Publications

Gauglitz, J.M., Bittremieux, W., Williams, C.L., Weldon, K.C., Panitchpakdi, M., Di Ottavio, F., Aceves, C.M., Brown, E., Sikora, N.C., Jarmusch, A.K., Martino, C., Tripathi, A., Sayyari, E., Shaffer, J.P., Coras, R., Vargas, F., DeRight Goldasich, L., Schwartz, T., Bryant, M., Humphrey, G., Johnson, A.J., Spengler, K., Belda-Ferre, P., Diaz, E., McDonald, D., Zhu, Q., Nguyen, D.S., Elijah, E.O., Wang, M., Marotz, C., Sprecher, K.E., Vargas Robles, D., Withrow, D., Ackermann, G., Herrera, L., Bradford, B.J., Marques, L.M.M., Amaral, J.G., Silva, R.M., Veras, F.P., Cunha, T.M., Oliveira, R.D.R., Louzada-Junior, P., Mills, R.H., Galasko, D., Dulai, P.S., Wittenberg, C., Gonzalez, D.J., Terkeltaub, R., Doty, M.M., Kim, J.H., Rhee, K.E., Beauchamp-Walters, J., Wright Jr, K.P., Dominguez-Bello, M.G., Manary, M., Oliveira, M.F., Boland, B.S., Lopes, N.P., Guma, M., Swafford, A.D., Dutton, R.J., Knight, R., Dorrestein, P.C.:  Reference data based insights expand understanding of human metabolomes. Biorxiv preprint 2020 

Di Ottavio, F., Gauglitz, J.M., Ernst, M., Panitchpakdi, M.W., Fanti, F., Compagnone, D., Dorrestein, P.C., Sergi, M.: An UHPLC-HRMS based metabolomics and chemoinformatics approach to chemically distinguish 'super foods' from a variety of plant-based foods. Food Chemistry, 2020, 313:126071 DOI: 10.1016/j.foodchem.2019.126071

Gauglitz, J.M.,
Aceves, C.M., Aksenov, A.A., Aleti, G., Almaliti, J., Bouslimani, A., Brown, E.A., Campeau, A., Caraballo-Rodríguez, A.M., Chaar, R., da Silva, R.R., Demko, A.M., Di Ottavio, F., Elijah, E., Ernst, M., Ferguson, L.P., Holmes, X., Jarmusch, A.K., Jiang, L., Kang, K., Koester, I., Kwan, B., Li, J., Li, Y., Melnik, A.V., Molina-Santiago, C., Ni, B., Oom, A.L., Panitchpakdi, M.W., Petras, D., Quinn, R., Sikora, N., Spengler, K., Teke, B., Tripathi, A., Ul-Hasan, S., van Der Hooft, J.J.J., Vargas, F.,  Vrbanac, A., Vu, A.Q., Wang, S.C., Weldon, K., Wilson, K., Wozniak, J.M., Yoon, M., Bandeira, N., Dorrestein, P.C. Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in raw and processed foods and beverages. Food Chemistry, 2020, 302. Online July 2019 https://doi.org/10.1016/j.foodchem.2019.125290
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