Food authentication

2 workflows · 2026

Food authentication: Telling species and processing apart in food, using peptide markers that survive cooking. 2 catalogued workflows and 3 papers.

Telling species and processing apart in food, using peptide markers that survive cooking.

Workflows 2
Papers 3
Authors 13
Active 2026-02-13 to 2026-07-16

Workflows (2)

  • Food inspection de novo peptide screening (2026): Database-free food inspection workflow: de novo sequencing of MS/MS spectra on a ZenoTOF 7600 for species identification and quantitation in food extracts, with database search as a complementary step, aimed at unknown contaminants and food fraud.
  • Processed meat species markers (2026): De novo peptide sequencing workflow combining FBDA peptide derivatization, dual-polarity DIA-MS, and SCX fractionation to discover species-specific markers (myosin, troponin) in highly processed pork, chicken and bovine meat products, enabling detection of adulteration down to 10 % species contamination.

Papers (3)

Sequencing tools these papers used

PEAKS, Protein Acrobat

Authors (13)

Daisuke Nakajima, Hiromasa Mitsui, Ivana Varenina, Mario Cindrić, Mihaela Pravica, Nina Bilandžić, Osamu Ohara, Renata Biba, Ryo Konno, Takeshi Shibata, Ushio Takeda, Yusei Okuda, Yusuke Kawashima

Where the work happened

Croatia, Japan

Seen in the charts

Back to the full map

Back to top