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Food/Flavor/Beverages
an-2008-04
Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps
an-2008-01
Automated Disposable Pipette Extraction of Pesticides from Fruits and Vegetables
an-2007-06
Improving MS Detection of Aflatoxins using Automated Solid Phase Extraction and Derivatization coupled with an LC/MS System
an-2007-05
Improving MS Detection of Malachite Green in Fish Products using Automated SPE coupled with an LC/Ion Trap MS system
an-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
an-2007-02
Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software
an-2007-01
Automated Dynamic Headspace Sampling using Replaceable Sorbent Traps
an-2006-10
Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-flavor Chemicals in Beer
an-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)
an-2006-07
Safe and Efficient Detection of Chloramphenicol in Food using Automated SPE
an-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
an-2005-04
A Selectable Single or Multidimensional GC System with Heart-Cut Fraction Collection and Dual Detection for Trace Analysis of Complex Samples
an-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*
an-2005-02
Multidimensional GC Analysis of Complex Samples
an-2004-01
Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples
an-2003-04
Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor
an-2003-02
Wine Discrimination using a Mass Spectral Based Chemical Sensor
an-2002-13
Classification of Coffees from Different Origins by Chemical Sensor Technology;
an-2002-11
Discrimination of different beer sorts and monitoring 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-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors
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-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
an-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.
an-2001-04
Elucidation of the hoppy aroma in beers by stir bar and headspace sorptive extraction followed by thermal desorption CGC-MSD/PFPD
an-2001-03
Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE)
an-2001-02
Stir bar sorptive extraction: enhancing selectivity of the PDMS phase
an-2001-01
Quantitative determination of trace analytes in solid materials by thermal desorption GC
an-2000-09
Flavor Profiling of Olive Oils using TDS
an-2000-07
Analysis of Wet Samples by Direct Thermal Desorption GC
an-2000-06
Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices
an-2000-05
Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD
an-2000-04
Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD
an-2000-03
Corkiness in Wine- Trace Analysis of 2,4,6- Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS
an-2000-01
A Novel Extraction Technique for Aqueous Samples: Stir Bar Sorptive Extraction
Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry. Ochiai, N. et al. J. Chromatogr. A. 2003 986,101-110.
Analysis of volatiles of malt whisky by solid-phase microextraction and stir bar sorptive extraction. Demyttenaere, J. C. R. et al. J. Chromatogr. A. 2003, 985, 221-232.
Application of stir sorptive extraction for wine analysis. Hayasaka, Y. et al. Anal. Bioanal. Chem. 2003, 375, 948-955
Monitoring and fast detection of mycotoxin-producing fungi based on headspace solid-phase microextraction and headspace sorptive extraction of volatile metabolites. Demyttenaere, J. C. R et al. J. Chromatogr. A. 2003 985, 127-135.
Application of headspace-mass spectrometry for differentiating sources of olive oil. Marcos Lorenzo, I. et al. Anal. Bioanal. Chem. 2002, 374, 1205-1211
Headspace Sorptive Extraction (HSSE), Stir Bar Sorptive Extraction (SBSE), and Solid Phase Microextraction (SPME) Applied to the Analysis of Roasted Arabica Coffee and Coffee Brew Carlo Bicchi, Cristina Iori, Patrizia Rubiolo, Pat Sandra J. Agric. Food Chem. 2002, 50, 499-459
Analysis of Volatile Esters of Malt Whisky Using Solid Phase Microextraction and Dynamic Headspace J.C.R. Demyttenaere, J.I. Sánchez Martínez, J.J. Téllez Valdés, R. Verhé, P. Sandra Symposium on Capillary Chromatography and Electrophoresis-Riva del Garda, Italy (2002)
Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and in wine D. Rauhut, H. Kürbel, K. MacNamara, M. Grossman Analusis, 1998, 26, 142-145
Determination of Contaminants in Wine using Stir Bar Sorptive Extraction (SBSE) F. David, A. Tredoux, E. Baltussen, A. Hoffman, P. Sandra 23rd International Symposium on Capillary Chromatography-Riva del Garda, Italy (2000)
Stir Bar Sorptive Extraction Applied to Lemon Flavored Beverages A.G.J. Tredoux, H.H. Lauer, Th. Heideman, P. Sandra 23rd International Symposium on Capillary Chromatography-Riva del Garda, Italy (2000)
The Determination of Benzoic Acid in Lemon Flavored Beverages by Stir Bar Sorptive Extraction-CGC-MS Andreas G.J. Tredoux, Henk H. Lauer, Theo Heideman, Pat Sandra J. High Resol. Chromatogr. 2000, 23, (11) 644-646
Study on Highly Sensitive Analysis of Flavor Compounds in Beverage by Gas Chromatography/Mass Spectrometry with Static and Dynamic Headspace Technique Nobuo Ochiai, Norihiro Sakui, Shigeki Daishima, Daniel B. Cardin 22nd International Symposium on Capillary Chromatography-Gifu, Japan (1999)
Analysis of Ethyl Carbamate by Multi-Dimensional Gas Chromatography/Mass Spectrometry in Alcohol Beverages using Solid Phase Extraction Eshwar Jagerdeo, Sumar Dugar Poster PittCon 2001
Simultaneous determination of preservatives in beverages, vinegar, aqueous sauces, and quasi-drug drinks by stir-bar sorptive extraction (SBSE) and thermal desorption GC-MS Nobuo Ochiai, Kikuo Sasamoto, Masahiko Takino, Satoru Yamashita, Shigeki Daishima, Arnd C. Heiden, Andreas Hoffmann Anal Bioanal Chem (2002) 373:56-63
The Loss of Volatile Esters from Cookies S. Heiderich, Gary Reineccius Perfumer & Flavorist. Vol. 26, November/December 2001
High Capacity Headspace Sorptive Extraction B. Tienpont, F. David, D. Bicchi, P. Sandra J. Microcolumn Separations, 12(11) 577-584 (2000)
Cocoa Liquor Aroma Quality by Rapid Thermodesorption-GC/MS Analysis Alexander Hässelbarth, Marion Schulze, Frank Ullrich Symposium on Capillary Chromatography and Electrophoresis-Riva del Garda, Italy (2002)
Flavor, Fragrance and Odor Analysis Ray Marsili, Ed. Marcel Dekker (2001)
Stir bar sorptive extraction (SBSE)-enantio MDGC-MS- a rapid method for the enantioselective analysis of chiral flavour compounds in strawberries Mirjam Kreck, Annette Scharrer, Steffi Vilke, Armin Mosandl Eur Food Res Technol (2001) 213:389-394
Enantioselective analysis of monoterpene compounds in essential oils by stir bar sorptive extraction (SBSE)-enantio-MDGC-MS Mirjam Kreck, Annette Scharrer, Steffi Bilke, Armin Mosandi Flavour Fragr. J. 2002; 17:32-40
Headspace Sorptive Extraction (HSSE) B. Tienport, F. David, C. Bicchi, P. Sandra 23rd International Symposium on Capillary Chromatography-Riva del Garada, Italy (2000)
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