Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography-Reference-Cited by-同舟云学术

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Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography

Published:2004-08-13 Issue:1-2 Volume:1046 Page:75-81
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

SANCHESSILVA A,RODRIGUEZBERNALDODEQUIROS A,LOPEZHERNANDEZ J,PASEIROLOSADA P

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A PVA film for detecting lipid oxidation intended for food application;Sensors and Actuators B: Chemical;2018-11

2. Single- versus Multiple-Pest Infestation Affects Differently the Biochemistry of Tomato (Solanum lycopersicum ‘Ailsa Craig’);Journal of Agricultural and Food Chemistry;2015-11-11

3. A bioelectronic sensor based on canine olfactory nanovesicle–carbon nanotube hybrid structures for the fast assessment of food quality;The Analyst;2012

4. Aromagrams – Aromatic profiles in the appreciation of food quality;Food Chemistry;2007-01

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