Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry(2037 views) Troise AD, Fiore A, Roviello GN, Monti SM, Fogliano V
Keywords: Amadori Products, Amino Acids, High-Resolution Mass Spectrometry, Maillard Reaction, 1 Amino 1 Deoxy 2 Ketose, Alanine, Arginine, Asparagine, Aspartic Acid, Carbohydrate Derivative, Cysteine, Fructosylarginine, Glutamic Acid, Glycine, Histidine, Isoleucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tryptophan, Tyrosine, Unclassified Drug, Valine, Amino Acid Analysis, Analytic Method, Calibration, Chemical Analysis, Chemical Composition, Controlled Study, Correlation Coefficient, Food Analysis, Food Processing, Food Quality, Glycation, Ion Pair Chromatography, Limit Of Detection, Limit Of Quantitation, Performance Measurement System, Priority Journal, Process Control, Process Development, Quantitative Study, Raw Food, Reproducibility, Sensitivity Analysis, Sensitivity And Specificity, Separation Technique, Tomato, Chemistry, Animals, Cattle, High Pressure Liquid, Lycopersicon Esculentum,
Affiliations: *** IBB - CNR ***
Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands
Department of Agricultural and Food Science, University of Napoli Federico II, Parco Gussone, Portici, Napoli, Italy
Istituto di Biostrutture e Bioimmagini (IBB), CNR, via Mezzocannone 16, Naples, Italy
University of Naples Federico II
Consiglio Nazionale delle Ricerche (CNR)
References: Not available.
Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography-high-resolution mass spectrometry
Kállay C, Dávid A, Timári S, Nagy EM, Sanna D, Garribba E, Micera G, De Bona P, Pappalardo G, Rizzarelli E, Sóvágó I * Copper(II) complexes of rat amylin fragments(483 views) Dalton T (ISSN: 1477-9234, 1477-9226, 1477-9234electronic), 2011 Oct 14; 40(38): 9711-9721. Impact Factor:3.838 ViewExport to BibTeXExport to EndNote