Differentiation of “Claret”, Rosé, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography

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Springer Publishing Company

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Analysis of volatile compounds of eucalyptus honey by solid phase extraction followed by gas chromatography coupled to mass spectrometry

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Analysis of the influence of the enzyme Novarom A on glycosidically bound compounds in white wines by application of a glycosyl glucose assay and other methods

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Assessment of the quantitative determination of paralytic shellfish poisoning toxins by pre-column derivatization and elimination of interfering compounds by solid-phase extraction

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Trans- resveratrol and Other Phenolic Compounds in Turkish Red Wines with HPLC

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