Amperometric determination of hydrogen peroxide residue in beverages using a Nafion modified palladium electrode View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2008-02

AUTHORS

Chuan-Liang Hsu, Hung-Der Jang, Ming-Sheng Su, Ku-Shang Chang, Yung-Sheng Huang

ABSTRACT

Hydrogen peroxide (H2O2) residues are not permitted in food due to health concerns. An amperometric sensor based on a Nafion modified palladium (Pd) electrode was developed for the rapid determination of the H2O2 residue in aseptically packaged beverages. A prepared Pd electrode shows a slowly increasing reaction upon repeating the procedure of adding the same concentration of H2O2 into the reaction cell unless pretreating the electrode with cyclic voltammetry to obtain reproducible surfaces, whereas a Nafion modified Pd electrode can reach stable reaction to H2O2 without any pretreatment. The interference level of ascorbic acid (the ration of electrochemical response to ascorbic acid to the electrochemical response of H2O2) was calculated as 0.0004 for the Nafion modified Pd electrode. Interference (99.5%)from ascorbic acid was diminished by Nafion membrane. The response of the sensor to H2O2 in distilled water is linear over the range of 0.25–15 μM (r2 = 0.9956). The sensor developed in this study can efficiently determine H2O2 residues in commercial beverages with good linear correlation between spiked H2O2 concentration and detected H2O2 concentration, for winter melon-flavored drink, r2 = 0.9904 in the range of 0.25–15 μM and for lemon-flavored tea, r2 = 0.9927 in the range of 0.25–25 μM. More... »

PAGES

809-815

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-007-0598-8

DOI

http://dx.doi.org/10.1007/s00217-007-0598-8

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1002338588


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0306", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Physical Chemistry (incl. Structural)", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Yuanpei University", 
          "id": "https://www.grid.ac/institutes/grid.413051.2", 
          "name": [
            "Department of Food Science, Yuanpei University, 306, Yuanpei street, 300, Hsinchu, Taiwan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Hsu", 
        "givenName": "Chuan-Liang", 
        "id": "sg:person.013301570011.33", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013301570011.33"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Yuanpei University", 
          "id": "https://www.grid.ac/institutes/grid.413051.2", 
          "name": [
            "Department of Food Science, Yuanpei University, 306, Yuanpei street, 300, Hsinchu, Taiwan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Jang", 
        "givenName": "Hung-Der", 
        "id": "sg:person.01363517433.78", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01363517433.78"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Yuanpei University", 
          "id": "https://www.grid.ac/institutes/grid.413051.2", 
          "name": [
            "Department of Food Science, Yuanpei University, 306, Yuanpei street, 300, Hsinchu, Taiwan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Su", 
        "givenName": "Ming-Sheng", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Yuanpei University", 
          "id": "https://www.grid.ac/institutes/grid.413051.2", 
          "name": [
            "Department of Food Science, Yuanpei University, 306, Yuanpei street, 300, Hsinchu, Taiwan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Chang", 
        "givenName": "Ku-Shang", 
        "id": "sg:person.01107672044.57", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01107672044.57"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Yuanpei University", 
          "id": "https://www.grid.ac/institutes/grid.413051.2", 
          "name": [
            "Department of Food Science, Yuanpei University, 306, Yuanpei street, 300, Hsinchu, Taiwan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Huang", 
        "givenName": "Yung-Sheng", 
        "id": "sg:person.01203477326.67", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01203477326.67"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1002/elan.1140060503", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001151529"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/elan.1140060503", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001151529"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0215-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006166358", 
          "https://doi.org/10.1007/s00217-005-0215-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0215-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006166358", 
          "https://doi.org/10.1007/s00217-005-0215-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0039-9140(00)00507-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006741808"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.talanta.2004.10.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008114266"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0956-5663(01)00151-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009831616"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2004.02.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014726692"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/elan.200503359", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018457461"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/elan.200503359", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018457461"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0379-6779(97)80114-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019143251"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0003-2670(93)80080-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019472733"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/elan.1140070603", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020080912"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/elan.1140070603", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020080912"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/elan.200403113", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028052952"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/elan.1140060803", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030360942"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/elan.1140060803", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030360942"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.bios.2003.12.