A simplified approach to the determination of thiamine and riboflavin in meats using reverse phase HPLC

Extraction procedures for the liquid chromatographic determination of thiamin, riboflavin and vitamin B6 in foodstuffs

Sophie Ndaw · Food Chemistry · 2000 · 167 citations

Vitamin Nutrition, Nutrition, Food Chemistry +14

Liquid chromatographic determination of vitamins B1 and B2 in foods. A collaborative study

F Arella, S Lahély, J.B. Bourguignon et al. · Food Chemistry · 1996 · 96 citations

Food Chemistry, Nutrition, Vitamin Nutrition +14

Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product

L. Zhang, James G. Lyng, Nigel P. Brunton · Meat Science · 2004 · 69 citations

Meat Packaging, Large Diameter, Radio Frequency +9

The HPLC analysis of thiamin and riboflavin in potatoes

Paul Finglas, Richard M. Faulks · Food Chemistry · 1984 · 62 citations

Food Chemistry, Nutrition, Agricultural Chemistry +5

Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography

C.Y.W. ANG, Frederick A. Moseley · Journal of Agricultural and Food Chemistry · 1980 · 56 citations

Nutrition, Food Analysis, Altmetric Attention Score +20