Determination of residues of aminoglycoside antibiotics in experiments
An aminoglycoside is a carbohydrate that contains one or more amino groups in its glycosidic structure. It is an antibiotic often used as a veterinary drug. Sou
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Determination of various pesticide residues in vegetables
In recent years, regarding the detection technology of pesticide residues in food, the United States and the European Union have adopted more multi-residue dete
Determination of amide herbicide residues in cereals and oilseeds
Some herbicides can cause damage to the next crop during application resulting in reduced yields, so residues in agricultural fields have also attracted the att
Experimental determination of hormone residues in foods of animal origin
Hormone residues in foods of animal origin may jeopardize the health of consumers, with sex and growth-promoting hormones, which are currently the most used, po
Ultraviolet cross-linking experiments of proteins and nucleic acids
Irradiation of protein-nucleic acid complexes with UV light induces covalent bond formation where nucleic acid nucleoproteins are in close contact, thus selecti
Multi-residue determination of tetracyclines in foods of animal origin
Tetracyclines (TCs) antibiotics are produced by actinomycetes and all belong to hydrogenated and tetrabenzene ring derivatives in their chemical structure and h
Experimental determination of thyroid inhibitor residues in foods of animal origin
Thyroid inhibitors (antithyroida gents) are thioureas, which can be categorized into thioredoxins and imidazoles. Most of the early methods of purification trea
Experimental method for the determination of chalcones residues in animal tissues
Quinolone residues in tissues are predominantly prodrugs, so prodrugs are generally chosen as indicator residues. Most of the metabolites are metabolized quickl
Determination of chloramphenicol and its related compounds residues in animal tissues
There are many reported methods for the determination of chloramphenicol, and among the screening methods, GC-ECD and ELISA are more commonly used. source: Food