Cooked food liquid chromatography

Rosen, J., Hellenas, K. (2002). Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst, 127, 880-882. 

Beilstein, P., A.M. Cook, and R. Hutter (1981). Determination of seventeen s-triazine herbicides and derivatives by high-pressure-liquid-chromatography. J. Agric. Food Chem., 29 1135-1143. 

Cooke, D.N., Thomasset, S. Boocock, D.J. Schwarz, M. Winterhalter, P. Steward, W.P. Gescher, A.J. Marczylo, T.H. 2006. Development of analyses by high-performance liquid chromatography and liquid chromatography/tandem mass spectrometry of bilberry (Vaccinium myrtilus) anthocyanins in human plasma and urine J. Agric. Food Chem. 54 7009-7013. 

Edmonds, C. G., Sethi, S. K., Yamaizumi, Z., Kasai, H., Nishimura, S., and McCloskey, J. A., Analysis of mutagens from cooked foods hy directly combined liquid chromatography-mass spectrometry. Environ. Elealth Perspect., 67, 35-40, 1986. 

Woolard DC, Indyk HE, Fong BY, Cook KK. Determination of vitamin K1 isomers in foods by liquid chromatography with C30 bonded-phase column. J AOAC Int 2002 85(3) 682-91. 

Busquets R., Puignou L., Galceran M.T., Wakabayashi K., Skog K. Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1 -methyl-6-(4-hydroxyphenyl)-imidazo [4,5-b]pyridine in cooked meats. Journal of Agricultural and Food Chemistry, 55 9318-9324(2007). 

Ni W., McNaughton L., Lemaster D.M., Sinha R., Turesky R.J. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry. Journal of Agricultural and Food Chemistry, 56 ... 

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