Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection
Author:
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s12161-012-9443-1.pdf
Reference32 articles.
1. Barros L, Baptista P, Correia DM, Casal S, Oliveira B, Ferreira ICFR (2007a) Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chem 105:140–145
2. Barros L, Baptista P, Correia DM, Morais JS, Ferreira ICFR (2007b) Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms. J Agric Food Chem 55:4781–4788
3. Barros L, Correia DM, Ferreira ICFR, Baptista P, Santos-Buelga C (2008a) Optimization of the determination of tocopherols in Agaricus sp. edible mushrooms by a normal phase liquid chromatographic method. Food Chem 110:1046–1050
4. Barros L, Cruz T, Baptista P, Estevinho LM, Ferreira ICFR (2008b) Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem Toxicol 46:2742–2747
5. Barros L, Falcão S, Baptista P, Freire C, Vilas-Boas M, Ferreira ICFR (2008c) Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays. Food Chem 111:61–66
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