Aplicaciones por mercados/industrias

Nota de aplicación-2011-05
Automated QuEChERS Extraction for the Determination of Pesticide Residues in Foods using Gas Chromatography/Mass Spectrometry

Nota de aplicación-2011-03
Using Three Types of Twister Phases for Stir Bar Sorptive Extraction of Whisky, Wine and Fruit Juice

Nota de aplicación-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

Nota de aplicación-2010-07
GERSTEL Automated Liner Exchange (ALEX) and its Benefits in GC Pesticide Analysis

Nota de aplicación-2010-06 part b
High Throughput Method for the Determination of PAHs in Seafood by QuEChERS-SBSE-GC-MS

Nota de aplicación-2010-06 part a
Alternative Procedure for Extraction and Analysis of PAHs in Seafood by QuEChERS-SBSE-GC-MS

Nota de aplicación-2010-04
Automated QuEChERS Extraction for the Confirmation of Pesticide Residues in Foods using LC/MS/MS

Nota de aplicación-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

Nota de aplicación-2010-02
Determination of Trace Components Using a Selectable 1D/2D GC-MS System based on Capillary Flow Technology and Heart-Cut Fraction Collection

Nota de aplicación-2009-02
Simple, Fast and Reliable Determination of Fat in Food According to the Caviezel® Method using a Turnkey Fat Determination System

Nota de aplicación-2009-01
Automated Multi-Residue Pesticide Analysis in Fruits and Vegetables by Disposable Pipette Extraction (DPX) and Gas Chromatography/Mass Spectrometry

Nota de aplicación-2008-04
Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps

Nota de aplicación-2008-03
Determination of Aldehydes and Ketones in Oily Matrices using a Novel Dynamic Headspace Sampler Coupled to GC/MS

Nota de aplicación-2008-01
Automated Disposable Pipette Extraction of Pesticides from Fruits and Vegetables

Nota de aplicación-2007-06
Improving MS Detection of Aflatoxins using Automated Solid Phase Extraction and Derivatization coupled with an LC/MS System

Nota de aplicación-2007-05
Improving MS Detection of Malachite Green in Fish Products using Automated SPE coupled with an LC/Ion Trap MS system

Nota de aplicación-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

Nota de aplicación-2007-02
Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software

Nota de aplicación-2007-01
Automated Dynamic Headspace Sampling using Replaceable Sorbent Traps

Nota de aplicación-2006-10
Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-flavor Chemicals in Beer

Nota de aplicación-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)

Nota de aplicación-2006-07
Safe and Efficient Detection of Chloramphenicol in Food using Automated SPE

Nota de aplicación-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

Nota de aplicación-2005-04
A Selectable Single or Multidimensional GC System with Heart-Cut Fraction Collection and Dual Detection for Trace Analysis of Complex Samples

Nota de aplicación-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*

Nota de aplicación-2005-02
Multidimensional GC Analysis of Complex Samples

Nota de aplicación-2004-01
Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples

Nota de aplicación-2003-04
Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor

Nota de aplicación-2003-02
Wine Discrimination using a Mass Spectral Based Chemical Sensor

Nota de aplicación-2002-13
Classification of Coffees from Different Origins by Chemical Sensor Technology;

Nota de aplicación-2002-11
Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor

Nota de aplicación-2002-10
Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor

Nota de aplicación-2002-09
Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor

Nota de aplicación-2002-08
Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography

Nota de aplicación-2002-07
Classification of Food and Flavor: Samples using a Chemical Sensor

Nota de aplicación-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors

Nota de aplicación-2002-03
Stir Bar Sorptive Extraction from Food Simulating Solvents: Preliminary Studies

Nota de aplicación-2002-02
Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis

Nota de aplicación-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

Nota de aplicación-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.

Nota de aplicación-2001-04
Elucidation of the hoppy aroma in beers by stir bar and headspace sorptive extraction followed by thermal desorption CGC-MSD/PFPD

Nota de aplicación-2001-03
Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE)

Nota de aplicación-2001-02
Stir bar sorptive extraction: enhancing selectivity of the PDMS phase

Nota de aplicación-2001-01
Quantitative determination of trace analytes in solid materials by thermal desorption GC

Nota de aplicación-2000-09
Flavor Profiling of Olive Oils using TDS

Nota de aplicación-2000-07
Analysis of Wet Samples by Direct Thermal Desorption GC

Nota de aplicación-2000-06
Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices

Nota de aplicación-2000-05
Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD

Nota de aplicación-2000-04
Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD

Nota de aplicación-2000-03
Corkiness in Wine- Trace Analysis of 2,4,6- Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS

Nota de aplicación-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.

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)

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)