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Heidi Schwartz

Researcher at University of Vienna

Publications -  13
Citations -  963

Heidi Schwartz is an academic researcher from University of Vienna. The author has contributed to research in topics: High-performance liquid chromatography & Phosphoric acid. The author has an hindex of 12, co-authored 13 publications receiving 886 citations. Previous affiliations of Heidi Schwartz include University of Natural Resources and Life Sciences, Vienna.

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Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats

TL;DR: In this paper, the NP-HPLC with fluorescence detection (tocols) and GC-FID (plant sterols) were used to determine the tocopherol and tocotrienol contents of 14 vegetable and 9 industrial fats and oils available on the Finnish market in 2005.
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Analysis of flavonoids in honey by HPLC coupled with coulometric electrode array detection and electrospray ionization mass spectrometry

TL;DR: The analysis of flavonoids in unifloral honeys by high-performance liquid chromatography (HPLC) coupled with coulometric electrode array detection (CEAD) is described and Galangin, kaempferol, quercetin, isorhamnetin, and luteolin were detected in all investigated honeys.
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Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye.

TL;DR: Hemorrhaging was responsible for the better extractability of the lignans and higher roasting temperatures caused degradation of aglycones and glycosides in dry foods.
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Determination of free α-lipoic acid in foodstuffs by HPLC coupled with CEAD and ESI-MS

TL;DR: In this paper, a simple and rapid method for determination of free α-lipoic acid in different food matrices has been developed, which consists of extraction of α-lipsic acid with 0.5% glacial acetic acid in methanol by sonication, quantitative analysis of the extract by isocratic RP-HPLC (acetonitrile/methanol/50mM potassium dihydrogen phosphate buffer adjusted to pH 3 with phosphoric acid: 350/65/585, v:v:v) at a flow rate of 0