Literature DB >> 34197107

Differences in Experimental Outcomes from Thermal Processing: The Case of Poppy Seeds and Opium Alkaloids.

Gregory J Fleischman1, Daria Kleinmeier2, Jesse Lunzer2, Benjamin W Redan1.   

Abstract

Entities:  

Mesh：

Substances：

Year:  2021        PMID： 34197107      PMCID： PMC9082582          DOI： 10.1021/acs.jafc.1c03474

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.895


× No keyword cloud information.
  4 in total

1.  Optimized LC/MS/MS analysis of morphine and codeine in poppy seed and evaluation of their fate during food processing as a basis for risk analysis.

Authors:  Constanze Sproll; Roland C Perz; Dirk W Lachenmeier
Journal:  J Agric Food Chem       Date:  2006-07-26       Impact factor: 5.279

2.  Concentrations of the Opium Alkaloids Morphine, Codeine, and Thebaine in Poppy Seeds are Reduced after Thermal and Washing Treatments but are Not Affected when Incorporated in a Model Baked Product.

Authors:  Shalaka A Shetge; Michael P Dzakovich; Jessica L Cooperstone; Daria Kleinmeier; Benjamin W Redan
Journal:  J Agric Food Chem       Date:  2020-04-27       Impact factor: 5.895

3.  Commentary: Opium Alkaloids in Harvested and Thermally Processed Poppy Seeds.

Authors:  Daria Kleinmeier; Emily Pettengill; Benjamin W Redan
Journal:  Front Chem       Date:  2021-01-20       Impact factor: 5.545

4.  Reduction of Morphine During Baking? Response: Commentary: Opium Alkaloids in Harvested and Thermally Processed Poppy Seeds.

Authors:  Marcel Kuntz; Patricia Golombek; Dirk W Lachenmeier
Journal:  Front Chem       Date:  2021-05-10       Impact factor: 5.221
  4 in total
  1 in total

1.  Assessment of Dry Heating, Water Rinsing, and Baking on Concentrations of the Opium Alkaloid Noscapine in Poppy Seeds.

Authors:  Shalaka A Shetge; Benjamin W Redan
Journal:  ACS Food Sci Technol       Date:  2022-02-17
  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.