Literature DB >> 7304946

High-performance liquid chromatographic separation of ascorbic acid, erythorbic acid, dehydroascorbic acid, dehydroerythorbic acid, diketogulonic acid, and diketogluconic acid.

L W Doner, K B Hicks.   

Abstract

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Year:  1981        PMID： 7304946     DOI： 10.1016/0003-2697(81)90550-9

Source DB:  PubMed          Journal:  Anal Biochem        ISSN： 0003-2697            Impact factor:   3.365


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  9 in total

1.  Physicochemical properties and sensory evaluation of mandarin (Citrus unshiu) beverage powder spray-dried at different inlet air temperatures with different amounts of a mixture of maltodextrin and corn syrup.

Authors:  Ki-Chang Lee; Jong-Bang Eun; Su Jung Hwang
Journal:  Food Sci Biotechnol       Date:  2016-10-31       Impact factor: 2.391

2.  Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes.

Authors:  Abraham Wall-Medrano; Gustavo A González-Aguilar; Guadalupe F Loarca-Piña; José A López-Díaz; Mónica A Villegas-Ochoa; Orlando Tortoledo-Ortiz; Francisco J Olivas-Aguirre; Arnulfo Ramos-Jiménez; Ramón Robles-Zepeda
Journal:  Plant Foods Hum Nutr       Date:  2016-12       Impact factor: 3.921

3.  Effect of the reducing environment on the accumulation of elastin and collagen in cultured smooth-muscle cells.

Authors:  P R Bergethon; P J Mogayzel; C Franzblau
Journal:  Biochem J       Date:  1989-02-15       Impact factor: 3.857

4.  Ascorbic acid in the anterior chamber: can it be measured noninvasively?

Authors:  C K Chou; J T Penniston; R F Brubaker
Journal:  Trans Am Ophthalmol Soc       Date:  1986

5.  Color, bioactive compounds and morphological characteristics of encapsulated Asian pear juice powder during spray drying.

Authors:  Chang-Gon Lee; Maruf Ahmed; Gui-Hun Jiang; Jong-Bang Eun
Journal:  J Food Sci Technol       Date:  2017-05-30       Impact factor: 2.701

6.  Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages.

Authors:  Jorge E Dávila-Aviña; José A Villa-Rodríguez; Mónica A Villegas-Ochoa; Orlando Tortoledo-Ortiz; Guadalupe I Olivas; J Fernando Ayala-Zavala; Gustavo A González-Aguilar
Journal:  J Food Sci Technol       Date:  2012-07-10       Impact factor: 2.701

7.  Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves.

Authors:  Domingo Saura; Salud Vegara; Nuria Martí; Manuel Valero; José Laencina
Journal:  J Food Sci Technol       Date:  2017-04-27       Impact factor: 2.701

8.  Bioactive Compounds and Antioxidant Activity in Different Grafted Varieties of Bell Pepper.

Authors:  Celia Chávez-Mendoza; Esteban Sanchez; Ezequiel Muñoz-Marquez; Juan Pedro Sida-Arreola; Maria Antonia Flores-Cordova
Journal:  Antioxidants (Basel)       Date:  2015-06-23

9.  Characterization of the nutraceutical quality and antioxidant activity in bell pepper in response to grafting.

Authors:  Celia Chávez-Mendoza; Esteban Sánchez; Elizabeth Carvajal-Millán; Ezequiel Muñoz-Márquez; Alexandro Guevara-Aguilar
Journal:  Molecules       Date:  2013-12-16       Impact factor: 4.411
  9 in total

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