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Search results for: mass spectrometry
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Determination of the Major By-Products of Citrus hystrix Peel and Their Characteristics in the Context of Utilization in the Industry
PublicationKaffir lime (Citrus hystrix) is a popular citrus in Southeast Asia. Despite the growing interest in the peel of the fruit, the leaves are the most frequently used part of the fruit. The aim of the study was to determine the main by-products of the peel, such as pectins, minerals, essential oil, and bioactive compounds, and to evaluate the possibility of using them in various branches of industry. In the study of the essential oil...
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Elemental composition, environment of deposition of the Lower Carboniferous Emma Fiord Formation oil shale in Arctic Canada
PublicationThe sedimentary succession of 51-m consisting of a thin coal seam (1 m) and oil shale with a marlstone and carbonate-mudstone matrix of the Lower Carboniferous (Viséan) Emma Fiord Formation located on the Grinnell Peninsula, Devon Island, Arctic Canada was examined. The techniques used include reflected light microscopy, and instrumental neutron activation analysis (INAA) for elemental concentration, and inductively coupled plasma...
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Isolation and structure of a covalent cross-link adduct between mitomycin C and DNA **1987 VOL.235 S. 1204-1208, 5 RYS. BIBLIOGR. 37 POZ.//
PublicationA DNA cross-link adduct of the antitumor agent mitomycin C (MC) to DNA has been isolated and characterized; the results provide direct proof for bifunctional alkylation of DNA by MC. Exposure of MC to Micrococcus luteus DNA under reductive conditions and subsequent nuclease digestion yielded adducts formed between MC and deoxyguanosine residues. In addition to the two known monoadducts, a bisadduct was obtained. Reductive MC activation...
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Application of gas chromatography to evaluate the quality of rapeseed oil
PublicationTwo-dimensional gas chromatography is an analytical technique, which is increasingly being used in food research. Through the analysis of volatile fraction, it is possible to determine the quality of food products. One of the reasons for the deterioration of food is thermal degradation. Products that are often subject to degradation reactions due to temperatures are edible oils. In the thesis, the results of edible oils with different...
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Development and validation of an LC–MS/MS method for the determination of biogenic amines in wines and beers
PublicationBiogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and b-phenylethylamine are the most common biogenic amines found...