Ultrasonic enhancement of leaching and in situ derivatization of haloacetic acids in vegetable foods prior to gas chromatography–electron capture detection-Reference-Cited by-同舟云学术

Ultrasonic enhancement of leaching and in situ derivatization of haloacetic acids in vegetable foods prior to gas chromatography–electron capture detection

Published:2008-08 Issue:1 Volume:1201 Page:21-26
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Álvarez Sánchez B.,Priego Capote F.,Luque de Castro M.D.

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference23 articles.

1. Techniques and methods for the determination of haloacetic acids in potable water

2. Disinfection by-products (DBPs) in drinking water and predictive models for their occurrence: a review

3. Chlorination byproducts, their toxicodynamics and removal from drinking water

4. Formation and distribution of haloacetic acids, THM and tox in chlorination of bromide-rich lake water

5. Drinking Water Source and Chlorination Byproducts I. Risk of Bladder Cancer

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1. Recycling of indium from waste LCD: A promising non-crushing leaching with the aid of ultrasonic wave;Waste Management;2017-06

2. Static headspace–gas chromatography–mass spectrometry for the simultaneous determination of trihalomethanes and haloacetic acids in canned vegetables;Journal of Chromatography A;2016-07

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4. Ultrasound: A subexploited tool for sample preparation in metabolomics;Analytica Chimica Acta;2014-01

5. Vortex-assisted emulsification microextraction followed by in-syringe ultrasound-assisted back-microextraction to determine haloacetic acids in waters;Anal. Methods;2014