ArticleFood chemistry: X2023
Identification markers of goat milk adulterated with bovine milk based on proteomics and metabolomics.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Proteogenomic investigation of plant constituents in herbal beverages.NPJ science of food · 2026Article
- Assessing Milk Authenticity Using Protein and Peptide Biomarkers: A Decade of Progress in Species Differentiation and Fraud Detection.Foods (Basel, Switzerland) · 2025Review
- A Broad Genome Survey Reveals Widespread Presence of Secretoglobin Genes in Squamate and Archosaur Reptiles that Flowered into Diversity in Mammals.Genome biology and evolution · 2025Article
- Analytical strategies based on untargeted and targeted metabolomics for the accurate authentication of organic milk from Jersey and Yak.Food chemistry: X · 2023Article
- Comparison of Metabolites and Main Nutritional Components between Uncooked and Cooked Purple Rice.Metabolites · 2023Article
- Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry.Food chemistry: X · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the differences in proteins and metabolites from goat and bovine milk, and their mixtures, using data-independent-acquisition-based proteomics and metabolomics methods. In the skim milk, relative abundances of secretoglobin family 1D member (SCGB1D), polymeric immunoglobulin receptor, and glycosylation-dependent cell adhesion molecule 1 were increased, with an increase in the amount of 1-100 % bovine milk and served as markers at the 1 % adulteration level. In whey samples, β-lactoglobulin and α-2-HS-glycoprotein could be used to detect adulteration at the 0.1 % adulteration level, and SCGB1D and zinc-alpha-2-glycoprotein at the 1 % level. The metabolites of uric acid and
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