Mass Spectrometry is a peer-reviewed, open access journal publishing articles in all areas of mass spectrometry. Published continuously online, the journal is fully indexed in J-STAGE and PubMed Central.
Mass Spectrometry welcomes submissions from around the world.
About the journal
Mass Spectrometry is an academic journal on both fundamentals and applications of mass spectrometry, owned and published by the Mass Spectrometry Society of Japan (MSSJ).
Readers
Anyone may access all articles in Mass Spectrometry from J-STAGE and PMC.
Contact
This site is operated by the Mass Spectrometry Society of Japan.
The Mass Spectrometry Society of Japan
c/o Academy Center, Yamabuki-cho 358-5, Shinjuku-ku, Tokyo 162-0801, Japan
TEL: +81-3-6824-9378
E-mail: mssj-post[at]bunken.co.jp
(Note : change [at] to @ when typing in address.）
Latest articles
Technical ReportOctober 12, 2024
Rapid Analysis for α-Tocopherol and Its Oxidative Products in the Pisum sativum L. Leaf Using Supercritical Fluid Chromatography-Medium Vacuum Chemical Ionization Tandem Mass Spectrometry
Toshinobu Hondo, Yumi Miyake, Michisato Toyoda
A method for the rapid determination of α-tocopherol (α-T) and its oxidative products in plant tissue has been developed using supercritical fluid extraction (SFE) coupled with supercritical fluid chromatography (SFC) and medium vacuum chemical ionization (MVCI) with tandem mass spectrometry. The method is
Original ArticleSeptember 14, 2024
Quantitation of Host Cell Proteins by Capillary LC/IMS/MS/MS in Combination with Rapid Digestion on Immobilized Trypsin Column Under Native Conditions
Ryota Tomioka, Kosuke Ogata, Yasushi Ishihama
Host cell protein (HCP) impurities are considered a critical quality attribute of biopharmaceuticals because of their potential to compromise safety and efficacy, and LC/MS-based analytical methods have been developed to identify and quantify individual proteins instead of employing enzyme-linked immunosorbent assay to assess total HCP levels.
Original ArticleAugust 8, 2024
Determination of Choline-Containing Compounds in Rice Bran Fermented with Aspergillus oryzae Using Liquid Chromatography/Tandem Mass Spectrometry
Masamitsu Maekawa, Anna Iwahori, Masaki Kumondai, Yu Sato, Toshihiro Sato, Nariyasu Mano
Choline-containing compounds are essential nutrients for human activity, as they are involved in many biological processes, including cell membrane organization, methyl group donation, neurotransmission, signal transduction, lipid transport, and metabolism. These compounds are normally obtained from food. Fermented brown rice and rice bran with Aspergillus oryzae (FBRA) is a fermented food product
Featured articles
Original ArticleApril 11, 2023
Comprehensive Membrane N-Glycoproteomics Using Human Breast Cancer Cell Line Pairs
Daisuke Takakura, Haruka Yoshida, Shoko Ohashi, Nana Kawasaki
Aberrant glycosylation of membrane proteins is a hallmark of cancer and a useful molecular marker for the diagnosis of breast cancer (BC). However, the molecular mechanisms by which altered glycosylation affects the malignant transformations associated with BC are poorly understood. Accordingly, we performed comparative
Original ArticleJune 21, 2023
Identification of Negative Ion at m/z 20 Produced by Atmospheric Pressure Corona Discharge Ionization under Ambient Air
Shiho Fujishima, Kanako Sekimoto, Mitsuo Takayama
The negative ion at m/z 20 observed at atmospheric pressure corona discharge ionization mass spectra has been identified by supplying the vapors of deuterium oxide (D2O) and H218O.
Original ArticleJuly 6, 2023
A Short-Term Time-Series Data Analysis Algorithm for Flavor Release during the Start of Eating
Takehito Sagawa, Motoshi Sakakura
“Retronasal aroma” refers to the aroma released from food during consumption and traveling through the nose after leaving the mouth. It is closely related to the behavior of odor compounds released from food into the mouth and plays a crucial role in our overall perception of flavor. As a result, research focusing on measuring the behavior of retronasal aroma has gained attention for exploring the relationship between sensory perception and flavor.