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030511595"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1039/a901404g", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031415814"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0925-4005(98)00251-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037080975"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0039-9140(02)00195-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041933239"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s1388-2481(03)00168-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044426641"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s1388-2481(03)00168-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044426641"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1039/b102934g", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045880700"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0003-2670(98)00414-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045919424"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0003-2670(03)00093-x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047728347"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac00094a007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1054971571"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac00120a027", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1054973195"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac035130f", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1054995442"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac035130f", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1054995442"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac9701750", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055073944"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac9701750", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055073944"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf00069a005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055894982"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf00102a011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055896744"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.4315/0362-028x-46.12.1074", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1072503875"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.4315/0362-028x-46.12.1074", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1072503875"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.4315/0362-028x-59.11.1233", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1072506299"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1083097049", 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2008-02", 
    "datePublishedReg": "2008-02-01", 
    "description": "Hydrogen peroxide (H2O2) residues are not permitted in food due to health concerns. An amperometric sensor based on a Nafion modified palladium (Pd) electrode was developed for the rapid determination of the H2O2 residue in aseptically packaged beverages. A prepared Pd electrode shows a slowly increasing reaction upon repeating the procedure of adding the same concentration of H2O2 into the reaction cell unless pretreating the electrode with cyclic voltammetry to obtain reproducible surfaces, whereas a Nafion modified Pd electrode can reach stable reaction to H2O2 without any pretreatment. The interference level of ascorbic acid (the ration of electrochemical response to ascorbic acid to the electrochemical response of H2O2) was calculated as 0.0004 for the Nafion modified Pd electrode. Interference (99.5%)from ascorbic acid was diminished by Nafion membrane. The response of the sensor to H2O2 in distilled water is linear over the range of 0.25\u201315 \u03bcM (r2 = 0.9956). The sensor developed in this study can efficiently determine H2O2 residues in commercial beverages with good linear correlation between spiked H2O2 concentration and detected H2O2 concentration, for winter melon-flavored drink, r2 = 0.9904 in the range of 0.25\u201315 \u03bcM and for lemon-flavored tea, r2 = 0.9927 in the range of 0.25\u201325 \u03bcM.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-007-0598-8", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "4", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "226"
      }
    ], 
    "name": "Amperometric determination of hydrogen peroxide residue in beverages using a Nafion modified palladium electrode", 
    "pagination": "809-815", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "0b22678a40c71b5e845a2b305516bd584e6c1ceb530d75efca8e6df586a188eb"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-007-0598-8"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1002338588"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-007-0598-8", 
      "https://app.dimensions.ai/details/publication/pub.1002338588"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T14:29", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000373_0000000373/records_13087_00000000.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-007-0598-8"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-007-0598-8'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-007-0598-8'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-007-0598-8'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-007-0598-8'


