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- Advanced Gas Chromatography in Food Analysis, Chapter 7 Comprehensive Two-dimensional Gas Chromatography. Peter Q. Tranchida, Luigi Mondello
, 2020
, Pages 237-282
- Challenges in Green Analytical Chemistry (2), Chapter 5 Greening Sample Preparation: New Solvents, New Sorbents. Lourdes Ramos
, 2020
, Pages 114-153
- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, Creation of flavours and the synthesis of raw materials inspired by nature. Karl A. D. Swift, Mark L. Dewis, L. Kendrick
, 2002
, Pages 147-160
- Applications of Solid Phase Microextraction, SPME–GC–MS detection analysis of maillard reaction products. Janusz Pawliszyn, W. M. Coleman III
, 1999
, Pages 585-608
- Chocolate and Health: Chemistry, Nutrition and Therapy, Chapter 3 Cacao Chemistry. W. Jeffrey Hurst
, 2015
, Pages 56-66
- Amino Acids and Peptides: Volume 22, Amino acids. J. H. Jones, G. C. Barrett
, 1989
, Volume 22
, Pages 1-82
- Advanced Gas Chromatography in Food Analysis, Chapter 1 Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction. E. Liberto, C. Bicchi, C. Cagliero, C. Cordero, P. Rubiolo, B. Sgorbini
, 2020
, Pages 1-37
- Food Flavors and Chemistry: Advances of the New Millennium, Optimization for the analysis of pyrazines in aqueous solution by direct immersion-solid phase microextraction. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, Yuxuan Cai, Chi-Tang Ho
, 2001
, Pages 361-372
- The Science of Chocolate, Analytical techniques. Stephen T. Beckett
, 2000
, Pages 127-142
- The Science of Chocolate (2), Chapter 8 Analytical Techniques
, 2008
, Pages 153-170