Puignou L - Search Results

1

Identification of seafood as an important dietary source of heterocyclic amines by chemometry and chromatography-mass spectrometry.

Khan MR, Busquets R, Saurina J, Hernández S, Puignou L. Khan MR, et al. Among authors: puignou l. Chem Res Toxicol. 2013 Jun 17;26(6):1014-22. doi: 10.1021/tx4001682. Epub 2013 May 30. Chem Res Toxicol. 2013. PMID: 23675611

2

Biomonitoring of dietary heterocyclic amines and metabolites in urine by liquid phase microextraction: 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), a possible biomarker of exposure to dietary PhIP.

Busquets R, Frandsen H, Jönsson JÅ, Puignou L, Galceran MT, Skog K. Busquets R, et al. Among authors: puignou l. Chem Res Toxicol. 2013 Feb 18;26(2):233-40. doi: 10.1021/tx3003966. Epub 2013 Jan 15. Chem Res Toxicol. 2013. PMID: 23276304

3

Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines.

Khan MR, Busquets R, Naushad M, Puignou L. Khan MR, et al. Among authors: puignou l. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Mar;36(3):385-395. doi: 10.1080/19440049.2019.1571286. Epub 2019 Feb 26. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019. PMID: 30806168

4

Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.

Busquets R, Puignou L, Galceran MT, Skog K. Busquets R, et al. Among authors: puignou l. J Agric Food Chem. 2006 Oct 18;54(21):8376-84. doi: 10.1021/jf0616311. J Agric Food Chem. 2006. PMID: 17032054

5

Quantification of heterocyclic amines from thermally processed meats selected from a small-scale population-based study.

Busquets R, Mitjans D, Puignou L, Galceran MT. Busquets R, et al. Among authors: puignou l. Mol Nutr Food Res. 2008 Dec;52(12):1408-20. doi: 10.1002/mnfr.200800048. Mol Nutr Food Res. 2008. PMID: 18925613

6

Hollow fibre-supported liquid membrane extraction and LC-MS/MS detection for the analysis of heterocyclic amines in urine samples.

Busquets R, Jönsson JA, Frandsen H, Puignou L, Galceran MT, Skog K. Busquets R, et al. Among authors: puignou l. Mol Nutr Food Res. 2009 Dec;53(12):1496-504. doi: 10.1002/mnfr.200800577. Mol Nutr Food Res. 2009. PMID: 19810020

7

Determination of polyphenolic profiles by liquid chromatography-electrospray-tandem mass spectrometry for the authentication of fruit extracts.

Puigventós L, Navarro M, Alechaga É, Núñez O, Saurina J, Hernández-Cassou S, Puignou L. Puigventós L, et al. Among authors: puignou l. Anal Bioanal Chem. 2015 Jan;407(2):597-608. doi: 10.1007/s00216-014-8298-2. Epub 2014 Nov 5. Anal Bioanal Chem. 2015. PMID: 25370163 Free article.

8

Determination of Phenolic Compounds in Paprika by Ultrahigh Performance Liquid Chromatography-Tandem Mass Spectrometry: Application to Product Designation of Origin Authentication by Chemometrics.

Barbosa S, Campmajó G, Saurina J, Puignou L, Núñez O. Barbosa S, et al. Among authors: puignou l. J Agric Food Chem. 2020 Jan 15;68(2):591-602. doi: 10.1021/acs.jafc.9b06054. Epub 2020 Jan 6. J Agric Food Chem. 2020. PMID: 31859496

9

Targeted UHPLC-HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes.

Barbosa S, Saurina J, Puignou L, Núñez O. Barbosa S, et al. Among authors: puignou l. Molecules. 2020 Apr 1;25(7):1623. doi: 10.3390/molecules25071623. Molecules. 2020. PMID: 32244783 Free PMC article.

10

Characterization, classification and authentication of fruit-based extracts by means of HPLC-UV chromatographic fingerprints, polyphenolic profiles and chemometric methods.

Pardo-Mates N, Vera A, Barbosa S, Hidalgo-Serrano M, Núñez O, Saurina J, Hernández-Cassou S, Puignou L. Pardo-Mates N, et al. Among authors: puignou l. Food Chem. 2017 Apr 15;221:29-38. doi: 10.1016/j.foodchem.2016.10.033. Epub 2016 Oct 11. Food Chem. 2017. PMID: 27979205 Free article.

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