Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Caroline Munari"'
Publikováno v:
Food Chemistry. 197:1249-1255
A multi-residue method based on two different extraction procedures was developed and compared with liquid chromatography electrospray ionization tandem mass spectrometry analysis of eighteen water-soluble artificial colours including Tartrazine (E10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb08629d4116d727f769284b945f7e9b
https://doi.org/10.1016/j.foodchem.2015.11.067
https://doi.org/10.1016/j.foodchem.2015.11.067
Publikováno v:
Journal of Chromatography A. 1422:89-98
This manuscript reports a validated analytical approach for the quantification of 21 water soluble vitamins and their main circulating forms in human plasma. Isotope dilution-based sample preparation consisted of protein precipitation using acidic me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ceb776548750fe9d532cce8e98e8e9d0
https://doi.org/10.1016/j.chroma.2015.09.049
https://doi.org/10.1016/j.chroma.2015.09.049
Autor:
Chi Chun Wong, René Fumeaux, Caroline Munari, Walter Meinl, Gary Williamson, Denis Barron, Fabien Robert, Candice Menozzi-Smarrito, Hansruedi Glatt
Publikováno v:
Journal of Agricultural and Food Chemistry. 59:5671-5676
Feruloylquinic acids are a major class of biologically active phenolic antioxidants in coffee beans, but their metabolic fate is poorly understood. The present study investigated the phase II metabolism of feruloylquinic acids with selected human sul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a75db2cfff629304bdd2cf402e12e611
https://doi.org/10.1021/jf200272m
https://doi.org/10.1021/jf200272m
Autor:
Caroline Munari, Celine E. Riera, Johannes le Coutre, Fabien Robert, Candice Menozzi-Smarrito
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:1982-1989
Szechuan pepper is widely used in Asia as a spice for its pleasant pungent and tingling sensations, produced by natural alkylamides called sanshools. alpha-Hydroxysanshool, the main alkylamide found in the pericarp of the fruit, stimulates sensory ne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::371d63178973f2a53518f694c20678ba
https://doi.org/10.1021/jf803067r
https://doi.org/10.1021/jf803067r
Autor:
Gary Williamson, Angelique Stalmach, Candice Menozzi-Smarrito, Denis Barron, Karin Kraehenbuehl, Caroline Munari, Alan Crozier, René Fumeaux, Heike Steiling
Publikováno v:
Organic & Biomolecular Chemistry. 8:5199
A systematic investigation of the human metabolism of hydroxycinnamic acid conjugates was carried out. A set of 24 potential human metabolites of coffee polyphenols has been chemically prepared, and used as analytical standards for unequivocal identi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0359b1be90024e94aa6eae53920ad2e6
https://doi.org/10.1039/c0ob00137f
https://doi.org/10.1039/c0ob00137f
Publikováno v:
Organic & Biomolecular Chemistry. 6:986
A novel synthesis of 5-O-feruloylquinic acid, a polyphenolic compound found in coffee beans, and its methyl ester derivative has been optimized. The sequence involves 6 steps and is compatible with the preparation of potential human metabolites of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a54afcfd02a529722e2a263e86747a4
https://doi.org/10.1039/b719132d
https://doi.org/10.1039/b719132d
Autor:
Candice Menozzi-Smarrito, Michael Affolter, Fabien Robert, Caroline Munari, Horst Vogel, Stephanie Michlig, Celine E. Riera, Sidney A. Simon, J. Le Coutre
Oily extracts of Sichuan and Melegueta peppers evoke pungent sensations mediated by different alkylamides [mainly hydroxy-alpha-sanshool (alpha-SOH)] and hydroxyarylalkanones (6-shogaol and 6-paradol). We assessed how transient receptor potential ank
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0270273331be91a59be1885507fbc2dd
https://infoscience.epfl.ch/record/148625
https://infoscience.epfl.ch/record/148625
