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1. Quantitative ESI–MS
J. Proteome Res., 2002, 1 (3), pp 205–206

DOI:

http://dx.doi.org/doi:10.1021/pr020324h

2.LC/UV/ESI-MS Analysis of Isoflavones in Edamame and Tofu Soybeans
Qingli Wu, Mingfu Wang, William J. Sciarappa, and James E. Simon
J. Agric. Food Chem., 2004, 52 (10), pp 2763–2769

DOI:

http://dx.doi.org/doi:10.1021/jf035053p

3.LC-ESI-MS Study of the Flavonoid Glycoside Malonates of Red Clover (Trifolium pratense)
Long-Ze Lin, Xian-Guo He, Michael Lindenmaier, Jie Yang, Michael Cleary, Sheng-Xiang Qiu, and Geoffrey A. Cordell
J. Agric. Food Chem., 2000, 48 (2), pp 354–365

DOI:

http://dx.doi.org/doi:10.1021/jf991002+

4.Structural Investigations of Flavonol Glycosides from Sea Buckthorn (Hippophaë rhamnoides) Pomace by NMR Spectroscopy and HPLC-ESI-MSn
Daniel Rösch, Angelika Krumbein, Clemens Mügge, and Lothar W. Kroh
J. Agric. Food Chem., 2004, 52 (13), pp 4039–4046

DOI:

http://dx.doi.org/doi:10.1021/jf0306791

5.Identification of Flavonoids in Hakmeitau Beans (Vigna sinensis) by High-Performance Liquid Chromatography−Electrospray Mass Spectrometry (LC-ESI/MS)
Qi Chang and Yum-Shing Wong
J. Agric. Food Chem., 2004, 52 (22), pp 6694–6699

DOI:

http://dx.doi.org/doi:10.1021/jf049114a

6.Flavonoids and Biflavonoids in Tuscan Berries of Juniperus communis L.: Detection and Quantitation by HPLC/DAD/ESI/MS
Marzia Innocenti, Marco Michelozzi, Catia Giaccherini, Francesca Ieri, Franco Francesco Vincieri, and Nadia Mulinacci
J. Agric. Food Chem., 2007, 55 (16), pp 6596–6602

DOI:

http://dx.doi.org/doi:10.1021/jf070257h

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