Analysis of volatile compounds in beef fat by dynamic-headspace solid-phase microextraction combined with gas chromatography-mass spectrometry

Analysis of volatile compounds in beef fat by dynamic-headspace solid-phase microextraction combined with gas chromatography-mass spectrometry

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Watanabe, A., Ueda, Y., Higuchi, M., Shiba, N.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 5 (2008), p. C420-C425
Materias:	Alimentos Carne Carne de res Compuesto volátil Cromatografía Cromatografía de gases Espectrometría Espectrometría de masas Lactonas Terpenoidos Microextracción
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry

Aroma of sparkling wines by headspace/solid phase microextraction and gas chromatography/mass spectrometry

Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry
por: BAEK, H.

Headspace gas chromatography-mass spectrometry and electronic nose analysis of volatile compounds in canned Alaska pink salmon having various grades of watermarking

The use of gas chromatography-mass spectrometry in the study of plant and insect defence compounds
por: Robertson, G.W.

Análisis de geosmina en los vinos aporte de la microextracción en fase sólida (SPME) acoplado al análisis por TGC-MS (Cromatografía en fase gaseosa - Espectometría de masa)
por: Doumolin, M.

Quantificaçâo dos cloroanisâois por micro extracçâo em fase sâolida (SPME) e cromatografia gasosa (GC) com detecçâo por espectrometria de massa (MS) em macerados de lotes de rolhas de cortiça ou em vinho
por: Riboulet, Jean-Michel

Multiresidue analysis of pesticides in wines using C-18 solid-phase extraction and gas chromatography-mass spectrometry
por: Wong, J. W.

Anthocyanin determination in black raspberry (Rubus occidentalis) and biological specimens using liquid chromatography-electrospray ionization tanden mass spectrometry

Identification and evaluation of D(+) Malic acid in wines by means of gas Chromatography/Mass Spectrometry
por: GAETANO, G.

Determination of anabolic steroid residues (Medroxyprogesterone acetate) in pork by ELISA and comparison with liquid chromatography tandem mass spectrometry

Constituyentes volátiles del propóleo. Una realidad acerca de su rica composición química
por: Bracho, J. C.

Method for determination of residues of the fungicide iprovalicarb (SZX 0722) in/on various raw agricultural and processed commodities by liquid chromatography using mass spectroscopic detection
por: Brennecke, R.

Solid phase microextraction for cheese volatile compound analysis
por: Chin, H. W.

High perfomance liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS-MS) for the quantification of L-Kynurenine and indole-3acetic in grape must by isotope dilution assay
por: DOLLMANN, B.

Quantification of almond skin polyphenols by liquid chromatography-mass spectrometry

Analysis of volatile organic sulfur compounds in wine using headspace solid-phase microextraction gas chromathography with sulfur chemiluminescence detection
por: Herszage, Julian

Análisis de plaguicidas mediante acoplamiento cromatografía líquida-espectrometría de masas con interfase de introducción directa
por: Barcelo, D.

Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds
por: Whiton, R.S.

Chromatography /
Publicado: (c1965.)

Rapid determination of spinal cord content in ground beef by near-infrared spectroscopy

Practical chromatography /
por: Brimley, R. C.
Publicado: (1956.)

Journal of chromatography

Kobe beef la carne más cara del mundo

Applications of electrospray ionization mass spectrometry to the study of grape anthocyanins
por: Favretto, Donata

Journal of gas chromatography

Fast screening method for wine headspace compounds using solid-phase microextraction (SPME) and capillary GC technique
por: VAS, GY.

Determination of sulfonamides in chicken meat by solid phase extraction and high performance liquid chromatography
por: Matea, C. T.

L'authentification rapide des poulets de chair sous label distinction entre poulets issus de souches à croissance lente ou rapide par la spectrométrie dans le proceh infrarouge
por: Fumière, Olivier

Gel chromatography : gel filtration : gel permeation : molecular sieves /
por: Determann, Helmut
Publicado: (1968.)

A derivatized gas chromatographic-mass spectrometric method for the analysis of both isomers of resveratrol in juice and wine

Basic liquid chromatography /
por: Johnson, Edward Lee, 1942-
Publicado: (c1978.)

Effect of marinades on the formation of heterocyclic amines in grilled beef steaks
por: Smith, J.S.

A global survey of Trans-resveratrol concentrations in commercial wines
por: Goldberg, David M.

Origins of grape and wine aroma. Part 2. Chemical and sensory analysis

Accumulation of glycosidically bound compounds in Fragaria x ananassa cv. Elsanta fruits at various developmental stages
por: GROYNE, Joëlle

Rapid and sensitive fingerprinting of wine proteins by Matrix-Assisted laser desorption/ionization time-of-flight (Maldi-Tof) mass spectrometry
por: WEISS, Kathryn C.

Stereoisomers of ß-Methyl-þ-Octatalctone. II. Contents in the wood of french (Quercus robur and Quercus petraea) and American (Quercus alba) Oaks
por: MASSON, G.

Evaluation of antioxidant effects of raisin paste in cooked ground beef, pork, and chicken
por: Vasavada, M. N.

Chromatography
por: Lederer, Edgar
Publicado: (c1953.)