473 related articles for article (PubMed ID: 27765224)
1. Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography.
Bosse Née Danz R; Wirth M; Konstanz A; Becker T; Weiss J; Gibis M
Food Chem; 2017 Mar; 219():249-259. PubMed ID: 27765224
[TBL] [Abstract][Full Text] [Related]
2. [Determination of 15 volatile organic compound residues in cosmetics by headspace gas chromatography].
Xu Y; Zhu B; Zhong X; Li S
Se Pu; 2010 Jan; 28(1):73-7. PubMed ID: 20458925
[TBL] [Abstract][Full Text] [Related]
3. Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
Charry-Parra G; Dejesus-Echevarria M; Perez FJ
J Food Sci; 2011 Mar; 76(2):C205-11. PubMed ID: 21535736
[TBL] [Abstract][Full Text] [Related]
4. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.
Arcari SG; Caliari V; Sganzerla M; Godoy HT
Talanta; 2017 Nov; 174():752-766. PubMed ID: 28738652
[TBL] [Abstract][Full Text] [Related]
5. Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction.
Junior SB; de Marchi Tavares de Melo A; Zini CA; Godoy HT
J Chromatogr A; 2011 May; 1218(21):3345-50. PubMed ID: 21227437
[TBL] [Abstract][Full Text] [Related]
6. Optimization of the HS-SPME-GC-IT/MS method using a central composite design for volatile carbonyl compounds determination in beers.
Moreira N; Meireles S; Brandão T; de Pinho PG
Talanta; 2013 Dec; 117():523-31. PubMed ID: 24209376
[TBL] [Abstract][Full Text] [Related]
7. Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.
Marušić N; Vidaček S; Janči T; Petrak T; Medić H
Meat Sci; 2014 Apr; 96(4):1409-16. PubMed ID: 24398000
[TBL] [Abstract][Full Text] [Related]
8. Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.
Bai J; Baker SM; Goodrich-Schneider RM; Montazeri N; Sarnoski PJ
J Food Sci; 2019 Mar; 84(3):481-489. PubMed ID: 30775780
[TBL] [Abstract][Full Text] [Related]
9. Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines.
Paula Barros E; Moreira N; Elias Pereira G; Leite SG; Moraes Rezende C; Guedes de Pinho P
Talanta; 2012 Nov; 101():177-86. PubMed ID: 23158309
[TBL] [Abstract][Full Text] [Related]
10. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach.
Pugliese C; Sirtori F; Calamai L; Franci O
J Mass Spectrom; 2010 Sep; 45(9):1056-64. PubMed ID: 20799283
[TBL] [Abstract][Full Text] [Related]
11. Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry.
Zhang CY; Zhang Q; Zhong CH; Guo MQ
J Chromatogr A; 2016 Apr; 1440():255-259. PubMed ID: 26922094
[TBL] [Abstract][Full Text] [Related]
12. Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis.
Petričević S; Marušić Radovčić N; Lukić K; Listeš E; Medić H
Meat Sci; 2018 Mar; 137():217-227. PubMed ID: 29223014
[TBL] [Abstract][Full Text] [Related]
13. Development and performance evaluation of a novel dynamic headspace vacuum transfer "In Trap" extraction method for volatile compounds and comparison with headspace solid-phase microextraction and headspace in-tube extraction.
Fuchsmann P; Tena Stern M; Bischoff P; Badertscher R; Breme K; Walther B
J Chromatogr A; 2019 Sep; 1601():60-70. PubMed ID: 31178163
[TBL] [Abstract][Full Text] [Related]
14. [Recent advances in the application of headspace gas chromatography-mass spectrometry].
Zhang X; Liu W; Lu Y; Lü Y
Se Pu; 2018 Oct; 36(10):962-971. PubMed ID: 30378354
[TBL] [Abstract][Full Text] [Related]
15. [Simultaneous determination of 57 residual volatile organic solvents in honey by headspace gas chromatography-mass spectrometry].
Liu Y; Ge N; Wang F; Li J; Wu Y; Huang X; Cao Y
Se Pu; 2012 Aug; 30(8):782-91. PubMed ID: 23256380
[TBL] [Abstract][Full Text] [Related]
16. Headspace solid-phase microextraction-gas chromatography-mass spectrometry characterization of propolis volatile compounds.
Pellati F; Prencipe FP; Benvenuti S
J Pharm Biomed Anal; 2013 Oct; 84():103-11. PubMed ID: 23807002
[TBL] [Abstract][Full Text] [Related]
17. Comparison of gas chromatography-combustion-mass spectrometry and gas chromatography-flame ionization detector for the determination of fatty acid methyl esters in biodiesel without specific standards.
Sobrado LA; Freije-Carrelo L; Moldovan M; Encinar JR; Alonso JI
J Chromatogr A; 2016 Jul; 1457():134-43. PubMed ID: 27371016
[TBL] [Abstract][Full Text] [Related]
18. Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers.
Xu Y; Shui M; Chen D; Ma X; Feng T
Molecules; 2022 Oct; 27(20):. PubMed ID: 36296687
[TBL] [Abstract][Full Text] [Related]
19. Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis.
Manousi N; Zachariadis GA
Molecules; 2019 Aug; 24(17):. PubMed ID: 31454898
[TBL] [Abstract][Full Text] [Related]
20. Development of a HS-SPME-GC/MS protocol assisted by chemometric tools to study herbivore-induced volatiles in Myrcia splendens.
Souza Silva ÉA; Saboia G; Jorge NC; Hoffmann C; Dos Santos Isaias RM; Soares GLG; Zini CA
Talanta; 2017 Dec; 175():9-20. PubMed ID: 28842040
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
