Innovative method for analysis of safranal under static and dynamic conditions through combination of HS‐SPME‐GC technique with mathematical modelling

An innovative method for analysis of Pb (II) in rice, milk and water samples based on TiO 2 reinforced caprylic acid hollow fiber solid/liquid phase microextraction

(2017) Shahriyar Bahar et al.   FOOD CHEMISTRY

Gas chromatography of safranal as preferable method for the commercial grading of saffron (Crocus sativus L.)

(2015) Monica Bononi et al.   FOOD CHEMISTRY

GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

(2015) Asghar Amanpour et al.   FOOD CHEMISTRY

Effect of salts and pH on selected ketone flavours binding to salt-extracted pea proteins: The role of non-covalent forces

(2015) Kun Wang et al.   FOOD RESEARCH INTERNATIONAL

Second Order Kinetic Modeling of Headspace Solid Phase Microextraction of Flavors Released from Selected Food Model Systems

(2014) Jiyuan Zhang et al.   MOLECULES

Safranal transference from ewe's milk to cheese and whey and antifungal properties of fortified whey

(2013) Celia M. Librán et al.   Dairy Science & Technology

A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME–GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

(2011) Sara Panseri et al.   FOOD CHEMISTRY

Optimization of headspace sorptive extraction for the analysis of volatiles in pressed ewes’ milk cheese

(2011) Carmen C. Licón et al.   INTERNATIONAL DAIRY JOURNAL

Self-modeling curve resolution techniques applied to comparative analysis of volatile components of Iranian saffron from different regions

(2010) Mehdi Jalali-Heravi et al.   ANALYTICA CHIMICA ACTA

Accuracy, precision, and reliability of chemical measurements in natural products research

(2010) Joseph M. Betz et al.   FITOTERAPIA

A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography

(2010) Beata Plutowska et al.   FOOD CHEMISTRY

Dispersive Liquid–Liquid Microextraction of Silver Prior to Determination by Microsample Introduction-Flame Atomic Absorption Spectrometry

(2009) Sanaz Jafarvand et al.   ANALYTICAL LETTERS

Protocol for isolation of vanillin from ice cream and yoghurt to confirm the vanilla beans origin by 13C-EA-IRMS

(2008) Guenther Lamprecht et al.   FOOD CHEMISTRY

Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling

(2008) Sook Wai Wong et al.   FOOD CHEMISTRY

Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments

(2008) Janina Kühn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY