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Journal of Chromatography A, ISSN 0021-9673, 03/2017, Volume 1491, pp. 98 - 107
As the key aroma compounds, varietal thiols are the crucial odorants responsible for the flavor of wines. Quantitative analysis of thiols can provide crucial... 
Wine | Stable isotope-coded derivatization (SICD) | Thiols | HPLC-ESI-MS/MS
Journal Article
Journal of Pharmaceutical and Biomedical Analysis, ISSN 0731-7085, 06/2019, Volume 170, pp. 139 - 152
The aim of the presented work was to develop a highly sensitive, accurate and rapid analytical method for the determination of concentration levels of... 
HPLC-ESI-MS/MS | Latent toxoplasmosis | Kynurenine catabolic pathway | Principal component analysis | TRYPTOPHAN | CHEMISTRY, ANALYTICAL | CNS | PHARMACOLOGY & PHARMACY | GONDII
Journal Article
Journal of Chinese Pharmaceutical Sciences, ISSN 1003-1057, 2017, Volume 26, Issue 2, pp. 124 - 129
Journal Article
Journal of Chromatography A, ISSN 0021-9673, 07/2019, Volume 1597, pp. 63 - 75
L. is an inedible plant whose seed oil is an interesting source for biodiesel production. Seed cake, the main byproduct remaining (about 70% w/w) after the oil... 
Phorbol esters | Seed oil | Jatropha curcas L | HPLC-ESI-MS/MS | Petroleum mining | Usage | Seeds | Analysis | Mass spectrometry | Polyols | High performance liquid chromatography
Journal Article
Food Research International, ISSN 0963-9969, 04/2018, Volume 106, pp. 834 - 841
The analysis of propolis is controversial, hampering the comparison of its biological properties and estimation of its commercial value. This work evaluates... 
Extraction methodology | Phenolics | Propolis | Folin-Ciocalteau | ANTIOXIDANT ACTIVITY | BIOACTIVE COMPOUNDS | HPLC-ESI-MS/MS | FOOD SCIENCE & TECHNOLOGY | RED PROPOLIS | IDENTIFICATION | Antioxidants | Analysis
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2017, Volume 215, pp. 50 - 60
Two batches of the oenological tannin Tan’Activ R, (toasted oak wood – ), were extracted with ethanol. A fractionation on XAD-16 afforded four fractions for... 
Oenological tannins | α-Glucosidase inhibition | 1H NMR | HPLC/ESI-MS/MS | Quercus robur | Plant polyphenols | H NMR
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2012, Volume 133, Issue 3, pp. 650 - 657
► Labelling of onions and carrots by Se and Se was achieved using foliar spraying. ► The enrichment by Se was close to 100% of all Se in the plants. ► Selenite... 
HPLC–ESI-MS/MS | Methylselenocysteine | Foliar application | Carrot | Onion | Intrinsic 77Se labelling | HPLC-ESI-MS/MS | Intrinsic | Se labelling
Journal Article
Journal of Chromatography B, ISSN 1570-0232, 10/2016, Volume 1033-1034, pp. 138 - 146
The repair of DNA mediated by O -alkylguanine-DNA alkyltransferase (AGT) provides protection against DNA damage from endogenous or exogenous alkylation of the... 
O6-alkylguanine-DNA alkyltransferase | AGT activity | O6-benzylguanine | HPLC-ESI⿿MS/MS | Tumour cells | alkylguanine-DNA alkyltransferase | HPLC-ESI–MS/MS | benzylguanine
Journal Article
Natural Product Research, ISSN 1478-6419, 2018, pp. 1 - 5
The flavonoid compositions, extracted from leaves, peel and flesh of white guava (Psidium guajava L. cv. Pearl), were identified and quantified by... 
antibacterial activity | Psidium guajavaL | flavonoid compounds | HPLC-ESI-MS/MS | antibacterial mechanism | UPLC-ESI-QTOF-MS
Journal Article
Food Research International, ISSN 0963-9969, 04/2012, Volume 46, Issue 1, pp. 76 - 82
simulated gastro-intestinal digestion of anthocyanins from mulberry ( Roxb.) was investigated in terms of bioaccessibility, antioxidant activity and the... 
