Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review-Reference-Cited by-同舟云学术

Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

Published:2020-09-28 Issue:4 Volume:56 Page:1514-1534
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Adebo Oluwafemi Ayodeji¹^ORCID,Oyeyinka Samson Adeoye²^ORCID,Adebiyi Janet Adeyinka¹^ORCID,Feng Xi³,Wilkin Jonathan D.⁴^ORCID,Kewuyemi Yusuf Olamide⁵,Abrahams Adrian Mark¹,Tugizimana Fidele⁶

Affiliation:

1. Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa

2. School of Agriculture and Food Technology Alafua Campus University of the South Pacific Suva Fiji

3. Department of Nutrition Food Science and Packaging San Jose State University One Washington Square San Jose CA95192USA

4. Division of Engineering and Food Science School of Applied Sciences Abertay University Dundee United Kingdom

5. School of Tourism and Hospitality College of Business and Economics University of Johannesburg P. O. Box 524Bunting Road Campus Johannesburg South Africa

6. International R&D Omnia Group, Ltd P.O. Box 69888 Gauteng South Africa

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14794

Reference90 articles.

1. Comprehensive two-dimensional gas chromatography coupled to a rapid-scanning quadrupole mass spectrometer: principles and applications

2. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

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

4. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

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