The Verification of the Usefulness of Electronic Nose Based on Ultra-Fast Gas Chromatography and Four Different Chemometric Methods for Rapid Analysis of Spirit Beverages

The analysis of raw spirits - a review of methodology

(2016) Paulina Wiśniewska et al.   JOURNAL OF THE INSTITUTE OF BREWING

Food Analysis Using Artificial Senses

(2014) Magdalena Śliwińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

SENSORY AND SPECTRAL CHARACTERISTICS OF SELECTED FREEZE-DRIED SPIRIT BEVERAGES

(2014) Katarzyna Sujka et al.   Zywnosc-Nauka, Technologia, Jakosc

Brazilian vodkas have undetectable levels of ethyl carbamate

(2013) Elainy V. S. Pereira et al.   QUIMICA NOVA

Whisky analysis by electrospray ionization-Fourier transform mass spectrometry

(2012) Jerusa S. Garcia et al.   FOOD RESEARCH INTERNATIONAL

Identifying the production region of single-malt Scotch whiskies using optical spectroscopy and pattern recognition techniques

(2012) Anna Grazia Mignani et al.   SENSORS AND ACTUATORS B-CHEMICAL

Invited Review Article: An odor-sensing system—powerful technique for foodstuff studies

(2011) T. M. Dymerski et al.   REVIEW OF SCIENTIFIC INSTRUMENTS

The Quality of Alcohol Products in Vietnam and Its Implications for Public Health

(2009) Dirk Lachenmeier et al.   International Journal of Environmental Research and Public Health

HPLC analysis and safety assessment of coumarin in foods

(2008) Constanze Sproll et al.   FOOD CHEMISTRY

Gas chromatography carbon isotope ratio mass spectrometry applied to the detection of neutral alcohol in Scotch whisky: an internal reference approach

(2008) C RHODES et al.   FOOD CHEMISTRY

Comprehensive two-dimensional gas chromatography–mass spectrometry analysis and comparison of volatile organic compounds in Brazilian cachaça and selected spirits

(2008) Zenilda L. Cardeal et al.   FOOD CHEMISTRY