Validation of vitamin B5 (pantothenic acid) and B6 (pyridoxine, pyridoxal, and pyridoxamine) analyses in seafood-Reference-Cited by-同舟云学术

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Validation of vitamin B5 (pantothenic acid) and B6 (pyridoxine, pyridoxal, and pyridoxamine) analyses in seafood

Published:2022-06 Issue: Volume:109 Page:104518
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Islam Md. Atiqual,Park Eunyoung,Jeong Bomi,Gwak Yu-Jeong,Kim Jeong,Hong Won-Ho,Park Su-Jin,Jung Jiyoung,Yoon Na-Young,Kim Yeon-Kye,Chun Jiyeon

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. AOAC Guideline for Single Laboratory Validation of Chemical Methods for Dietary Supplements and Botanicals;AOAC,2002

2. Ball, G.F.M., 2006. Vitamin A: Retinoids and the Provitamin A Carotenoids, Vitamins in Food. Analysis, Bioavailability, and Stability.

3. HPLC determination of pantothenic acid in royal jelly;Ciulu;Anal. Methods,2013

4. RP-HPLC determination of water-soluble vitamins in honey;Ciulu;Talanta,2011

5. Recent trends in the quantification of vitamin b;Hashim;Malays. J. Anal. Sci.,2021

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. Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis);Korean Journal of Food Preservation;2023-04

2. Profiling of Major B₆ Vitamers (Pyridoxine, Pyridoxal, and Pyridoxamine) in Fruits Commonly Consumed in Korea;Journal of the Korean Society of Food Science and Nutrition;2023-01-31

3. Analysis of B6 (pyridoxine, pyridoxal, and pyridoxamine) and B12 (cobalamins) vitamers in cooked chicken cuts for revision of the national food composition table;Korean Journal of Food Preservation;2022-12

4. Development and validation of an LC-MS/MS method for determination of B vitamins and some its derivatives in whole blood;PLOS ONE;2022-07-14

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