Applikationen nach Märkten/Industrie

Lebensmittel

AppNote 185
2-Step Multi-Volatile Method (2-Step MVM) for
Characterization of Aroma Compounds in Bread
AppNote 183
AromaOffi ce: Application of a Novel Linear Retention Indices Database to a Complex Hop Essential Oil
AppNote-2015-03
Cleanup of QuEChERS Extracts using SBSE for LC/MS/MS Determination of Pesticides in Food Products
AppNote-2014-03
Analysis of Aroma Compounds in Edible Oils by Direct Thermal Desorption GC/MS using Slitted Microvials
AppNote-2013-10
Development of an Automated Sample Preparation and Analysis Workfl ow for Mycotoxin Residues in Different Food Matrices
AppNote-2013-09
Automated Derivatization, SPE Cleanup and LC/MS/MS Determination of Glyphosate and Other Polar Pesticides
AppNote-2013-08
Automated Sample Preparation and Analysis Workflows for Pesticide Residue Screenings in Food Samples using DPX-QuEChERS with LC/MS/MS
AppNote-2013-03
Automated Determination of Total Fat, Saturated Fat, Monounsaturated Fat and Trans Fat Content in Food Samples
AppNote-2012-15
Large Volume Injection with Solvent Venting - Application to Trace Detection of Analytes in Water
AppNote-2012-13
Automated Solid Phase Extraction (SPE)-LC-MS/MS Method for the Determination of Acrylamide in Brewed Coffee Samples
AppNote-2012-10
Large Volume Injection with GC/MS Multi Column Switching for Direct Determination of Ethyl Carbamate in Alcoholic Beverages
AppNote-2012-09
Solid Phase Micro-Extraction (SPME) Coupled with Selectable 1D/2D GC-MS for the Determination of Food Product Flavors
AppNote-2012-05
Qualitative Analysis of Coconut Water Products using Stir Bar Sorptive Extraction Combined with Thermal Desorption-GC/MS
AppNote-2012-03
Rapid Automated Screening of Extractable Compounds in Materials for Food Packaging, Medical or Technical Purposes
AppNote-2012-02
Determining Phenolic Compounds in Whisky using Direct Large Volume Injection and Stir Bar Sorptive Extraction
AppNote-2011-07
Automated Extraction of Aflatoxin B1 by Disposable Pipette Extraction from Corn followed by LC/MS/MS
AppNote-2011-05
Automated QuEChERS Extraction for the Determination of Pesticide Residues in Foods using Gas Chromatography/Mass Spectrometry
AppNote-2011-03
Using Three Types of Twister Phases for Stir Bar Sorptive Extraction of Whisky, Wine and Fruit Juice
AppNote-2011-01
Determination of 2-Methylisoborneol, Geosmin and 2,4,6-Trichloroanisole in Drinking Water by Dynamic Headspace Coupled to Selectable 1D/2D GC-MS with Simultaneous Olfactory Detection
AppNote-2010-07
GERSTEL Automated Liner Exchange (ALEX) and its Benefits in GC Pesticide Analysis
AppNote-2010-06 part b
High Throughput Method for the Determination of PAHs in Seafood by QuEChERS-SBSE-GC-MS
AppNote-2010-06 part a
Alternative Procedure for Extraction and Analysis of PAHs in Seafood by QuEChERS-SBSE-GC-MS
AppNote-2010-04
Automated QuEChERS Extraction for the Confirmation of Pesticide Residues in Foods using LC/MS/MS
AppNote-2010-03
Automated Static and Dynamic Headspace Analysis with GC-MS for Determination of Abundant and Trace Flavour Compounds in Alcoholic Beverages Containing Dry Extract
AppNote-2010-02
Determination of Trace Components Using a Selectable 1D/2D GC-MS System based on Capillary Flow Technology and Heart-Cut Fraction Collection
AppNote-2009-02
Simple, Fast and Reliable Determination of Fat in Food According to the Caviezel® Method using a Turnkey Fat Determination System
AppNote-2009-01
Automated Multi-Residue Pesticide Analysis in Fruits and Vegetables by Disposable Pipette Extraction (DPX) and Gas Chromatography/Mass Spectrometry
AppNote-2008-04
Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps
AppNote-2008-03
Determination of Aldehydes and Ketones in Oily Matrices using a Novel Dynamic Headspace Sampler Coupled to GC/MS
AppNote-2008-01
Automated Disposable Pipette Extraction of Pesticides from Fruits and Vegetables
AppNote-2007-06
Improving MS Detection of Aflatoxins using Automated Solid Phase Extraction and Derivatization coupled with an LC/MS System
AppNote-2007-05
Improving MS Detection of Malachite Green in Fish Products using Automated SPE coupled with an LC/Ion Trap MS system
