Analytical methods for cinnamon authentication-Reference-Cited by-同舟云学术

Analytical methods for cinnamon authentication

Published:2024-04 Issue: Volume:146 Page:104388
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Pages-Rebull Josep^ORCID,Pérez-Ràfols Clara^ORCID,Serrano Núria^ORCID,Díaz-Cruz José Manuel^ORCID

Funder

España Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Reference89 articles.

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2. Quantification of coumarin and related phenolics in cinnamon samples from south India using UHPLC-ESI-QqQ LIT -MS/MS method;Ananthakrishnan;International Journal of Food Properties,2018

3. Determination of cinnamaldehyde, coumarin and cinnamyl alcohol in cinnamon and cassia by high-performance liquid chromatography;Archer;Journal of Chromatography A,1988

4. Authentication of true cinnamon (Cinnamon verum) utilising direct analysis in real time (DART)-QToF-MS;Avula;Food Additives & Contaminants: Part A,2015

5. To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication;Ballin;Trends in Food Science & Technology,2019

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