Food Metabolomics
Author:
Affiliation:
1. Graduate School of Agriculture, Kyoto University
Publisher
Center for Academic Publications Japan
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.jstage.jst.go.jp/article/jnsv/68/Supplement/68_S128/_pdf
Reference23 articles.
1. 1) Cordero C, Kiefl J, Schieberle P, Reichenbach SE, Bicchi C. 2015. Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges. Anal Bioanal Chem 407: 169-191.
2. 2) Diez-Simon C, Mumm R, Hall RD. 2019. Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products. Metabolomics 15: 41.
3. 3) Diez-Simon C, Eichelsheim C, Mumm R, Hall RD. Chemical and Sensory Characteristics of Soy Sauce: A Review. J Agricult Food Chem 68: 11612-11630.
4. 4) Ibáñez C, Simó C, Martín-Álvarez PJ, Kivipelto M, Winblad B, Cedazo-Mínguez A, Cifuentes A. 2012. Toward a predictive model of Alzheimer’s disease progression using capillary electrophoresis-mass spectrometry metabolomics. Anal Chem 84: 8532-8540.
5. 5) Kimura T, Yasuda K, Yamamoto R, Soga T, Rakugi H, Hayashi T, Isaka Y. 2016. Identification of biomarkers for development of end-stage kidney disease in chronic kidney disease by metabolomic profiling. Sci Rep 6: 26138.
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