Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 111

1.

Identification and quantification of soluble free, soluble conjugated, and insoluble bound phenolic acids in durum wheat (Triticum turgidum L. var. durum) and derived products by RP-HPLC on a semimicro separation scale.

Nicoletti I, Martini D, De Rossi A, Taddei F, D'Egidio MG, Corradini D.

J Agric Food Chem. 2013 Dec 4;61(48):11800-7. doi: 10.1021/jf403568c. Epub 2013 Nov 20.

PMID:
24175612
2.

Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.

Nicoletti I, Bello C, De Rossi A, Corradini D.

J Agric Food Chem. 2008 Oct 8;56(19):8801-8. doi: 10.1021/jf801411m. Epub 2008 Sep 10.

PMID:
18781764
3.

Antioxidant activity of free and bound compounds in quinoa (Chenopodium quinoa Willd.) seeds in comparison with durum wheat and emmer.

Laus MN, Gagliardi A, Soccio M, Flagella Z, Pastore D.

J Food Sci. 2012 Nov;77(11):C1150-5. doi: 10.1111/j.1750-3841.2012.02923.x. Epub 2012 Oct 11.

PMID:
23057788
4.

Compared use of HPLC and FZCE for cluster analysis of Triticum spp and for the identification of T. durum adulteration.

Bonetti A, Marotti I, Catizone P, Dinelli G, Maietti A, Tedeschi P, Brandolini V.

J Agric Food Chem. 2004 Jun 30;52(13):4080-9.

PMID:
15212451
5.

Pressurized liquid extraction and HPLC quantification of folic acid in fortified wheat flours.

Araújo MM, Marchioni E, Villavicencio AL, Zhao M, Zimmermann P, El-Khoury E, Bergaentzle M.

J Agric Food Chem. 2012 Aug 8;60(31):7629-33. doi: 10.1021/jf3025503. Epub 2012 Jul 27.

PMID:
22827771
6.

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

di Cagno R, de Angelis M, Alfonsi G, de Vincenzi M, Silano M, Vincentini O, Gobbetti M.

J Agric Food Chem. 2005 Jun 1;53(11):4393-402.

PMID:
15913301
7.
8.

Identification and quantification of free, conjugate and total phenolic compounds in leaves of 20 sweetpotato cultivars by HPLC-DAD and HPLC-ESI-MS/MS.

Luo C, Wang X, Gao G, Wang L, Li Y, Sun C.

Food Chem. 2013 Dec 1;141(3):2697-706. doi: 10.1016/j.foodchem.2013.05.009. Epub 2013 May 15.

PMID:
23871013
9.

Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: effect of thermal processing from farm to fork.

Verardo V, Arraez-Roman D, Segura-Carretero A, Marconi E, Fernandez-Gutierrez A, Caboni MF.

J Agric Food Chem. 2011 Jul 27;59(14):7700-7. doi: 10.1021/jf201069k. Epub 2011 Jun 28.

PMID:
21678994
10.

Influence of gelatinization on the extraction of phenolic acids from wheat fractions.

Lu Y, Luthria D.

Food Chem. 2016 Mar 1;194:1138-42. doi: 10.1016/j.foodchem.2015.08.074. Epub 2015 Aug 20.

PMID:
26471664
11.

Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites.

Pasqualone A, Montemurro C, Grinn-Gofron A, Sonnante G, Blanco A.

J Agric Food Chem. 2007 May 2;55(9):3312-8. Epub 2007 Mar 30.

PMID:
17394336
12.

Simultaneous determination of phenolic acids and flavonoids in rice using solid-phase extraction and RP-HPLC with photodiode array detection.

Irakli MN, Samanidou VF, Biliaderis CG, Papadoyannis IN.

J Sep Sci. 2012 Jul;35(13):1603-11. doi: 10.1002/jssc.201200140.

PMID:
22761138
13.

Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.

Carrubba A, Comparato A, Labruzzo A, Muccilli S, Giannone V, Spina A.

J Food Sci. 2016 Sep;81(9):C2158-66. doi: 10.1111/1750-3841.13400. Epub 2016 Jul 21.

PMID:
27442951
14.

Variations in content and extractability of durum wheat (Triticum turgidum L. var durum) Arabinoxylans associated with genetic and environmental factors.

Ciccoritti R, Scalfati G, Cammerata A, Sgrulletta D.

Int J Mol Sci. 2011;12(7):4536-49. doi: 10.3390/ijms12074536. Epub 2011 Jul 15.

15.

Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry.

Dinelli G, Carretero AS, Di Silvestro R, Marotti I, Fu S, Benedettelli S, Ghiselli L, Gutiérrez AF.

J Chromatogr A. 2009 Oct 23;1216(43):7229-40. doi: 10.1016/j.chroma.2009.08.041. Epub 2009 Aug 21.

PMID:
19740468
16.

Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry.

Dinelli G, Segura-Carretero A, Di Silvestro R, Marotti I, Arráez-Román D, Benedettelli S, Ghiselli L, Fernadez-Gutierrez A.

J Chromatogr A. 2011 Oct 21;1218(42):7670-81. doi: 10.1016/j.chroma.2011.05.065. Epub 2011 May 27.

PMID:
21683368
17.
18.

Separation, identification, and quantitation of phenolic acids in Chinese waxberry (Myrica Rubra) juice by HPLC-PDA-ESI-MS.

Wang C, Zhao J, Chen F, Cheng Y, Guo A.

J Food Sci. 2012 Feb;77(2):C272-7. doi: 10.1111/j.1750-3841.2011.02563.x. Epub 2012 Feb 6.

PMID:
22309143
19.

Common wheat determination in durum wheat samples through LC/MS analysis of gluten peptides.

Prandi B, Bencivenni M, Tedeschi T, Marchelli R, Dossena A, Galaverna G, Sforza S.

Anal Bioanal Chem. 2012 Jul;403(10):2909-14. doi: 10.1007/s00216-012-5731-2. Epub 2012 Feb 4.

PMID:
22311426
20.

Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products.

Landberg R, Kamal-Eldin A, Andersson R, Aman P.

J Agric Food Chem. 2006 Apr 19;54(8):3012-4.

PMID:
16608224

Supplemental Content

Support Center