Analysis of Isoflavones in Foods-Reference-Cited by-同舟云学术

Analysis of Isoflavones in Foods

Published:2018-01-05 Issue:2 Volume:17 Page:391-411
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bustamante-Rangel Myriam¹^ORCID,Delgado-Zamarreño María Milagros¹,Pérez-Martín Lara¹,Rodríguez-Gonzalo Encarnación¹,Domínguez-Álvarez Javier¹

Affiliation:

1. Dept. of Analytical Chemistry, Nutrition and Food Science, Faculty of Chemical Sciences; Univ. of Salamanca; Plaza de los Caídos s/n 37008 Salamanca Spain

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12325/fullpdf

Reference167 articles.

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3. Analysis of isoflavonoids from leguminous plant extracts by RPHPLC/DAD and electrospray ionization mass spectrometry;Aguiar;Intl J Food Sci Nutr,2007

4. Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry;Aguiar;LWT - Food Sci Technol,2012

5. Recent advances in the analyses of phytoestrogens and their role in human health;Akhtar;Curr Pharm Anal,2006

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