The DOI matches its Crossref record.
A New, Rapid, High-Sensitivity Analysis of Amino Acids in Food Type Samples
Abstract
A new approach to the analysis of free amino acids and amino acids from hydrolyzed foods is described. The method is based on reaction of the free amino acids with phenylisothiocyanate to form stable derivatives which are subsequently separated by liquid chromatography. Sample preparation procedures are described and results are compared with conventional ion exchange results. Reproducibility of the new method has been determined on a typical food type sample.
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Citations
Cited by
Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
BADII, F., & HOWELL, N. (2006) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2005.06.006 · Cited by 342
Kousoulaki, K., Mørkøre, T., Nengas, I., Berge, R. K., & Sweetman, J. (2016) · Aquaculture · doi:10.1016/j.aquaculture.2015.08.027 · Cited by 136
Metadata
- Authors
- Bidlingmeyer, B. A., Cohen, S. A., Tarvin, T. L., & Frost, B.
- Venue
- Journal of AOAC INTERNATIONAL
- Publisher
- Oxford University Press (OUP)
- Published
- 1987-03-01
- Volume
- 70
- Issue
- 2
- Pages
- 241-247
- ISSN
- 0004-5756 (ISSN-L)
- OpenAlex
- W2411656134
- Cited by
- 204
- References
- 0
- FWCI
- 6.23
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: A New, Rapid, High-Sensitivity Analysis of Amino Acids in Food Type Samples. https://app.cochat.ai/papers/10.1093/jaoac/70.2.241
- The paper
- Bidlingmeyer, B. A., Cohen, S. A., Tarvin, T. L., & Frost, B. (1987). A New, Rapid, High-Sensitivity Analysis of Amino Acids in Food Type Samples. Journal of AOAC INTERNATIONAL. https://doi.org/10.1093/jaoac/70.2.241
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.