HPLC–ESI-MS/MS | Anthocyanins | Bioaccessibility | In vitro simulated gastro-intestinal digestion | Antioxidant activity | HPLC-ESI-MS/MS | CHERRIES | STABILITY | FOOD SCIENCE & TECHNOLOGY | GUT | RATS | POLYPHENOLS | METABOLISM | CYANIDIN GLYCOSIDES | PRODUCTS | RED WINE | ABSORPTION | Anthocyanin | Antioxidants | Chromophores | Isoflavones | Simulation | Scavenging | In vitro testing | Derivatives | Digestion | Phenolic acids
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2018, Volume 262, pp. 14 - 20
Subcritical water extraction (SWE), an environment-friendly technique, was applied to extract polyphenolics from sorghum bran. Extraction temperatures (°C),... 
Environment-friendly technique | Antioxidant capacity | Sorghum | Antiproliferative activity | HPLC-ESI-MS/MS | Polyphenolic | Antioxidants | High performance liquid chromatography
Journal Article
Química Nova, ISSN 0100-4042, 01/2013, Volume 36, Issue 1, pp. 171 - 176
A sensitive, accurate and simple method using HPLC-MS/MS was developed and validated for levodopa quantitation in human plasma. Analysis was achieved on a... 
HPLC-ESI-MS/MS | levodopa | bioequivalence
Journal Article
Journal of Chromatography A, ISSN 0021-9673, 01/2019, Volume 1585, pp. 82 - 91
A commercial kit (QuEChERS) for dispersive solid phase extraction was used with HPLC-ESI-MS/MS analysis to determine concentrations of 20 heterocyclic amines... 
Heterocyclic amines (HAs) | Dispersive solid phase extraction | HPLC-ESI-MS/MS | Cooking oil | CHEMISTRY, ANALYTICAL | BIOCHEMICAL RESEARCH METHODS | PESTICIDES | MEAT | Amines | Oils and fats, Edible | Heterocyclic compounds | Mass spectrometry | Analysis | High performance liquid chromatography
Journal Article
International Journal of Molecular Sciences, ISSN 1661-6596, 08/2015, Volume 16, Issue 8, pp. 18865 - 18877
Parkinson’s disease (PD) is a progressive neurodegenerative disease affecting the nigrostriatal pathway, where patients do not manifest motor symptoms until... 
Lipidomic profile | 6-hydroxydopamine | HPLC-ESI-MS/MS | Early stage model | Parkinson’s disease | early stage model | lipidomic profile
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2011, Volume 129, Issue 2, pp. 443 - 453
► ATPE could remove 90% of sugar and retain most of MAY in the mulberry extract. ► Three kinds of mulberry anthocyanins have not been reported in the... 
HPLC–ESI-MS/MS | Mulberry | Ethanol/ammonium sulphate | Anthocyanins | Aqueous two-phase extraction (ATPE) | Antioxidant activity | HPLC-ESI-MS/MS | FRUITS | FOOD SCIENCE & TECHNOLOGY | MS/MS | L | GRAPE SKINS | NUTRITION & DIETETICS | SULFATE | PURIFICATION | SYSTEMS | CHEMISTRY, APPLIED | Antioxidants | Anthocyanin | Chromophores
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 04/2018, Volume 66, Issue 13, pp. 3524 - 3532
Vitis vinifera has been thought to be unable to produce pelargonidin-type anthocyanins because its dihydroflavonol 4-reductase (DFR) does not efficiently... 
HPLC-ESI-MS/MS | dihydroflavonol 4-reductase (DFR) | Vitis vinifera | enzyme activity | pelargonidin-based anthocyanins | GRAPE | FOOD SCIENCE & TECHNOLOGY | HYBRIDA | MASS-SPECTROMETRY | VINIFERA L | SUBSTRATE-SPECIFICITY | LIQUID-CHROMATOGRAPHY | BIOSYNTHESIS | GENES | AGRICULTURE, MULTIDISCIPLINARY | MOLECULAR-CLONING | CHEMISTRY, APPLIED | EXPRESSION
Journal Article
Journal of the Chinese Cereals and Oils Association, ISSN 1003-0174, 05/2017, Volume 32, Issue 5, pp. 38 - 42
Journal Article
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