✦ LIBER ✦

The determination of phenylalanine content of foods suitable for phenylketonuria

✍ Scribed by E. Weetch; A. MacDonald

Book ID: 108861115
Publisher: John Wiley and Sons
Year: 2006
Tongue: English
Weight: 71 KB
Volume: 19
Category: Article
ISSN: 0952-3871
DOI: 10.1111/j.1365-277x.2006.00696.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Monitoring of phenylketonuria: A colorim

Monitoring of phenylketonuria: A colorimetric method for the determination of plasma phenylalanine using l-phenylalanine dehydrogenase

✍ Udo Wendel; Werner Hummel; Ulrich Langenbeck 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 451 KB

The determination of heterozygosity for

The determination of heterozygosity for phenylketonuria

✍ Angelo Mondino; Gianni Bongiovanni; Silvano Fumero; Giovanni Benzio; Marcello Gi 📂 Article 📅 1975 🏛 Springer 🌐 English ⚖ 699 KB

Determination of the silicon content of

Determination of the silicon content of food

✍ H. J. M. Bowen; A. Peggs 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 302 KB

Capillary zone electrophoresis determina

Capillary zone electrophoresis determination of phenylalanine in serum: A rapid, inexpensive and simple method for the diagnosis of phenylketonuria

✍ Dr. Franco Tagliaro; Sara Moretto; Roberta Valentini; Greta Gambaro; Claudio Ant 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 356 KB 👁 2 views

Suitability of the thermoluminescence me

Suitability of the thermoluminescence method for detection of irradiated foods

✍ S. Pinnioja 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 322 KB

Irradiated foods can be detected by thermoluminescence (TL) of contaminating minerals. Altogether about 300 lots of herbs, spices, berries, mushrooms and seafood were studied by the TL method. Irradiated herbs and spices were easily differentiated from unirradiated ones two years after irradiation o

Graphite Furnace Atomic Absorption Spect

Graphite Furnace Atomic Absorption Spectrometry for the Determination of the Chromium Content of Selected U.S. Foods

✍ N.J. Miller-Ihli 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 184 KB

A graphite furnace atomic absorption spectrometry method was used to determine the chromium content of selected foods following a modified dry ashing sample preparation procedure. Platform atomization is used and quantitation is accomplished using peak area measurements. Both direct calibration agai