1 |
F. J. M. Mota, I. M. P. L. V. O. Ferreira, S. C. Cunha, M. Beatriz and P. P. Oliveira, Food Chem., 82, 469-473 (2003).
DOI
ScienceOn
|
2 |
A. El-Gindy, F. El-Yazby, A. Mostafa and M. M. Maher, J. Pharm. Biomed. Analysis, 35, 703-713 (2004).
DOI
ScienceOn
|
3 |
S. Negri, R. Bono, L. Maestri, S. Ghittori and M. Imbriani, Chem.-Biol. Interact., 153-154, 243-246 (2005).
DOI
ScienceOn
|
4 |
B. Saad, Md. F. Bari, M. I. Saleh, K. Ahmad and M. K. M. Talib, J. Chromatogr. A, 1073, 393-397 (2005).
DOI
ScienceOn
|
5 |
I. Garcia, M. Cruz Ortiz, L. Sarabia, C. Bilches and E. Gredilla, J. Chromatogr. A, 992, 11-27 (2003).
DOI
ScienceOn
|
6 |
P. de Bivere, Anal. Proc., 30, 328-333 (1993).
DOI
|
7 |
Z. Dobiasova, J. Pazourek and J. Havel, Electrophoresis, 23, 263-267 (2002).
DOI
ScienceOn
|
8 |
Y. Tang and M. Wu, Talanta, 65, 794-798 (2005).
DOI
ScienceOn
|
9 |
G. Dube, A. Herion and W. Richter, Metrologia, 34, 83-86 (1997).
DOI
ScienceOn
|
10 |
K. G. Heumann, J. Mass Spectrom. Rev., 11, 41-67 (1992).
DOI
|
11 |
A. P. de Lennheer and L. M. Thienpont, Int. J. Mass Spectrom. Rev., 11, 249-307 (1992).
DOI
|
12 |
V. Barwick, J. Langley, T. Mallet, B. Stein and K. Webb 'Best Practice Guide for Generating Mass Spectra', LGC, Middlesex, 2007.
|
13 |
X. Xiang, C. Y. Ko and H. Y. Guh, Anal. Chem., 68, 3726-3731 (1996).
DOI
ScienceOn
|
14 |
I. Lee, S. Ahn, B. Kim, E. Hwang and Y.-S. Kim, Bull. Korean Chem. Soc., 29, 2125-2128 (2008).
DOI
ScienceOn
|
15 |
Y. Lee, B. Kim, J. Kim and S. Ahn, Mass Spectrom. Letters, 2, 37-40 (2011).
DOI
ScienceOn
|
16 |
B. Kim, S. Park, I. Lee, Y. Lim, E. Hwang and H.-Y. So, Anal. Bioanal. Chem., 398, 1035-1042 (2010).
DOI
ScienceOn
|
17 |
BIPM, IEC, IFCC, ISO, IUPAC and OIML Guide to the Expression of Uncertainty in Measurement (Geneva, Switzerland: International Organization for Standardization) ISBN 92-67-10188-9 1995).
|
18 |
B. Kim, E. Hwang, H.-Y. So and E. K. Son, Bull. Korean Chem. Soc., 31, 3139-3144 (2010).
DOI
ScienceOn
|
19 |
R. Munzer, C. Guigas and H. W. Renner, Food Chem Toxicol., 28, 397-401 (1990).
DOI
ScienceOn
|
20 |
P.E. Hartman, Environ. Mutagen., 5, 217-222 (1983).
DOI
ScienceOn
|
21 |
C. Ferrand, F. Marc, P. Fritsch and P. Cassand, Food addit. Contam., 17, 895-901 (2000).
DOI
ScienceOn
|
22 |
C. Ferrand, F. Marc, P. Fritsch, P. Cassand and G. de Saint Blandquat, J. Agric. Food Chem., 48, 3605-3610 (2000).
DOI
ScienceOn
|
23 |
D. Sochin and J. J. Leyden, J. Am. Acad. Dermatol., 14, 234-241 (1986).
DOI
ScienceOn
|
24 |
O. W. Lau and S. F. Luk, Analyst, 114, 1269-1272 (1987).
|
25 |
G. Wilamowski, J. Assoc. Official Anal. Chem., 54, 663-665 (1971).
|
26 |
O. W. Lau, S. F. Luk and Y. M. Cheung, Analyst, 114, 1047-1051 (1989).
DOI
ScienceOn
|
27 |
T. Renner, N. Baer-Koetzle and G. Scherer, J. Chromatogr. A, 847, 127-133 (1999).
DOI
ScienceOn
|
28 |
N. Ochiai, K. Sasamoto, M. Takino, S. Yamashita, S. Daishima, A. C. Heiden and A. Hoffmann, Anal. Bioanal. Chem., 373, 56-63 (2002).
DOI
ScienceOn
|
29 |
M. M. Villiers and J. J. Bergh, Drug Dev. and Ind. Pharm., 26, 539-547 (2000).
DOI
ScienceOn
|
30 |
I. M. P. L. V. O. Ferreira, E. Mendes, P. Brito and M. A. Ferreira, Food Res. Int., 33, 113-117 (2000).
DOI
ScienceOn
|
31 |
S. A. V. Tfouni and M. C. F. Toledo, Food Control., 13, 117-123 (2002).
DOI
ScienceOn
|