Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques 

<br/><br/><br/>English[eng] 
<br/><br/><label>ISBN: </label>9783040000000 
<br/><br/><label>Subjects--Topical Terms: </label><br/>HPTLC-MS coupling||HPTLC||negative ion DESI-HR-MS/MS||anthraquinones||Chilean mushrooms||genus Cortinarius||millet starch||edible film||Clove||GC-MS||beetroot||lactic acid bacteria||betalains||functional food products||NMR||metabolomics||Brassica oleracea (var. italica)||organic and conventional pratices||glucosinolates||extra-virgin olive oils||oleuropein||phenols||tocopherols||HPLC-MS||multivariate statistical data||6-gingerol||6-shogaol||commercial formulation||ginger extract||green reversed phase high-performance thin-layer chromatography (RP-HPTLC)||simultaneous analysis||kaempferol||Ocimum basilicum||high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS)||box-Behnken design||optimization||validation||microalgae||isolation||identification||lipid productivity||berries||fruit wines polyphenols identification||LC–MSn||whole barley flour||pearling fractions||proteins||β-glucans||arabinoxylans||tocols||phenolic compounds||antioxidant capacity||functional food