Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil Date: July 1, 2016 admin Categories: Foods, Semivolatiles in Foods Read More
Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes Date: May 19, 2015 admin Categories: Foods, Semivolatiles in Foods Read More
Compliance work for polyolefins in food contact: Results of an official control campaign Date: June 27, 2015 admin Categories: Contaminants, Foods Read More
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine Date: March 16, 2010 admin Categories: Foods, Wines Read More
Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice Date: July 31, 2019 admin Categories: Foods, Volatiles in Foods Read More
Different headspace solid phase microextraction – Gas chromatography/mass spectrometry approaches to haloanisoles analysis in wine Date: July 18, 2013 admin Categories: Foods, Wines Read More
Effects of exercise and temperature on geosmin excretion by European eel (Anguilla anguilla) Date: September 21, 2015 admin Categories: Foods, Semivolatiles in Foods Read More
Effects of pan cooking on micropollutants in meat Date: March 8, 2017 admin Categories: Foods, Pyrolytics Read More
Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry Date: January 9, 2017 admin Categories: Foods, Volatiles in Foods Read More
Elucidation of the volatile composition of Marsala wines by using comprehensive two-dimensional gas chromatography Date: July 12, 2013 admin Categories: Foods, Wines Read More