An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

By Golon Agnieszka   Kropf Christian   Vockenroth Inga   Kuhnert Nikolai  

Foods, Vol. 3, Iss. 3, 2014-08 ,pp. : 461-475

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Comprehensive and Comparative Metabolomic Profiling of Wheat, Barley, Oat and Rye Using Gas Chromatography-Mass Spectrometry and Advanced Chemometrics

By Khakimov Bekzod   Møller Jespersen Birthe   Balling Engelsen Søren  

Foods, Vol. 3, Iss. 4, 2014-10 ,pp. : 569-585

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Gluten Detection and Speciation by Liquid Chromatography Mass Spectrometry (LC-MS/MS)

By Lock Stephen  

Foods, Vol. 3, Iss. 1, 2013-12 ,pp. : 13-29

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Trace Element Analysis of Minerals in Magmatic-Hydrothermal Ores by Laser Ablation Inductively-Coupled Plasma Mass Spectrometry: Approaches and Opportunities

By Cook Nigel   Ciobanu Cristiana L.   George Luke   Zhu Zhi-Yong   Wade Benjamin   Ehrig Kathy  

Minerals, Vol. 6, Iss. 4, 2016-10 ,pp. : 111-111

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Characterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry

By Santoro Valentina   Dal Bello Federica   Aigotti Riccardo   Gastaldi Daniela   Romaniello Francesco   Forte Emanuele   Magni Martina   Baiocchi Claudio   Medana Claudio  

Foods, Vol. 7, Iss. 2, 2018-02 ,pp. : 23-23

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