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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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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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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Quantification of 2-Acetyl-1-pyrroline and Other Rice Aroma Volatiles Among Indian Scented Rice Cultivars by HS-SPME/GC-FID

By Mathure Sarika  

Food Analytical Methods, Vol. 4, Iss. 3, 2011-09 ,pp. : 326-333

Springer Publishing Company

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