Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Yvonne Gunning"'
Publikováno v:
Food chemistry. 404
60 MHz proton NMR spectroscopy was used to analyse extracts from saffron spice and a range of potential adulterants and mixtures. Using a simple extraction procedure, good quality spectra were obtained which contain peaks from the characteristic meta
Publikováno v:
Food Chemistry. 404:134649
60 MHz proton NMR spectroscopy was used to analyse extracts from saffron spice and a range of potential adulterants and mixtures. Using a simple extraction procedure, good quality spectra were obtained which contain peaks from the characteristic meta
Autor:
E. Kate Kemsley, Yvonne Gunning, Fouad Taous, Rachel M. Brignall, Marianne Defernez, Tibari El Ghali, Joshua Colmer, Alex J. Jackson, Mark Philo
Publikováno v:
Magnetic Resonance in Chemistry
We use 60‐MHz benchtop nuclear magnetic resonance (NMR) to acquire 1H spectra from argan oils of assured origin. We show that the low‐field NMR spectrum of neat oil contains sufficient information to make estimates of compositional parameters and
Autor:
Yvonne, Gunning, Fouad, Taous, Tibari, El Ghali, James D, Gibbon, E, Wilson, Rachel M, Brignall, E Kate, Kemsley
Publikováno v:
Food chemistry. 370
Low field (60 MHz)
Autor:
Tibari El Ghali, Rachel M. Brignall, E. Kate Kemsley, Yvonne Gunning, E. Wilson, Fouad Taous, James D. Gibbon
Publikováno v:
Food Chemistry. 370:131333
Low field (60 MHz) 1H NMR spectroscopy was used to analyse a large (n = 410) collection of edible oils, including olive and argan, in an authenticity screening scenario. Experimental work was carried out on multiple spectrometers at two different lab
Autor:
Aaron P. Davis, Ian J. Colquhoun, Marianne Defernez, Mark Philo, Hollie Garwood, Niles Beadman, Andrew D. Watson, Yvonne Gunning, David C. Williamson, E. Kate Kemsley, Gwénaëlle Le Gall
Publikováno v:
Food Chemistry
Highlights • Lipophilic extracts of ground roast Arabica coffees were authenticated by benchtop NMR. • Small amounts of esterified 16-O-methylcafestol were found in Arabica coffees. • The compound identity was confirmed by NMR and MS experiment
Autor:
E. Kate Kemsley, Gwénaëlle Le Gall, David C. Williamson, Yvonne Gunning, Ella Wren, Marianne Defernez, Ian J. Colquhoun, Andrew D. Watson
Publikováno v:
Food Chemistry
Graphical abstract
Highlights • A new screening method for identifying the species in ground roast coffees using low-field NMR spectroscopy. • A calibration-free statistical approach to detecting adulteration of arabica with robusta coffee.
Highlights • A new screening method for identifying the species in ground roast coffees using low-field NMR spectroscopy. • A calibration-free statistical approach to detecting adulteration of arabica with robusta coffee.
We address the detection and quantitation of bovine milk in ‘buffalo’ mozzarella cheese using multiple reaction monitoring (MRM) mass spectrometry (MS). Focussing on the abundant protein α s1 -casein, present in both species but with 10 amino ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac5e4ec203d42bcfa178581e0a069bb5
https://ueaeprints.uea.ac.uk/id/eprint/77438/
https://ueaeprints.uea.ac.uk/id/eprint/77438/
Autor:
Mark Philo, Yvonne Gunning, Joshua K. Peazer, Andrew D. Watson, Neil M. Rigby, E. Kate Kemsley
Publikováno v:
Journal of Visualized Experiments : JoVE
We describe a simple protocol for identifying and quantifying the two components in binary mixtures of species possessing one or more similar proteins. Central to the method is the identification of 'corresponding proteins' in the species of interest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::150ecff37d48f25cc4a5a00822955a58
https://ueaeprints.uea.ac.uk/id/eprint/67731/
https://ueaeprints.uea.ac.uk/id/eprint/67731/
Publikováno v:
Analytical chemistry. 87(20)
A rapid multiple reaction monitoring (MRM) mass spectrometric method for the detection and relative quantitation of the adulteration of meat with that of an undeclared species is presented. Our approach uses corresponding proteins from the different