Notas de aplicación
Bibliografía por año y número de publicación
2001
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Nota de aplicación-2001-08 Comparison of the Sensitivity of Solid Phase MicroExtraction (SPME) and Stir Bar Sorptive Extraction (SBSE) for the Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Water and Soil Samples |
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Nota de aplicación-2001-07 Benefits of Using Programmed Temperature Vaporizers (PTVs) instead of Hot Split/Splitless Inlets for Measurements of Volatiles by Liquid, Headspace, and Solid Phase MicroExtraction (SPME) Techniques |
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Nota de aplicación-2001-06 TOPAS / TDS D – Badge-Type Thermodesorption Passive Sampler Based on Tenax for Air Sampling - Development Study |
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Nota de aplicación-2001-05 The Analysis of the Bitter and Other Flavour Compounds in Beer and Wort by Stir Bar Sorptive Extraction (SBSE) Followed by HPLC |
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Nota de aplicación-2001-04 Elucidation of the Hoppy Aroma in Beers by Stir Bar and Headspace Sorptive Extraction followed by Thermal Desorption - CGC - MS/PFPD |
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Nota de aplicación-2001-03 Elimination of Polar Matrix Components Prior to GC Analysis using Stir Bar Sorptive Extraction (SBSE) |
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Nota de aplicación-2001-02 Stir Bar Sorptive Extraction: Enhancing Selectivity of the PDMS Phase |
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Nota de aplicación-2001-01 Quantitative Determination of Trace Analytes in Solid Materials by Thermal Extraction GC |
2000
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Nota de aplicación-2000-09 Flavor Profiling of Different Olive Oils with Rancidity-Monitoring by Thermal Extraction GC/MS |
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Nota de aplicación-2000-08 Volatile Organic Compounds from Adhesives and their Contribution to Indoor Air Problems |
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Nota de aplicación-2000-07 Analysis of Wet Samples by Direct Thermal Desorption GC |
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Nota de aplicación-2000-06 Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices |
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Nota de aplicación-2000-05 Determination of Flavor and Off-Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD |
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Nota de aplicación-2000-04 Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD |
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Nota de aplicación-2000-03 Corkiness in Wine - Trace Analysis of 2,4,6-Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS |
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Nota de aplicación-2000-02 Stir Bar Sorptive Extraction (SBSE) applied to Environmental Aqueous Samples |
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Nota de aplicación-2000-01 |