Alkylresorcinols in cereals and cereal products

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 14, 2003, Pages 4111-4118

  Ross, Alastair B ^a   Shepherd, Martin J ^b   Schüpphaus, Meike ^b   Sinclair, Vicky ^b   Alfaro, Begoña ^b   Kamal Eldin, Afaf ^a   Åman, Per ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b CSL Food Science Laboratory   (United Kingdom)

Author keywords

Alkylresorcinols; Baking; Biomarker; Bran; Cereal products; Cereals; Rye; Wheat

Indexed keywords

BIOLOGICAL MARKER; PROPANOL; RESORCINOL;

ARTICLE; ASH; BARLEY; BRAN; BREAD; CEREAL; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CULTIVAR; EXTRACTION; FLOUR; MAIZE; MILLET; OAT; RICE; RYE; SORGHUM; TRITICALE; WHEAT;

ALKYLATION; BREAD; CEREALS; FOOD HANDLING; HORDEUM; RESORCINOLS; SECALE CEREALE; TRITICUM;

AVENA; FRAXINUS; HORDEUM VULGARE SUBSP. VULGARE; SECALE CEREALE; TRITICOSECALE; TRITICUM; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM; ZEA MAYS;

EID: 0037899194     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0340456     Document Type: Article

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