App 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 4/2001 The elucidation of the “hoppy aroma note” in beer has always been a challenging task. The main reason without any doubt is the lack of sensitive and […]
LEARN MOREApp Note 3/2015 One of the most important aspects of reducing pesticide exposure is monitoring of pesticide residues in foods. A number of analytical methods have been developed, many of […]
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