Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in california-style black ripe olives and dry salt-cured olives

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 9, 2015, Pages 2400-2405

  Melliou, Eleni ^a,b   Zweigenbaum, Jerry A ^c   Mitchell, Alyson E ^b  

^a UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c AGILENT TECHNOLOGIES   (United States)

Author keywords

California style black ripe; dry salt; polyphenols; secoiridoids; table olives; UHPLC QqQ MS MS

Indexed keywords

CARBOHYDRATES; CURING; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

CALIFORNIA; POLYPHENOLS; SECOIRIDOIDS; TABLE OLIVES; UHPLC-QQQ MS/MS;

DRYING;

OLEACEAE;

IRIDOID; PLANT EXTRACT; POLYPHENOL;

CHEMISTRY; EVALUATION STUDY; FOOD HANDLING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OLIVE TREE; PROCEDURES; TANDEM MASS SPECTROMETRY; UNITED STATES;

CALIFORNIA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FRUIT; IRIDOIDS; OLEA; PLANT EXTRACTS; POLYPHENOLS; TANDEM MASS SPECTROMETRY;

EID: 84924567621     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf506367e     Document Type: Article

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