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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
Advanced Gas Chromatography in Food Analysis, Chapter 7 Comprehensive Two-dimensional Gas Chromatography . Peter Q. Tranchida, Luigi Mondello
, 2020
, Pages 237-282
The Dictionary of Substances and their Effects (DOSE): T-Z and Index (2), Index of CAS registry numbers . Sharat Gangolli
, 1999
, Volume 7
, Pages 915-956
Applications of Solid Phase Microextraction, SPME–GC–MS detection analysis of maillard reaction products . Janusz Pawliszyn, W. M. Coleman III
, 1999
, Pages 585-608
Coordination Polymers: Design, Analysis and Application, Chapter 8 Inorganic–Organic Hybrids
, 2009
, Pages 257-272
The Dictionary of Substances and their Effects (DOSE): K-N (2), K-N compounds . S. Gangoli
, 1999
, Volume 5
, Pages 1-954
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
Spectroelectrochemistry, Chapter 5 Infrared Spectroelectrochemical Investigations of Ultrafast Electron Transfer in Mixed-Valence Complexes . J. Catherine Salsman, Clifford P. Kubiak
, 2008
, Pages 123-144
Challenges in Green Analytical Chemistry (2), Chapter 5 Greening Sample Preparation: New Solvents, New Sorbents . Lourdes Ramos
, 2020
, Pages 114-153
Tomato Chemistry, Industrial Processing and Product Development, Chapter 6 Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products . Claudio Ghizzoni
, 2019
, Pages 114-138