Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 7, 2005, Pages 2418-2423

  Hanft, Franziska ^a   Koehler, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Cross link; Dityrosine; Dough; Flour; Glucose oxidase; Hexoss oxidase; HPLC; Mass spectrometry; Quantitation; Tyrosine; Wheat

Indexed keywords

3,3' DITYROSINE; ASCORBIC ACID; GLUTEN; HEXOSE; HEXOSE OXIDASE; HYDROCHLORIC ACID; HYDROGEN PEROXIDE; OXIDOREDUCTASE; POTASSIUM BROMATE; TYROSINE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CROSS LINKING; DOUGH; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; ISOTOPE DILUTION ASSAY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; QUANTITATIVE ASSAY; SOLID PHASE EXTRACTION; TANDEM MASS SPECTROMETRY; WHEAT;

ALCOHOL OXIDOREDUCTASES; ANTIOXIDANTS; ASCORBIC ACID; BREAD; BROMATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLOUR; HYDROGEN PEROXIDE; MASS SPECTROMETRY; OXIDANTS; TRITICUM; TYROSINE;

TRITICUM AESTIVUM;

EID: 16344375401     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048005t     Document Type: Article

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