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Volumn 403, Issue 2, 2012, Pages 377-384

Electrochemical oxidation and protein adduct formation of aniline: A liquid chromatography/mass spectrometry study

Author keywords

Aniline; Electrochemistry liquid chromatography mass spectrometry; Protein modification; Skin sensitization

Indexed keywords

ADDUCT FORMATION; ANIMAL TESTS; APPLIED POTENTIALS; BORON DOPED DIAMOND; CHROMATOGRAPHY/MASS SPECTROMETRY; CONSTANT POTENTIAL; COSMETIC PRODUCTS; ELECTROPHILES; ELECTROPHILIC SPECIES; ELECTROSPRAY IONIZATION MASS SPECTROMETRY; EUROPEAN COMMISSION; GLUTATHIONES; HIGH POTENTIAL; HUMAN SERUM ALBUMINS; HYDROXYL RADICALS; IN-VIVO; KEY PROCESS; LACTOGLOBULIN; LIQUID CHROMATOGRAPHY/MASS SPECTROMETRY; MASS SPECTRA; MONOMERIC UNITS; OXIDATION PRODUCTS; PARENT COMPOUNDS; PRE-TREATMENT; PROTEIN MODIFICATIONS; REDOX STATE; SKIN PROTEINS; SKIN SENSITIZATION; THIN-LAYER CELLS; TRIPEPTIDE; VOLTAMMOGRAMS; WORKING ELECTRODE;

EID: 84861234514     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-011-5673-0     Document Type: Article
Times cited : (12)

References (28)
  • 19
    • 85078389569 scopus 로고    scopus 로고
    • Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on the food colour Red 2G (E 128) based on a request from the Commission related to the re-evaluation of all permitted food additives
    • EFSA
    • EFSA (2007) Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the food colour Red 2G (E 128) based on a request from the Commission related to the re-evaluation of all permitted food additives. The EFSA Journal 5:1-28
    • (2007) The EFSA Journal , vol.5 , pp. 1-28


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.