Chiral analysis in food science-Reference-Cited by-同舟云学术

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Chiral analysis in food science

Published:2020-02 Issue: Volume:123 Page:115761
ISSN:0165-9936
Container-title:TrAC Trends in Analytical Chemistry
language:en
Short-container-title:TrAC Trends in Analytical Chemistry

Author:

Alvarez-Rivera Gerardo,Bueno Mónica,Ballesteros-Vivas Diego,Cifuentes Alejandro

Funder

LC

Ministry of Economy and Competitiveness

Ministerio de Ciencia y Universidades

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference102 articles.

1. Principles, concepts and strategies of stereoselective synthesis;Andrushko,2013

2. Chiral recognition of amino acids by use of a fluorescent resorcinarene;Richard;Appl. Spectrosc.,2008

3. Studies on the relationship between chemical constitution and physiological action. V. Molecular dissymmetry and physiological activity;Easson;Biochem. J.,1933

4. The nature of chiral recognition: is it a three-point interaction?;Davankov;Chirality,1997

5. Is chiral recognition a three-point process?;Booth;Chirality,1997

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4. Comprehensive comparison of aroma profiles and chiral free and glycosidically bound volatiles in Fujian and Yunnan white teas;Food Chemistry;2024-08

5. Recent developments and future perspectives of chiral liquid chromatography for food safety and quality;TrAC Trends in Analytical Chemistry;2024-07

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