Comprehensive two-dimensional gas chromatography coupled with static headspace sampling to analyze volatile compounds: Application to almonds

Optimisation of ultrasonic-assisted extraction of antioxidant compounds from Artemisia absinthium using response surface methodology

(2013) Saliha Şahin et al.   FOOD CHEMISTRY

Sensomics Analysis of Key Hazelnut Odorants (Corylus avellana L. ‘Tonda Gentile’) Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS)

(2013) Johannes Kiefl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory Evaluation

(2013) Johannes Kiefl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

GC-MS study of compounds isolated fromCoffea arabicaflowers by different extraction techniques

(2013) Elena E. Stashenko et al.   JOURNAL OF SEPARATION SCIENCE

Volatile profiling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting

(2012) Luca Nicolotti et al.   FOOD CHEMISTRY

Effect of roasting on colour and volatile composition of pistachios (Pistacia veraL.)

(2012) Mohammad Hojjati et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science

(2012) Andrea Burdack-Freitag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Performance evaluation of non-targeted peak-based cross-sample analysis for comprehensive two-dimensional gas chromatography–mass spectrometry data and application to processed hazelnut profiling

(2012) Johannes Kiefl et al.   JOURNAL OF CHROMATOGRAPHY A

Headspace solid-phase microextraction combined with mass spectrometry as a powerful analytical tool for profiling the terpenoid metabolomic pattern of hop-essential oil derived from Saaz variety

(2012) João Gonçalves et al.   JOURNAL OF SEPARATION SCIENCE

Chemical composition and functional characterisation of commercial pumpkin seed oil

(2012) Giuseppe Procida et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Investigation of Volatile Compounds and Characterization of Flavor Profiles of Fresh Pistachio Nuts (Pistacia vera L.)

(2011) Perihan Kendirci et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comprehensive two-dimensional gas chromatography with capillary flow modulation to separate FAME isomers

(2011) Pilar Manzano et al.   JOURNAL OF CHROMATOGRAPHY A

Headspace solid-phase microextraction combined with GC×GC-TOFMS for the analysis of volatile compounds of Coptis species rhizomes

(2011) Xin Gao et al.   JOURNAL OF SEPARATION SCIENCE

Experimental design applied to the analysis of volatile compounds in apple juice by headspace solid-phase microextraction

(2011) Daniel Díaz Llorente et al.   JOURNAL OF SEPARATION SCIENCE

Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction

(2010) Ola Lasekan et al.   FOOD AND CHEMICAL TOXICOLOGY

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

(2010) Irene Chetschik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the Key Odorants of Italian Hazelnuts (Coryllus avellana L. Var. Tonda Romana) Induced by Roasting

(2010) Andrea Burdack-Freitag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of bacterial fatty acids by flow modulated comprehensive two-dimensional gas chromatography with parallel flame ionization detector/mass spectrometry

(2010) Qun Gu et al.   JOURNAL OF CHROMATOGRAPHY A

Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins

(2010) Chiara Cordero et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME-GC-MS and MALDI-TOF-MS

(2009) Stefanie Bail et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

(2009) Laura Vázquez-Araújo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of a GC×GC-TOFMS method using SPME to determine volatile compounds in cacao beans

(2009) Elizabeth M. Humston et al.   JOURNAL OF SEPARATION SCIENCE

Identification of volatile compounds ofAtractylode lancea Rhizomausing supercritical fluid extraction and GC-MS

(2009) Qinhua Chen et al.   JOURNAL OF SEPARATION SCIENCE

Aroma volatiles of ‘a la Piedra’Turrón

(2008) Laura Vázquez-Araújo et al.   FLAVOUR AND FRAGRANCE JOURNAL

The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil

(2008) Sylwia Mildner-Szkudlarz et al.   FOOD CHEMISTRY

Group-Type and Fingerprint Analysis of Roasted Food Matrices (Coffee and Hazelnut Samples) by Comprehensive Two-Dimensional Gas Chromatography

(2008) Chiara Cordero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof

(2008) Irene Chetschik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY