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Paweł Mochalski et al.
Cell biochemistry and biophysics, 71(1), 323-329 (2014-08-16)
Gas chromatography with mass spectrometric detection combined with head-space needle trap extraction as the pre-concentration technique was applied to identify and quantify volatile organic compounds released or metabolised by human umbilical vein endothelial cells. Amongst the consumed species there were...
Yunzi Feng et al.
Food chemistry, 187, 44-52 (2015-05-16)
Aroma extract dilution analysis (AEDA) is widely used for the screening of aroma-active compounds in gas chromatography-olfactometry (GC-O). In this study, three aroma dilution methods, (I) using different test sample volumes, (II) diluting samples, and (III) adjusting the GC injector...
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder.
Lloyd MA, et al.
Journal of Dairy Science, 92(6), 2409-2422 (2009)
Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts.
Woffenden HM, et al.
Journal of Agricultural and Food Chemistry, 49(11), 5524-5530 (2001)
Effect of cultivar and storage time on the volatile flavor components of baked potato.
Duckham SC, et al.
Journal of Agricultural and Food Chemistry, 50(20), 5640-5648 (2002)
C Zscheppank et al.
Analytical and bioanalytical chemistry, 406(26), 6617-6628 (2014-08-26)
A new method for the growth-dependent headspace analysis of bacterial cultures by needle trap (NT)-gas chromatography-mass spectrometry (GC-MS) was established. NTs were used for the first time as enrichment technique for volatile organic compounds (VOCs) in the headspace of laboratory...