Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry
Author:
Funder
University of Johannesburg
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference47 articles.
1. Characterization of quercetin derivatives in crossing combination of habanero white and Capsicum annuum peppers and of anti-inflammatory and cytotoxic activity;Acquavia;Separations,2021
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3. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics;Adebo;Food Research International,2019
4. Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC× GC-TOF-MS);Adebo;Food Science & Nutrition,2018
5. Application of gas chromatography–mass spectrometry (GC-MS)-based metabolomics for the study of fermented cereal and legume foods: A review;Adebo;International Journal of Food Science & Technology,2021
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