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PUBMED FOR HANDHELDS

Journal Abstract Search

84 related items for PubMed ID: 18969939

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  • 25. Headspace solid-phase microextraction for the determination of volatile organic sulphur and selenium compounds in beers, wines and spirits using gas chromatography and atomic emission detection.
    Campillo N, Peñalver R, López-García I, Hernández-Córdoba M.
    J Chromatogr A; 2009 Sep 25; 1216(39):6735-40. PubMed ID: 19700163
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  • 26. BeerMIMS: Exploring the Use of Membrane-Inlet Mass Spectrometry (MIMS) Coupled to KNIME for the Characterization of Danish Beers.
    Hughes SS, Nielsen MMK, Jonsbo RV, Nielsen CU, Lauritsen FR, Prabhala BK.
    Eur J Mass Spectrom (Chichester); 2021 Dec 25; 27(6):266-271. PubMed ID: 34989272
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  • 28. Impact of pitching rate on yeast fermentation performance and beer flavour.
    Verbelen PJ, Dekoninck TM, Saerens SM, Van Mulders SE, Thevelein JM, Delvaux FR.
    Appl Microbiol Biotechnol; 2009 Feb 25; 82(1):155-67. PubMed ID: 19018524
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  • 29. Membrane introduction mass spectrometry: trends and applications.
    Johnson RC, Cooks RG, Allen TM, Cisper ME, Hemberger PH.
    Mass Spectrom Rev; 2000 Feb 25; 19(1):1-37. PubMed ID: 10715830
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  • 30. A Cryotrap Membrane Introduction Mass Spectrometry System for Analysis of Volatile Organic Compounds in Water at the Low Parts-per-Trillion Level.
    Mendes MA, Pimpim RS, Kotiaho T, Eberlin MN.
    Anal Chem; 1996 Oct 01; 68(19):3502-6. PubMed ID: 21619284
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  • 31. Potential of the waste from beer fermentation broth for bio-ethanol production without any additional enzyme, microbial cells and carbohydrates.
    Ha JH, Shah N, Ul-Islam M, Park JK.
    Enzyme Microb Technol; 2011 Aug 10; 49(3):298-304. PubMed ID: 22112515
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  • 32. Determination of volatile monophenols in beer using acetylation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry.
    Sterckx FL, Saison D, Delvaux FR.
    Anal Chim Acta; 2010 Aug 31; 676(1-2):53-9. PubMed ID: 20800742
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  • 35. Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
    Tsuji H, Mizuno A.
    J Food Sci; 2010 Aug 31; 75(1):C79-84. PubMed ID: 20492154
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  • 37. Evolution of chemical and sensory properties during aging of top-fermented beer.
    Vanderhaegen B, Neven H, Coghe S, Verstrepen KJ, Verachtert H, Derdelinckx G.
    J Agric Food Chem; 2003 Nov 05; 51(23):6782-90. PubMed ID: 14582975
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  • 38. On-line fermentation monitoring by mid-infrared spectroscopy.
    Mazarevica G, Diewok J, Baena JR, Rosenberg E, Lendl B.
    Appl Spectrosc; 2004 Jul 05; 58(7):804-10. PubMed ID: 15282045
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  • 39. Banana as adjunct in beer production: applicability and performance of fermentative parameters.
    Carvalho GB, Silva DP, Bento CV, Vicente AA, Teixeira JA, Felipe Md, Almeida E Silva JB.
    Appl Biochem Biotechnol; 2009 May 05; 155(1-3):356-65. PubMed ID: 19089653
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  • 40. A new approach to the effective preparation of plasma samples for rapid drug quantitation using on-line solid phase extraction mass spectrometry.
    Ding J, Neue UD.
    Rapid Commun Mass Spectrom; 1999 May 05; 13(21):2151-9. PubMed ID: 10523774
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