J
John K. G. Kramer
Researcher at Agriculture and Agri-Food Canada
Publications - 135
Citations - 7842
John K. G. Kramer is an academic researcher from Agriculture and Agri-Food Canada. The author has contributed to research in topics: Conjugated linoleic acid & Fatty acid. The author has an hindex of 46, co-authored 135 publications receiving 7413 citations. Previous affiliations of John K. G. Kramer include University of Guelph.
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Journal ArticleDOI
Separation of the Fatty Acids in Menhaden Oil as Methyl Esters with a Highly Polar Ionic Liquid Gas Chromatographic Column and Identification by Time of Flight Mass spectrometry
Ali Reza Fardin-Kia,Pierluigi Delmonte,John K. G. Kramer,Gerhard Jahreis,Katrin Kuhnt,V. Santercole,Jeanne I. Rader +6 more
TL;DR: The chromatographic conditions applied in this study showed the potential of separating in a single 90-min analysis, among others, the short chain and trans fatty acids contained in dairy products, and the polyunsaturated fatty acidscontained in marine products.
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Breed effect on quality veal production in mountain areas: emphasis on meat fatty acid composition.
TL;DR: In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated fatty acids and their n-6/n-3 ratios and the overall trans-18:1 isomer profile.
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Comparison of Separations of Fatty Acids from Fish Products Using a 30-m Supelcowax-10 and a 100-m SP-2560 Column
TL;DR: The results showed that a combination of the three GC separations was necessary to resolve and identify most of the unsaturated FA, FA isomers, and other components of fish products, for example phytanic and phytenic acids.
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Gas chromatography-high resolution selected-ion mass spectrometric identification of trace 21:0 and 20:2 fatty acids eluting with conjugated linoleic acid isomers.
TL;DR: It is recommended that the identification of minor CLA isomers in natural products of biological matrices should include their direct confirmation by mass spectrometry.
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Interference of Saturated Fats in the Determination of Low Levels of trans Fats (below 0.5%) by Infrared Spectroscopy
TL;DR: In this paper, the presence of weak interference bands (962 −956 cm−1) attributed to saturated fats in the IR spectra of trans fats was recognized and reported, which had an adverse impact on the sensitivity and accuracy of the IR determination at low trans levels.