Composition of the surface wax from tomatoes: I. Identification of the components by GC/MS

By Bauer Stefan   Schulte Erhard   Thier Hans-Peter  

European Food Research and Technology A, Vol. 219, Iss. 3, 2004-08 ,pp. : 223-228

Springer Publishing Company

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Determination of epoxidized soy bean oil (ESBO) in oily foods by GC–FID or GC–MS analysis of the methyl diepoxy linoleate

By Biedermann-Brem Sandra   Biedermann Maurus   Fankhauser-Noti Anja   Grob Koni   Helling Rüdiger  

European Food Research and Technology A, Vol. 224, Iss. 3, 2007-01 ,pp. : 309-314

Springer Publishing Company

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Improved sample extraction and clean-up for the GC-MS determination of BADGE and BFDGE in vegetable oil

By Brede C.  

Food Additives and Contaminants, Vol. 19, Iss. 5, 2002-05 ,pp. : 483-491

Taylor & Francis Ltd

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Phytochemical Characterization of Phagnalon graecum Boiss. by HPLC and GC-MS with its Enzyme Inhibitory and Antioxidant Activity Profiling by Spectrophotometric Methods

By Erdogan Orhan Ilkay  

Food Analytical Methods, Vol. 6, Iss. 1, 2013-02 ,pp. : 1-9

Springer Publishing Company

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In GC-MS, acrylamide from heated foods may be coeluted with 3-hydroxy propionitrile

By Biedermann Maurus   Grob Koni  

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 945-948

Springer Publishing Company

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