Zobrazeno 1 - 8
of 8
pro vyhledávání: '"María Luisa Marina"'
Publikováno v:
Food chemistry. 402
Cocoa powder is a highly consumed product all over the world which could be substituted by cheaper raw materials resulting in food fraud. In this work, a non-targeted metabolomics approach based on the use of reversed-phase liquid chromatography coup
Publikováno v:
e_Buah Biblioteca Digital Universidad de Alcalá
instname
instname
A simple and rapid direct analysis in real-time coupled to high-resolution mass spectrometry (DART-HRMS) methodology was developed to generate the extractable and non-extractable polyphenols (NEPs) fingerprint for four different passion fruits, G. ma
Publikováno v:
Food Chemistry. 228:403-410
A liquid chromatography-(quadrupole-time of flight)-mass spectrometry methodology was developed to assess the authenticity of saffron through the analysis of a group of kaempferol derivatives recently proposed as novel authenticity markers as a resul
Autor:
Carmen García-Ruiz, María Castro-Puyana, Laura Sánchez-Hernández, Antonio L. Crego, María Luisa Marina
Publikováno v:
Food Chemistry. 120:921-928
This paper reports the application of a capillary electrophoresis–electrospray ionisation-tandem mass spectrometry methodology for the unequivocal identification and the quantitative determination of the two enantiomers of the non-protein amino aci
Autor:
María Concepción García, María Luisa Marina, José Manuel Rodríguez-Nogales, Alejandro Cifuentes
Publikováno v:
Food Chemistry. 111:483-489
The estimation of the percentage of transgenic Bt maize in maize flour mixtures has been achieved in this work by high-performance liquid chromatography using perfusion and monolithic columns and chemometric analysis. Principal component analysis all
Publikováno v:
Food Chemistry. 100:468-476
The addition of foreign proteins (mainly soybean proteins and milk proteins) to heat-processed meat products is a common practice. This work approaches the determination of additions of soybean proteins in heat-processed meat products prepared with c
Publikováno v:
Food Chemistry. 100:948-955
The determination of additions of soybean proteins in commercial bakery products containing soybean–wheat and soybean–rice binary mixtures has been achieved in this work by high-performance liquid chromatography using a perfusive column. Soybean
Autor:
María Concepción García, María Luisa Marina, José Manuel Rodríguez-Nogales, Alejandro Cifuentes
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
A clear differentiation between Bt-11 transgenic and isogenic non-transgenic maize cultivars has successfully achieved analysing the perfusion and monolithic RP-HPLC profiles of the albumin, globulin, prolamin, and glutelin maize fractions together w