Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in raw and processed foods and beverages

Julia M. Gauglitz(University of California San Diego), Christine M. Aceves(University of California San Diego), Alexander A. Aksenov(University of California San Diego), Gajender Aleti(J. Craig Venter Institute), Jehad Almaliti(University of Jordan), Amina Bouslimani(University of California San Diego), Elizabeth A. R. Brown(University of California San Diego), Anaamika Campeau(University of California San Diego), Andrés Mauricio Caraballo‐Rodríguez(University of California San Diego), Rama Chaar(University of California San Diego), Ricardo Silva(University of California San Diego), Alyssa M. Demko(Scripps Institution of Oceanography), Francesca Di Ottavio(University of Teramo), Emmanuel O. Elijah(University of California San Diego), Madeleine Ernst(University of California San Diego), L. Paige Ferguson(University of California San Diego), Xavier Holmes(University of California San Diego), Alan K. Jarmusch(University of California San Diego), Lingjing Jiang(University of California San Diego), Kyo Bin Kang(University of California San Diego), Irina Koester(Scripps Institution of Oceanography), Brian Kwan(University of California San Diego), Jie Li(Scripps Institution of Oceanography), Yueying Li(Scripps Institution of Oceanography), Alexey V. Melnik(University of Montana), Carlos Molina‐Santiago(Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora"), Bohan Ni(Scripps Institution of Oceanography), Aaron L. Oom(University of California San Diego), Morgan Panitchpakdi(University of Montana), Daniel Petras(Scripps Institution of Oceanography), Robert A. Quinn(University of Montana), Nicole Sikora(University of California San Diego), Katharina Spengler(University of California San Diego), Bahar Teke(Scripps Institution of Oceanography), Anupriya Tripathi(University of Montana), Sabah Ul-Hasan(University of California, Merced), Justin J. J. van der Hooft(University of Montana), Fernando Vargas(University of Montana), Alison Vrbanac(University of California San Diego), Anthony Q. Vu(University of California San Diego), Steven C Wang(University of Montana), Kelly C. Weldon(University of Montana), Kayla Wilson(Scripps Institution of Oceanography), Jacob M. Wozniak(University of Montana), Michael C. Yoon(University of California San Diego), Nuno Bandeira(University of Montana), Pieter C. Dorrestein(University of Montana)
Food Chemistry
July 30, 2019
Cited by 80Open Access
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