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Items: 1 to 20 of 153

1.

A reversed-phase HPLC method for measurement of 5-hydroxymethyl furfuraldehyde and furfuraldehyde in processed juices.

Roig MG, Bello JF, Kennedy JF, Rivera ZS, Lloyd LL.

Bioseparation. 1992;3(2-3):177-84.

PMID:
1369241
2.

High-performance liquid chromatographic determination of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde in fruit juices.

Lo Coco F, Novelli V, Valentini C, Ceccon L.

J Chromatogr Sci. 1997 Dec;35(12):578-83.

PMID:
9397542
3.
4.

[Studies on the changes of 5-hydroxymethyl furfuraldehyde content in Radix Rehmanniae steamed for different time].

Li J, Zhang LP, Liu W, Zhang ZL, Liu LJ.

Zhongguo Zhong Yao Za Zhi. 2005 Sep;30(18):1438-40. Chinese.

PMID:
16381466
5.

[5-hydroxymethylfurfural as indicator of quality of juices for child nutrition].

Eller KI, Pimenova VV, Kon' IIa.

Vopr Pitan. 2001;70(3):37-9. Russian.

PMID:
11517690
6.

Effect of storage temperature on the degradation of dimethoate in fortified orange and peach juices.

Athanasopoulos P, Kyriakidis NB, Georgitsanakou I.

J Agric Food Chem. 2000 Oct;48(10):4896-9.

PMID:
11052751
7.

Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage.

Sánchez-Moreno C, Plaza L, De Ancos B, Cano MP.

J Agric Food Chem. 2003 Jan 29;51(3):647-53. Erratum in: J Agric Food Chem. . 2003 Apr 9;51(8):2432.

PMID:
12537436
8.

[Determination of 5-hydroxymethyl furfuraldehyde in different processed products of polygonatum].

Yang Y, Xu M, Feng YX, He HH.

Zhong Yao Cai. 2008 Jan;31(1):17-9. Chinese.

PMID:
18589741
9.

A sensitive high performance liquid chromatographic method for determining small amounts of glycosylproteins.

Sampietro T, Lenzi S, Giampietro O, Cecchetti P, Masoni A, Navalesi R.

Clin Physiol Biochem. 1987;5(1):49-56.

PMID:
3581652
10.

Stability of ascorbic acid in commercially available orange juices.

Johnston CS, Bowling DL.

J Am Diet Assoc. 2002 Apr;102(4):525-9.

PMID:
11985409
11.

Effects of some hydrocolloids and water activity on nonenzymic browning of concentrated orange juice.

Gögüs F, Düzdemir C, Eren S.

Nahrung. 2000 Dec;44(6):438-42.

PMID:
11190842
13.

High-performance liquid chromatographic determination of furfural compounds in infant formulas. Changes during heat treatment and storage.

Ferrer E, Alegría A, Farré R, Abellán P, Romero F.

J Chromatogr A. 2002 Feb 15;947(1):85-95.

PMID:
11874000
14.

[Effect of concentration of catalpol and 5-hydroxymethyl-2-furaldehyde from processing of Rehmanniae Radix].

Zhu MF, Liu XQ, Ju-hee O, Chang-soo Y, Je-Hyun L.

Zhongguo Zhong Yao Za Zhi. 2007 Jun;32(12):1155-7. Chinese.

PMID:
17802874
15.

Manothermosonication of foods and food-resembling systems: effect on nutrient content and nonenzymatic browning.

Vercet A, Burgos J, López-Buesa P.

J Agric Food Chem. 2001 Jan;49(1):483-9.

PMID:
11170615
16.

Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds.

Gil-Izquierdo A, Gil MI, Ferreres F.

J Agric Food Chem. 2002 Aug 28;50(18):5107-14.

PMID:
12188615
17.

Glycosylated haemoglobin: high-performance liquid chromatographic determination of 5-(hydroxymethyl)-2-furfuraldehyde after haemoglobin hydrolysis.

Ménez JF, Berthou F, Meskar A, Picart D, Le Bras R, Bardou LG.

J Chromatogr. 1984 Aug 3;297:339-50.

PMID:
6490766
18.

Rapid reversed-phase liquid chromatographic determination of patulin in apple juice.

Gökmen V, Acar J.

J Chromatogr A. 1996 Apr 12;730(1-2):53-8.

PMID:
8680596
19.

Investigation on the origin of 5-HMF in Shengmaiyin decoction by RP-HPLC method.

Li YH, Lu XY.

J Zhejiang Univ Sci B. 2005 Oct;6(10):1015-21.

20.

Early stages of maillard reaction in dehydrated orange juice.

del Castillo MD, Corzo N, Olano A.

J Agric Food Chem. 1999 Oct;47(10):4388-90.

PMID:
10552822

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