Detection of acacia honey adulteration with high fructose corn syrup through determination of targeted α‑Dicarbonyl compound using ion mobility-mass spectrometry coupled with UHPLC-MS/MS

Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems

(2020) Francisco J. Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A modified data filtering strategy for targeted characterization of polymers in complex matrixes using drift tube ion mobility-mass spectrometry: Application to analysis of procyanidins in the grape seed extracts

(2020) Meng-Ning Li et al.   FOOD CHEMISTRY

A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates

(2020) Işıl Gürsul Aktağ et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Rapid Quantitation of 25-Hydroxyvitamin D2 and D3 in Human Serum Using Liquid Chromatography/Drift Tube Ion Mobility-Mass Spectrometry

(2019) Nicholas R. Oranzi et al.   ANALYTICAL CHEMISTRY

Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study

(2019) Hongkai Zhu et al.   FOOD CHEMISTRY

Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality

(2019) Sha Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of acacia honey treated with macroporous adsorption resins using HPLC-ECD and chemometrics

(2019) Qian Wang et al.   FOOD CHEMISTRY

Establishing authenticity of honey via comprehensive Romanian honey analysis

(2019) Elisabeta-Irina Geana et al.   FOOD CHEMISTRY

The potential of Ion Mobility Mass Spectrometry for high-throughput and high-resolution lipidomics

(2018) Christine Hinz et al.   CURRENT OPINION IN CHEMICAL BIOLOGY

Advancing the large-scale CCS database for metabolomics and lipidomics at the machine-learning era

(2018) Zhiwei Zhou et al.   CURRENT OPINION IN CHEMICAL BIOLOGY

Food-derived 1,2-dicarbonyl compounds and their role in diseases

(2018) Michael Hellwig et al.   SEMINARS IN CANCER BIOLOGY

Comparison of CCS Values Determined by Traveling Wave Ion Mobility Mass Spectrometry and Drift Tube Ion Mobility Mass Spectrometry

(2018) Vanessa Hinnenkamp et al.   ANALYTICAL CHEMISTRY

Application of analytical methods in authentication and adulteration of honey

(2017) Amna Jabbar Siddiqui et al.   FOOD CHEMISTRY

Qualitative and quantitative detection of honey adulterated with high-fructose corn syrup and maltose syrup by using near-infrared spectroscopy

(2017) Shuifang Li et al.   FOOD CHEMISTRY

Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey

(2017) Michael Hellwig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent advancements in detecting sugar-based adulterants in honey – A challenge

(2017) Liming Wu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Quantification of reactive carbonyl compounds in icodextrin-based peritoneal dialysis fluids by combined UHPLC-DAD and -MS/MS detection

(2016) Sabrina Gensberger-Reigl et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Qualitative Profiling of Polyglucose Degradation Products in Peritoneal Dialysis Fluids

(2015) Sabrina Gensberger et al.   ANALYTICAL CHEMISTRY

Detection of honey adulteration with starch syrup by high performance liquid chromatography

(2015) Shaoqing Wang et al.   FOOD CHEMISTRY

Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion

(2014) Adele Papetti et al.   FOOD CHEMISTRY

Detection of adulterated honey produced by honeybee (Apis mellifera L.) colonies fed with different levels of commercial industrial sugar (C3 and C4 plants) syrups by the carbon isotope ratio analysis

(2014) Ahmet Guler et al.   FOOD CHEMISTRY

Identification and quantification of six major α-dicarbonyl process contaminants in high-fructose corn syrup

(2012) Sabrina Gensberger et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Application of a newly developed and validated high-performance thin-layer chromatographic method to control honey adulteration

(2012) Anitta Puscas et al.   JOURNAL OF CHROMATOGRAPHY A

Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems

(2011) Xiu-Min Chen et al.   FOOD RESEARCH INTERNATIONAL

Novel Insights into the Maillard Catalyzed Degradation of Maltose

(2011) Mareen Smuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants

(2010) Gema Arribas-Lorenzo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds

(2009) Eric Marceau et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Misconceptions about High-Fructose Corn Syrup: Is It Uniquely Responsible for Obesity, Reactive Dicarbonyl Compounds, and Advanced Glycation Endproducts?

(2009) John S. White   JOURNAL OF NUTRITION

HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar syrups

(2007) V. Morales et al.   FOOD CHEMISTRY