Ghent University Academic Bibliography

Advanced

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

Andrea Bunea, Mirjana Andjelkovic UGent, Carmen Socaciu, Otilia Bobis, Madalina Neacsu, Roland Verhé UGent and John Van Camp UGent (2008) FOOD CHEMISTRY. 108(2). p.649-656
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
processing, chromatography, storage, carotenoids, phenolic compounds, spectrophotometry, mass-spectroscopy
journal title
FOOD CHEMISTRY
Food Chem.
volume
108
issue
2
pages
649 - 656
publisher
Elsevier Sci. Ltd.
place of publication
Kidlington, UK
Web of Science type
Article
Web of Science id
000253033400027
JCR category
CHEMISTRY, APPLIED
JCR impact factor
2.696 (2008)
JCR rank
6/59 (2008)
JCR quartile
1 (2008)
ISSN
0308-8146
DOI
10.1016/j.foodchem.2007.11.056
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
672076
handle
http://hdl.handle.net/1854/LU-672076
date created
2009-05-29 13:47:18
date last changed
2009-06-23 13:29:27
@article{672076,
  author       = {Bunea, Andrea and Andjelkovic, Mirjana and Socaciu, Carmen and Bobis, Otilia and Neacsu, Madalina and Verh{\'e}, Roland and Van Camp, John},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {processing,chromatography,storage,carotenoids,phenolic compounds,spectrophotometry,mass-spectroscopy},
  language     = {eng},
  number       = {2},
  pages        = {649--656},
  publisher    = {Elsevier Sci. Ltd.},
  title        = {Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2007.11.056},
  volume       = {108},
  year         = {2008},
}

Chicago
Bunea, Andrea, Mirjana Andjelkovic, Carmen Socaciu, Otilia Bobis, Madalina Neacsu, Roland Verhé, and John Van Camp. 2008. “Total and Individual Carotenoids and Phenolic Acids Content in Fresh, Refrigerated and Processed Spinach (Spinacia Oleracea L.).” Food Chemistry 108 (2): 649–656.
APA
Bunea, A., Andjelkovic, M., Socaciu, C., Bobis, O., Neacsu, M., Verhé, R., & Van Camp, J. (2008). Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). FOOD CHEMISTRY, 108(2), 649–656.
Vancouver
1.
Bunea A, Andjelkovic M, Socaciu C, Bobis O, Neacsu M, Verhé R, et al. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). FOOD CHEMISTRY. Kidlington, UK: Elsevier Sci. Ltd.; 2008;108(2):649–56.
MLA
Bunea, Andrea, Mirjana Andjelkovic, Carmen Socaciu, et al. “Total and Individual Carotenoids and Phenolic Acids Content in Fresh, Refrigerated and Processed Spinach (Spinacia Oleracea L.).” FOOD CHEMISTRY 108.2 (2008): 649–656. Print.