Applikationen

Bibliographie nach Erscheinungsjahr

2003

an-2003-07
Coupling Retention Time Locked Methods and Libraries to Automated SPME or SBSE for Analysis of Flavors and Fragrances 
an-2003-06
Analysis of Flavors using a Mass Spectral Based Chemical Sensor 
an-2003-05
Stir Bar Sorptive Extraction: Recovery of Organic Acids and Amines 
an-2003-04
Fast Analysis of Beverages using a Mass Spectral Based Chemical Sensor 
an-2003-03
Use of Calibration Transfer Algorithms on a Mass Spectrometry Based Chemical Sensor - Preliminary Results 
an-2003-02
Wine Discrimination using a Mass Spectral Based Chemical Sensor 
an-2003-01
Fast Analysis of Food and Beverage Products using a Mass Spectrometry Based Chemical Sensor 

2002

an-2002-13
Classification of Coffees from Different Origins by Chemical Sensor Technology 
an-2002-12
Membrane-Assisted Solvent Extraction of Triazines and Other Semivolatile Contaminants Directly Coupled to Large-Volume Injection / GC-MS 
an-2002-11
Discrimination of Different Beer Sorts and Monitoring of the Effect of Aging by Determination of Flavor Constituents Using SPME and a Chemical Sensor 
an-2002-10
Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor 
an-2002-09
Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor 
an-2002-08
Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography 
an-2002-07
Classification of Food and Flavor Samples using a Chemical Sensor 
an-2002_06
Analysis of Volatile Metalloid Species in Gas Samples using a Commercial Cryotrapping System (TDS-G-CIS GC) Coupled to ICP-MS with PH3 and SF6 as Example Compounds 
an-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors 
an-2002-04
Stir Bar Sorptive Extraction: Capacity and Competition Effects 
an-2002-03
Stir Bar Sorptive Extraction from Food Simulating Solvents: Preliminary Studies 
an-2002-02
Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis 
an-2002-01
Semi-Automated Stir Bar Sorptive Extraction (SBSE) in Combination with HPLC - Fluorescence Detection for the Determination of Polycyclic Aromatic Hydrocarbons in Water