 

This table displays all metadata directly associated to this object as RDF triples.

175 TRIPLES      21 PREDICATES      56 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-007-0598-8 schema:about anzsrc-for:03
2 anzsrc-for:0306
3 schema:author Nc8f28aa0d7374cadbb04fdb6fc6677e4
4 schema:citation sg:pub.10.1007/s00217-005-0215-7
5 https://app.dimensions.ai/details/publication/pub.1083097049
6 https://doi.org/10.1002/elan.1140060503
7 https://doi.org/10.1002/elan.1140060803
8 https://doi.org/10.1002/elan.1140070603
9 https://doi.org/10.1002/elan.200403113
10 https://doi.org/10.1002/elan.200503359
11 https://doi.org/10.1016/0003-2670(93)80080-5
12 https://doi.org/10.1016/j.bios.2003.12.004
13 https://doi.org/10.1016/j.foodchem.2004.02.011
14 https://doi.org/10.1016/j.talanta.2004.10.001
15 https://doi.org/10.1016/s0003-2670(03)00093-x
16 https://doi.org/10.1016/s0003-2670(98)00414-0
17 https://doi.org/10.1016/s0039-9140(00)00507-5
18 https://doi.org/10.1016/s0039-9140(02)00195-9
19 https://doi.org/10.1016/s0379-6779(97)80114-2
20 https://doi.org/10.1016/s0925-4005(98)00251-2
21 https://doi.org/10.1016/s0956-5663(01)00151-8
22 https://doi.org/10.1016/s1388-2481(03)00168-1
23 https://doi.org/10.1021/ac00094a007
24 https://doi.org/10.1021/ac00120a027
25 https://doi.org/10.1021/ac035130f
26 https://doi.org/10.1021/ac9701750
27 https://doi.org/10.1021/jf00069a005
28 https://doi.org/10.1021/jf00102a011
29 https://doi.org/10.1039/a901404g
30 https://doi.org/10.1039/b102934g
31 https://doi.org/10.4315/0362-028x-46.12.1074
32 https://doi.org/10.4315/0362-028x-59.11.1233
33 schema:datePublished 2008-02
34 schema:datePublishedReg 2008-02-01
35 schema:description Hydrogen peroxide (H2O2) residues are not permitted in food due to health concerns. An amperometric sensor based on a Nafion modified palladium (Pd) electrode was developed for the rapid determination of the H2O2 residue in aseptically packaged beverages. A prepared Pd electrode shows a slowly increasing reaction upon repeating the procedure of adding the same concentration of H2O2 into the reaction cell unless pretreating the electrode with cyclic voltammetry to obtain reproducible surfaces, whereas a Nafion modified Pd electrode can reach stable reaction to H2O2 without any pretreatment. The interference level of ascorbic acid (the ration of electrochemical response to ascorbic acid to the electrochemical response of H2O2) was calculated as 0.0004 for the Nafion modified Pd electrode. Interference (99.5%)from ascorbic acid was diminished by Nafion membrane. The response of the sensor to H2O2 in distilled water is linear over the range of 0.25–15 μM (r2 = 0.9956). The sensor developed in this study can efficiently determine H2O2 residues in commercial beverages with good linear correlation between spiked H2O2 concentration and detected H2O2 concentration, for winter melon-flavored drink, r2 = 0.9904 in the range of 0.25–15 μM and for lemon-flavored tea, r2 = 0.9927 in the range of 0.25–25 μM.
36 schema:genre research_article
37 schema:inLanguage en
38 schema:isAccessibleForFree false
39 schema:isPartOf N17e6c7f9b478435e8a1e69c5911d35c6
40 N26a94d342c8141848877d3c5d38abcba
41 sg:journal.1312167
42 schema:name Amperometric determination of hydrogen peroxide residue in beverages using a Nafion modified palladium electrode
43 schema:pagination 809-815
44 schema:productId N59f1cd22a95d41229e94db6e4400b653
45 Na9b8bfdf23f24d46b0de66b9e481f04f
46 Ncf6fe50431e1405ebeb4276885386623
47 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002338588
48 https://doi.org/10.1007/s00217-007-0598-8
49 schema:sdDatePublished 2019-04-11T14:29
50 schema:sdLicense https://scigraph.springernature.com/explorer/license/
51 schema:sdPublisher N7da91361ed78425aaf6f9866f4beb38d
52 schema:url http://link.springer.com/10.1007%2Fs00217-007-0598-8
53 sgo:license sg:explorer/license/
54 sgo:sdDataset articles
55 rdf:type schema:ScholarlyArticle
56 N093452e3cd21471a9205ecbb38d54c29 schema:affiliation https://www.grid.ac/institutes/grid.413051.2
57 schema:familyName Su
58 schema:givenName Ming-Sheng
59 rdf:type schema:Person
60 N17e6c7f9b478435e8a1e69c5911d35c6 schema:issueNumber 4
61 rdf:type schema:PublicationIssue
62 N24e09f557b5840a6aeba1018e91d54d5 rdf:first sg:person.01363517433.78
63 rdf:rest N7cd4b9e7921540dba42d63a7447b39fe
64 N26a94d342c8141848877d3c5d38abcba schema:volumeNumber 226
65 rdf:type schema:PublicationVolume
66 N59f1cd22a95d41229e94db6e4400b653 schema:name readcube_id
67 schema:value 0b22678a40c71b5e845a2b305516bd584e6c1ceb530d75efca8e6df586a188eb
68 rdf:type schema:PropertyValue
69 N7cd4b9e7921540dba42d63a7447b39fe rdf:first N093452e3cd21471a9205ecbb38d54c29
70 rdf:rest Nff1d6e22eff7492699e5ce51a00b6fbb
71 N7da91361ed78425aaf6f9866f4beb38d schema:name Springer Nature - SN SciGraph project
72 rdf:type schema:Organization
73 Na9b8bfdf23f24d46b0de66b9e481f04f schema:name doi
74 schema:value 10.1007/s00217-007-0598-8
75 rdf:type schema:PropertyValue
76 Nb6b45d4848dd4978a8a6896d3be3646f rdf:first sg:person.01203477326.67
77 rdf:rest rdf:nil
78 Nc8f28aa0d7374cadbb04fdb6fc6677e4 rdf:first sg:person.013301570011.33
79 rdf:rest N24e09f557b5840a6aeba1018e91d54d5
80 Ncf6fe50431e1405ebeb4276885386623 schema:name dimensions_id
81 schema:value pub.1002338588
82 rdf:type schema:PropertyValue
83 Nff1d6e22eff7492699e5ce51a00b6fbb rdf:first sg:person.01107672044.57
84 rdf:rest Nb6b45d4848dd4978a8a6896d3be3646f
85 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
86 schema:name Chemical Sciences
87 rdf:type schema:DefinedTerm
