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Quantification of benzoxazinoids and their metabolites in Nordic breads
Katharina Dihm, Mads Vendelbo Lind, Henrik Sundén, Alastair B Ross, Otto I Savolainen
Lifecourse Nutrition & Health
6
Citations (Scopus)
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Medicine & Life Sciences
Benzoxazines
100%
Bread
70%
2-hydroxyacetanilide
53%
Triticum
28%
Secale
23%
Scandinavian and Nordic Countries
21%
Flour
20%
2-hydroxy-1,4-benzoxazin-3-one
19%
Edible Grain
19%
Whole Grains
10%
Dietary Exposure
10%
Food
5%
Diet
5%
Health
3%
Agriculture & Biology
benzoxazinoids
86%
breads
54%
metabolites
36%
acetamides
31%
Scandinavia
18%
rye
15%
wheat
15%
flour
14%
grain foods
11%
sourdough
10%
dietary exposure
10%
whole grain foods
9%
small cereal grains
9%
tandem mass spectrometry
7%
diet
4%
sampling
2%
Chemical Compounds
Acetamide
59%
Metabolite
38%
Amount
23%
Food
19%
Molecule
9%