Comparison of Different Types of SPME Arrow Sorbents to Analyze Volatile Compounds in Cirsium setidens Nakai

Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

(2019) Nho-Eul Song et al.   Applied Biological Chemistry

Phytochemical Characterization and Biological Activities of a Hydroalcoholic Extract Obtained from the Aerial Parts of Matthiola incana (L.) R.B r . subsp. incana (Brassicaceae) Growing Wild in Sicily (Italy)

(2019) Natalizia Miceli et al.   CHEMISTRY & BIODIVERSITY

Solid‐phase microextraction Arrow for the volatile organic compounds in soy sauce

(2019) Jun‐Young Lee et al.   JOURNAL OF SEPARATION SCIENCE

Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods

(2018) Mina K. Kim et al.   FOOD CHEMISTRY

Identification of key odorants responsible for chestnut-like aroma quality of green teas

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Identification of volatile markers for the detection of adulterants in red ginseng (Panax ginseng ) juice using headspace stir-bar sorptive extraction coupled with gas chromatography and mass spectrometry

(2018) Jangho Lee et al.   JOURNAL OF SEPARATION SCIENCE

Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions

(2018) Mina K. Kim et al.   FOOD RESEARCH INTERNATIONAL

Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer

(2017) Tobias M. Richter et al.   JOURNAL OF SEPARATION SCIENCE

Bioactive volatiles in Sicilian (South Italy) saffron: safranal and its related compounds

(2016) Concetta Condurso et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

(2016) Ershad Sheibani et al.   JOURNAL OF FOOD SCIENCE

PAL SPME Arrow—evaluation of a novel solid-phase microextraction device for freely dissolved PAHs in water

(2015) Andreas Kremser et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Analysis and Antioxidant Activity of Extracts from Broccoli (Brassica oleracea L.) Sprouts

(2015) Hae Won Jang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid phase microextraction Arrow for the sampling of volatile amines in wastewater and atmosphere

(2015) Aku Helin et al.   JOURNAL OF CHROMATOGRAPHY A

Sensory analysis and head-space aroma volatiles for the characterization of capers from different geographic origin

(2015) Concetta Condurso et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Evaluation of γ-radiation on green tea odor volatiles

(2010) G.B. Fanaro et al.   RADIATION PHYSICS AND CHEMISTRY

Potentialities of two solventless extraction approaches—Stir bar sorptive extraction and headspace solid-phase microextraction for determination of higher alcohol acetates, isoamyl esters and ethyl esters in wines

(2009) R. Perestrelo et al.   TALANTA

Antioxidant and Hepatoprotective Activities of Cirsium setidens NAKAI against CCl4-Induced Liver Damage

(2008) Sung Hyun Lee et al.   AMERICAN JOURNAL OF CHINESE MEDICINE

Comparative antioxidant activity and HPLC profiles of some selected Korean thistles

(2008) Da Mi Jeong et al.   ARCHIVES OF PHARMACAL RESEARCH

Pectolinarin and Pectolinarigenin of Cirsium setidens Prevent the Hepatic Injury in Rats Caused by D-Galactosamine via an Antioxidant Mechanism

(2008) Yeong-Min Yoo et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Rice Aroma and Flavor: A Literature Review

(2008) Elaine T. Champagne   CEREAL CHEMISTRY

Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks

(2008) M. Majcher et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY