High performance liquid chromatography/tandem mass spectrometry determination of biogenic amines in typical Piedmont cheeses
Authors:
- F. GosettiF. Gosetti
- E. MazzuccoEME. Mazzucco
- V. GianottiV. Gianotti
- S. PolatiSPS. Polati
- M.C. GennaroMGM.C. Gennaro
- 1 May 2007
- journal article
- Published by Elsevier in Journal of Chromatography A
- Vol. 1149 (2) , 151-157
Abstract
No abstract availableKeywords
This publication has 37 references indexed in Scilit:
- Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extractFood Chemistry, 2007
- Reverse phase HPLC/DAD determination of biogenic amines as dansyl derivatives in experimental red winesFood Chemistry, 2006
- New solvent systems for thin-layer chromatographic determination of nine biogenic amines in fish and squidJournal of Chromatography A, 2004
- A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in a semi-hard Italian cheese (Toma)Food Chemistry, 2003
- Determination of biogenic amines as dansyl derivatives in alcoholic beverages by high-performance liquid chromatography with fluorimetric detection and characterization of the dansylated amines by liquid chromatography–atmospheric pressure chemical ionization mass spectrometryJournal of Chromatography A, 2003
- A comparative survey of two analytical methods for identification and quantification of biogenic aminesFood Control, 2002
- Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitão cheeseFood Chemistry, 2001
- Optimization of experimental variables in the dabsyl chloride derivatization of biogenic amines for their determination by RP-HPLCChromatographia, 2000
- Biogenic amines in Brazilian cheesesFood Chemistry, 1998
- High-performance liquid chromatographic evaluation of biogenic amines in foods an analysis of different methods of sample preparation in relation to food characteristicsJournal of Chromatography A, 1996