Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography-Reference-Cited by-同舟云学术

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Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography

Published:2016-02 Issue: Volume:193 Page:18-25
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Albuquerque Tânia Gonçalves,Oliveira M. Beatriz P.P.,Sanches-Silva Ana,Costa Helena S.

Funder

National Institute of Health Dr. Ricardo Jorge, I.P.

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Rapid determination of cholesterol in milk containing emulsified foods;Ahn;Food Chemistry,2012

2. Rapid determination of cholesterol in emulsified confectioneries by ultra-performance liquid chromatography;Ahn;European Journal of Lipid Science and Technology,2012

3. The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products;Baggio;Food Chemistry,2006

4. Comparative study of frying to other cooking techniques influence on the nutritive value;Bógnar;Grasas y Aceites,1998

5. Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs;Bragagnolo;Food Chemistry,2002

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