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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Changes in aliphatic ester composition of white wines during exposition to light. An HS-SPME-GC-MS study

By Acquaviva Vita   D'Auria Maurizio   Racioppi Rocco  

Journal of Wine Research, Vol. 25, Iss. 2, 2014-04 ,pp. : 63-74

Routledge 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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Analysis of volatile compounds in some typical Brazilian fruits and juices by SPME-GC method

By Lourdes Cardeal Zenilda de   Guimarães Eliana Moreira   Vilela Parreira Fabrício  

Food Additives and Contaminants, Vol. 22, Iss. 6, 2005-06 ,pp. : 508-513

Taylor & Francis Ltd

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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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