Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach
Author:
Affiliation:
1. Dept. of Management; Sapienza Univ. of Rome Via del Castro Laurenziano 9; 00161 Rome; Italy
Publisher
Wiley
Subject
Food Science
Reference33 articles.
1. Retention mechanism of peptides on a stationary phase embedded with a quaternary ammonium group: a liquid chromatography study;Abbood;J Chromatogr A,2009
2. Effects of drying processing on the Maillard reaction in pasta;Anese;Food Res Intl,1999
3. Retention pattern profiling of fungal metabolites on mixed-mode reversed-phase/weak anion exchange stationary phases in comparison to reversed-phase and weak anion exchange separation materials by liquid chromatography-electrospray ionisation-tandem mass spectrometry;Apfelthaler;J Chromatogr A,2008
4. Determination of furosine by gas-liquid chromatography;Buser;J Chromatogr A,1985
Cited by 18 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Advanced glycation end product signaling and metabolic complications: Dietary approach;World Journal of Diabetes;2023-07-15
2. Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review;Food Reviews International;2023-05-05
3. Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta;Foods;2023-03-13
4. Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products;Molecules;2022-12-16
5. Investigation on heat-induced chemical indexes in traditional and reformulated biscuits;Journal of Food Composition and Analysis;2021-08
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3