Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

(2020) Sara Barbieri et al.   Foods

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

Evaluation of Sequential-SBSE and TF-SPME Extraction Techniques Prior to GC-TOFMS for the Analysis of Flavor Volatiles in Beer

(2019) Ray Thomas Marsili et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality

(2019) Beatriz Quintanilla-Casas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis

(2018) Rocío Ríos-Reina et al.   FOOD RESEARCH INTERNATIONAL

Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

(2018) Samia Ben Brahim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of odorant series for extra virgin olive oil aroma characterisation

(2018) Alessandro Genovese et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants

(2017) R. Perestrelo et al.   FOOD CHEMISTRY

Gas chromatography – mass spectrometry data processing made easy

(2017) Lea G. Johnsen et al.   JOURNAL OF CHROMATOGRAPHY A

Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction

(2016) C. Ubeda et al.   FOOD CHEMISTRY

A study of thin film solid phase microextraction methods for analysis of fluorinated benzoic acids in seawater

(2016) Ezel Boyacı et al.   JOURNAL OF CHROMATOGRAPHY A

Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data

(2015) Celia Oliver-Pozo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME–GC–MS: Newly identified compounds, flavors molecular markers, and terpenic profile

(2013) Teresa Cecchi et al.   FOOD CHEMISTRY

Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

(2013) F. Peres et al.   FOOD RESEARCH INTERNATIONAL

Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars

(2008) R.M. Callejón et al.   JOURNAL OF CHROMATOGRAPHY A