AppNote-2007-03
Headspace Sampling Unit Combined with a Metal Oxide Sensor or Standard Detectors for Quantification of VOC Emissions from Beverage Cans or Other Packaging Materials
AppNote-2007-02
Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software
AppNote-2007-01
Automated Dynamic Headspace Sampling using Replaceable Sorbent Traps
AppNote-2006-10
Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-flavor Chemicals in Beer
AppNote-2006-09
Target GC-MS Analysis using Accelerated Column Heating and Interactive Deconvolution Software 
AppNote-2006_08
Fast Screening of Apple Flavor Compounds using SPME in Combination with Fast Capillary GC-MS using a Modular Accelerated Column Heater (MACH) and Quadrupole Mass Spectrometric Detector (qMSD)
AppNote-2006-07
Safe and Efficient Detection of Chloramphenicol in Food using Automated SPE
AppNote-2006-04
Elimination of Non-Volatile Sample Matrix Components After GC Injection using a Thermal Desorber and Microvial Inserts 
AppNote-2005-05
Application of Stir Bar Sorptive Extraction (SBSE) Coupled to Thermal Desorption GC-MS for Determination of Ultra-Trace Level Compounds in Aqueous Samples
AppNote-2005-04
A Selectable Single or Multidimensional GC System with Heart-Cut Fraction Collection and Dual Detection for Trace Analysis of Complex Samples
AppNote-2005-03
Multi-Residue Method for the Determination of Five Groups of Pesticides in Non-Fatty Food Samples by Dual Stir Bar Sorptive Extraction (Dual SBSE) and Thermal Desorption GC-MS*
AppNote-2005-02
Multidimensional GC Analysis of Complex Samples
AppNote-2004-03
Membrane Extraction of Selected Nitrogen-Containing Compounds from Crude Industrial Waste Water 
AppNote-2004-01
Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples
AppNote-2003-04
Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor
AppNote-2003-02
Wine Discrimination using a Mass Spectral Based Chemical Sensor
AppNote-2002-13
Classification of Coffees from Different Origins by Chemical Sensor Technology;
AppNote-2002-11
Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor
AppNote-2002-10
Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor
AppNote-2002-09
Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor
AppNote-2002-08
Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography
AppNote-2002-07
Classification of Food and Flavor: Samples using a Chemical Sensor
AppNote-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors
AppNote-2002-03
Stir Bar Sorptive Extraction from Food Simulating Solvents: Preliminary Studies
AppNote-2002-02
Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis
AppNote-2001-07
Benefits of using programmed temperature vaporizers (PTV's) Instead of hot split/splitless inlets for measurements of volatiles by headspace and solid phase microextraction (SPME) techniques
AppNote-2001-05
The analysis of bitter and other flavor compounds in beer and wort by stir bar sorptive extraction (SBSE) followed by CGC and HPLC.
AppNote-2001-04
Elucidation of the hoppy aroma in beers by stir bar and headspace sorptive extraction followed by thermal desorption CGC-MSD/PFPD
AppNote-2001-03
Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE)
AppNote-2001-02
Stir bar sorptive extraction: enhancing selectivity of the PDMS phase
AppNote-2001-01
Quantitative determination of trace analytes in solid materials by thermal desorption GC
AppNote-2000-09
Flavor Profiling of Olive Oils using TDS
AppNote-2000-07
Analysis of Wet Samples by Direct Thermal Desorption GC
AppNote-2000-06
Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices
AppNote-2000-05
Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD
AppNote-2000-04
Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD
AppNote-2000-03
Corkiness in Wine- Trace Analysis of 2,4,6- Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS
AppNote-2000-01
A Novel Extraction Technique for Aqueous Samples: Stir Bar Sorptive Extractio
  Rapid gas chromatographic analysis of less abundant compounds in distilled spirits by direct injection with ethanol–water venting and mass spectrometric data deconvolution.
K. MacNamara et al. / J. Chromatogr. A 1217 (2010) 136–142.