Use of Stir Bar Sorptive Extraction and Thermal Desorption for Gas Chromatography-Mass Spectrometry Characterization of Selected Volatile Compounds in Chinese Liquors

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

(2013) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Chemometrical development and comprehensive validation of a solid phase microextraction/gas chromatography–mass spectrometry methodology for the determination of important free and bound primary aromatics in Greek wines

(2013) Maria Metafa et al.   JOURNAL OF CHROMATOGRAPHY A

Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

(2012) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

(2012) Michael W. Heaven et al.   FOOD CONTROL

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY

Effects of Sedimentation Plus Racking Process in the Extra Virgin Olive Oil Aroma Fingerprint Obtained by DHS–TD/GC–MS

(2011) P. Reboredo-Rodríguez et al.   Food and Bioprocess Technology

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

(2011) M. González Álvarez et al.   FOOD CHEMISTRY

Characterisation of odour-active compounds in aged rum

(2011) Jorge A. Pino et al.   FOOD CHEMISTRY

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

(2011) Xiao-Ran Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization and Differentiation of Sherry Brandies Using Their Aromatic Profile

(2011) Enrique Durán Guerrero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

(2011) Wenlai Fan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

(2010) Guillaume Antalick et al.   FOOD CHEMISTRY

Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma

(2010) Felipe San-Juan et al.   FOOD CHEMISTRY

Influence of tebuconazole residues on the aroma composition of Mencía red wines

(2010) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC–TOFMS)

(2010) Berhane T. Weldegergis et al.   FOOD CHEMISTRY

Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

(2010) Xinliang Mo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stir-bar sorptive extraction: A view on method optimisation, novel applications, limitations and potential solutions

(2010) A. Prieto et al.   JOURNAL OF CHROMATOGRAPHY A

A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC–MS – Application on Semillon wines

(2009) Laure Rebière et al.   ANALYTICA CHIMICA ACTA

Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

(2009) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Analysis of Free Fatty Acids in Beer: Comparison of Solid-Phase Extraction, Solid-Phase Microextraction, and Stir Bar Sorptive Extraction

(2009) Tomáš Horák et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

(2009) Bing-Feng Zhu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography–quadrupole mass spectrometry for the determination of volatile compounds in wines

(2008) Elisabete Coelho et al.   ANALYTICA CHIMICA ACTA

Quantitative Ester Analysis in Cachaça and Distilled Spirits by Gas Chromatography−Mass Spectrometry (GC−MS)

(2008) Eduardo S. P. Nascimento et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stir Bar Sorptive Extraction Combined with GC-MS Analysis and Chemometric Methods for the Classification of South African Wines According to the Volatile Composition

(2008) Andreas Tredoux et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry

(2008) Daan Saison et al.   JOURNAL OF CHROMATOGRAPHY A

Sol-gel polydimethylsiloxane/poly(vinylalcohol)-coated stir bar sorptive extraction of organophosphorus pesticides in honey and their determination by large volume injection GC

(2008) Chunhe Yu et al.   JOURNAL OF SEPARATION SCIENCE