, Enology, Viticulture +14