88 anzsrc-for:0306 schema:inDefinedTermSet anzsrc-for:
89 schema:name Physical Chemistry (incl. Structural)
90 rdf:type schema:DefinedTerm
91 sg:journal.1312167 schema:issn 0044-3026
92 1438-2385
93 schema:name European Food Research and Technology
94 rdf:type schema:Periodical
95 sg:person.01107672044.57 schema:affiliation https://www.grid.ac/institutes/grid.413051.2
96 schema:familyName Chang
97 schema:givenName Ku-Shang
98 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01107672044.57
99 rdf:type schema:Person
100 sg:person.01203477326.67 schema:affiliation https://www.grid.ac/institutes/grid.413051.2
101 schema:familyName Huang
102 schema:givenName Yung-Sheng
103 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01203477326.67
104 rdf:type schema:Person
105 sg:person.013301570011.33 schema:affiliation https://www.grid.ac/institutes/grid.413051.2
106 schema:familyName Hsu
107 schema:givenName Chuan-Liang
108 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013301570011.33
109 rdf:type schema:Person
110 sg:person.01363517433.78 schema:affiliation https://www.grid.ac/institutes/grid.413051.2
111 schema:familyName Jang
112 schema:givenName Hung-Der
113 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01363517433.78
114 rdf:type schema:Person
115 sg:pub.10.1007/s00217-005-0215-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006166358
116 https://doi.org/10.1007/s00217-005-0215-7
117 rdf:type schema:CreativeWork
118 https://app.dimensions.ai/details/publication/pub.1083097049 schema:CreativeWork
119 https://doi.org/10.1002/elan.1140060503 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001151529
120 rdf:type schema:CreativeWork
121 https://doi.org/10.1002/elan.1140060803 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030360942
122 rdf:type schema:CreativeWork
123 https://doi.org/10.1002/elan.1140070603 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020080912
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1002/elan.200403113 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028052952
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1002/elan.200503359 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018457461
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1016/0003-2670(93)80080-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019472733
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1016/j.bios.2003.12.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030511595
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1016/j.foodchem.2004.02.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014726692
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1016/j.talanta.2004.10.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008114266
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1016/s0003-2670(03)00093-x schema:sameAs https://app.dimensions.ai/details/publication/pub.1047728347
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1016/s0003-2670(98)00414-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045919424
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1016/s0039-9140(00)00507-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006741808
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1016/s0039-9140(02)00195-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041933239
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1016/s0379-6779(97)80114-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019143251
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1016/s0925-4005(98)00251-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037080975
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1016/s0956-5663(01)00151-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009831616
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1016/s1388-2481(03)00168-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1044426641
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1021/ac00094a007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1054971571
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1021/ac00120a027 schema:sameAs https://app.dimensions.ai/details/publication/pub.1054973195
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1021/ac035130f schema:sameAs https://app.dimensions.ai/details/publication/pub.1054995442
158 rdf:type schema:CreativeWork
159 https://doi.org/10.1021/ac9701750 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055073944
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1021/jf00069a005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055894982
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1021/jf00102a011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055896744
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1039/a901404g schema:sameAs https://app.dimensions.ai/details/publication/pub.1031415814
166 rdf:type schema:CreativeWork
167 https://doi.org/10.1039/b102934g schema:sameAs https://app.dimensions.ai/details/publication/pub.1045880700
168 rdf:type schema:CreativeWork
169 https://doi.org/10.4315/0362-028x-46.12.1074 schema:sameAs https://app.dimensions.ai/details/publication/pub.1072503875
170 rdf:type schema:CreativeWork
171 https://doi.org/10.4315/0362-028x-59.11.1233 schema:sameAs https://app.dimensions.ai/details/publication/pub.1072506299
172 rdf:type schema:CreativeWork
173 https://www.grid.ac/institutes/grid.413051.2 schema:alternateName Yuanpei University
174 schema:name Department of Food Science, Yuanpei University, 306, Yuanpei street, 300, Hsinchu, Taiwan
175 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...