1. A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. (1st January 2016) Authors: Grundy, H.H.; Reece, P.; Buckley, M.; Solazzo, C.M.; Dowle, A.A.; Ashford, D.; Charlton, A.J.; Wadsley, M.K.; Collins, M.J. Journal: Food chemistry Issue: Volume 190(2016) Page Start: 276 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products. (1st January 2016) Authors: Grundy, H.H.; Reece, P.; Buckley, M.; Solazzo, C.M.; Dowle, A.A.; Ashford, D.; Charlton, A.J.; Wadsley, M.K.; Collins, M.J. Journal: Food chemistry Issue: Volume 190(2016) Page Start: 276 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The effects of demineralisation and sampling point variability on the measurement of glutamine deamidation in type I collagen extracted from bone. (May 2016) Authors: Simpson, J.P.; Penkman, K.E.H.; Demarchi, B.; Koon, H.; Collins, M.J.; Thomas-Oates, J.; Shapiro, B.; Stark, M.; Wilson, J. Journal: Journal of archaeological science Issue: Volume 69(2016:May) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The effects of demineralisation and sampling point variability on the measurement of glutamine deamidation in type I collagen extracted from bone. (May 2016) Authors: Simpson, J.P.; Penkman, K.E.H.; Demarchi, B.; Koon, H.; Collins, M.J.; Thomas-Oates, J.; Shapiro, B.; Stark, M.; Wilson, J. Journal: Journal of archaeological science Issue: Volume 69(2016:May) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