Magdalena Montowska

Jakość sensoryczna kiełbasy typu parówkowa z udziałem suszonego bobu fermentowanego

Sylwia Chudy, Mirosława Krzywdzińska-Bartkowiak, Michał Piątek, 2016 .

Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.

Morgan R Alexander, David A Barrett, Magdalena Montowska, 2015, Food chemistry.

Label-free quantification of meat proteins for evaluation of species composition of processed meat products.

Magdalena Montowska, E. Fornal, Emilia Fornal, 2017, Food chemistry.

Species-specific peptide-based liquid chromatography-mass spectrometry monitoring of three poultry species in processed meat products.

Magdalena Montowska, E. Fornal, Emilia Fornal, 2019, Food chemistry.

Authenticity Determination of Meat and Meat Products on the Protein and DNA Basis

Magdalena Montowska, Edward Pospiech, M. Montowska, 2010 .

Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry.

Morgan R Alexander, David A Barrett, Magdalena Montowska, 2014, Analytical chemistry.

Detection of peptide markers of soy, milk and egg white allergenic proteins in poultry products by LC-Q-TOF-MS/MS

Magdalena Montowska, E. Fornal, Emilia Fornal, 2018 .

Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry

Magdalena Montowska, M. Montowska, Anita Spychaj, 2018, Journal of Food Science and Technology.