Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

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

(2020) Su-Jeong Kim et al.   Foods

Solid phase microextraction Arrow for the determination of synthetic musk fragrances in fish samples

(2019) Óscar Castro et al.   JOURNAL OF CHROMATOGRAPHY A

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

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

Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil

(2018) Igor Magalhães da Veiga Moreira 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

Analysis of volatile compounds as quality indicators for Fuji apples after cold storage

(2017) Jangho Lee et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

A novel approach for isolation of essential oil from fresh leaves of Magnolia sieboldii using microwave-assisted simultaneous distillation and extraction

(2015) Fengli Chen et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes

(2013) Kleopatra Chira et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction

(2011) Kristel Kaseleht et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

(2011) Ye-Jin Jo et al.   JOURNAL OF FOOD SCIENCE

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

(2009) B. Fernández de Simón et al.   ANALYTICA CHIMICA ACTA

Aroma-active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

(2008) M. Consuelo Díaz-Maroto et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

(2008) Giuliano Dragone et al.   FOOD CHEMISTRY

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

(2008) Daan Saison et al.   FOOD CHEMISTRY

Acetic acid bacteria spoilage of bottled red wine—A review

(2007) Eveline J. Bartowsky et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Headspace sampling of the volatile fraction of vegetable matrices

(2007) Carlo Bicchi et al.   JOURNAL OF CHROMATOGRAPHY A