Integration of Rapid Derivatization and Gradient Elution Techniques for Enhanced High-Performance Liquid Chromatography Analysis of Key Amino Acids in Wheat Flour-Reference-Cited by-同舟云学术

Integration of Rapid Derivatization and Gradient Elution Techniques for Enhanced High-Performance Liquid Chromatography Analysis of Key Amino Acids in Wheat Flour

Published:2003-11 Issue:9 Volume:68 Page:2667-2671
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FERMIN B. C.,RADINSKY J. A.,KRATOCHVIL R. J.,HALL J. E.,O Y. M. L

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05786.x/fullpdf

Reference40 articles.

1. Effect of Hydrolysis Time on the Determination of Amino Acids in Samples of Soybean Products with Ion-Exchange Chromatography or Precolumn Derivatization with Phenyl Isothiocyanate

2. Mini Review: On the Elasticity of Wheat Gluten

3. BA Bidlingmeyer . 1992 . Practical HPLC methodology and applications . New York: John Wiley & Sons. 452 p.

4. SA Cohen, M Meys, and TL Tarvin . 1984 . The Pico-Tag Method. A manual of advanced techniques for amino acid analysis . Milford, Mass.: Waters. 122 p.

Cited by 7 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. Changes in total nitrogen and amino acid composition of New Zealand Undaria pinnatifida with growth, location and plant parts;Food Chemistry;2015-11

2. The effect of heat treatment on the soluble protein content of oats;Journal of Cereal Science;2015-09

3. Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants;Journal of Food Science;2011-04

4. Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review;Journal of Food Science;2010-10

5. Recovery of solanesol from tobacco as a value-added byproduct for alternative applications;Bioresource Technology;2010-02