Optimization of a solid phase extraction method and hydrophilic interaction liquid chromatography coupled to mass spectrometry for the determination of phospholipids in virgin olive oil-Reference-Cited by-同舟云学术

Optimization of a solid phase extraction method and hydrophilic interaction liquid chromatography coupled to mass spectrometry for the determination of phospholipids in virgin olive oil

Published:2013-12 Issue:2 Volume:54 Page:2083-2090
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Verardo V.,Gómez-Caravaca A.M.,Montealegre C.,Segura-Carretero A.,Caboni M.F.,Fernández-Gutiérrez A.,Bendini A.

Funder

Spanish Ministry of Education and Science (Acciones Integradas España-Italia

MIUR (Italian Ministry of Instruction, University and Scientific Research)

University of Alcalá

Phenomenex®

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. Determination of phospholipids in dairy products by SPE/HPLC/ELSD;Avalli;Journal of Chromatography A,2005

3. Effect of ionization modifiers on the simultaneous analysis of all classes of phospholipids by nanoflow liquid chromatography/tandem mass spectrometry in negative ion mode;Bang;Journal of Chromatography A,2012

4. Stability of the sensory quality of virgin olive oil during storage: An overview;Bendini;Italian Journal of Food Science,2009

5. Identification of glycerophospholipids in rapeseed, olive, almond, and sunflower oils by LC–MS and LC–MS–MS;Boukhchina;Canadian Journal of Chemistry,2004

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