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Acta Alimentaria
Authors: A. Csikos, A. Hodzic, E. Pasic-Juhas, A. Javor, A. Hrković-Porobija, T. Goletic, G. Gulyas, and L. Czegledi

-CANAS , V. , G ONZÁLEZ , R. & C IFUENTES , A. ( 2004 ): The combined use of molecular techniques and capillary electrophoresis in food analysis . Trends Anal. Chem. , 23 , 637 – 643

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Xu, X. H., Li, R. K., Chen, J., Chen, P., Ling, X. Y. & Rao, P. F. (2002): Quantification of cholesterol in foods using non-aqueous capillary electrophoresis. J. Chromat. B , 768 , 369-373. Quantification of cholesterol in

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Stuppner, H. & Egger, R. (1996): Application of capillary electrophoresis to the analysis of betalains from Beta vulgaris . J. Chromat , 735 , 409-413. Application of capillary electrophoresis to the analysis of betalains from

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Erny, G.L., Elvira, C., San Roman, J. & Cifuentes, A. (2006): Capillary electrophoresis using copolymers of different composition as physical coatings: A comparative study. Electrophoresis , 27 , 1041

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Acta Alimentaria
Authors: J. Krulj, N. Ćurčıć, A. Bočarov Stančıć, J. Kojıć, L. Pezo, L. Peıć Tukuljac, and M. Bodroža Solarov

80 °C for 20 min. The reaction mixture contained 10 μl of PCR amplicons, 2 μl of 10 × Buffer Tango, 1 μl of Alw I (BspPI) restriction enzyme, and 18 μl nuclease free-water. Visualisation of the restriction fragments was carried out by capillary

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