ExLibris header image
SFX Logo
Title: A high-throughput method for liquid chromatography–tandem mass spectrometry determination of plasma alkylresorcinols, biomarkers of whole grain wheat and rye intake
Source:

Analytical Biochemistry [0003-2697] Ross, Alastair yr:2016


Collapse list of basic services Basic
Sorry, no full text available...
Please use the document delivery service (see below)  
Holding information
Holdings in library search engine ALBERT GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. Fay, M. "Gas chromatography/tandem mass spectrometry analysis of alkylresorcinols in red blood cells." Rapid communications in mass spectrometry 22.24 (2008): 4098-4104. Link to Full Text for this item Link to SFX for this item
2. Pihlava, Juha-Matti M. "Phenolic compounds in wholegrain rye and its fractions." Journal of food composition and analysis 38 (2015): 89-97. Link to SFX for this item
3. Ktenioudaki, A. "A review of the process-induced changes in the phytochemical content of cereal grains: The breadmaking process." Critical reviews in food science and nutrition 55.5 (2013): 611-619. Link to SFX for this item
4. "Evaluation of Total Phenolic Content and Antioxidant Activity of Malting and Hulless Barley Grain and Malt Extracts." Czech journal of food science = Potravinářské vědy / 35.1: 73-. Link to SFX for this item
5. Buksa, K. "Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions." Journal of Food Science and Technology 53.3 (2016): 1389-1398. Link to Full Text for this item Link to SFX for this item
6. Slavin, J L L. "Grain Processing and Nutrition." Critical reviews in food science & nutrition 40.4 (2000): 309-26. Link to SFX for this item
7. Arrieta Baez, D. "Effect of thermal sterilization on ferulic, coumaric and cinnamic acids: dimerization and antioxidant activity." Journal of the Science of Food and Agriculture 92.13 (2012): 2715-2720. Link to Full Text for this item Link to SFX for this item
8. Dinelli, G. "Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry." Journal of chromatography 1218.42 (2011): 7670-7681. Link to SFX for this item
9. Alvarez-Jubete,, Laura, L. "Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations." European food research and technology 230.3 (2010): 437-445. Link to SFX for this item
10. Schlemmer, U. "Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis." Molecular nutrition & food research 53 Suppl 2.S2 (2009): 330-75. Link to SFX for this item
11. Jacobs, David, L. "Grain processing and nutrition." Critical reviews in biotechnology 21.1 (2001): 49-49. Link to SFX for this item
12. Duygu Gocmen, D. "The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties." Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology 225.5/6 (2007): 821-830. Link to SFX for this item
13. Vanbeneden, N. "Release of phenolic flavour precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing." Food chemistry 111.1 (2008): 83-91. Link to SFX for this item
14. Dornez, E. "Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking." Journal of agricultural and food chemistry 56.6 (2008): 2246-2253. Link to Full Text for this item Link to SFX for this item
15. Parada, J. "Food Microstructure Affects the Bioavailability of Several Nutrients." Journal of food science 72.2 (2007): 21-32. Link to Full Text for this item Link to SFX for this item
16. Liu, Rui Hai, R H. "Whole grain phytochemicals and health." Journal of cereal science 46.3 (2007): 207-219. Link to SFX for this item
17. Pujola, M. "Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.)." Food chemistry 102.4 (2007): 1034-1041. Link to SFX for this item
18. Singh, S. "Nutritional aspects of food extrusion: a review." International journal of food science & technology 42.8 (2007): 916-929. Link to Full Text for this item Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced