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Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions
Free accessBASE | 2014|Keywords: Static HS-SPME-GC/MS, Dynamic HS-SPME-GC/MS -
Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions
American Chemical Society | 2014|Keywords: static HS-SPME-GC/MS, dynamic HS-SPME-GC/MS -
Determination of sesquiterpenes in wines by HS-SPME coupled with GC-MS
Free accessBASE | 2015|Keywords: HS-SPME-GC-MS -
New propositions about coffee wet processing: Chemical and sensory perspectives
Elsevier | 2019|Keywords: HS-SPME-GC/MS -
Transcriptomic and Metabolic Analyses Provide New Insights into the Effects of Exogenous Sucrose on Monoterpene Synthesis in “Muscat Hamburg” Grapes
American Chemical Society | 2021|Keywords: HS-SPME/GC-MS -
Monitoring Phthalates in Table and Fortified Wines by Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry Analysis
American Chemical Society | 2020|Keywords: HS−SPME/GC−MS -
Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry
Elsevier | 2020|Keywords: HS-SPME-GC–MS -
Volatile compounds in perianth and corona of Narcissus Pseudonarcissus cultivars
Taylor & Francis Verlag | 2019|Keywords: HS/SPME-GC/MS -
Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS
Elsevier | 2012|Keywords: HS-SPME–GC–MS -
Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile
Elsevier | 2016|Keywords: HS-SPME-GC-MS -
Determination of Hop Aroma Compounds in Beer Using Headspace-Solid Phase Microextraction Coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS)
Taylor & Francis Verlag | 2023|Keywords: HS/SPME/GC/MS -
Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions
Elsevier | 2020|Keywords: HS-SPME/GC–MS -
HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)
Elsevier | 2013|Keywords: HS-SPME GC/MS -
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
Elsevier | 2021|Keywords: HS-SPME-GC-MS -
Headspace Solid Phase Microextraction Coupled to GC/MS for the Analysis of Volatiles of Honeys from Arid and Mediterranean Areas of Algeria
Wiley | 2019|Keywords: HS-SPME/GC/MS -
2‑Aminoacetophenone Is the Main Volatile Phase I Skatole Metabolite in Pietrain × Baden-Württemberg Hybrid Type Boars
American Chemical Society | 2016|Keywords: HS-SPME/GC-MS -
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality
Free accessBASE | 2020|Keywords: HS-SPME-GC-MS -
Analysis of the Changes in Volatile Compound and Fatty Acid Profiles of Fish Oil in Chemical Refining Process
Wiley | 2018|Keywords: HS‐SPME‐GC‐MS -
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)
Elsevier | 2013|Keywords: HS-SPME-GC–MS -
A review of volatile analytical methods for determining the botanical origin of honey
Elsevier | 2006|Keywords: HS-SPME/GC–MS
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