HPLC analysis and safety assessment of coumarin in foods.
about
The glycaemic outcomes of Cinnamon, a review of the experimental evidence and clinical trialsQuantification of coumarin in cinnamon and woodruff beverages using DIP-APCI-MS and LC-MS.Determination of the esculetin contents of medicinal plants by liquid chromatography-tandem mass spectrometry.Scented grasses in Norway--identity and usesThe Relation between Hepatotoxicity and the Total Coumarin Intake from Traditional Japanese Medicines Containing Cinnamon Bark.The Verification of the Usefulness of Electronic Nose Based on Ultra-Fast Gas Chromatography and Four Different Chemometric Methods for Rapid Analysis of Spirit Beverages.Dietary inhibitors of monoamine oxidase A.Is contaminated unrecorded alcohol a health problem in the European Union? A review of existing and methodological outline for future studies.In silico genotoxicity of coumarins: application of the Phenol-Explorer food database to functional food science.Inhibition of melatonin metabolism in humans induced by chemical components from herbs and effective prediction of this risk using a computational model.Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography.Coumarin in flavourings and other food ingredients with flavouring properties ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)Antioxidant Compound Extraction from Maqui (Aristotelia chilensis [Mol] Stuntz) Berries: Optimization by Response Surface Methodology.Phytotherapy in the Management of Diabetes: A Review.Green Chromatographic Separation of Coumarin and Vanillins Using Subcritical Water as the Mobile Phase.Effects of the polyphenol content on the anti-diabetic activity of Cinnamomum zeylanicum extracts.Assessment of coumarin levels in ground cinnamon available in the Czech retail market.Simultaneous Determination of Coumarin and Its Derivatives in Tobacco Products by Liquid Chromatography-Tandem Mass Spectrometry.Bioprofiling of Cosmetics with Focus on Streamlined Coumarin Analysis.Determination of Phenolic Compounds and Coumarins in Sugar Cane Spirit Aged in Different Species of WoodVolatile Components of Whole and Different Plant Parts of Bastard Balm (Melittis melissophyllum L., Lamiaceae) Collected in Central Italy and Slovakia
P2860
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P2860
HPLC analysis and safety assessment of coumarin in foods.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh
2008年學術文章
@zh-hant
name
HPLC analysis and safety assessment of coumarin in foods.
@en
type
label
HPLC analysis and safety assessment of coumarin in foods.
@en
prefLabel
HPLC analysis and safety assessment of coumarin in foods.
@en
P2093
P1433
P1476
HPLC analysis and safety assessment of coumarin in foods
@en
P2093
Claudia Andlauer
Constanze Sproll
Rolf Godelmann
Winfried Ruge
P304
P356
10.1016/J.FOODCHEM.2007.12.068
P577
2008-01-12T00:00:00Z