App Note 3/2005 A multi-residue method for determination of five groups of 85 pesticides – organochlorine, carbamate, organophosphorous, pyrethroid and others – in non-fatty food, e.g. vegetables, fruits and green […]
LEARN MOREApp Note 4/2004 A multi-residue method to determine five groups of 85 pesticides – chlorinated, carbamate, phosphorous, pyrethroid and others – in vegetables, fruits and green tea has been developed […]
LEARN MOREApp Note 7/2003 Analysis of foods, flavors and fragrances is commonly done by capillary gas chromatography coupled to a range of detectors depending on the particular needs of the analysis. […]
LEARN MOREApp Note 3/2002 The FDA requires that any food-contact materials that may reasonably be expected to migrate into food must conform to existing regulations or be included in a petition […]
LEARN MOREApp Note 5/2001 A new sample preparation technique – Stir Bar Sorptive Extraction (SBSE) was evaluated for the enrichment of hop-derived solutes in wort and beer. SBSE offers an effective, […]
LEARN MOREApp Note 5/2000 The analysis of flavor compounds in dairy products such as milk, cream, yogurt and cheese as well as their blends with several ingredients usually requires cumbersome sample […]
LEARN MOREApp Note 4/2000 The analysis of flavor compounds in beverages such as coffee, tea, soft drinks and alcoholic beverages usually requires cumbersome sample preparation steps such as li quid/liquid extraction, […]
LEARN MORE