A rapid GC-FID method for determination of endogenous glutathione in wheat flour

Author:

Skall-Thorkildsen Marie Christine,Olsen Karsten,Poojary Mahesha M.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Quantitation of protein S-glutathionylation by liquid chromatography–tandem mass spectrometry: correction for contaminating glutathione and glutathione disulfide;Bukowski;Anal. Biochem.,2015

2. Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour;Chen;Eur. Food Res. Technol.,1996

3. Changes in the glutathione content and breadmaking performance of white wheat flour during short-term storage;Chen;Cereal Chem.,1996

4. Determination of protein-glutathione mixed disulfides in wheat flour;Chen;J. Agric. Food Chem.,1995

5. The total glutathione content of flour and its relation to the rheological properties of dough;Coventry;J. Sci. Food Agric.,1972

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