Retention Characteristics of Four Different HILIC Stationary Phases in the Analysis of Meat Polar Compounds

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Determination of glutathione and cysteine in yeasts by hydrophilic interaction liquid chromatography followed by on-line postcolumn derivatization.Accurate quantification of the redox-sensitive GSH/GSSG ratios in the yeast Pichia pastoris by HILIC-MS/MS.

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Q46857661-E824CDBF-D676-498C-BE17-32F08F2341EC Q53128046-87926445-F343-4810-8705-000DE142A492

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Retention Characteristics of Four Different HILIC Stationary Phases in the Analysis of Meat Polar Compounds

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wetenschappelijk artikel

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наукова стаття, опублікована у вересні 2011

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Retention Characteristics of F ...... alysis of Meat Polar Compounds

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Retention Characteristics of F ...... alysis of Meat Polar Compounds

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Retention Characteristics of F ...... alysis of Meat Polar Compounds

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Retention Characteristics of F ...... alysis of Meat Polar Compounds

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Retention Characteristics of F ...... alysis of Meat Polar Compounds

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Retention Characteristics of F ...... alysis of Meat Polar Compounds

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P1476

Retention Characteristics of F ...... alysis of Meat Polar Compounds

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P2093

Fidel Toldrá

http://www.w3.org/2001/XMLSchema#string

Leticia Mora

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M-Concepción Aristoy

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P2860

Retention behavior of small polar compounds on polar stationary phases in hydrophilic interaction chromatography

Potential of HILIC-MS in quantitative bioanalysis of drugs and drug metabolites.

Peptide separation by Hydrophilic-Interaction Chromatography: a review.

Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types.

Analysis of sphingomyelin in meat based on hydrophilic interaction liquid chromatography coupled to electrospray ionization-tandem mass spectrometry (HILIC-HPLC-ESI-MS/MS).

Sensory-directed identification of beta-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth.

Retention of ionizable compounds in high-performance liquid chromatography. 14. Acid-base pK values in acetonitrile-water mobile phases.

Hydrophilic interaction liquid chromatography coupled to electrospray mass spectrometry of small polar compounds in food analysis.

Effect of cooking conditions on creatinine formation in cooked ham.

Comparison of an organic polymeric column and a silica-based reversed-phase for the analysis of basic peptides by high-performance liquid chromatography.

P2888

s12161-011-9289-y

P304

604-612

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P31

scholarly article

P356

10.1007/S12161-011-9289-Y

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P433

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P478

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2011-09-02T00:00:00Z

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Retention Characteristics of Four Different HILIC Stationary Phases in the Analysis of Meat Polar Compounds

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Retention Characteristics of Four Different HILIC Stationary Phases in the Analysis of Meat Polar Compounds

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P1476

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P2860

P2888

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P356

P433

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P2093

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P31

P356

P433

P478

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