Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing

Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures

Muralidharan Nagarajan, Soottawat Benjakul, Thummanoon Prodpran et al. · Food Hydrocolloids · 2012 · 301 citations

Natural Sciences, Food Science, Materials Science +8

An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

Nur Çebi, Muhammed Zeki Durak, Ömer Said Toker et al. · Food Chemistry · 2015 · 234 citations

Agriculture, Animal Sciences, Food Science +14

Detection of porcine DNA in gelatine and gelatine-containing processed food products—Halal/Kosher authentication

Yasemin Demirhan, Pelin Ulca, Hamide Z. Şenyuva · Meat Science · 2011 · 122 citations

Agriculture, Food Science, Genetics +12

Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin

Guifeng Zhang, Tao Liu, Qian Wang et al. · Food Hydrocolloids · 2009 · 119 citations · Full text

Life Sciences, Biochemistry, Food Science +17

From market to food plate: Current trusted technology and innovations in halal food analysis

Hamadah Lubis, Noor Faizah Mohd‐Naim, Nur Nazurah Alizul et al. · Trends in Food Science & Technology · 2016 · 117 citations

Agriculture, Biotechnology, Food Science +7