Formation, Characterization, and Occurrence of β-Carboline Alkaloids Derived from α-Dicarbonyl Compounds and l-Tryptophan

Autor: Tomás Herraiz, Adriana Peña, Haroll Mateo, Marta Herraiz, Antonio Salgado

Publikováno v: Journal of agricultural and food chemistry. 70(29)

β-Carbolines (βCs) are naturally occurring bioactive alkaloids, whereas α-dicarbonyl compounds are reactive substances generated in foods and in vivo. In this work, l-tryptophan reacted with α-dicarbonyl compounds affording new β-carbolines. Gly

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd30010ff103250ef26bc6af50d42e8b
https://pubmed.ncbi.nlm.nih.gov/35819924

Improving enantiomeric resolutions by avoiding peak distortion effects in on-line coupled liquid chromatography to gas chromatography

Autor: Carmen Barba, Rosa M. Martínez, Marta Herraiz, Sergio Robredo

Publikováno v: Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname
Digital.CSIC. Repositorio Institucional del CSIC
Academica-e: Repositorio Institucional de la Universidad Pública de Navarra
Universidad Pública de Navarra

In this work, we study the effect of different variables affecting elution profile distortion on the enantiomeric resolution eventually achievable when working with on-line coupled liquid chromatography to gas chromatography (LC-GC). Specifically, th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cbf4bffd98bf48bedc9e098096e8abc
https://hdl.handle.net/2454/36556

A quick method for identifying radiolytic hydrocarbons in low-fat-containing food

Autor: Marta Calvo, Guillermo Santa-María, Carmen Barba, Rosa M. Martínez, Jose M. Cortés, Rosa M. Toledano, Marta Herraiz

Publikováno v: Journal of the Science of Food and Agriculture. 93:479-484

BACKGROUND: As radiation-induced alterations of the lipid fraction of foods are related to their initial fat content, concentrations of fat degradation products used as irradiation markers are expected to be lower when irradiating low-fat-containing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1cd8fc68cf6b1c0a551bd676815635ac
https://doi.org/10.1002/jsfa.5787

Stereodifferentiation of some chiral aroma compounds in wine using solid phase microextraction and multidimensional gas chromatography

Autor: Carmen Barba, Marta Herraiz, Gema Flores

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

The stereodifferentiation of some chiral components of importance for the character or intensity of wine aroma was achieved with headspace solid phase microextraction and multidimensional gas chromatography coupled to mass spectrometry. Chiral evalua

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61725d3ba0c9e73b094e0600219e9a1b
https://doi.org/10.1016/j.foodchem.2010.05.021

Detection of radiolytic hydrocarbons by supercritical fluid extraction and gas chromatographic–mass spectrometric analysis of irradiated cheese

Autor: Carmen Barba, Guillermo Santa-María, Marta Calvo, Marta Herraiz

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

Supercritical fluid extraction (SFE) was used for the isolation of characteristic hydrocarbon patterns formed by irradiation of fat-containing foods. The proposed method has the advantage of not requiring the use of organic solvents since analyte rec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2f0d16d68b30bd32e558e458d1cdb6f
https://doi.org/10.1016/j.foodchem.2008.11.020