Chocolate HILIC phases: Development and characterization of novel saccharide-based stationary phases by applying non-enzymatic browning (Maillard reaction) on amino-modified silica surfaces

Analytical and Bioanalytical Chemistry

Volumn 400, Issue 8, 2011, Pages 2539-2554

  Schuster, Georg ^a   Lindner, Wolfgang ^a  

^a UNIVERSITY OF VIENNA   (Austria)

Author keywords

HILIC; Hydrophilic interaction chromatography; Maillard reaction; Stationary phase; Weak anion exchanger

Indexed keywords

ANION EXCHANGERS; HILIC; HYDROPHILIC INTERACTION CHROMATOGRAPHY; MAILLARD REACTION; STATIONARY PHASE;

ADSORPTION; GLUCOSE; GLYCOSYLATION; HYDROPHILICITY; LIGANDS; LIQUID CHROMATOGRAPHY; SILICA; WATER CONTENT;

CHEMICAL REACTIONS;

AMINOPROPYL SILICA GEL; DISACCHARIDE; GLUCOSE; LIGAND; SILICON DIOXIDE;

ADSORPTION; ARTICLE; CACAO; CHEMICAL PHENOMENA; CHEMISTRY; LIQUID CHROMATOGRAPHY; SURFACE PROPERTY;

ADSORPTION; CACAO; CHROMATOGRAPHY, LIQUID; DISACCHARIDES; GLUCOSE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LIGANDS; SILICON DIOXIDE; SURFACE PROPERTIES;

EID: 79958161542     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-011-4745-5     Document Type: Article

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