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Journal Abstract Search

402 related items for PubMed ID: 21215408

  • 1. Comparison of volatile constituents extracted from model grape juice and model wine by stir bar sorptive extraction-gas chromatography-mass spectrometry.
    Caven-Quantrill DJ, Buglass AJ.
    J Chromatogr A; 2011 Feb 18; 1218(7):875-81. PubMed ID: 21215408
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  • 2. Comparison of micro-scale simultaneous distillation-extraction and stir bar sorptive extraction for the determination of volatile organic constituents of grape juice.
    Caven-Quantrill DJ, Buglass AJ.
    J Chromatogr A; 2006 Jun 09; 1117(2):121-31. PubMed ID: 16620847
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  • 3. Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography-quadrupole mass spectrometry for the determination of volatile compounds in wines.
    Coelho E, Perestrelo R, Neng NR, Câmara JS, Coimbra MA, Nogueira JM, Rocha SM.
    Anal Chim Acta; 2008 Aug 22; 624(1):79-89. PubMed ID: 18706312
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  • 4. Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry.
    Yang R, Alcazar-Magana A, Qian YL, Qian MC.
    Molecules; 2021 Sep 16; 26(18):. PubMed ID: 34577084
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  • 5. Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine.
    Picard M, Franc C, de Revel G, Marchand S.
    Anal Chim Acta; 2018 Feb 25; 1001():168-178. PubMed ID: 29291800
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  • 6. Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties.
    Vasile-Simone G, Castro R, Natera R, Masino F, Barroso CG, Durán-Guerrero E.
    J Sci Food Agric; 2017 Feb 25; 97(3):939-948. PubMed ID: 27220810
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  • 9. Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates.
    Zapata J, Lopez R, Herrero P, Ferreira V.
    J Chromatogr A; 2012 Nov 30; 1266():1-9. PubMed ID: 23102525
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  • 10. Changes in the volatile compound production of fermentations made from musts with increasing grape content.
    Keyzers RA, Boss PK.
    J Agric Food Chem; 2010 Jan 27; 58(2):1153-64. PubMed ID: 20020683
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  • 13. Potentialities of two solventless extraction approaches--stir bar sorptive extraction and headspace solid-phase microextraction for determination of higher alcohol acetates, isoamyl esters and ethyl esters in wines.
    Perestrelo R, Nogueira JM, Câmara JS.
    Talanta; 2009 Dec 15; 80(2):622-30. PubMed ID: 19836529
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  • 15. Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning.
    Robinson AL, Ebeler SE, Heymann H, Boss PK, Solomon PS, Trengove RD.
    J Agric Food Chem; 2009 Nov 11; 57(21):10313-22. PubMed ID: 19845354
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  • 16. Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography-mass spectrometry to detect minor aroma compounds in wine.
    Gamero A, Wesselink W, de Jong C.
    J Chromatogr A; 2013 Jan 11; 1272():1-7. PubMed ID: 23245586
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  • 17. Determination of E,E-farnesol in Makgeolli (rice wine) using dynamic headspace sampling and stir bar sorptive extraction coupled with gas chromatography-mass spectrometry.
    Ha J, Wang Y, Jang H, Seog H, Chen X.
    Food Chem; 2014 Jan 01; 142():79-86. PubMed ID: 24001815
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