Molecular Characterization of Phospholipids by High-Performance Liquid Chromatography Combined with an Evaporative Light Scattering Detector, High-Performance Liquid Chromatography Combined with Mass Spectrometry, and Gas Chromatography Combined with a Flame Ionization Detector in Different Oat Varieties-Reference-Cited by-同舟云学术

Molecular Characterization of Phospholipids by High-Performance Liquid Chromatography Combined with an Evaporative Light Scattering Detector, High-Performance Liquid Chromatography Combined with Mass Spectrometry, and Gas Chromatography Combined with a Flame Ionization Detector in Different Oat Varieties

Published:2012-10-25 Issue:44 Volume:60 Page:10963-10969
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Montealegre Cristina¹,Verardo Vito²³,Gómez-Caravaca Ana Maria⁴⁵,García-Ruiz Carmen¹,Marina María Luisa¹,Caboni Maria Fiorenza²³

Affiliation:

1. Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá, Carretera Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain

2. Interdepartmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy

3. Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum−Università di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy

4. Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain

5. Functional Food Research and Development Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 3, 18100 Armilla (Granada), Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf302579j

Reference29 articles.

1. Oat: unique among the cereals

2. Oats and the gluten-free diet

3. Bioactivity of oats as it relates to cardiovascular disease

4. β-glucans and their significance for the preparation of functional foods – a review

5. Oat lipids

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