Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Paavo Kalo"'
Autor:
Paavo Kalo, Asmo Kemppinen
Publikováno v:
Encyclopedia of Lipidomics ISBN: 9789400778641
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ba129e7ecca58f2d59bd5d0eff24afb
https://doi.org/10.1007/978-94-007-7864-1_73-3
https://doi.org/10.1007/978-94-007-7864-1_73-3
Autor:
Paavo Kalo
Publikováno v:
Lipid Technology. 26:63-66
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89d73475949b1e461623c9f768c59989
https://doi.org/10.1002/lite.201400007
https://doi.org/10.1002/lite.201400007
Autor:
Paavo Kalo
Publikováno v:
Lipid Technology. 25:230-234
Isobaric triacylglycerols which differ in the sn-1(3) and sn-2 positions of acyl chains are regioisomers. The objective of this review is to describe the resolution of regioisomers by silver-ion chromatography, RP–HPLC, and by GLC. Furthermore, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed803a06a7ab4966006eeec8d79735fb
https://doi.org/10.1002/lite.201300305
https://doi.org/10.1002/lite.201300305
Autor:
Asmo Kemppinen, Paavo Kalo
Publikováno v:
European Journal of Lipid Science and Technology. 114:399-411
In last two decades, rapid development of analytical methods and their combinations have enabled powerful chromatographical resolution of the regioisomers of TAGs, and their reliable determination by MS using soft ionization methods. In this review a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eba04fce9cf5d4d30b220e92b5da3256
https://doi.org/10.1002/ejlt.201100367
https://doi.org/10.1002/ejlt.201100367
Publikováno v:
European Journal of Lipid Science and Technology. 114:294-305
Broa is an example of bread that is a good candidate for inclusion in functional diets, so it deserves further in-depth study of its chemical composition-namely with regard to evolution of the lipid profile throughout breadmaking, in order to assess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05d49f13633ee32d6b5528bb374c0bd4
https://doi.org/10.1002/ejlt.201100208
https://doi.org/10.1002/ejlt.201100208
Publikováno v:
Cereal Chemistry. 88(4):400-408
A detailed analysis was developed, focused on the neutral lipids (NL) in free (FL), bound (BL), and starch lipid (SL) extracts of maize and rye flours, sourdough, and broa (a traditional bread manufactured in Portugal). Selective sequential extractio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b122c16060dc18c8266c5ff526b84a29
https://ciencia.ucp.pt/en/publications/11cb38a9-4fb3-4396-99bc-6c4780e2d6b5
https://ciencia.ucp.pt/en/publications/11cb38a9-4fb3-4396-99bc-6c4780e2d6b5
Publikováno v:
European Journal of Lipid Science and Technology. 112:1138-1149
This research effort was aimed at assessing the changes in extractable neutral lipids (NL) throughout the baking process of Broa, a Portuguese traditional sourdough bread. NL were accordingly isolated, purified and quantitated - starting from non-sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f9cdaf715cb0a07bd227d16af9014b9
https://doi.org/10.1002/ejlt.201000101
https://doi.org/10.1002/ejlt.201000101
Publikováno v:
Lipids. 44:169-195
Here, we report the identification and quantification of the molecular species of long-, medium-, and short-chain triacylglycerols (TAG) in butterfat (BF), including TAG with an odd number of acyl carbons (ACN) and TAG with unidentified molecular spe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8130b831ffa237757c0c7d698168715c
https://doi.org/10.1007/s11745-008-3247-5
https://doi.org/10.1007/s11745-008-3247-5
Autor:
Paavo Kalo
Publikováno v:
Encyclopedia of Lipidomics ISBN: 9789400778641
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73434e2553469d2d3220f7d51d4d347a
https://doi.org/10.1007/978-94-007-7864-1_73-1
https://doi.org/10.1007/978-94-007-7864-1_73-1
Autor:
Asmo Kemppinen, Paavo Kalo
Publikováno v:
Journal of Chromatography A. 1134:260-283
A quantitative electron impact GC-MS method using molar correction factors (MCFs) for [M-RCOO]+ ions has been developed for determination of molecular species of triacylglycerols (TAGs). MCFs were determined by linear calibration for 226 ions of 104
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad2230fcd47d86f6173a4271fae0d3be
https://doi.org/10.1016/j.chroma.2006.08.089
https://doi.org/10.1016/j.chroma.2006.08.089