A. Watson

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

E. K. Kemsley, N. Rigby, M. Philo, 2016, Journal of visualized experiments : JoVE.

Rapid fingerprinting of milk thermal processing history by intact protein mass spectrometry with nondenaturing chromatography.

E. Mills, M. Philo, Phil Johnson, 2011, Journal of agricultural and food chemistry.

Low-field 1H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees

E. K. Kemsley, M. Defernez, G. Le Gall, 2017, Food chemistry.

Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy

E. K. Kemsley, M. Defernez, I. Colquhoun, 2015, Food chemistry.

16-O-methylcafestol is present in ground roast Arabica coffees: Implications for authenticity testing

E. K. Kemsley, M. Defernez, A. Davis, 2018, Food chemistry.

60 MHz 1H NMR spectroscopy for the analysis of edible oils

E. K. Kemsley, M. Defernez, D. Williamson, 2014, Trends in analytical chemistry : TRAC.

Meat Authentication via Multiple Reaction Monitoring Mass Spectrometry of Myoglobin Peptides.

Mark Philo, E. K. Kemsley, N. Rigby, 2015, Analytical chemistry.

Quantitative authenticity testing of buffalo mozzarella via αs1-Casein using multiple reaction monitoring mass spectrometry

E. K. Kemsley, M. Philo, Y. Gunning, 2019, Food Control.