【序号】： 1

【作者】：Shyamala Vishnumohan, Jayashree Arcot and Russell Pickford

【题名】：Naturally-occurring folates in foods: Method development and analysis using liquid chromatography–tandem mass spectrometry (LC–MS/MS)

【期刊】：Food Chemistry

【年、卷、期、起止页码】：

doi:10.1016/j.foodchem.2010.08.032

【全文链接】：

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-511G1XN-1&_user=10&_coverDate=09%2F15%2F2010&_alid=1504801084&_rdoc=3&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=5037&_sort=r&_st=13&_docanchor=&view=c&_ct=920&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=0f38d416bd8c08a2472c0111b14b68bc&searchtype=a

【序号】： 2

【作者】：Leonhard Jaitz^a, Kathrin Siegl^b, Reinhard Eder^b, Gabor Rak^c, Laszlo Abranko^c, Gunda Koellensperger^a and Stephan Hann^a^,^,

【题名】：LC–MS/MS[/url]analysis of phenols for classification of red wine according to geographic origin, grape variety and vintage

【期刊】：Food Chemistry

【年、卷、期、起止页码】：[url=http://www.sciencedirect.com/science?_ob=PublicationURL&_tockey=%23TOC%235037%232010%23998779998%231870701%23FLA%23&_cdi=5037&_pubType=J&view=c&_auth=y&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=89b574d7ffc24d60bd7d0e89603ff61c]Volume 122, Issue 1, 1 September 2010, Pages 366-372

【全文链接】：

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4YGHGXG-6&_user=10&_coverDate=09%2F01%2F2010&_alid=1504801084&_rdoc=7&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=5037&_sort=r&_st=13&_docanchor=&view=c&_ct=920&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=f7f0d3d8d94201b3ef141548c0e32c85&searchtype=a

【序号】： 3

【作者】：Michael Sulyok^a^,, Rudolf Krska^,^a^,and Rainer Schuhmacher^a

【题名】：Application of an LC–MS/MS[/url]based multi-mycotoxin method for the semi-quantitative determination of mycotoxins occurring in different types of food infected by moulds

【期刊】：Food Chemistry

【年、卷、期、起止页码】：
[url=http://www.sciencedirect.com/science?_ob=PublicationURL&_tockey=%23TOC%235037%232010%23998809998%231531257%23FLA%23&_cdi=5037&_pubType=J&view=c&_auth=y&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=aedd918751b75b4cea645d28402b5d5c]Volume 119, Issue 1, 1 March 2010, Pages 408-416

【全文链接】：

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4WVK4XC-5&_user=10&_coverDate=03%2F01%2F2010&_alid=1504801084&_rdoc=8&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=5037&_sort=r&_st=13&_docanchor=&view=c&_ct=920&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=994c23d932ba1f5e85b75ce8d5fc70e6&searchtype=a

【序号】： 4

【作者】：Cinzia Benincasa^,^a^,, Enzo Perri^a, Nino Iannotta^a and Stefano Scalercio^a

【题名】：LC/[/url]ESI-[url=http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-51666FW-5&_user=10&_coverDate=10%2F08%2F2010&_alid=1504801084&_rdoc=15&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=5037&_sort=r&_st=13&_docanchor=&view=c&_ct=920&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=f9d0a8ca8b010732d020f1998035cce6&searchtype=a#hit1hit1]MS/MS[/url]Method for the Identification and Quantification of Spinosad Residues in Olive Oils

【期刊】：Food Chemistry

【年、卷、期、起止页码】：[url=http://dx.doi.org/10.1016/j.foodchem.2010.09.111]doi:10.1016/j.foodchem.2010.09.111 |

【全文链接】：

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-51666FW-5&_user=10&_coverDate=10%2F08%2F2010&_alid=1504801084&_rdoc=15&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=5037&_sort=r&_st=13&_docanchor=&view=c&_ct=920&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=f9d0a8ca8b010732d020f1998035cce6&searchtype=a

推荐答案：yilai1002回复于2010/10/20

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