Publications using Internal Standards in Food and Nutrition

 

Bljahhina A, Pismennõi D, Krišciunaite T, Kuhtinskaja M, Kobrin E-G. 2023.
Quantitative analysis of oat (Avena sativa L.) and pea (Pisum sativum L.) saponins in plant-based food products by hydrophilic interaction liquid chromatography coupled with mass spectrometry.
Foods 12: 991.

Kouzounis D, G van Erven, N Soares, MA Kabel, HA Schols. 2023.
The fate of insoluble arabinoxylan and lignin in broilers: Influence of cereal type and dietary enzymes.
International Journal of Biological Macromolecules 225: 1096-1106.

Tanilas K, T Kriščiunaite. 2022
Development of LC-MS-ESI-TOF method for quantification of phytates in food using ¹³C-labelled maize as internal standard.
Analytical and Bioanalytical Chemistry 414: 1539–1552.

Tu H, D Ma, Y Luo, S Tang, Y Li, G Chen, L Wang, Z Hou, C Shen, H Lu, X Zhuang, L Zhang. 2021.
Quercetin alleviates chronic renal failure by targeting the PI3k/Akt pathway.
Bioengineered 12: 6538-6558.

Kaleda A, K Talvistu, M Tamm, M Viirma, J Rosend, K Tanilas, M Kriisa, N Part, M-L Tammik. 2020.
Impact of fermentation and phytase treatment of pea-oat protein blend on physicochemical, sensory, and nutritional properties of extruded meat analogs.
Foods 9: 1059.

Fernández-del-Río L, E Soubeyrand, GJ Basset, CF Clarke. 2020.
Metabolism of the flavonol kaempferol in kidney cells liberates the B-ring to enter coenzyme Q biosynthesis.
Molecules 25: 2955.

Havlik J, V Marinello, A Gardyne, M Hou, W Mullen, DJ Morrison, T Preston, E Combet, CA Edwards. 2020.
Dietary fibres differentially impact on the production of phenolic acids from rutin in an in vitro fermentation model of the human gut microbiota.
Nutrients 12: 1577.

Pinta MN, I Montoliu, A-M Aura, T Seppänen-Laakso, D Barron, S Moco. 2018.
In vitro gut metabolism of [U-13C]-quinic acid, the other hydrolysis product of chlorogenic acid.
Molecular Nutrition & Food Research 62: 1800396.

Fernández-del-Río L, A Nag, E Gutiérrez Casado, J Ariza, AM Awad, AI Joseph, O Kwon, E Verdin, R de Cabo, C Schneider, JZ Torres, MI Burón, CF Clarke, JM Villalba. 2017.
Kaempferol increases levels of coenzyme Q in kidney cells and serves as a biosynthetic ring precursor.
Free Radical Biology and Medicine: 110: 176-187.

Scherbl D, M. Renouf, C. Marmet, L. Poquet, I. Cristiani, S. Dahbane, S. Emady-Azar, J. Sauser, J. Galan, F. Dionisi, E. Richling. 2017.
Breakfast consumption induces retarded release of chlorogenic acid metabolites in humans.
European Food Research and Technology 243: 791-806.

Zabela V, C Sampath, M Oufir, F Moradi-Afrapoli, V Butterweck, M Hamburger. 2016.
Pharmacokinetics of dietary kaempferol and its metabolite 4-hydroxyphenylacetic acid in rats.
Fitoterapia 115: 189-197.

Moradi-Afrapoli F, M Oufir, FR Walter, MA Deli, M Smiesko, V Zabela, V Butterwecke, M Hamburger. 2016.
Validation of UHPLC–MS/MS methods for the determination of kaempferol and its metabolite 4-hydroxyphenyl acetic acid, and application to in vitro blood-brain barrier and intestinal drug permeability studies.
Journal of Pharmaceutical and Biomedical Analysis 128: 264-274.

Nakabayashi R, H Tsugawa, M Kitajima, H Takayama, K Saito. 2015.
Boosting sensitivity in liquid chromatography–Fourier transform ion cyclotron resonance–Tandem mass spectrometry for product ion analysis of monoterpene indole alkaloids.
Frontiers in Plant Science 6: 1127.

Musacchi S, S Serra, M Noferini, F Gagliardi, D Bucci, G. Pagliuca, E Zironi. 2015.
Study of the relation between peach ripening and phenolic compounds.
Proc. VIIIth Intl. Peach Symposium (Xiloyannis C et al., eds). ISHS Acta Horticulturae 1084.

Weidel E, M Schantz, E Richling. 2014.
A rapid method for quantifying chlorogenic acid levels in potato samples.
Journal of AOAC International 97: 902-907.

Hagl S, H Deusser, B Soyalan, C Janzowski, F Will, H Dietrich, F Albert, S Rohner, E Richling. 2011.
Colonic availability of polyphenols and D-(-)-quinic acid after apple smoothie consumption.
Molecular Nutrition & Food Research 55: 368-377.

Erk T, H Bergmann, E Richling. 2009.
A novel method for the quantification of quinic acid in food using stable isotope dilution analysis. (see Applications)
Journal of AOAC International 92: 730-733.