Sort   by:  
 Page size 
MetabolomicsUHPLC-MS/MS-Based Identity Confirmation of Amino Acids Involved in Response to and Side Effects from Antiseizure Medications

Real-time breath analysis using secondary electrospray ionization coupled with high-resolution mass spectrometry is a fast and noninvasive method to access the metabolic state of a person. However, it lacks the ability to unequivocally assign mass spectral features to compounds due to the absence...

2023-01-26 | MTBLS6760 | MetaboLights
MetabolomicsComprehensive UHPLC-MS/MS lipidomics profiling to study effects of betulin on keratinocytes
Not available
ORGANISM(S): Homo sapiens 
ST001210 | MetabolomicsWorkbench
UnknownDynamic profiling of intact glucosinolates in radish by combining UHPLC-HRMS/MS and UHPLC-QqQ-MS/MS.
Not available
S-EPMC10354559 | biostudies-literature
UnknownSingle Laboratory Validation of UHPLC-MS/MS Assays for Six Milk Thistle Flavonolignans in Human Serum.
Not available
S-EPMC7892635 | biostudies-literature
UnknownQuantitative acylcarnitine determination by UHPLC-MS/MS--Going beyond tandem MS acylcarnitine "profiles".
Not available
S-EPMC5009370 | biostudies-literature
ProteomicsUHPLC-MS/MS analysis of the proteomic profiles of cocoa beans from different genotypes
Amongst other compounds, cocoa flavour is dependent on peptides that are formed during fermentation of cocoa beans from proteins such as albumin and vicilin. In this study the proteomic profiles of cocoa beans from four genotypes (ICS 1, ICS 39, IMC 67 and SCA 6) with different genetic background an...
ORGANISM(S): Theobroma cacao (Cacao) (Cocoa) 
2019-08-15 | PXD011984 | Pride
Plant proteomics Cocoa beans Cocoa beans proteome Label free quantitation Theobroma cacao 
UnknownA validated UHPLC-MS/MS method for rapid determination of senicapoc in plasma samples.
Not available
S-EPMC7869607 | biostudies-literature
ProteomicsProteomic and peptidomic UHPLC-ESIProteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam box method MS/MS analysis of cocoa beans fermented using the Styrofoam box method
Fermentation is essential for cocoa flavour development, as during this process key flavour precursors are formed from the degradation of the major cocoa bean storage proteins. This work characterises the peptide and protein profiles of Theobroma cacao beans of the genotype IMC 67 at different ferme...
ORGANISM(S): Theobroma cacao (Cacao) (Cocoa) 
2020-02-05 | PXD014434 | Pride
Plant proteomics Fermentation Cocoa beans peptides Theobroma cacao Cocoa beans 
UnknownDetermination of Aflatoxin B1 in Smokeless Tobacco Products by Use of UHPLC-MS/MS.
Not available
S-EPMC5697909 | biostudies-literature
UnknownSingle-Laboratory Validation of UHPLC-MS/MS Assays for Red Clover Isoflavones in Human Serum and Dietary Supplements.
Not available
S-EPMC7691648 | biostudies-literature
Sort   by:  
 Page size