Results 151 to 160 of about 3,686 (163)

Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

Food Research International, 2020
Shuang Chen, Yao Nie, Yan Xu
exaly  

A principal component analysis based method to discover chemical differences in comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOFMS) separations of metabolites in plant samples

Talanta, 2006
Karisa M Pierce, Robert E Synovec
exaly  

Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC × GC-TOFMS

Food Chemistry, 2019
Katja Suklje, Silvia Carlin, Jan Stanstrup   +2 more
exaly  

GC×GC-TOFMS Analysis of Essential Oils Composition from Leaves, Twigs and Seeds of Cinnamomum camphora L. Presl and Their Insecticidal and Repellent Activities

Molecules, 2016
Hao Jiang, Feng Tang, Yongde Yue
exaly  

Evaluation of reversed phase versus normal phase column combination for the quantitative analysis of common commercial available middle distillates using GC × GC-TOFMS and Visual Basic Script

Fuel, 2019
Ralf Zimmermann
exaly  

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

Food Chemistry, 2011
Berhane T Weldegergis, Ahmed Mostafa, Tadeusz Gorecki   +2 more
exaly  

Analysis and classification of smokeless powders by GC–MS and DART-TOFMS

Forensic Science International, 2018
Emily Lennert, Candice M Bridge
exaly  

Characterization of plasma proteins adsorbed onto biomaterials by MALDI-TOFMS

Biomaterials, 2000
exaly  

The study of deoxynivalenol and its masked metabolites fate during the brewing process realised by UPLC–TOFMS method

Food Chemistry, 2011
Milena Zachariasova, Marie Fenclová, Milena Stranska   +2 more
exaly  

Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS

Food Research International
Yongwen Jiang, Qiwei Wang, Yan-Qin Yang
exaly