Determination of free amino acids in tea by a novel method of reversed-phase high performance liquid chromatography applying 6-Aminoquinolyl-N-Hydroxysuccinimidyl carbamate reagent

Estimation of uncertainty from method validation data: Application to a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatin using 6-aminoquinolyl- N -hydroxysuccinimidyl carbamate reagent

(2016) M.I Azilawati et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Analysis of l-homoarginine in biological samples by HPLC involving precolumn derivatization with o-phthalaldehyde and N-acetyl-l-cysteine

(2015) Yongqing Hou et al.   AMINO ACIDS

An overview of biological production of L-theanine

(2015) Wanmeng Mu et al.   BIOTECHNOLOGY ADVANCES

Quantitation of various indolinyl caged glutamates as their o-phthalaldehyde derivatives by high performance liquid chromatography coupled with tandem spectroscopic detections: Derivatization, stoichiometry and stability studies

(2015) A. Vasanits-Zsigrai et al.   JOURNAL OF CHROMATOGRAPHY A

Analysis of 26 amino acids in human plasma by HPLC using AQC as derivatizing agent and its application in metabolic laboratory

(2014) Gaurav Sharma et al.   AMINO ACIDS

Determination of 21 Free Amino Acids in Fruit Juices by HPLC Using a Modification of the 6-Aminoquinolyl-N-hydroxysuccinimidyl Carbamate (AQC) Method

(2014) Fang Zeng et al.   Food Analytical Methods

Validation of a reverse-phase high-performance liquid chromatography method for the determination of amino acids in gelatins by application of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent

(2014) M.I. Azilawati et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of glyphosate and aminomethylphosphonic acid in aqueous soil matrices: A critical analysis of the 9-fluorenylmethyl chloroformate derivatization reaction and application to adsorption studies

(2014) María E. Báez et al.   JOURNAL OF SEPARATION SCIENCE

Tea and Health: Studies in Humans

(2013) Naghma Khan et al.   CURRENT PHARMACEUTICAL DESIGN

Simultaneous determination of amino acids in tea leaves by micellar electrokinetic chromatography with laser-induced fluorescence detection

(2013) Jin Yan et al.   FOOD CHEMISTRY

Determination of amino acids in white, green, black, oolong, pu-erh teas and tea products

(2013) Rouba Horanni et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

(2012) Vural Gökmen et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea

(2012) Tolgahan Kocadağlı et al.   FOOD RESEARCH INTERNATIONAL

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomic Analysis of the Effect of Shade Treatment on the Nutritional and Sensory Qualities of Green Tea

(2012) Lan-Sook Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of salt treatment on theanine biosynthesis in Camellia sinensis seedlings

(2012) Wei-Wei Deng et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Amino acid analysis of sub-picomolar amounts of proteins by precolumn fluorescence derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate

(2012) Akiko Masuda et al.   BioScience Trends

Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction

(2010) Lin Wang et al.   FOOD CHEMISTRY

Amino acids: metabolism, functions, and nutrition

(2009) Guoyao Wu   AMINO ACIDS

Determination of soil amino acids by high performance liquid chromatography-electro spray ionization-mass spectrometry derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate

(2009) Songmei Hou et al.   TALANTA

Determination of free amino acids in beers: A comparison of Czech and foreign brands

(2008) Ivana Kabelová et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene

(2008) Lin Chen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS