Chiral MEKC-LIF of amino acids in foods: Analysis of vinegars

Autor: Carlavilla D., Moreno-Arribas M.V., Fanali S., Cifuentes A.

Publikováno v: Electrophoresis (Weinh., Print) 27 (2006): 2551–2557.
info:cnr-pdr/source/autori:Carlavilla D., Moreno-Arribas M.V., Fanali S., Cifuentes A./titolo:Chiral MEKC-LIF of amino acids in foods: Analysis of vinegars/doi:/rivista:Electrophoresis (Weinh., Print)/anno:2006/pagina_da:2551/pagina_a:2557/intervallo_pagine:2551–2557/volume:27

The formation of D-amino acids (D-aa’s) in many fermented foods depends, among other factors, on the particular fermentation conditions, the action and autolysis of the microorganisms involved. In this sense, the analysis of chiral amino acids is an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::0cce31cf220167411eb13f7d37c31164
https://publications.cnr.it/doc/33222

Occurrence and significance of quercitol and other inositols in wines during oak wood aging

Autor: Carlavilla, D., Villamiel, M., Martínez-Castro, I., M.Victoria Moreno-Arribas

Publikováno v: Scopus-Elsevier
Digital.CSIC. Repositorio Institucional del CSIC
instname
CIÊNCIAVITAE

Inositols (quercitol, chiro-inositol, scyllo-inositol, and myo-inositol) were analyzed in commercial wines, in samples of experimental wines, in wines aged in oak barrels from different origins and with different time of usage, and in oak chip-treate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0087c21c0ecef305fa9d154de2d098a
http://www.scopus.com/inward/record.url?eid=2-s2.0-33846532958&partnerID=MN8TOARS

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