Search results for: MYOGLOBIN

• Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)

  Publication

  • J. Stadnik
  • Z. Dolatowski

  - EUROPEAN FOOD RESEARCH AND TECHNOLOGY - Year 2011

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• MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products

  Publication

  • K. Nalazek-Rudnicka
  • I. E. Kłosowska-Chomiczewska
  • A. Wasik
  • A. Macierzanka

  - FOOD CHEMISTRY - Year 2019

  The abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb...

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• Linear-scaling calculation of Hartree-Fock exchange energy with Non-orthogonal Generalised Wannier Functions

  Publication

  • J. Dziedzic
  • Q. Hill
  • C. Skylaris

  - JOURNAL OF CHEMICAL PHYSICS - Year 2013

  We present a method for the calculation of four-centre two-electron repulsion integrals in terms of localised non-orthogonal generalised Wannier functions (NGWFs). Our method has been imple- mented in the ONETEP program and is used to compute the Hartree-Fock exchange energy component of Hartree-Fock and Density Functional Theory (DFT) calculations with hybrid exchange-correlation functionals. As the NGWFs are optimised in situ...

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