Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352982
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampDamario, Natália-
dc.contributor.authorunicampOliveira, Diogo Noin de-
dc.contributor.authorunicampFerreira, Mônica Siqueira-
dc.contributor.authorunicampDelafiori, Jeany-
dc.contributor.authorunicampCatharino, Rodrigo Ramos-
dc.typeArtigopt_BR
dc.titleCheese lipid profile using direct imprinting in glass surface mass spectrometrypt_BR
dc.contributor.authorDamario, Natalia-
dc.contributor.authorde Oliveira, Diogo N.-
dc.contributor.authorFerreira, Monica S.-
dc.contributor.authorDelafiori, Jeany-
dc.contributor.authorCatharino, Rodrigo R.-
dc.subjectLeitept_BR
dc.subjectCromatografia líquidapt_BR
dc.subject.otherlanguageLiquid chromatographypt_BR
dc.subject.otherlanguageMilkpt_BR
dc.description.abstractCheeses have always been targeted for frauds. Among the most common is the adulteration of highly-priced milk (goat and sheep) with less valuable cow milk, which is sold as a raw material for the cheese industry. The need for sensitive techniques to assess authenticity encourages the development and improvement of analytical methods. Herein we present an approach employing Direct Imprinting in Glass Surface Mass Spectrometry (DIGS-MS) for qualitative cheese analysis in a MALDI instrument, featuring easy sample preparation and fast data acquisition/interpretation. It is possible to readily identify complex lipids in different types of cheese, associating them as potential quality markers. Controlling productive stages may also be feasible using this technology by integrating analytical and statistical data, resulting in a powerful combination for sample discrimination based on lipid profiles. This approach presents great signal cleanliness in mass spectra, with easy data workup and interpretation.pt_BR
dc.relation.ispartofAnalytical methodspt_BR
dc.publisher.cityCambridgept_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherRoyal Society of Chemistrypt_BR
dc.date.issued2015-
dc.language.isoengpt_BR
dc.description.volume7pt_BR
dc.description.issuenumber6pt_BR
dc.description.firstpage2877pt_BR
dc.description.lastpage2880pt_BR
dc.rightsAbertopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1759-9660pt_BR
dc.identifier.eissn1759-9679pt_BR
dc.identifier.doi10.1039/c4ay01899kpt_BR
dc.identifier.urlhttps://pubs.rsc.org/en/content/articlelanding/2015/AY/C4AY01899Kpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.description.sponsordocumentnumber2014/00084-2 2011/50400-0pt_BR
dc.date.available2020-12-03T18:55:30Z-
dc.date.accessioned2020-12-03T18:55:30Z-
dc.description.provenanceSubmitted by Cintia Oliveira de Moura (cintiaom@unicamp.br) on 2020-12-03T18:55:30Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-02-19T18:59:49Z : No. of bitstreams: 1 000351391800085.pdf: 478333 bytes, checksum: 5d40e3316d6017b5b795d6060739224c (MD5) Bitstreams deleted on 2021-02-19T19:07:51Z: 000351391800085.pdf,. Added 1 bitstream(s) on 2021-02-19T19:08:02Z : No. of bitstreams: 1 000351391800085.pdf: 478333 bytes, checksum: 5d40e3316d6017b5b795d6060739224c (MD5)en
dc.description.provenanceMade available in DSpace on 2020-12-03T18:55:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352982-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Patologia Clínicapt_BR
dc.contributor.unidadeFaculdade de Ciências Médicaspt_BR
dc.subject.keywordDesorption/ionizationpt_BR
dc.subject.keywordMilk Adulterationpt_BR
dc.identifier.source000351391800085pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0002-2725-476Xpt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0003-2481-0465pt_BR
dc.creator.orcid0000-0001-7219-2644pt_BR
dc.type.formArtigopt_BR
dc.description.sponsorNoteINCTpt_BR
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