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Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization
Abstract In this study, angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate were purified and their properties were further characterized. Val-Asn-Pro (VNP) andExpand
Development of a Rapid LC–MS–MS Method for Multi-Class Determination of 14 Coccidiostat Residues in Eggs and Chicken
This contribution presents a simple, rapid and sensitive method for determining the residues of a wide variety of coccidiostats in eggs and chicken. Fourteen target analytes from different classesExpand
Simultaneous determination of 17 sulfonamide residues in porcine meat, kidney and liver by solid-phase extraction and liquid chromatography–tandem mass spectrometry
Abstract A precise and reliable method, using normal phase cartridge clean-up and liquid chromatography coupled with tandem mass spectrometry has been developed for measuring the residues of 17Expand
Determination of organophosphate and carbamate pesticides based on enzyme inhibition using a pH-sensitive fluorescence probe
A flow injection system for the determination of organophosphate and carbamate pesticides is described. A sensitive fluorescence probe was synthesized and used as the pH indicator to detect theExpand
Simultaneous determination of melamine and related compounds by capillary zone electrophoresis
Abstract A simple, rapid and accurate method for the simultaneous determination of melamine and related compounds (ammeline, ammelide and cyanuric acid) by capillary zone electrophoresis with diodeExpand
Study on the residue and degradation of fluorine-containing pesticides in Oolong tea by using gas chromatography–mass spectrometry
Abstract The natural degradation of pyrethroids pesticides (bifenthrin and cyhalothrin) and benzoylurea pesticides (teflubenzuron, flufenoxuron and chlorfluazuron) in the leaves of Oolong tea treesExpand
Development of a Meat‐Like Process Flavoring from Soybean‐Based Enzyme‐Hydrolyzed Vegetable Protein (E‐HVP)
Response surface methodology (RSM) was used to develop a meat-like process flavoring agent from enzyme-hydrolyzed vegetable protein (E-HVP). Five factors were evaluated: pH (3.6 to 8.4), temperatureExpand
Rapid determination of polybrominated diphenyl ethers (PBDEs) in fish using selective pressurized liquid extraction (SPLE) combined with automated online gel permeation chromatography-gas
A rapid method for the determination of seven predominant polybrominated diphenyl ethers (PBDEs) in fish was developed. The analysis could be completed in 1 h. The PBDEs in the sample were extractedExpand
Synthesis of derivatives and production of antiserum for class specific detection of pyrethroids by indirect ELISA
Two series of haptens including 3-phenoxybenzoic acid (PBA) and 3-(2-chloro-3, 3,3-trifluoroprop-1-enyl)-2,2-dimethylcyclo-propanecarboxylic acid (CF3MPA) were used to prepare immunogens throughExpand
Bioaccessibility of short chain chlorinated paraffins in meat and seafood.
Bioaccessibility of short chain chlorinated paraffins (SCCPs), which is important for estimation of dietary exposure, has not been evaluated in previous studies. In the present study, we determinedExpand
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