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Article(4)
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Analytical Methods(2)
Food Analytical Methods(1)
Journal of Food Measurement and Characterization(1)
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Química analítica(3)
Alimentación y bebidas(1)
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scopus(4)
Determination of HMF in Vinegar and Soy Sauce Using Two-Step Ultrasonic Assisted Liquid–Liquid Micro-Extraction Coupled with Capillary Electrophoresis-Ultraviolet Detection
ArticleAbstract: A new, rapid, and inexpensive method using two-step ultrasonic assisted liquid–liquid micro-extractiPalabras claves:5-Hydroxymethylfurfural, Capillary electrophoresis-ultraviolet, Soy sauce, Two-step ultrasonic assisted liquid–liquid micro-extraction, VinegarAutores:Dong L., Du M., Feng T., Liang X., Mingqian Tan, Wu J., Xu X., Yu C.Fuentes:scopusIsotope dilution quantification of 5-hydroxymethyl-2-furaldehyde in beverages using vortex-assisted liquid-liquid microextraction coupled with ESI-HPLC-MS/MS
ArticleAbstract: Vortex-assisted liquid-liquid microextraction (VALLME) is a fast and simple pretreatment method, whiPalabras claves:Autores:Feng T., Liang X., Mingqian Tan, Qin L., Wu J., Xu X., Zhu B.W.Fuentes:scopusSimultaneous determination of glyoxal, methylglyoxal and diacetyl in beverages using vortex-assisted liquid-liquid microextraction coupled with HPLC-DAD
ArticleAbstract: The detection of α-dicarbonyl compounds including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DAPalabras claves:Autores:Du M., Feng T., Mingqian Tan, Qin L., Xu X., Zhu B.W.Fuentes:scopusQuality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes
ArticleAbstract: Abalone is one of the most valuable seafood products and the quality of ready-to-eat abalone productPalabras claves:Abalone, Color quality, Tenderization, texture, α-Dicarbonyl compoundsAutores:Du M., Feng T., Liang X., Mingqian Tan, Qin L., Wu J., Xu X.Fuentes:scopus