App Note 207/2019 The manual transfer of liquid samples is part of daily activities throughout the analytical laboratory. The accurate and precise transfer of liquid samples can be critical to […]
LEARN MOREGC-MS analyses of wine samples were conducted by a modified sequential-SBSE-GC-TOFMS method to compare concentrations of free and glycosidically bound smoke taint chemicals. Free volatile phenolics were determined by seq-SBSE-GC-TOFMS […]
LEARN MOREApp Note 202/2019 Food products are routinely monitored for quality, authencity and safety. Analysis of food products may also be necessary due to off flavor or odor complaints. The aroma […]
LEARN MOREApp Note 200/2018 In this study, Thin Film Solid Phase Micro-Extraction (TF-SPME) with a divinylbenzene/ polydimethysiloxane coating (DVB/PDMS) is used to extract flavor components from a variety of beverage samples. […]
LEARN MOREBelow is a list of publications on SBSE for your reference. These cannot be downloaded due to Copyright protection. Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive […]
LEARN MOREApp Note 10/2013 In this report, we describe a completely automated sample preparation work multi-mycotoxin residues in different food matrices (corn, wheat) by LC/MS/MS. The extraction and cleanup was performed […]
LEARN MOREApp Note 9/2013 Glyphosate and glufosinate are widely used herbicides and, thus, there is an interest in the reliable and sensitive determination of glyphosate in water and food. These pesticides […]
LEARN MOREApp Note 6/2013 Pyrolysis GC/MS was used to profile residual solids after drying aged whiskey samples. The samples in question were both 20 years old from the same un-aged parent […]
LEARN MOREApp Note 13/2012 Acrylamide is thought to be produced during the roasting process associated with coffee production. Acrylamide has been labeled as a probable human carcinogen. Due to the use […]
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