A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

By Bhattacharjee Paramita  

Journal of Food Science and Technology, Vol. 48, Iss. 1, 2011-02 ,pp. : 1-13

Springer Publishing Company

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Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS

By Krist Sabine   Unterweger Heidrun   Bandion Franz   Buchbauer Gerhard  

European Food Research and Technology A, Vol. 219, Iss. 5, 2004-10 ,pp. : 470-473

Springer Publishing Company

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Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS

By Malheiro Ricardo   de Pinho Paula Guedes   Casal Susana   Bento Albino   Pereira José A  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 9, 2011-07 ,pp. : 1693-1701

John Wiley & Sons Inc

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Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts

By Pastorelli S.  

Food Additives and Contaminants, Vol. 24, Iss. 11, 2007-11 ,pp. : 1219-1225

Taylor & Francis Ltd

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Optimization of HS SPME Fast GC-MS for High-Throughput Analysis of Strawberry Aroma

By Vandendriessche T.  

Food Analytical Methods, Vol. 6, Iss. 2, 2013-04 ,pp. : 512-520

Springer Publishing Company

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